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Descriptor en español: |
Grasas
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Descriptor en inglés: | Fats | ||||
Descriptor en portugués: | Gorduras | ||||
Descriptor en francés: | Matières grasses | ||||
Código(s) jeráquico(s): |
D10.212 |
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Identificador Único RDF: | https://id.nlm.nih.gov/mesh/D005223 | ||||
Nota de alcance: | The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed) |
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Nota de indización: | differentiate from LIPIDS; DIETARY FATS and BODY FAT see ADIPOSE TISSUE are also available |
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Calificadores permitidos: |
AD administration & dosage AE adverse effects AG agonists AI antagonists & inhibitors AN analysis CH chemistry CL classification CS chemical synthesis EC economics HI history IM immunology IP isolation & purification ME metabolism PD pharmacology PK pharmacokinetics PO poisoning RE radiation effects SD supply & distribution ST standards TO toxicity TU therapeutic use |
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Nota Pública de MeSH: | /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65 |
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Nota de historia: | /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65 |
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Vea también los descriptores: |
Oil and Fat Industry
DeCS | ||||
Identificador de DeCS: | 5327 | ||||
ID del Descriptor: | D005223 | ||||
Documentos indizados en la Biblioteca Virtual de Salud (BVS): | Haga clic aquí para acceder a los documentos de la BVS | ||||
Fecha de establecimiento: | 01/01/1960 | ||||
Fecha de entrada: | 01/01/1999 | ||||
Fecha de revisión: | 09/07/2003 |
Fats
- Concepto preferido
UI del concepto |
M0008257 |
Nota de alcance | The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed) |
Término preferido | Fats |
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