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Descriptor en español: Grasas
Descriptor en inglés: Fats
Descriptor en portugués: Gorduras
Descriptor en francés: Matières grasses
Código(s) jeráquico(s): D10.212
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)
Nota de indización: differentiate from LIPIDS; DIETARY FATS and BODY FAT see ADIPOSE TISSUE are also available
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
Nota Pública de MeSH: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65
Nota de historia: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65
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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