Visão selecionada em Inglês
Descritor em português: | Gorduras | ||||
Descritor em inglês: | Fats | ||||
Descritor em espanhol: |
Grasas
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Descritor em francês: | Matières grasses | ||||
Código(s) hierárquico(s): |
D10.212 |
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Identificador Único RDF: | https://id.nlm.nih.gov/mesh/D005223 | ||||
Nota de escopo: | 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 indexação: | differentiate from LIPIDS; DIETARY FATS and BODY FAT see ADIPOSE TISSUE are also available |
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Qualificadores 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 MeSH pública: | /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65 |
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Nota histórica: | /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65 |
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Veja também os descritores: |
Oil and Fat Industry
DeCS | ||||
Identificador DeCS: | 5327 | ||||
ID do descritor: | D005223 | ||||
Documentos indexados na Biblioteca Virtual em Saúde (BVS): | Clique aqui para acessar os documentos da BVS | ||||
Data de estabelecimento: | 01/01/1960 | ||||
Data de entrada: | 01/01/1999 | ||||
Data de revisão: | 09/07/2003 |
Fats
- Conceito preferido
Identificador do conceito |
M0008257 |
Nota de escopo | 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) |
Termo preferido | Fats |
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