The lipids in foods and in the human body, though many in number and diverse in function, generally fall I three classes: triglycerides, phospholipids, sterols.
When the people speak off at, they are usually talking about triglycerides.
Most animal fats are saturated and hence, solidify at low temperatures.
Most vegetables oils are unsaturated and, hence remain fluid.
Oxidative breakdown of fats yields more than double the amount of energy yielded by glucose, because of their poor oxygen contents.
These can be stored in an almost pure unhydrated form in large amounts in lesser space. Fat is stored with a very minimal amount of water, so fat stores are more compact and thus store significantly great amounts of energy than carbohydrate reserves.
Hence, fats serve as the best storage of spare energy in the form of ‘reserve stored food’. Gram for gram, fats provide more than twice the energy of carbohydrate or protein, making fat the most efficient storage form of energy.
The body fat found on a normal-weight person contains more than enough energy to fuel an entire marathon run or to battle disease should the person become ill and stop eating for a while.
For the typical 125 pound woman, roughly 20 percent of body weight – about twenty five pounds – is fat.
Statistically, most of people carry more than that. Excessive fuel storage over the long haul taxes the body, precipitates disease and shortens life.
Fat is a reserve form of fuel
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
Popular articles
-
Nutritional Role of Protein Protein accounts for about 10–15 percent of energy in human diets and is indispensable for life. It forms the st...
-
Antioxidant activity (AA) measures a substance’s ability to counteract free radicals—unstable molecules that cause oxidative damage to cells...
-
Flavonoids are a diverse group of plant-based secondary metabolites, primarily consisting of a benzopyrone structure with various phenolic o...
-
Food plays a vital role in regulating the body's hormones and brain chemicals. Once digested into glucose, amino acids, and fatty acids,...
-
The element that was previously considered to be toxic turned out to be present in the human body in amounts of 10–15 mg, and almost every c...