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Saturated and polyunsaturated fats

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Lipids in Human Nutrition

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Abstract

Dietary fats consist of mixed triglycerides which are formed by the esterification of glycerol with saturated and unsaturated fatty acids (See Chapter 1). Fats are said to be saturated if they contain a sizable proportion of saturated fatty acids, as compared with unsaturated fats which are rich in unsaturated fatty acids. Fats of animal origin are generally considered to be saturated and fats of vegetable origin unsaturated. The two types of fat contain both saturated and unsaturated fatty acids but the ratios differ in each class.

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Authors and Affiliations

  1. Université Laval, Québec, Canada

    Germain J. Brisson Ph.D. (Professor of Nutrition)

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  1. Germain J. Brisson Ph.D.
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© 1981 Springer Science+Business Media New York

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Brisson, G.J. (1981). Saturated and polyunsaturated fats. In: Lipids in Human Nutrition. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7212-5_5

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  • DOI: https://doi.org/10.1007/978-94-015-7212-5_5

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-015-7214-9

  • Online ISBN: 978-94-015-7212-5

  • eBook Packages: Springer Book Archive

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