ABSTRACT
A number of different chemical compounds are found in food and within the body that are classified as fats (or lipids). Apart from water, fat is the most abundant substance in the body. From a physiological perspective, the most important fats fall into three main categories based on their chemical structure: triglycerides (also referred to as triacylglycerides), phospholipids, and sterols. Triglycerides make up the majority of fats found within the body and in foods. Phospholipids (consisting of a glycerol backbone, two fatty acids, and a phosphate group) are found in both plants and animals and constitute the cell membranes of various tissues found throughout the body. Sterols are very different when compared to triglycerides and phospholipids in their structure and function. Sterols possess carbon rings in their structure rather than carbon chains. Cholesterol is the most commonly known sterol. Because triglycerides
1.1 Introduction ......................................................................................................1 1.2 Triglycerides and Fatty Acids ...........................................................................2
