食事性脂肪、食餌性脂肪、食物性脂肪

WordNet

having an (over)abundance of flesh; "he hadnt remembered how fat she was"
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
marked by great fruitfulness; "fertile farmland"; "a fat land"; "a productive vineyard"; "rich soil" (同)fertile, productive, rich
lucrative; "a juicy contract"; "a nice fat job" (同)juicy
having a relatively large diameter; "a fat rope"
of or relating to the diet; "dietary restrictions" (同)dietetic, dietetical
a regulated daily food allowance
the syllable naming the fourth (subdominant) note of the diatonic scale in solmization

PrepTutorEJDIC

『脂肪』,脂肪分 / (動物の)あぶら身 / (料理用の)油,ヘット / 肥満,太り過ぎ / 『太った』,肥満した / 『脂肪の多い』 / たっぷりとはいった,分厚い / もうかる / (土地が)肥えた / …‘を'太らせる / ふとる,肥える
食事の;規定食の,食養生の / 規定食,特別食
ファ(全音階の第4音)
宿命の,破滅を運命づけられた,運のつきた
farad / forte

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/22 19:25:07」(JST)

wiki en

A fat, or triglyceride, molecule. Note the three fatty acid chains attached to the central glycerol portion of the molecule.

Composition of various fats

Fat is one of the three main macronutrients: fat, carbohydrate, and protein.^[1] Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol.

The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water.

Fat is important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs (including humans). Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids (EFAs) in human nutrition: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).^[2][3] Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas.

Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the non-acid (non-carbonyl) end of the chain. This end is called the omega end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the chain counting from that end. Some oils and fats have multiple double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be further divided into cis fats, which are the most common in nature, and trans fats, which are rare in nature. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst. This action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. To make vegetable shortening, then, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. However, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation. Consumption of such trans fats has shown to increase the risk of coronary heart disease^[2][3]

Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid.

Fats serve both as energy sources for the body, and as stores for energy in excess of what the body needs immediately. Each gram of fat when burned or metabolized releases about 9 food calories (37 kJ = 8.8 kcal).^[2] Fats are broken down in the healthy body to release their constituents, glycerol and fatty acids. Glycerol itself can be converted to glucose by the liver and so become a source of energy.

Chemical structure

Example of a natural triglyceride with three different fatty acids. One fatty acids is saturated (blue highlighted), another contains one double bond within the carbon chain (green highlighted). The third fatty acid (a polyunsaturated fatty acid, highlighted in red) contains three double bonds within the carbon chain. All carbon-carbon double bonds shown are cis isomers.

There are many different kinds of fats, but each is a variation on the same chemical structure. All fats are derivatives of fatty acids and glycerol. The fat molecules are called triglycerides (triesters of glycerol). Three chains of fatty acid are bonded to each of the three -OH groups of the glycerol by the reaction of the carboxyl end of the fatty acid (-COOH) with the alcohol. HOH (water) is eliminated and the carbons are linked by an -O- bond through dehydration synthesis. This process is called esterification and fats are therefore esters. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats therefore have "ester" bonds.

The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Fatty acids form a family of compounds are composed of increasing numbers of carbon atoms linked into a zig-zag chain (hydrogen atoms to the side). The more carbon atoms there are in any fatty acid, the longer its chain will be. Long chains are more susceptible to intermolecular forces of attraction (in this case, van der Waals forces), and so the longer ones melt at a higher temperature (melting point).

Examples of fatty acids.
trans Unsaturated (Example shown: Elaidic acid)	cis Unsaturated (Example shown: Oleic acid)	Saturated (Example shown: Stearic acid)

Elaidic acid is the principal trans unsaturated fatty acid often found in partially hydrogenated vegetable oils.^[36]	Oleic acid is a cis unsaturated fatty acid making up 55–80% of olive oil.^[37]	Stearic acid is a saturated fatty acid found in animal fats and is the intended product in full hydrogenation. Stearic acid is neither cis nor trans because it has no carbon-carbon double bonds.

Fatty acid chains may also differ by length, often categorized as short to very long.

Short-chain fatty acids (SCFA) are fatty acids with aliphatic tails of fewer than six carbons (i.e. butyric acid).^[4]
Medium-chain fatty acids (MCFA) are fatty acids with aliphatic tails of 6–12^[5] carbons, which can form medium-chain triglycerides.
Long-chain fatty acids (LCFA) are fatty acids with aliphatic tails 13 to 21 carbons.^[6]
Very long chain fatty acids (VLCFA) are fatty acids with aliphatic tails longer than 22 carbons

Any of these aliphatic fatty acid chains may be glycerated and the resultant fats may have tails of different lengths from very short triformin to very long, e.g., cerotic acid, or hexacosanoic acid, a 26-carbon long-chain saturated fatty acid. Long chain fats are exemplified by tallow (lard) whose chains are 17 carbons long. Most fats found in food, whether vegetable or animal, are made up of medium to long-chain fatty acids, usually of equal or nearly equal length. Many cell types can use either glucose or fatty acids for this energy. In particular, heart and skeletal muscle prefer fatty acids. Despite long-standing assertions to the contrary, fatty acids can also be used as a source of fuel for brain cells.^{[citation needed]}

Importance for living organisms

Fats are also sources of essential fatty acids, an important dietary requirement. They provide energy as noted above. Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.

Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.

Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.

Adipose tissue

The obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.

In animals, adipose, or fatty tissue is the body's means of storing metabolic energy over extended periods of time. Adipocytes (fat cells) store fat derived from the diet and from liver metabolism. Under energy stress these cells may degrade their stored fat to supply fatty acids and also glycerol to the circulation. These metabolic activities are regulated by several hormones (e.g., insulin, glucagon and epinephrine).

The location of the tissue determines its metabolic profile: visceral fat is located within the abdominal wall (i.e., beneath the wall of abdominal muscle) whereas "subcutaneous fat" is located beneath the skin (and includes fat that is located in the abdominal area beneath the skin but above the abdominal muscle wall). Visceral fat was recently discovered to be a significant producer of signaling chemicals (i.e., hormones), among which several are involved in inflammatory tissue responses. One of these is resistin which has been linked to obesity, insulin resistance, and Type 2 diabetes. This latter result is currently controversial, and there have been reputable studies supporting all sides on the issue.

References

^ "Macronutrients: the Importance of Carbohydrate, Protein, and Fat". McKinley Health Center. University of Illinois at Urbana-Champaign. Retrieved 20 September 2014.
^ United Kingdom The Food Labelling Regulations 1996 – Schedule 7: Nutrition labelling

UpToDate Contents

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1. 食事中の脂肪 dietary fat
2. 成人における健康食 healthy diet in adults
3. 小児の脂質異常症ののマネージメント management of pediatric dyslipidemia
4. がん予防 cancer prevention
5. 幼児、未就学児、および就学児に対して推奨される食事 dietary recommendations for toddlers preschool and school age children

English Journal

Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice.

Wu T, Qi X, Liu Y, Guo J, Zhu R, Chen W, Zheng X, Yu T.SourceCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
Food chemistry.Food Chem.2013 Nov 1;141(1):482-7. doi: 10.1016/j.foodchem.2013.03.046. Epub 2013 Mar 21.
We present our experiment about adding anthocyanins to the daily food of mice. Three kinds of anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutinoside and pelargonidin-3-glucoside) purified from Chinese mulberry (Morus australis Poir) were evaluated for suppressing body weight gain of the male C57B
PMID 23768383

Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake.

Kliem KE, Shingfield KJ, Livingstone KM, Givens DI.SourceDivision of Food Production and Quality, School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, United Kingdom. Electronic address: k.e.kliem@reading.ac.uk.
Food chemistry.Food Chem.2013 Nov 1;141(1):274-81. doi: 10.1016/j.foodchem.2013.02.116. Epub 2013 Mar 7.
Milk and dairy products are major sources of fat in the human diet, but there are few detailed reports on the fatty acid composition of retail milk, trans fatty acids in particular, and how these change throughout the year. Semi-skimmed milk was collected monthly for one year from five supermarkets
PMID 23768358

Chemical and functional properties of fibre concentrates obtained from by-products of coconut kernel.

Yalegama LL, Nedra Karunaratne D, Sivakanesan R, Jayasekara C.SourceCoconut Research Institute, Lunuwila, Sri Lanka. Electronic address: cyalegama@yahoo.co.in.
Food chemistry.Food Chem.2013 Nov 1;141(1):124-30. doi: 10.1016/j.foodchem.2013.02.118. Epub 2013 Mar 14.
The coconut kernel residues obtained after extraction of coconut milk (MR) and virgin coconut oil (VOR) were analysed for their potential as dietary fibres. VOR was defatted and treated chemically using three solvent systems to isolate coconut cell wall polysaccharides (CCWP). Nutritional compositio
PMID 23768337

Japanese Journal

Environmental enrichment ameliorated high-fat diet-induced Aβ deposition and memory deficit in APP transgenic mice.

Maesako Masato,Uemura Kengo,Kubota Masakazu,Kuzuya Akira,Sasaki Kazuki,Asada Megumi,Watanabe Kiwamu,Hayashida Naoko,Ihara Masafumi,Ito Hidefumi,Shimohama Shun,Kihara Takeshi,Kinoshita Ayae
Neurobiology of aging 33(5), 1011.e11-1011.e23, 2012-05
… In particular, a potential link between type 2 diabetes (T2DM) and AD has been suggested epidemiologically, clinically, and experimentally, and some studies have suggested that exercise or dietary intervention reduces risk of cognitive decline. … In the present study, we established the AD model mice with diabetic conditions through high-fat diet (HFD) to examine the effect of environmental enrichment (EE) on HFD-induced AD pathophysiology. …
NAID 120003988394

Dysfunction of lipid sensor GPR120 leads to obesity in both mouse and human.

Ichimura Atsuhiko,Hirasawa Akira,Poulain-Godefroy Odile,Bonnefond Amélie,Hara Takafumi,Yengo Loïc,Kimura Ikuo,Leloire Audrey,Liu Ning,Iida Keiko,Choquet Hélène,Besnard Philippe,Lecoeur Cécile,Vivequin Sidonie,Ayukawa Kumiko,Takeuchi Masato,Ozawa Kentaro,Tauber Maithé,Maffeis Claudio,Morandi Anita,Buzzetti Raffaella,Elliott Paul,Pouta Anneli,Jarvelin Marjo-Riitta,Körner Antje,Kiess Wieland,Pigeyre Marie,Caiazzo Roberto,Van Hul Wim,Van Gaal Luc,Horber Fritz,Balkau Beverley,Lévy-Marchal Claire,Rouskas Konstantinos,Kouvatsi Anastasia,Hebebrand Johannes,Hinney Anke,Scherag Andre,Pattou François,Meyre David,Koshimizu Taka-Aki,Wolowczuk Isabelle,Tsujimoto Gozoh,Froguel Philippe
Nature, 2012-02-19
… Here we show that GPR120-deficient mice fed a high-fat diet develop obesity, glucose intolerance and fatty liver with decreased adipocyte differentiation and lipogenesis and enhanced hepatic lipogenesis. … Overall, this study demonstrates that the lipid sensor GPR120 has a key role in sensing dietary fat and, therefore, in the control of energy balance in both humans and rodents. …
NAID 120003874259

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リンク元	「食事性脂肪」「食物性脂肪」「食餌性脂肪」
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関連記事	「dietary」「fat」