D factor
| fat necrosis | A condition in which the neutral fats in the cells of adipose tissue are split into fatty acids and glycerol. (12 Dec 1998) |
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| fat necrosis tumour | <surgery> Destruction of fat cells in the breast due to trauma or injury that can cause a hard noncancerous lump. (09 Oct 1997) |
| fat-pad | An accumulation of somewhat encapsulated adipose tissue. Synonym: corpus adiposum. (05 Mar 2000) |
| fat soluble | <chemistry> Can be dissolved in fat. Lipid soluble (27 Sep 1997) |
| fat-soluble vitamins | Those vitamin's, soluble in fat solvents (nonpolar solvents) and relatively insoluble in water, marked in chemical structure by the presence of large hydrocarbon moieties in the molecule; e.g., vitamin's A, D, E, K. (05 Mar 2000) |
| fat solvents | Organic liquids notable for their ability to dissolve lipids; usually, but not always, immiscible in water; e.g., diethyl ether, carbon tetrachloride. Synonym: nonpolar solvents. (05 Mar 2000) |
| fat-storing cell | A multilocular fat-filled cell present in the perisinusoidal space in the liver. Synonym: lipocyte. (05 Mar 2000) |
| fat substitutes | Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats. (12 Dec 1998) |
| fat tide | An increase in the fat content of blood and lymph following a meal. (05 Mar 2000) |
| unilocular fat | Adipose tissue in which the fat is present in a single droplet within the fat cells. Synonym: white fat. (05 Mar 2000) |
| unsaturated fat | <biochemistry> A fat that contains a carbon-carbon double bond, or a fat containing unsaturated fatty acids, such a fatty acid has double or triple covalent bonds and is thus able to add more atoms. Unsaturated fats are believed to lower blood cholesterol levels and are found at high levels in vegetable oils (olive oil, safflower oil, etc.) As a general rule, unsaturated fats are liquid at room temperature. (09 Oct 1997) |
| low-fat diet | A diet containing minimal amounts of fat.Diets containing low amounts of fat and cholesterol are designed to reduce the risk of heart disease and, in some cases, cancer. Dozens of such diets have been promulgated, both by medical and lay advisors. Their popularity can be attributed in part to clinical studies that have, since the 1980s, revealed, on the one hand, the hazards of eating high-fat, high-cholesterol foods and, on the other, the benefits of ingesting less saturated fat and LDL (low density lipoprotein) cholesterol. Although coronary deaths have been reduced by roughly 30% since 1970, the aim of health officials is to further reduce heart attack rates. The average cholesterol level among adult Americans has fallen from 213 to 205 mg/dl since 1978. However, the National Cholesterol Education Program recommends that individuals maintain a total cholesterol level of no more than 200 mg/dl, with LDL at less than 130 mg/dl and HDL (high density lipoprotein) around 60 mg/dl. About one-half of American adults exceed those recommendations. Low-fat, low-cholesterol diets are rich in whole grains, fresh fruits and vegetables, and legumes, and limit or exclude consumption of processed oils, dairy products, nuts and seeds, and meats. See atherosclerosis, free radicals. (05 Mar 2000) |
| ajowan oil | A volatile oil distilled from the fruit of Carum copticum, one of the sources of thymol; a carminative, aromatic, and expectorant. Synonym: ptychotis oil. (05 Mar 2000) |
| allspice oil | pimenta oil |
| almond oil | A fixed oil expressed from sweet almonds, the kernels of varieties of Prunus amygdalus; used in ointments. Bitter almond oil, a volatile oil from the dried ripe kernels of bitter almonds and from other kernels containing amygdalin; it contains between 2 and 4% of hydrocyanic acid and 95% of benzaldehyde. (05 Mar 2000) |