The difference between dietary fats lies in their chemical structure. All fats are made up of a chain of carbon atoms that are linked -- or bonded -- to hydrogen atoms.

All fats have a chemical structure that consists of long hydrocarbon chains, which is a series of carbon atoms bonded together and hydrogen atoms to stabilize the molecule by filling in the gaps.

Saturated fat is a dietary fat that can raise the level of cholesterol in your blood and increase your risk of stroke and heart disease. Learn which 5 foods high in saturated fat to avoid.

BPA substitute can trigger fat cell formation: Chemical used in BPA-free products exhibits similar endocrine-disrupting effects. ScienceDaily . Retrieved April 16, 2025 from www.sciencedaily.com ...

Its structure contains an additional hydrogen and oxygen molecule that makes it harder for the body to digest—it sticks around in the body a little longer. ... A Red-Wine Chemical Cuts the Fat.

The various forms of vitamin K are all fat-soluble molecules, each with the same methylated naphthoquinone ring structure. The two main forms of vitamin K are vitamin K1 and vitamin K2.

Fat Screen Delivers Plant-derived Chemical With Antidiabetic Effects. ScienceDaily . Retrieved June 4, 2025 from www.sciencedaily.com / releases / 2007 / 05 / 070508123854.htm ...

A new study finds that a chemical in red wine may prevent some of the fatty foods we eat from being converted into fatty tissue. The research, published in the March issue of the Journal of Biological ...

Fats add structure, they signal, they interact. In the lab, lipids are tough to work with but worth the challenge. “You're fat” can be hurtful to hear. “They're just fats” is hurtful, too ...

International Journal of Obesity - Body composition and fat repartition in relation to structure and function of large arteries in middle-aged adults (the SU.VI.MAX study) ...