fat (lipid)

A chemical compound, or a mixture of such compounds, that is not water-soluble but dissolves in organic solvents (e.g., chloroform and gasoline). Fats include oils, phospholipids (e.g., cholesterol and vitamin D), terpenes, (e.g., beta-carotene), triglycerides, and waxes (e.g., beeswax). Triglycerides, which yield glycerol (glycerin) and fatty acids, constitute most of the fat in food and in the human body. The main types of dietary fat are saturated fats, polyunsaturated fats, and monounsaturated fats. All three types of dietary fat occur in all natural food sources of fat.