Fat
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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
The obese mouse (left) has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is also shown (right).
Margarine is a common product that can contain trans fats.
Cover of the original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.
Fish oil
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Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega−3 fatty acids eicosapentaenoic acid and docosahexaenoic acid, precursors of certain eicosanoids that are known to red
Fish oil rendering in Port Dover, Ontario, 1918
Kepler cod liver oil with malt extract
Fish oil capsules