Before talking about saturated and unsaturated fats from a health point of view, a "broad chemical premise is required; anyone who is not interested or already knows the topic perfectly" can go directly to the second part of the article.
Definitions and Differences
Very often we tend to use the terms: "lipids", "fats" "and" fatty acids "indistinctly, as if they were synonymous. In reality, these terminologies have a precise meaning and could not be used randomly. L" order of these terms, just to stay on the subject, was not the result of a random choice, but of a classification by increasing degree of specificity. In fact, fatty acids are structural components of fats, which in turn fall into the category of lipids.
But let's proceed in order.
Lipids are substances of biological origin, soluble in organic solvents (acetone, hexane, etc.), but hardly or not at all soluble in water. Given the generic nature of the definition, the category of lipids brings together many substances, such as triglycerides, phospholipids, cholesterol, sphingolipids, aliphatic alcohols, waxes, terpenes, steroids and fatty acids.
