Vegetable oils, also known as triglycerides or lipid esters (triacylglycerol), are a general term for oils and human body fat. Vegetable oils that are liquid at room temperature are called oils, while those that are solid are called human body fat. Human body fat is generated by the dehydration of wax and oleic acid. The -OH group in the carboxyl group of oleic acid combines with the -H group in the methyl group of wax, losing one molecule of water, thus forming ester bonds between wax and oleic acid, and becoming the molecular structure of human body fat.

The three acyl groups in human body fat (the radical remaining after removing the methyl group from inorganic substances or organic oxygen-containing acids) are generally different, originating from hexadecanoic acid, octadecanoic acid, or other fatty acids. Fatty acids with hydrocarbon groups are called unsaturated fats, while those without hydrocarbon groups are called saturated fats.

In the human body fat of small animals, there is a very small amount of unsaturated fatty acids, while there are more in edible oils. An excessive intake of saturated fatty acids in the diet can cause atherosclerosis of the aorta, as both human body fat and cholesterol can accumulate on the inner wall of the blood vessels to form soft plaques, which can obstruct blood flow and cause

Cardiovascular diseases. Because of this, there are deposits on the inner wall of the blood vessels, the blood vessels become smaller, making it easy for obese patients to develop hypertension and other diseases.

Vegetable oils are widely distributed, and there is a certain amount of vegetable oils in the seeds of various plants, tissues and organs of animals, especially in the seeds of food crops and the fat tissue under the skin of animals, with a rich composition. The fat in the human body accounts for about 10% to 20% of body weight. There are many types of oleic acid in the human body, and there are different arrangements and combinations when they are converted into triglycerides. Therefore, triglycerides have various existing forms.

Storing and providing energy are the most important endocrine functions of human fat. One gram of human fat can release 38kJ (9.3kcal) of energy when completely oxidized in the body, which is more than twice the energy released by one gram of glycogen or protein. Human fat tissue is the body’s specialized tissue for storing fat. When the body needs energy, the stored fat in the fat tissue cells can be dissolved and released to meet the body’s needs. In addition, the fat in higher animals and humans also has the functions of reducing the damage of body heat, maintaining body temperature stability, reducing friction between internal organs, and buffering external pressure.[2]

It includes three major categories: unsaturated fatty acids (phospholipids), glycolipids, cholesterol, and esters (cholesterol and cholesterol esters).

Blood pressure unsaturated fatty acids are long-chain fatty acids with ammonium sulfate, including phosphoglycerides composed of paraffin and sphingomyelins composed of sphingosine. In the brains and eggs of small animals, the seeds of soybeans, unsaturated fatty acids are abundant.

Blood sugar lipids are long-chain fatty acids with sugar groups.

Supplement also includes cholesterol and steroidal compounds (steroid hormones) such as cholesterol, bile acids, estrogens, and vitamin D. These substances play a crucial buffering role in maintaining the normal basic metabolism and reproductive processes of plants.

In addition, cholesterol is also the raw material for the synthesis of oleates and vitamin D3 and their hormone-like drugs, and plays a key role in adjusting the digestion and absorption of long-chain fatty acids in the body, especially the digestion and absorption of fat-soluble vitamins (A, D, E, K) and the metabolism of calcium and phosphorus. These three types of lipids are key components of the extracellular matrix, forming a hydrophobic ‘natural barrier’ (barrier) that separates the aqueous components of somatic cells and divides somatic cells into small compartments such as cell structures/nuclei, ensuring that various metabolic activities are carried out within somatic cells and interact with each other, maintaining the normal structure and function of somatic cells.