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loading...| Preferred Name |
Dietary Lipid |
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| Definitions |
A class of food constituents, also known as fats and oils, that serve as a source of energy and essential fatty acids in animals. The major components of lipids are fatty acids, triglycerides, phospholipids, glycolipids, sphingolipids, steroids (cholesterol), and lipoproteins. [ NCI ] |
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http://purl.obolibrary.org/obo/NCIT_C2317 |
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| comment |
A class of food constituents, also known as fats and oils, that serve as a source of energy and essential fatty acids in animals. The major components of lipids are fatty acids, triglycerides, phospholipids, glycolipids, sphingolipids, steroids (cholesterol), and lipoproteins. [ NCI ] |
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Dietary Lipid |
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| prefixIRI |
NCIT:C2317 |
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Dietary Lipid |
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Create mapping
| Delete | Mapping To | Ontology | Source |
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| http://purl.obolibrary.org/obo/NCIT_C2317 | BERO | SAME_URI | |
| http://purl.bioontology.org/ontology/CSP/2116-5687 | CRISP | LOOM | |
| http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C2317 | NCIT | LOOM | |
| http://purl.obolibrary.org/obo/NCIT_C2317 | BERO | LOOM |