If we were to zoom in on a salmon, which is a fatty fish, past the organs, past the tissues, into the cells, we would see that the stuff we call fat is actually made up of molecules called triglycerides, and they are not all alike.
Si nos adentraramos en un salmón que es un pescado grasoso pasamos por los órganos entramos a los tejidos y llegamos a las células veríamos que eso que llamamos grasa en realidad está hecho de moléculas llamadas triglicéridos y no todos son iguales.