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In animals, these fats are obtained from food and are synthesized by the liver. [1] Lipogenesis is the process of synthesizing these fats. [2] [3] The majority of lipids found in the human body from ingesting food are triglycerides and cholesterol. [4] Other types of lipids found in the body are fatty acids and membrane lipids.
Lipid Library – General reference on lipid chemistry and biochemistry; Cyberlipid.org – Resources and history for lipids. Molecular Computer Simulations – Modeling of Lipid Membranes; Lipids, Membranes and Vesicle Trafficking – The Virtual Library of Biochemistry, Molecular Biology and Cell Biology; Nomenclature. IUPAC nomenclature of ...
The surface of a curved lipid bilayer. Lipidology is the scientific study of lipids. Lipids are a group of biological macromolecules that have a multitude of functions in the body. [1] [2] [3] Clinical studies on lipid metabolism in the body have led to developments in therapeutic lipidology for disorders such as cardiovascular disease. [4]
Lipid numbers 18:3 18:3n3 18:3, cis,cis,cis-Δ 9,Δ 12,Δ 15 18:3(9,12,15) Lipid numbers take the form C:D, [a] where C is the number of carbon atoms in the fatty acid and D is the number of double bonds in the fatty acid. If D is more than one, the double bonds are assumed to be interrupted by CH
Different foods contain different amounts of fat with different proportions of saturated and unsaturated fatty acids. Some animal products, like beef and dairy products made with whole or reduced fat milk like yogurt , ice cream , cheese and butter have mostly saturated fatty acids (and some have significant contents of dietary cholesterol ).
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
The most common macromolecules in biochemistry are biopolymers (nucleic acids, proteins, and carbohydrates) and large non-polymeric molecules such as lipids, nanogels and macrocycles. [1] Synthetic fibers and experimental materials such as carbon nanotubes [ 2 ] [ 3 ] are also examples of macromolecules.
Choline occurs in foods as a free cation and in the form of phospholipids, especially as phosphatidylcholines. Choline is highest in organ meats and egg yolks though it is found to a lesser degree in non-organ meats, grains, vegetables, fruit and dairy products. [3] Cooking oils and other food fats have about 5 mg/100 g of total choline. [5]