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The Role of Lipids in Human Nutrition

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Abstract

Lipid is the biochemist’s term for substances that dissolve readily in organic solvents but not in water. The layperson, concerned with what is in the foods that he or she eats, is more familiar with the term fat. The subtle distinctions between the biochemist’s lipids and the nutritionist’s fats are apparent in this chapter; however, lipid is used in discussing metabolism, whereas fat is more appropriate to use in discussing diets.

Keywords

  • Linoleic Acid
  • Saturated Fatty Acid
  • Human Milk
  • Essential Fatty Acid
  • Cholesteryl Ester

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Gurr, M.I. (2000). The Role of Lipids in Human Nutrition. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_15

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  • DOI: https://doi.org/10.1007/978-1-4757-5371-4_15

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