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Dietary fats and body lipids: terms used

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Lipids in Human Nutrition

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Abstract

Fats have physical, chemical and physiological properties which make them important both in nutrition and in food technology. In addition to fats ingested as food, there are specific lipids synthesized by the human body which are essential to life. To understand best the role of fats in the diet, some basic information concerning the chemical nature of such important molecules and certain aspects of their metabolism is necessary. In this chapter, information will be given on the different molecules which are referred to throughout the book, and on their structure.

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Authors and Affiliations

  1. Université Laval, Québec, Canada

    Germain J. Brisson Ph.D. (Professor of Nutrition)

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  1. Germain J. Brisson Ph.D.
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© 1981 Springer Science+Business Media New York

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Brisson, G.J. (1981). Dietary fats and body lipids: terms used. In: Lipids in Human Nutrition. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7212-5_1

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  • DOI: https://doi.org/10.1007/978-94-015-7212-5_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-015-7214-9

  • Online ISBN: 978-94-015-7212-5

  • eBook Packages: Springer Book Archive

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