Abstract
Dietary lipids can be obtained from plant, animal, or microbial sources. They include many broad classes of neutral and partially polar compounds with differing physiological functions. The major components of dietary fats are triacylglycerols (TAGs). Other components with nutritional signicance include phospholipids, sterols, fat-soluble vitamins, antioxidants, and other fat-soluble components.
| Original language | English |
|---|---|
| Title of host publication | Food Lipids |
| Subtitle of host publication | Chemistry, Nutrition, and Biotechnology, Fourth Edition |
| Publisher | CRC Press |
| Pages | 453-476 |
| Number of pages | 24 |
| ISBN (Electronic) | 9781498744874 |
| ISBN (Print) | 9781498744850 |
| DOIs | |
| Publication status | Published - 1 Jan 2017 |
Bibliographical note
Publisher Copyright:© 2017 by Taylor and Francis Group, LLC.