Lipids in healthcare and medicine

Abstract

Lipids are biologically active in a variety of ways in plants, animals, and people. In addition to providing energy and necessary fatty acids, they are also significant parts of our daily diet. They also act as transporters of fat-soluble vitamins and aid in their absorption. The texture, mouth feel, and flavor of food are all influenced by lipids, which are essential as a heating medium for food processing. Structured lipids (SL) are triacylglycerols (TAG) that have undergone chemical or enzymatic modification to change the fatty acid makeup and/or where they are located within the glycerol backbone. Target fatty acids may be delivered most effectively via SL for nutritional or therapeutic objectives, as well as to treat particular diseases and metabolic problems. The chemistry, content, classification, use, presence in food, and biological functions of lipids are covered in this document. It also clarifies several facets of structured lipids, such as their applications, methods of synthesis (chemical vs. enzymatic), use in aquaculture, and potential future developments.