Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review

Jan Velíšek and Karel Cejpek
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Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Karel Cejpek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 6, 241-254

Abstract: This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms.

Keywords: biosynthesis; lipids; homolipids; heterolipids; glycerolipids; triacylglycerols; glycerophospholipids; phosphatides; lysophosphatides; plasmalogens; glyceroglycolipids (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3321-cjfs

DOI: 10.17221/3321-CJFS

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