Analysis and functions of bioactive lipids in food

Abstract

Abstract Lipids are one of the major biomolecules of our life with diverse structures and functions. Dietary lipids are an essential source of nutrients and energy for humans. Even though the mechanisms of dietary lipid absorption and transport are unclear, numerous studies have demonstrated their biological importance in health and disease management. Fish is the major source of essential bioactive lipids called ω-3 fatty acids (docosahexaenoic acid and eicosapentaenoic acid) which have anti-inflammatory, antioxidant, and protective actions in cardiovascular diseases. Despite the various benefits of bioactive lipids derived from food, there is limited information in the literature discussing the sources, analysis, and function of food lipids. This review aims to cover the eight major categories of lipids and their key sources from plants, animals, microbiomes, and insect origin. Further, the aspects of various analytical technologies applied to determine the lipids in food and their anti-inflammatory, antioxidant, antimicrobial, and antiviral functions were discussed. This study offers a thorough overview of food lipid sources and their biological importance, including their analysis using various analytical techniques. Graphical abstract

Keywords

• Chromatography
• Food analysis
• Food bio-actives
• Lipids
• Mass spectrometry