- approach,
lipids may be
divided into
eight categories:
fatty acyls,
glycerolipids, glycerophospholipids, sphingolipids, saccharolipids, and polyketides...
- 1177/0115426506021004351. PMID 16870803. ****sis A (2000). "Biochemistry of
Glycerolipids and
Formation of Chylomicrons". In
Christophe AB,
DeVriese S (eds.)...
- to a
lipid moiety. The most
common lipids in
cellular membranes are
glycerolipids and sphingolipids,
which have
glycerol or a
sphingosine backbones, respectively...
- 2008[verification needed] Vance, J. E. (2008). "Thematic
Review Series:
Glycerolipids.
Phosphatidylserine and
phosphatidylethanolamine in
mammalian cells:...
-
carotenoids (vitamin A)
Cholesterol Bile
acids Glycero-
phospholipids Glycerolipids Acyl-CoA
Fatty acids Glyco-
sphingolipids Sphingolipids Waxes Polyunsaturated...
- salts. The
primary saponifiable lipids are free
fatty acids,
neutral glycerolipids, glycerophospholipids, sphingolipids, and glycolipids. By comparison...
-
carotenoids (vitamin A)
Cholesterol Bile
acids Glycero-
phospholipids Glycerolipids Acyl-CoA
Fatty acids Glyco-
sphingolipids Sphingolipids Waxes Polyunsaturated...
-
carotenoids (vitamin A)
Cholesterol Bile
acids Glycero-
phospholipids Glycerolipids Acyl-CoA
Fatty acids Glyco-
sphingolipids Sphingolipids Waxes Polyunsaturated...
- or
isoprene groups.
Creating eight distinct categories:
fatty acids,
glycerolipids, glycerophospholipids, sphingolipids, saccharolipids, and polyketides...
- Anti-staling
agents used in
modern bread include wheat gluten, enzymes, and
glycerolipids,
mainly monoglycerides and diglycerides.
Stale bread can be partially...
