Rizack, Martin A. Department of Medicine, Rockefeller University, New York, New York.
Last reviewed:February 2020
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- Fat digestion and absorption
- Adipose tissue
- Blood lipids
- Fatty acid oxidation
- Fatty acid synthesis
- Triglyceride synthesis
- Essential fatty acids
- Role of phosphatides
- Related Primary Literature
- Additional Reading
The physiologic and metabolic processes involved in the assimilation of dietary lipids and in the synthesis and degradation of lipids. Lipids (Fig. 1) form a class of compounds composed of neutral fats (triglycerides), phospholipids, glycolipids, sterols (steroid alcohols), and fat-soluble vitamins (A, D, E, and K). As a group, they share the common physical property of insolubility in water (however, some lipids, such as phospholipids, do have a limited solubility in water). See also: Fat and oil; Lipid; Lipidomics; Metabolism; Phospholipid; Steroid; Triglyceride (triacylglycerol); Vitamin; Vitamin A; Vitamin D; Vitamin E; Vitamin K
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