ABSTRACT
Lipids, or those classes of organic compounds that may be, have been, or are referred toasfats,areanessentialcomponentofmanyfoods.Theiruseasingredientsin foods,cosmetics,andmedicinesdatestoprehistorictimes.Itisperhapsnotsurprising,therefore,thattheknowledgeofthechemicalnatureofsomelipidspredatesthat of other food components such as saccharides or proteins.
