ABSTRACT
Nutritionally beneficial components are found in nature. These include glycosides, oligosaccharides, terpenoids, proteins, and peptides, as well as different kinds of lipids. These so-called bioactive compounds (BCs) are known to improve health and prevent diseases. For years, lipids have been considered as villains; however, several biochemical and clinical studies have documented their benefits as health promoters. In this chapter, the applications of lipids for the preparation of functional foods via enzyme-catalyzed reactions are reviewed.
