ABSTRACT

References ........................................................................................................................................22

Fereidoon Shahidi and S.P.J.N. Senanayake* Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

Lipids are organic substances that are insoluble or sparingly soluble in water. They are important components in determining the sensory attributes of foods. Lipids contribute to mouthfeel and textural properties in the foods. They have several important biological functions, which include: (1) serving as structural components of membranes; (2) acting as storage and transport forms of metabolic fuel; (3) serving as the protective coating on the surface of many organisms; (4) acting as carriers of fat-soluble vitamins A, D, E, and K and helping in their absorption; and (5) being involved as cell-surface components concerned with cell recognition, species specificity, and tissue immunity. Ironically, overconsumption of lipids is associated with a number of diseases, namely artherosclerosis, hypertension, and breast and colon cancer, and in the development of obesity.