ABSTRACT
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Dietary lipids can be defined as the material that can be extracted from foods with organic solvents. Depending on the food analyzed, different extraction conditions and solvents can be used. In general, dietary fats consist of a considerable number of different lipid classes and several types of molecules can make up each lipid class. Each of them, in mutual combination or in combination with other dietary components, may have effects that have an impact on health.
