Biological lipids originate entirely or in part from two distinct types of biochemical subunits or "building-blocks": ketoacyl and isoprene groups. Lipids may be broadly defined as hydrophobic or amphiphilic small molecules the amphiphilic nature of some lipids allows them to form structures such as vesicles, multilamellar/ unilamellar liposomes, or membranes in an aqueous environment. Lipids have applications in the cosmetic and food industries, and in nanotechnology. The functions of lipids include storing energy, signaling, and acting as structural components of cell membranes. Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others.
At the bottom is the common phospholipid phosphatidylcholine.
: 328 The middle structure is a triglyceride composed of oleoyl, stearoyl, and palmitoyl chains attached to a glycerol backbone. At the top are cholesterol and oleic acid. Addressing a broad spectrum of topics, this publication provides a wealth of information for basic scientists, clinical researchers and clinical practitioners alike.Structures of some common lipids. Lipid functionality and utility in pediatric, adult surgical and critically ill patients are covered, as is the use of lipids in long-term home parenteral nutrition. Contributions discuss the latest findings in the field, ranging from pre-clinical research to the most recent clinical trials. This book brings together articles written by leading international authorities in the area of intravenous lipids. These new lipids offer the opportunity to deliver high amounts of fatty acids and possess different functional properties: in particular, they can influence inflammatory processes, immune responses and hepatic metabolism. Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones.
Lipids have been in clinical use as components of intravenous nutrition for over 50 years.
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