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Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review

Author

Listed:
  • Jan Velíšek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Karel Cejpek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms.

Suggested Citation

  • Jan Velíšek & Karel Cejpek, 2006. "Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(6), pages 241-254.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3321-cjfs
    DOI: 10.17221/3321-CJFS
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    References listed on IDEAS

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    1. Jan Velíšek & Karel Cejpek, 2005. "Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(4), pages 129-144.
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