Fruit juices, fruits, sweetened cereals and baked goods, jam, sweets, most sports drinks, beets and cane sugar, brown sugar, table sugar, maple syrup, honey Lipids are compounds that are soluble in organic solvents such as acetone, ether, and chloroform.
The term lipid, derived from the Greek word lipos (meaning fat), is a general name for oils, fats, waxes, and related compounds.
Oils are liquid at room temperature, whereas fats are solid.
Lipid is a fuel to most cells and an important fuel for the contracting muscle.
Fat protects vital organs such as the heart, liver, spleen, kidneys, brain, and spinal cord.
The intake of fat-soluble vitamins A, D, E, and K, and carotenoids is dependent on the daily fat intake, and fats provide the transport medium in the body.
Phospholipids and cholesterol are important constituents of cell membranes.
Cholesterol is also an important precursor in the formation of bile and is itself an important component of bile.
Cholesterol is a precursor for important hormones, in particular steroids such as testosterone, estrogen, and cortisol.
Linoleic acid plays an important role in the formation of eicosanoids.
Fat often makes food more tasty and attractive. It carries many aromatic substances and makes food more creamy and appetizing.
-Palmitic acid, oleic acid, stearic act, linoleum acid
-Cholesterol, ergosterol, cortisol, bile acids, vitamin D, estrogens, progesterone, androgens