Advanced Researches on Functional Lipids

Dear Colleagues,

Lipids are one of the three macronutrients needed by the body and are naturally found in many biological resources consumed as agro-foods or added as ingredients in processed foods. Lipids and their derivatives exert indispensable functionalities in maintaining a desirable color, flavor, texture, and nutritional quality of food. The roles of lipids in organisms include energy storage, the formation of cellular membranes, signal transduction, endocrine regulation, and inflammation. Therefore, the composition, structure, and state of lipids not only determine the quality and safety of food but also are closely related to their biological functions and nutritional quality. However, there are some problems existing in natural lipids such as their single structural composition, simple physicochemical properties, and low nutritional value. The molecular modification of lipids is an ideal approach to improve the physicochemical properties, expand the application scope, and enhance their functional activity including regulating blood lipids, preventing atherosclerosis, and improving memory and anti-inflammation. This Special Issue will focus on the advances and trends in advanced research on functional lipids.

Prof. Dr. Fang Wei
Prof. Dr. Mingming Zheng
Guest Editors

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