The sciences of biochemistry, biophysics and nutrition in relation to lipids have assumed great importance in recent years. It has become evident that complex inter-related metabolic pathways are involved in the biosynthesis and degradation of lipids in the cells of all living things from primitive organisms to higher mammals. In humans, especially, knowledge of of how these processes are regulated is important in understanding many disease states. In relation to plants, information on plant lipid metabolism may be the key to producing new and improved crops for food and industrial purposes. We also need to know how the physical properties of lipids impinge on their biochemistry. Last but not least the nutritional properties of fatty acids and lipids are of critical importance for the health and well-being all consumers.

Animal Lipid Biochemistry

Plant Lipid Biochemistry

Microbial Lipid Biochemistry

Frying Oils

Lipid Chemistry

Reactions of the fatty acyl moieties of lipids both at double bonds and at carboxyl groups are important both in biology and for industry. For example, autoxidation can lead to spoilage of foods, and oxidation reactions can cause problems within living tissues. In contrast, a huge industry has developed that makes use of chemical reactions of fatty acyl residues of lipids to develop products for industry - from cosmetics to detergents, etc. Web pages on the following topics will appear as time and work commitments permit.

Lipid Oxidation and Antioxidants

Oxidation in Emulsions
Oxidation in Muscle Foods