Table of Contents

Part 1. The nature of lipids and their place in living things: definitions; Structural chemistry and nomenclature; functions of lipids. Part 2 Isolation, separation and detections of lipids; extraction of lipids from natural samples; likely components of the crude lipid extract; general features of lipids important for their analysis; chromatographic techniques for separating lipids. Part 3 Fatty acid structure and metabolism: Structure and properties; the biochemistry of fatty acids; degradation of fatty acids; essential fatty acids and the biosynthesis of eicosanoids. Part 4 Lipids as energy stores: the naming and structure of the acylglycerols (glycerides); the storage of triacylglycerols in animals and plants; the biosynthesis of triacylglycerols; the catabolism of glycerides; the integration and control of animal glyceride metabolism. Part 5 Dietary lipids: implications for health and disease: Lipids in foods; Roles of dietary lipids; Assimilation of lipids by the body; Lipids in growth and development; Diseases involving changes or defects in lipid metabolism. Part 6 Lipids in cellular structures: Cell organelles; glycerolipids; sphingolipids; sterols; membrane structure; lipids as components of the surface layers of different organisms. Part 7 Metabolism of structural lipids: phoshoglyceride biosynthesis; degradation of phospholipids; Metabolism of glycosylglycerides; metabolism of sphingolipids; cholesterol biosynthesis. Part 8 General functions of structural lipids; effects on membrane lipids during temperature adaptation; Lipids and membrane fusion; lipids and proteins interact in order to determine membrane structure and shape; liposomes and drug delivery systems; Membrane receptors; inositol lipids play specific roles in membrane protein anchoring; inosoitol lipids and second messengers; role of lipids in immunity; lipids and cancer; free radicals and cellular damage; lipids and skin diseases; pulmonary surfactant; lipid storage diseases (Lipidosis); toxic effects of lipids.