Classes, Nomenclature, and Functions of Lipids and Lipid-Related Molecules and the Dietary Lipids

This chapter focuses on the classes, nomenclature, and functions of lipids and lipid-related molecules as well as dietary qualities of lipids. Lipids are important biological molecules. They are generally classified into simple, conjugated, and derived lipids, usually because of their structural composition. Their nomenclature remains unique and diverse, with IUPAC-IUB verdict being central in their naming. Lipids play enormous functions in plants and animals from being protective, precursors for other molecules, high-energy stores, and contributing to overall reproductive health. The main lipid constituents in diets include triacylglycerols, esterified cholesterol, and phospholipids. Lipids essentially cannot be avoided in nature.