Chapter 11: The Properties, Distribution and Functionality of Cereal Lipids

Lipids in plants encompass a huge range of chemical diversity and are responsible for many different roles and functions. As a result, lipid classification covers a wide range of compounds, including long-chain hydrocarbons, alcohols, aldehydes, glycerides, wax esters, phospholipids, glycolipids, sphingolipids and sulfolipids. Other “fat-soluble” compounds are also often classified as lipids, such as vitamins A, D, E and K, carotenoids, isoprenoids, and sterols. The chemical diversity of lipids is further reflected in their cellular functionality. Lipids contribute to many essential cellular activities including maintaining cell and organelle integrity, sensing and signaling environmental change, providing a hydrophobic barrier, modulating responses to pathogen attack, regulating cellular metabolism, and storing chemical energy.