Sphingolipids in food and the emerging importance of sphingolipids to nutrition.

@article{Vesper1999SphingolipidsIF,
  title={Sphingolipids in food and the emerging importance of sphingolipids to nutrition.},
  author={H. Vesper and E. Schmelz and M. Nikolova-Karakashian and D. Dillehay and D. V. Lynch and A. Merrill},
  journal={The Journal of nutrition},
  year={1999},
  volume={129 7},
  pages={
          1239-50
        }
}
Eukaryotic organisms as well as some prokaryotes and viruses contain sphingolipids, which are defined by a common structural feature, i.e. , a "sphingoid base" backbone such as D-erythro-1,3-dihydroxy, 2-aminooctadec-4-ene (sphingosine). The sphingolipids of mammalian tissues, lipoproteins, and milk include ceramides, sphingomyelins, cerebrosides, gangliosides and sulfatides; plants, fungi and yeast have mainly cerebrosides and phosphoinositides. The total amounts of sphingolipids in food vary… Expand
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