Dietary fat or lipids are one of the four major classes of biologically essential organic molecules found in all living organisms (the other classes are proteins, carbohydrates, and nucleic acids). They have intermediate molecular weights that range between 100 and 5000 kDa and they include many chemical classes such as hydrocarbons, steroids, soaps, detergents or even more complex molecules such as waxes, triacylglycerols (fats and oils), phospholipids, sphingolipids, fat-soluble vitamins, and lipopolysaccharides).
They function as barriers, receptors, antigens, sensors, electrical insulators, biological detergents, membrane anchors for proteins, and, last but not least, a major energy source.
Because of its lipophilic nature, dietary fat is important in the body to compartment space from inside to outside but also within the body between the different organs, or at a more microscopic level within a cell between the different microstructures such as cytoplasm, the reticulum, the Golgi apparatus, the nucleus or the mitochondria.
Mechanisms And Pathways In Adaptation Of Adaptation Of The Detection Of Dietary Fat
