Lipids are crucial macronutrients, fueling human metabolism and engaging in diverse metabolic pathways, including those regulating energy and cellular functions. This group, encompassing fatty acyls, sphingolipids, glycerolipids, and more, plays critical roles as bioactive metabolites. Despite considerable research on bioactive compounds like polyphenols and flavonoids, the analysis of lipids—specifically their novel compositions and biochemical implications in foods—remains underexplored. With the burgeoning growth of food metabolome research, the scarcity of in-depth studies on food lipidomes signals a significant research opportunity.

This research topic seeks to deepen the understanding of lipids as fundamental nutritional components. It aims to fill the knowledge gap by presenting the latest and emerging methods for quantifying and elucidating the biochemical roles of lipids in dietary contexts. Emphasis will be laid on cutting-edge techniques for identifying and analyzing novel food lipid compositions, like the characterization of fatty acyl types and the biochemical function of n-3/n-6 fatty acids using technologies such as mass spectrometry.

In an effort to advance our comprehension of lipid nutrition and its applications, we invite contributions that cover a variety of related subjects:
- Advanced lipid metabolite analysis employing liquid and gas chromatography, mass spectrometry, NMR, and voltammetry.
- Mechanistic insights into lipid nutrition from in-vitro and in-vivo studies.
- Exploration of the role of functional food lipids in health and disease management, encompassing both clinical and animal study perspectives.
- Implementation of food technology innovations for improving lipid nutritional values.
- Analytical approaches to investigate food lipids' impact on food safety.

Research submissions, whether original studies or comprehensive reviews, are welcomed to enrich discussions and findings within this burgeoning area, potentially influencing both academic research and practical applications in food sciences and nutrition.

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Lipids in Foods and Nutrition: Innovative Analytical and Biochemical Insights