Lipids in Foods and Nutrition: Innovative Analytical and Biochemical Insights- Volume II

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. Ultimately, this collection aims to bridge the gap between food-based lipid characterization and its physiological consequences, connecting analytical food science with the biochemical pathways lipids activate once consumed — helping translate compositional findings into a clearer understanding of how dietary lipids shape metabolic and inflammatory health outcomes.Building on the strong response to Volume I, this second volume extends the discussion further downstream — from the composition of dietary lipids to their biochemical fate and function once metabolized in the body. 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.• Bioactive lipid mediators (e.g., resolvins, maresins, lipoxins, and other specialized pro-resolving mediators) derived from dietary omega-3/omega-6 fatty acids and their role in inflammation-resolution and metabolic health.• Dietary fat quality (e.g., seed oils vs. fish oil) and its downstream biochemical impact on lipid mediator biosynthesis and cardiometabolic outcomes.• Translational insights connecting food-derived lipid composition to chronic disease prevention (cardiovascular, renal, and metabolic disease). Topic editors: SIDDABASAVE GOWDA B. GOWDA, Suresh Kumar Gurusiddaiah, Ganesh V Halade Source: https://www.frontiersin.org/research-topics/86315/lipids-in-foods-and-nutrition-innovative-analytical-and-biochemical-insights--volume-ii