Lipidomic analysis of fats and oils – a lot more than just omega-3

Terry K Smith

doi:10.1002/lite.201400061

Lipidomic analysis of fats and oils – a lot more than just omega-3

Research output: Contribution to journal › Article › peer-review

Abstract

Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats has become increasingly important. Within the past decade several mass spectrometric lipidomics methods have been adapted and applied to the analysis of edible oils and fats. These methodologies are vital for the analysis of a plethora of lipid species that will be important for numerous health and sustainability issues in the future.

Original language	English
Pages (from-to)	7–10
Journal	Lipid Technology
Volume	27
Issue number	1
Early online date	17 Nov 2014
DOIs	https://doi.org/10.1002/lite.201400061
Publication status	Published - Jan 2015

Access to Document

10.1002/lite.201400061

Smith_2015_Lipidomics_LipidTech_7
© 2016, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. This work is made available online in accordance with the publisher’s policies. This is the author created, accepted version manuscript following peer review and may differ slightly from the final published version. The final published version of this work is available at onlinelibrary.wiley.com / https://dx.doi.org/10.1002/lite.201400061
Accepted author manuscript, 219 KB

EU KINDRED: EU KINDRED-Management
Smith, T. K. (PI)
European Commission
1/09/13 → 31/08/16
Project: Standard

Cite this

@article{ef7e4308c3d94fc8b7211a3088c9022a,

title = "Lipidomic analysis of fats and oils – a lot more than just omega-3",

abstract = "Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats has become increasingly important. Within the past decade several mass spectrometric lipidomics methods have been adapted and applied to the analysis of edible oils and fats. These methodologies are vital for the analysis of a plethora of lipid species that will be important for numerous health and sustainability issues in the future.",

author = "Smith, {Terry K}",

note = "TKS research is supported in part by the Wellcome Trust, SUSLA, BBSRC and the European Community{\textquoteright}s Seventh Framework Programme under grant agreement No. 602773 (Project KINDReD)",

year = "2015",

month = jan,

doi = "10.1002/lite.201400061",

language = "English",

volume = "27",

pages = "7–10",

journal = "Lipid Technology",

number = "1",

}

TY - JOUR

T1 - Lipidomic analysis of fats and oils – a lot more than just omega-3

AU - Smith, Terry K

N1 - TKS research is supported in part by the Wellcome Trust, SUSLA, BBSRC and the European Community’s Seventh Framework Programme under grant agreement No. 602773 (Project KINDReD)

PY - 2015/1

Y1 - 2015/1

N2 - Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats has become increasingly important. Within the past decade several mass spectrometric lipidomics methods have been adapted and applied to the analysis of edible oils and fats. These methodologies are vital for the analysis of a plethora of lipid species that will be important for numerous health and sustainability issues in the future.

AB - Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats has become increasingly important. Within the past decade several mass spectrometric lipidomics methods have been adapted and applied to the analysis of edible oils and fats. These methodologies are vital for the analysis of a plethora of lipid species that will be important for numerous health and sustainability issues in the future.

U2 - 10.1002/lite.201400061

DO - 10.1002/lite.201400061

M3 - Article

VL - 27

SP - 7

EP - 10

JO - Lipid Technology

JF - Lipid Technology

IS - 1

ER -

Lipidomic analysis of fats and oils – a lot more than just omega-3

Abstract

Access to Document

Fingerprint

Projects

EU KINDRED: EU KINDRED-Management

Cite this