Fats and lipids are defined as a class of compounds soluble in organic solvents, including acetone, ether, and chloroform. These compounds vary considerably in size and polarity, ranging from hydrophobic triglycerides (TGs) and sterol esters to more water-soluble phospholipids (PL) and cardiolipins. Dietary lipids also include cholesterol (CH) and phytosterols. Unlike other macronutrients, the non-water miscibility of lipids necessitates that these compounds receive specialized processing during digestion, absorption, transport, storage, and utilization. This specialization in metabolic handling distinguishes dietary lipids and their metabolites from other macronutrients.
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