Tag: Lipidomics

According to the Food and Agriculture Organization (FAO), lipids not only provide energy and essential fatty acids but also carry important fat-soluble micronutrients. To accurately assess these components, powerful analytical techniques are required to analyze the lipid profile of foods.

Over 1.6 million different lipid species have been identified, and their complex and diverse structures present a formidable challenge for comprehensive analysis. A typical lipid analysis workflow involves sequential steps, including sample preparation, lipid extraction, separation, and detection, to accurately define and quantify the lipid composition of a sample.

According to research published in *Plant and algal lipidomes*, algae contain a wide diversity of lipids, including phospholipids, glycolipids, triglycerides, and sterols. Thus, the short answer to “is algae a lipid?” is no; algae are not a single lipid, but are organisms that produce and contain many types of lipids. These lipids are of immense commercial value and are crucial for the organisms' survival and function.