[HTML][HTML] Sphingolipids in food and the emerging importance of sphingolipids to nutrition

H Vesper, EM Schmelz, MN Nikolova-Karakashian… - The Journal of …, 1999 - Elsevier
Eukaryotic organisms as well as some prokaryotes and viruses contain sphingolipids, which
are defined by a common structural feature, ie, a “sphingoid base” backbone such as D-
erythro-1, 3-dihydroxy, 2-aminooctadec-4-ene (sphingosine). The sphingolipids of
mammalian tissues, lipoproteins, and milk include ceramides, sphingomyelins,
cerebrosides, gangliosides and sulfatides; plants, fungi and yeast have mainly cerebrosides
and phosphoinositides. The total amounts of sphingolipids in food vary considerably, from a …