12. Lipidomics

  1. Alejandro Cifuentes
  1. Isabel Bondia-Pons and
  2. Tuulia Hyötyläinen

Published Online: 4 MAR 2013

DOI: 10.1002/9781118537282.ch12

Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition

Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition

How to Cite

Bondia-Pons, I. and Hyötyläinen, T. (2013) Lipidomics, in Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition (ed A. Cifuentes), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118537282.ch12

Editor Information

  1. Laboratory of Foodomics (CIAL), National Research Council (CSIC) Madrid, Spain

Author Information

  1. Quantitative Biology and Bioinformatics, VTT Technical Research Centre of Finland, Espoo, Finland

Publication History

  1. Published Online: 4 MAR 2013
  2. Published Print: 11 MAR 2013

ISBN Information

Print ISBN: 9781118169452

Online ISBN: 9781118537282

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Keywords:

  • Lipidomics;
  • mass spectrometry;
  • nutrition;
  • nutrition-related diseases;
  • food quality;
  • food safety

Summary

Lipids are a diverse group of compounds with multiple key biological functions. Lipidomics is a subdiscipline of metabolomics, with the focus on the global study of molecular lipids, including pathways and networks of cellular lipids in biological systems. The recent advances in both mass spectrometry and computational methods have highly influenced the evolution of lipidomics. In addition, the major role of lipids in many metabolic nutrition-related diseases such as obesity, atherosclerosis, hypertension, and diabetes has been recognized during the last years. This chapter describes the state-of-the-art lipidomics advances in nutrition and food science. In the first part of the chapter, the main advances in lipidomics from a technical point of view along the lipidomics workflow are described. The second part focuses on different applications of lipidomics in both nutrition and health research and food quality and food safety.