Sphingolipids in food and the emerging importance of sphingolipids to nutrition

Journal of Nutrition

Volumn 129, Issue 7, 1999, Pages 1239-1250

  Vesper, Hubert ^a,d   Schmelz, Eva Maria ^a   Nikolova Karakashian, Mariana N ^a,e   Dillehay, Dirck L ^a,b   Lynch, Daniel V ^c   Merrill Jr , Alfred H ^a  

^a EMORY UNIVERSITY SCHOOL OF MEDICINE   (United States)

^b EMORY UNIVERSITY   (United States)

^c WILLIAMS COLLEGE   (United States)

^d NATIONAL CENTER FOR ENVIRONMENTAL HEALTH   (United States)

^e UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cancer; Diet; Disease; Functional foods; Sphingolipids

Indexed keywords

CERAMIDE; CEREBROSIDE; GANGLIOSIDE; PHOSPHATIDYLINOSITIDE; SPHINGOLIPID; SPHINGOMYELIN; SULFATIDE;

CELL FUNCTION; CELLULAR DISTRIBUTION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COLON CARCINOGENESIS; FOOD COMPOSITION; HUMAN; HYDROLYSIS; INTESTINE ABSORPTION; LIPID ANALYSIS; LIPID METABOLISM; LIPID STORAGE; LIPID TRANSPORT; NONHUMAN; NUTRITIONAL VALUE; REVIEW;

EID: 0032976314     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/129.7.1239     Document Type: Review

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