What is it about?
This issue includes articles with topics related to the determination of the main classes of lipids in food and blood. This association demonstrates that analytical chemistry is a powerful tool to better understand the composition of food and blood in terms of lipid content that has a great impact on human and animal health.
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Why is it important?
Improving analytical techniques to better understand the composition of fats in food and blood is a challenge to solve most diseases related to lipid metabolism in animals and humans.
Perspectives
I hope that this topic will be taken up by other authors and that the knowledge of the lipid component of food and blood will be better known to address pathologies related to lipid metabolism.
Prof. Daniele Naviglio
University of Naples Federico II
Read the Original
This page is a summary of: Special Issue: Analysis of the Main Classes of Lipid (Fat and Oil) Components in Food and Blood by Using HPLC and Gas Chromatographic Techniques, Separations, February 2022, MDPI AG,
DOI: 10.3390/separations9020054.
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