engleski

Sphingolipids in food

Upon potent biological activities and widespread occurrence of sphingolipids in food, it is likely that sphingolipids can be categorized as “ functional” components of food. The studies described here have established a role for dietary sphingolipids in suppressing early and late stages of colon carcinogenesis in mice, and reveal that the effect is not restricted to a specific class of sphingolipids. Moreover, cancers at other sites of the body than the colon may also be affected by dietary sphingolipids. However, these associations are based on few studies, and there is clearly a need for follow-up investigations with laboratory animals and humans before the nutritional significance of sphingolipids will be fully known.

sphingolipids ; food

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