Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglycerides in membrane systems from three diverse disciplines: nutrition, food science, and membrane biochemistry. An analysis of the data ranging from feeding studies to physical chemistry is given, detailing the role of these common molecules in biological membranes.
|Original language||English (US)|
|Number of pages||21|
|Journal||Critical Reviews in Food Science and Nutrition|
|State||Published - 1996|
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science