lipidtartalmú

Lipidtartalmú is a Hungarian term used to describe substances, tissues, or samples that contain lipids as a significant component. The adjective highlights the presence of lipids—fats, oils, phospholipids, sterols and related molecules—as part of the composition, distinguishing them from lipid-poor or lipid-free materials. The concept is common in nutrition, biochemistry, and environmental science, where knowing the lipid content helps assess energy value, metabolism, or the fate of organic matter.

In nutrition and food science, lipidtartalmú foods are those with noticeable fat content. Lipids contribute energy and essential fatty acids and influence texture, flavor, and shelf life. The lipid content of foods is typically determined as part of proximate analysis, using solvent extraction methods to separate fats from the dry matter, followed by gravimetric quantification. Thresholds for what counts as lipidtartalmú can vary by dietary guidelines or research design.

In biochemistry and cell biology, lipidtartalmú compounds include lipids themselves and lipid-containing molecules such as lipoproteins. The term is used when describing biological samples, membranes, or organelles where lipids form a substantial fraction of the material. Analytical approaches for lipid characterization include chromatographic and spectrometric techniques, as well as standard extraction procedures like Soxhlet or Folch/Bligh and DYer methods.

See also: lipids, fats, phospholipids, lipoproteins.