Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Food-derived phospholipids have been isolated and characterized from various sources, including plant, animal, and aquatic sources. These phospholipids possess considerable differentiation in their molecular species and structure, owing to variations in the properties of the polar headgroup, the length of the fatty alkyl chain, and the degree of unsaturation. In particular, the molecular species of aquatic-source phospholipids show a substantial amount of n-3 polyunsaturated fatty acids, particularly EPA and DHA. The diversity in molecular species and structures results in different biological activities. Polar headgroups such as choline and amino groups, as well as n-3 polyunsaturated fatty acids in phospholipids, are crucial to our food system and health, especially regarding antioxidant activity, memory, improving immunity, and preventing cardiovascular disease.