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Advances in understanding the nutritional value of lipids in wheat

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Advances in understanding the nutritional value of lipids in wheatLipids are a small component in the wheat grain composition (2 4%) and roughly, two thirds (66%) of them are contained in the germ, 15% are in the bran and particularly in the aleuronic layer, whereas about 20% are distributed in the endosperm, partly within the starch granules. They include a variety of different structural types, i. e. carboxylic acids (or fatty acids); mono, di and triacylglycerols (triglycerides or neutral fats); phospholipids;

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