Linked from

The 17 pages that link to Lipid, each with the reason it gives.

• TriglycerideNarrower topic: Triglycerides are one major lipid class, distinct from membrane-forming phospholipids.

• CarotenoidNarrower topic: Carotenoids are fat-soluble molecules that associate with membranes and oils.

• CarbohydrateCompared with: Lipids also store energy, but differ in composition, solubility, and typical structure.

• BiochemistryRelated: Their molecular properties help form membranes and store energy.

• SteroidNarrower topic: Steroids belong to this wider class of hydrophobic biological molecules.

• SebumNarrower topic: Lipids make up much of sebum’s distinctive oily mixture.

• Digestive enzymeRelated: Lipases act on dietary triglycerides, a major form of fat.

• EggNarrower topic: Yolk lipids contribute richness and tenderness to baked mixtures.

• DyslipidemiaNarrower topic: Dyslipidemia concerns abnormal levels of these molecules in circulation.

• Food chemistryNarrower topic: Lipids influence mouthfeel, aroma release, and susceptibility to oxidation.

• HerbsRelated: Many herb aroma compounds dissolve readily in culinary fats.

• GlycolipidNarrower topic: Glycolipids belong to this broad family, combining a lipid region with carbohydrate.

• BiomoleculeBroader topic: Lipids are biomolecules with varied structures and limited water solubility.

• UrushiolNarrower topic: Urushiol’s oily, water-insoluble character connects it to lipid chemistry.

• Carbon-based lifeBroader topic: Carbon-rich lipids form barriers that separate cells and their internal compartments.

• Macromolecule (biochemistry)Related: Lipids perform major cellular roles but are not usually polymers of repeating monomers.

• Organic geochemistryRelated: Many preserved lipid structures become molecular records of ancient life.