Editing Lipid (section)

==History==
In 1815, [[Henri Braconnot]] classified lipids (''graisses'') in two categories, ''suifs'' (solid greases or tallow) and ''huiles'' (fluid oils).<ref name = "Braconnot_1815" /> In 1823, [[Michel Eugène Chevreul]] developed a more detailed classification, including oils, greases, tallow, waxes, resins, balsams and volatile oils (or essential oils).<ref name = "Chevreul_1823" /><ref name="Leray_2012" /><ref name="Leray_2015" />

The first synthetic triglyceride was reported by [[Théophile-Jules Pelouze]] in 1844, when he produced [[tributyrin]] by treating [[butyric acid]] with [[glycerin]] in the presence of concentrated [[sulfuric acid]].<ref>{{cite journal | vauthors = Pelouze TJ, Gélis A | title = Mémoire sur l'acide butyrique | journal = Annales de Chimie et de Physique | volume = 10 | page = 434 |date = 1844 }}</ref> Several years later, [[Marcellin Berthelot]], one of Pelouze's students, synthesized [[tristearin]] and [[tripalmitin]] by reaction of the analogous [[fatty acid]]s with glycerin in the presence of gaseous [[hydrogen chloride]] at high temperature.<ref>''Comptes rendus hebdomadaires des séances de l'Académie des Sciences, Paris, 1853, 36, 27; Annales de Chimie et de Physique 1854, 41, 216''</ref>

In 1827, [[William Prout]] recognized fat ("oily" alimentary matters), along with protein ("albuminous") and carbohydrate ("saccharine"), as an important nutrient for humans and animals.<ref>{{cite web | vauthors = Leray C | title = Chronological history of lipid center. | work = Cyberlipid Center | url = http://www.cyberlipid.org/cyberlip/home0001.htm | access-date = 2017-12-01 | archive-url = https://web.archive.org/web/20171013173759/http://www.cyberlipid.org/cyberlip/home0001.htm | archive-date = 2017-10-13 | url-status = dead }}</ref><ref>{{cite journal | vauthors = Prout W | date = 1827 | title = On the ultimate composition of simple alimentary substances, with some preliminary remarks on the analysis of organised bodies in general. | journal = Phil. Trans. | pages = 355–388 | url = https://books.google.com/books?id=UO5FAAAAMAAJ }}</ref>

For a century, chemists regarded "fats" as only simple lipids made of fatty acids and glycerol (glycerides), but new forms were described later. [[Theodore Nicolas Gobley|Theodore Gobley]] (1847) discovered phospholipids in mammalian brain and hen egg, called by him as "[[lecithin]]s". [[Johann Ludwig Wilhelm Thudichum|Thudichum]] discovered in human brain some phospholipids ([[cephalin]]), glycolipids ([[cerebroside]]) and sphingolipids ([[sphingomyelin]]).<ref name="Leray_2012"/>

The terms lipoid, lipin, lipide and lipid have been used with varied meanings from author to author.<ref>{{cite book | vauthors = Culling CF | date = 1974 | chapter = Lipids. (Fats, Lipoids. Lipins). | title = Handbook of Histopathological Techniques | location = London | publisher = Butterworths | edition = 3rd | pages = 351–376 | url = https://books.google.com/books?id=HhT-BAAAQBAJ | isbn = 978-1483164793 }}</ref> In 1912, Rosenbloom and [[William John Gies|Gies]] proposed the substitution of "lipoid" by "lipin".<ref>{{cite journal | vauthors = Rosenbloom J, Gies WJ | title = Suggestion to teachers of biochemistry. I. A proposed chemical classification of lipins, with a note on the intimate relation between cholesterols and bile salts. | journal = Biochem. Bull. | date = 1911 | volume = 1 | pages = 51–56 | url = https://www.biodiversitylibrary.org/item/27005#page/87/mode/1up }}</ref> In 1920, Bloor introduced a new classification for "lipoids": simple lipoids (greases and waxes), compound lipoids (phospholipoids and glycolipoids), and the derived lipoids (fatty acids, [[alcohols]], sterols).<ref>{{cite journal | vauthors = Bloor WR | year = 1920 | title = Outline of a classification of the lipids | journal = Proc. Soc. Exp. Biol. Med. | volume = 17 | issue = 6| pages = 138–140 | doi=10.3181/00379727-17-75| s2cid = 75844378 | url = https://zenodo.org/record/1450224 }}</ref><ref>{{cite book | vauthors = Christie WW, Han X | date = 2010 | title = Lipid Analysis: Isolation, Separation, Identification and Lipidomic Analysis | publisher = The Oily Press | location = Bridgwater, England | url = https://books.google.com/books?id=XaggBQAAQBAJ | isbn = 978-0857097866 }}</ref>

The word ''lipide'', which stems etymologically from Greek λίπος, ''lipos'' 'fat', was introduced in 1923 by the French pharmacologist [[Gabriel Bertrand]].<ref>{{cite journal | vauthors = Bertrand G | year = 1923 | title = Projet de reforme de la nomenclature de Chimie biologique | url =https://books.google.com/books?id=qO0tAQAAIAAJ&pg=PA104 | journal = Bulletin de la Société de Chimie Biologique | volume = 5 | pages = 96–109 }}</ref> Bertrand included in the concept not only the traditional fats (glycerides), but also the "lipoids", with a complex constitution.<ref name="Leray_2012"/> The word ''lipide'' was unanimously approved by the international commission of the ''Société de Chimie Biologique'' during the plenary session on July 3, 1923. The word ''lipide'' was later anglicized as ''lipid'' because of its pronunciation ('lɪpɪd). In French, the suffix ''-ide'', from Ancient Greek -ίδης (meaning 'son of' or 'descendant of'), is always pronounced (ɪd).

In 1947, [[:de:Thomas Percy Hilditch|T. P. Hilditch]] defined "simple lipids" as greases and waxes (true waxes, sterols, alcohols).<ref>{{Cite book |last=Hilditch |first=Thomas Percy |url=https://books.google.com/books?id=XZEvAAAAYAAJ |title=The Chemical Constitution of Natural Fats |date=1956 |publisher=Wiley |language=en}}</ref>{{Page needed|date=April 2024}}