down and to synthesize lipids, some essential lipids cannot be made this way and must be obtained from the diet.

History

In 1815, Henri Braconnot classified lipids (graisses) into two categories, suifs (solid greases or tallow) and huiles (fluid oils). In 1823, Michel Eugène Chevreul developed a more detailed classification, including oils, greases, tallow, waxes, resins, balsams and volatile oils (or essential oils).In 1827, William Prout

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