Lipids are a diverse group of naturally occurring molecules that are insoluble in water but soluble in organic solvents. They play a crucial role in human nutrition, providing energy, serving as structural components of cell membranes, acting as carriers for fat-soluble vitamins, and participating in various metabolic and physiological functions. The composition of lipids primarily includes triglycerides, phospholipids, sterols, and fat-soluble vitamins. Triglycerides, which consist of glycerol and three fatty acids, are the most abundant form of lipids in food and the human body. Phospholipids, such as lecithin, contain a glycerol backbone, two fatty acids, and a phosphate group, contributing to cell membrane integrity and emulsification in food systems. Sterols, including cholesterol and plant sterols, are involved in hormone synthesis and maintaining membrane fluidity. Additionally, lipids may contain minor components like fat-soluble vitamins (A, D, E, and K), essential fatty acids (linoleic acid and alpha-linolenic acid), and bioactive compounds such as carotenoids. The sources of lipids in foods are diverse and can be classified broadly into animal-based and plant-based origins. Animal-derived sources include meat, poultry, fish, dairy products, and eggs. These foods contain varying proportions of saturated fats, monounsaturated fats, polyunsaturated fats, and cholesterol. For example, fatty cuts of beef and pork are rich in saturated fats, while fish, especially oily varieties like salmon and mackerel, provide omega-3 polyunsaturated fatty acids essential for cardiovascular health. Dairy products like butter, cheese, and whole milk are also rich sources of lipids, containing significant amounts of saturated fats and cholesterol, but they provide fat-soluble vitamins as well. Eggs contribute phospholipids and cholesterol in addition to triglycerides. Plant-derived sources of lipids include vegetable oils, nuts, seeds, and avocados. Vegetable oils such as olive oil, sunflower oil, and soybean oil are high in unsaturated fatty acids, particularly monounsaturated and polyunsaturated fats, which are associated with reduced risk of cardiovascular diseases. Nuts and seeds, including almonds, walnuts, flaxseeds, and chia seeds, provide essential fatty acids along with bioactive compounds and dietary fiber. Avocados