Sphingolipids as Functional Food Components: Benefits in Skin Improvement and Disease Prevention

• Published in: Journal of agricultural and food chemistry Vol. 70; no. 31; pp. 9597 - 9609
• Main Author: Sugawara, Tatsuya
• Format: Journal Article
• Language: English
• Published: American Chemical Society 10.08.2022
• Subjects: dietary supplements; digestion; disease prevention; food chemistry; functional foods; human health; intestinal absorption; metabolic syndrome; metabolism; sphingolipids; ceramide; sphingoid base; glucosylceramide; nutraceutical; food function; skin; cerebroside; sphingomyelin; sphingosine
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.2c01731

Sphingolipids are ubiquitous components in eukaryotic organisms and have attracted attention as physiologically functional lipids. Sphingolipids with diverse structures are present in foodstuffs as these structures depend on the biological species they are derived from, such as mammals, plants, and fungi. The physiological functions of dietary sphingolipids, especially those that improve skin barrier function, have recently been noted. In addition, the roles of dietary sphingolipids in the prevention of diseases, including cancer and metabolic syndrome, have been studied. However, the mechanisms underlying the health-improving effects of dietary sphingolipids, especially their metabolic fates, have not been elucidated. Here, we review dietary sphingolipids, including their chemical structures and contents in foodstuff; digestion, intestinal absorption, and metabolism; and nutraceutical functions, based on the available evidence and hypotheses. Further research is warranted to clearly define how dietary sphingolipids can influence human health.