chapter 1 Nutraceutical and Specialty Lipids -- chapter 2 Medium-Chain Triacylglycerols / chapter 3 Cereal Grain Oils / chapter 4 Fruit Seed Oils / chapter 5 Minor Specialty Oils / chapter 6 Sphingolipids / chapter 7 Modification and Purification of Sphingolipids and Gangliosides / chapter 8 Hydroxy Fatty Acids / chapter 9 Tree Nut Oils and Byproducts: Compositional Characteristics and Nutraceutical Applications / chapter 10 Gamma-Linolenic Acid (GLA) / chapter 11 Diacylglycerols (DAGs) and their Mode of Action / chapter 12 Conjugated Linoleic Acids (CLAs): Food, Nutrition, and Health / chapter 13 Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects / chapter 14 Marine Conjugated Polyunsaturated Fatty Acids / chapter 15 Marine Oils: Compositional Characteristics and Health Effects / chapter 16 Single-Cell Oils as Sources of Nutraceutical and Specialty Lipids: Processing Technologies and Applications / chapter 17 Emulsions for the Delivery of Nutraceutical Lipids / chapter 18 Lipid Emulsions for Total Parenteral Nutrition (TPN) Use and as Carriers for Lipid-Soluble Drugs / chapter 19 Modified Oils / chapter 20 Fat Replacers: Mimetics and Substitutes / chapter 21 Application of Functional Lipids in Foods / chapter 22 Application of Multistep Reactions with Lipases to the Oil and Fat Industry / chapter 23 Structure-Related Effects on Absorption and Metabolism of Nutraceutical and Specialty Lipids / chapter 24 Lipid Oxidation in Specialty Oils / chapter 25 Trans Fatty Acids in Specialty Lipids / chapter 26 Tocopherols and Tocotrienols as Byproducts of Edible Oil Processing Vitamin E: A New Perspective / chapter 27 Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals / chapter 28 Phospholipids/Lecithin: A Class of Nutraceutical Lipids / chapter 29 Centrifugal Partition Chromatography (CPC) as a New Tool for Preparative-Scale Purification of Lipid and Related Compounds / chapter 30 Oilseed Medicinals: Applications in Drugs and Functional Foods*