An Update on Bioactive Lipids: Fatty Acid Esters of Hydroxy Fatty Acids in Food

Fatty acid esters of hydroxy fatty acids (FAHFAs) are a unique class of novel bioactive lipids with remarkable physiological activities, such as antidiabetic, anticancer, antioxidant, and anti‐inflammatory effects. FAHFAs have both endogenous and exogenous origins. Dietary sources of FAHFAs such as palmitic acid esters of hydroxy stearic acids, oleic acid esters of hydroxy oleic acids, and linoleic acid esters of hydroxy linoleic acids, have been identified in various functional foods, highlighting their importance as regular human dietary components. Understanding the types, bioavailabilities, and bioactivities of FAHFAs obtained from food is essential for evaluating their potential as functional lipids. This review provides an updated overview of the FAHFAs in food, focusing on their types, dietary sources, and health benefits. Furthermore, enhancing our knowledge of the bioavailability and physiological effects of dietary FAHFAs will advance the development of targeted functional foods and provide a deeper understanding of their potential role in supporting human health.