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

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.

Automated summary

Sphingolipids are common components in eukaryotic organisms and can be found in various food sources. They have been noted for their potential physiological functions, particularly in improving skin barrier function. These lipids have also been studied for their potential role in preventing diseases such as cancer and metabolic syndrome. However, the mechanisms underlying their health-improving effects, especially their metabolic fates, are still not fully understood. Further research is needed to clarify the impact of dietary sphingolipids on human health.