In this review paper, the latest literature on the functional properties
of phospholipids in relation to inflammation and inflammation-related
disorders has been critically appraised and evaluated. The paper is
divided into three sections: Section 1 presents an overview
of the relationship between structures and biological activities
(pro-inflammatory or anti-inflammatory) of several phospholipids with
respect to inflammation. Section 2 and Section 3
are dedicated to the structures, functions, compositions and
anti-inflammatory properties of dietary phospholipids from animal and
marine sources. Most of the dietary phospholipids of animal origin come
from meat, egg and dairy products. To date, there is very limited work
published on meat phospholipids, undoubtedly due to the negative
perception that meat consumption is an unhealthy option because of its
putative associations with several chronic diseases. These assumptions
are addressed with respect to the phospholipid composition of meat
products. Recent research trends indicate that dairy phospholipids
possess anti-inflammatory properties, which has led to an increased
interest into their molecular structures and reputed health benefits.
Finally, the structural composition of phospholipids of marine origin is
discussed. Extensive research has been published in relation to ω-3
polyunsaturated fatty acids (PUFAs) and inflammation, however this
research has recently come under scrutiny and has proved to be
unreliable and controversial in terms of the therapeutic effects of ω-3
PUFA, which are generally in the form of triglycerides and esters.
Therefore, this review focuses on recent publications concerning marine
phospholipids and their structural composition and related health
benefits. Finally, the strong nutritional value of dietary phospholipids
are highlighted with respect to marine and animal origin and avenues
for future research are discussed.