/ˈlɪpɪd/
OriginBorrowed from French lipide, coined 1923 by Gabriel Bertrand from Ancient Greek λῐ́πος (lĭ́pos, “animal fat”) + French -ide.
- Any of a group of organic compounds including the fats, oils, waxes, sterols, and triglycerides. Lipids are characterized by being insoluble in water, and account for most of the fat present in the human body.
“Without lipids your body eats your fat and then your muscles, and the brain is pure fat and the heart is a muscle. You become a feedback loop, and then you fall over.”
Formslipids(plural)