Phenolipids: natural origins, synthesis, bioactivity, and functional relevance in food systems

Phenolic lipids (PLs) represent a distinctive class of amphiphilic biomolecules that integrate structural versatility of lipid scaffolds with reactive functionalities of phenolic groups. This dual chemical nature endows PLs with exceptional physicochemical and biological adaptability, positioning them at the interface of food, pharmaceutical, and biomedical sciences. Although individual studies have reported their antioxidant, antimicrobial, and therapeutic properties, a systematic synthesis of current knowledge on their natural occurrence, extraction, chemical synthesis and pharmacokinetic profiles remains lacking. This review aims to address this gap by critically evaluating available data and providing a holistic perspective to guide future research. Furthermore, the review delineates design principles for tailoring PLs toward targeted functionalities, from stabilizing lipid-based food matrices to serving as customizable bioactives in drug delivery and health-promoting formulations. By integrating chemical, functional, and biological perspectives, this work establishes a conceptual framework for advancing PLs from niche biochemical curiosities to next-generation multifunctional materials.