A special property of phospholipids that makes them valuable in foods and in the body is that they
a. carry fat-soluble vitamins.
b. are useful as low-energy fat substitutes.
c. are soluble in water and fat at the same time.
d. function as natural antioxidants.
C
Phospholipids are valuable in foods and in the body because they are soluble in water and fat at the same time. This makes them useful emulsifiers and important components of cell membranes. Phospholipids have no particular role in carrying fat-soluble vitamins. They are not used as fat substitutes. They do not function as antioxidants.
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