Lipophilic

Lipophilicity is the property of a substance to selectively interact with fat molecules, which makes it special in the world of chemicals. This phenomenon relates to liquid chromatography and underlies modern bioanalytical methods. In addition, lipophilicity plays an important role in many other fields such as medicine, chemistry, biology and even culture. Let's take a closer look at this interesting phenomenon.

First, it should be said about the history of the term lipophilicity. It comes from the Latin lipo (fat) and the Greek phileo (to love). And although both words are quite simple to understand, their combination describes a rather complex concept. The term was coined by the French chemist Emile Phillipot in the early 20th century. However, its history dates back to an earlier time, when the properties of oils and