Cerebrosides belong to the sphingolipids, fatty molecules built on a sugar-linked backbone, and they concentrate in brain and nervous tissue. There they help assemble myelin, the insulating sheath that lets nerves fire swiftly, with white matter especially rich in them. Animal-derived foods carry small amounts, and neurochemists study them for clues about membrane biology. Though minor in the diet, they showcase the intricate lipid architecture of the nervous system. Their breakdown products also serve as signalling molecules in cell communication.