Cholesterol is a key component of ordered (Lo) phase in lipid bilayers, influencing membranes' physical and functional properties, contributing to the formation and stability of nanodomains. The ordering effect arises from cholesterol's ability to interact with acyl chains while simultaneously disrupting their tight packing . In multi-component lipid mixtures, there is a distinct coexistence between the gel and liquid-disordered (Ld) phases. The addition of cholesterol, which preferentially interacts with long, saturated phospholipids, shifts the gel phase towards a state resembling the Ld phase . This is because cholesterol enhances membrane thickness by straightening lipid tails in Lo phase bilayers, making them thicker than Ld-phase bilayers . Within nanodomains, this difference in thickness generates line tension at domain boundaries, dynamically shaping the size and morphology of ordered regions. Because nanodomains exist in non-equilibrium conditions, mechanisms such as the dimpled morphology of lipids and their "pull-and-push" interactions at domain interfaces, along with the presence of amphipathic peptides and proteins at the interface, might play a key role in stabilizing nanodomain boundaries and temporarily preserve distinct domains .