triglyceride
Noun: A naturally occurring glyceride found in animal and vegetable tissues. It is a large molecule composed of three individual fatty acids bound to a glycerol backbone. Triglycerides serve as a major energy source and constitute the primary form of fat stored in the body.
Triglycerides are a fundamental type of lipid. They are discussed in contexts of nutrition, biochemistry, and health. * High levels of triglycerides in the blood can be a risk factor for heart disease. * When you consume more calories than you need, the body converts the excess into triglycerides for storage in fat cells. * The lab test measures cholesterol and triglyceride levels.
- Serum/Plasma Triglycerides: Refers to the concentration of triglycerides circulating in the blood, a key metric in a lipid panel test.
- Triglyceride Hydrolysis: The biochemical process of breaking down a triglyceride into its component fatty acids and glycerol, often catalyzed by enzymes called lipases.
- Triacylglycerol: A more precise biochemical synonym for triglyceride.
- Lipid: A broad category of organic compounds that includes triglycerides, fats, oils, and waxes.
- Fatty Acid: The building blocks that combine with glycerol to form a triglyceride.
- Hypertriglyceridemia: The medical condition of having an excessively high level of triglycerides in the blood.
- Neutral Fat
- Triacylglycerol (scientific synonym)
While "triglyceride" is the specific chemical term, in common dietary and health contexts, it is often discussed simply as a type of fat. The word "triglyceride" itself precisely denotes its chemical structure: "tri-" (three) + "glyceride" (derived from glycerol).
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glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
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