triglyceride

[ trahy-glis-uh-rahyd, -er-id ]

noun

, Biochemistry, Chemistry.

1. an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, naturally occurring in animal and vegetable tissues: an important energy source forming much of the fat stored by the body.

triglyceride

/ traɪˈɡlɪsəˌraɪd /

noun

1. any ester of glycerol and one or more carboxylic acids, in which each glycerol molecule has combined with three carboxylic acid molecules. Most natural fats and oils are triglycerides

triglyceride

/ trī-glĭs′ə-rīd′ /

1. Any of a class of organic compounds that are esters consisting of three fatty acids joined to glycerol. The fatty acids may be the same or may be different. Triglycerides are the chief lipids constituting fats and oils and function to store chemical energy in plants and animals.

Word History and Origins

Origin of triglyceride¹

First recorded in 1855–60; tri- + glyceride

Example Sentences

When dietary fats enter the body through the foods we eat, they must be sorted and processed into compounds called lipids, such as triglycerides, phospholipids, cholesterol, or sphingolipids.

From Science Daily

These fatty acids are also found in fish oil, though fish oil and dietary sources of fatty acids are mainly triglycerides, which have three fatty acids per molecule.

From Science Daily

A woman’s body mass index and a measure of how well her body processes triglycerides were each responsible for 10.2% of the reduced risk of death, and insulin resistance accounted for 7.4%.

From Los Angeles Times

"During diapause, they seem to have much higher levels of triglycerides and very long chain fatty acids, which are forms of storage and also perhaps aid with long-term protection of the organism's membranes."

From Science Daily

The inulin shell boosts the gut microbiome by providing an energy source for gut bacteria, while the medium chain triglycerides facilitate drug absorption into the bloodstream.

From Science Daily