triglyceride

tri·glyc·er·ide

T0356500 (trī-glĭs′ə-rīd′)n. Any of a class of compounds that consist of an ester of glycerol with three fatty acids and that are the chief constituents of fats and oils.

triglyceride

(traɪˈɡlɪsəˌraɪd) n (Elements & Compounds) 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

tri•glyc•er•ide

(traɪˈglɪs əˌraɪd, -ər ɪd)

n. an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, forming much of the fats and oils stored in animal and vegetable tissues. Compare glyceride. [1855–60]

tri·glyc·er·ide

(trī-glĭs′ə-rīd′) A compound consisting of three fatty acids and glycerol that is the chief constituent of fats and oils.

Thesaurus

Noun

triglyceride - 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 bodyfat - a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"acylglycerol, glyceride - an ester of glycerol and fatty acids that occurs naturally as fats and fatty oils; "fresh fats contain glycerides of fatty acids and very little free acid"lipid, lipide, lipoid - an oily organic compound insoluble in water but soluble in organic solvents; essential structural component of living cells (along with proteins and carbohydrates)

Translations

triglicérido

triglyceride

triglyceride,

esterester,
any one of a group of organic compounds with general formula RCO₂R′ (where R and R′ are alkyl groups or aryl groups) that are formed by the reaction between an alcohol and an acid.
..... Click the link for more information. formed from glycerolglycerol,
glycerin,
glycerine,
or 1,2,3-propanetriol
, CH₂OHCHOHCH₂OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
..... Click the link for more information. and one to three fatty acidsfatty acid,
any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e.
..... Click the link for more information. . Fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
..... Click the link for more information. are triglycerides. In a simple triglyceride such as palmitinpalmitin
, fat that is the triglyceride of palmitic acid, CH₃(CH₂)₁₄CO₂H, i.e., the tripalmitate ester of glycerol. It is a white crystalline solid at ordinary temperatures, insoluble in water but soluble in ethanol and ether.
..... Click the link for more information. or stearinstearin
, fat that is the triglyceride of stearic acid, CH₃(CH₂)₁₆CO₂H, i.e., the tristearate ester of glycerol. It is a white crystalline solid at ordinary temperatures and is insoluble in water and very slightly soluble in alcohol.
..... Click the link for more information. , all three fatty-acid groups are identical. In a mixed triglyceride, two or even three different fatty-acid groups are present; most fats and oils contain mixed triglycerides.

Triglyceride

A simple lipid. Triglycerides are fatty acid triesters of the trihydroxy alcohol glycerol which are present in plant and animal tissues, particularly in the food storage depots, either as simple esters in which all the fatty acids are the same or as mixed esters in which the fatty acids are different. The triglycerides constitute the main component of natural fats and oils.

The generic formula of a triglyceride is shown (1) below, where RCO₂H, R^′CO₂H, and R^″CO₂H represent molecules of either the same or different fatty acids, such as butyric or caproic (short chain), palmitic or stearic (long chain), oleic, linoleic, or linolenic (unsaturated). Saponification with alkali releases glycerol and the alkali metal salts of the fatty acids (soaps). The triglycerides in the food storage depots represent a concentrated energy source, since oxidation provides more energy than an equivalent weight of protein or carbohydrate. See Lipid metabolism

The physical and chemical properties of fats and oils depend on the nature of the fatty acids present. Saturated fatty acids give higher-melting fats and represent the main constituents of solid fats, for example, lard and butter. Unsaturation lowers the melting point of fatty acids and fats. Thus, in the oil of plants, unsaturated fatty acids are present in large amounts, for example, oleic acid in olive oil and linoleic and linolenic acids in linseed soil. See Lipid

triglyceride

[trī′glis·ə‚rīd] (organic chemistry) CH₂(OOCR₁)CH(OOCR₂)CH₂(OOCR₃) A naturally occurring ester of normal, fatty acids and glycerol; used in the manufacture of edible oils, fats, and monoglycerides.

triglyceride

[tri-glis´er-īd] a compound consisting of three molecules of fatty acids bound with one molecule of glycerol; a neutral fat that is the usual storage form of lipids in animals.

Elevated serum triglycerides are now considered as important as high cholesterol levels in the development of ischemic heart disease. The normal range for serum triglycerides is 0 to 160 mg/100 ml.

tri·ac·yl·glyc·er·ol

(trī-as'il-glis'ĕr-ol), Glycerol esterified at each of its three hydroxyl groups by a fatty (aliphatic) acid; for example, tristearoylglycerol. Synonym(s): triglyceride

triglyceride

(trī-glĭs′ə-rīd′)n. A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils.

triglyceride

Triacylglycerol A long chain fatty acid ester of glycerol; TGs constitute 95% of fat by weight, and are the major form of stored lipids ↑ in Acute MI, alcoholic cirrhosis, untreated DM, high carbohydrate diet, certain forms of hyperlipoproteinemia, HTN, hypothyroidism, nephrotic syndrome, pregnancy, OCs, estrogens ↓ in Congenital β-lipoproteinemia, hyperthyroidism, malnutrition, vigorous exercise, therapy with ascorbic acid, clofibrate, metformin, phenformin. See Medium chain triglyceride. Cf Cholesterol.

tri·ac·yl·glyc·er·ol

(trī-as'il-glis'ĕr-ol) Glycerol esterified at each of its three hydroxyl groups by a fatty (aliphatic) acid.
Synonym(s): triglyceride.

triglyceride

see FAT.

Triglyceride

A substance formed in the body from fat in the diet. Triglycerides are the main fatty materials in the blood. Together with protein, they make up high- and low-density lipoproteins (HDLs and LDLs). Triglyceride levels are important in the diagnosis and treatment of many diseases including high blood pressure, diabetes, and heart disease.Mentioned in: Antiacne Drugs, Atherosclerosis, Cholesterol Test, Coronary Artery Disease, Diuretics

Patient discussion about triglyceride

Q. Improving High Triglycerides I take Tricor for high triglyceride levels; I have a healthy level of total cholesterol, with low LDL, very good HDL. I am now being treated for hypothyroidism, but my doctor says that it's also genetic (I had almost the exact same level number as my brother). How can I work to get my triglycerides under control?A. High level of triglycerides are generally both genetic and diet related. If you are consuming a high fat containing diet then your level of triglycerides will be increased. On the other hand, regardless of your good cholesterol levels, if you start lowering the amount of fat in your food (less oil, less sweets, less red meat) and combine it with physical activity you can lower your triglycerides level, especially if you are already on medications.

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Words related to triglyceride

noun glyceride occurring naturally in animal and vegetable tissues

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