triglyceride


triglyceride
/truy glis"euh ruyd', -euhr id/, n., Biochem., Chem.
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. Cf. glyceride.
[1855-60; TRI- + GLYCERIDE]

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Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol.

The three fatty acids may be all the same kind or different kinds. The types of triglycerides in animals vary with the species and the fats in their food. In mammals they are stored in adipose tissue until needed and then broken down to the glycerol and fatty acids. Many vegetable triglycerides (oils) are liquid at room temperature, unlike those of animals, and tend to contain a greater variety of fatty acids. In alkali, triglycerides break down to form glycerol and three molecules of soap (saponification).

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 any one of an important group of naturally occurring lipids (fat-soluble components of living cells). Triglycerides are esters in which three molecules of one or more different fatty acids are linked to the alcohol glycerol; they are named according to the fatty acid components; e.g., tristearin contains three molecules of stearic acid, and oleodistearin, one of oleic acid and two of stearic acid. The types of triglycerides in animals vary with the species and the composition of fats in the food.

      Triglycerides in animals and probably in plant seeds function as depots of energy. In mammals they are stored in adipose tissue until needed, at which time they are broken down to a molecule of glycerol and three molecules of fatty acid. The latter combine with albumin, a protein in blood plasma, and are carried in the bloodstream to sites of utilization. Triglycerides also serve as insulation and padding for organs in animals.

      Many vegetable triglycerides (oils) are liquid at room temperature, unlike those of animals; in addition, they contain a greater variety of fatty acids. Vegetable oils can be hardened by treatment with hydrogen under pressure.

      In alkali, triglycerides are broken down (saponified) to form glycerol and three molecules of soap (salts of the fatty acids).

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Universalium. 2010.

Look at other dictionaries:

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  • triglycéride — [ trigliserid ] n. m. • 1964; de tri et glycéride ♦ Biochim. Ester du glycérol dont les trois fonctions alcool sont estérifiées par des résidus d acides gras identiques ou différents. Taux de triglycérides sanguins. Triglycérides des corps gras.… …   Encyclopédie Universelle

  • Triglyceride — Tri*glyc er*ide, n. [Pref. tri + glyceride.] (Chem.) A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals. [1913 Webster] …   The Collaborative International Dictionary of English

  • Triglyceride — Triglyceride,   Gruppe der Glyceride (Glycerinester) …   Universal-Lexikon

  • triglyceride — 1860, malformed from TRI (Cf. tri ) + GLYCERIDE (Cf. glyceride). So called for the three radicals …   Etymology dictionary

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  • Triglyceride — Allgemeine Struktur von Triacylglycerinen. Die Reste R stehen für die Kohlenwasserstoffketten meist verschiedener Fettsäuren. Triglyceride, Triglyzeride, auch Glycerol Triester, seltener veraltet Neutralfette, sind dreifache Ester des… …   Deutsch Wikipedia

  • Triglycéride — Les triglycérides (également appelés triacylglycérols ou triacylglycérides ou TAG) sont des glycérides dans lesquels les trois groupements hydroxyle du glycérol sont estérifiés par des acides gras. Ils sont le constituant principal de l huile… …   Wikipédia en Français

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  • triglyceride — noun Etymology: International Scientific Vocabulary Date: 1860 any of a group of lipids that are esters formed from one molecule of glycerol and three molecules of one or more fatty acids, are widespread in adipose tissue, and commonly circulate… …   New Collegiate Dictionary


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