The chemical term for fat; normally stored as an energy source in fat tissue. High triglyceride levels may thicken the blood and make a person more susceptible to clot formation. High triglyceride levels tend to accompany high cholesterol levels and other risk factors for heart disease such as obesity.
A simple lipid in which three fatty acids are combined with one molecule of glycerol.
a lipid compound made up of three fatty acids to one glycerol base.
This is the scientific name for a common dietary fat. The backboneof the molecule is a glycerol molecule that is connected to three fatty acid molecules. Triglyceridesare also called fats or lipids.
A lipid containing glycerol and three fartty acids.
a fatty substance normally present in low levels in the blood. High levels of triglycerides are a risk factor for cardiovascular disease.
Fats carried in the blood from the food we eat. Most of the fats we eat, including butter, margarines and oils, are in triglyceride form. Excess triglycerides are stored in fat cells throughout the body. The body needs insulin to remove this type of fat from the blood.
The combination of glycerol with three separate chains of fatty acids. This is the basic structure of most fats and oils.
three fatty acid molecules attached to one of three locations on a glycerol molecule; triglycerides form large spherical fat droplets in the cell cytoplasm.
A lipid that is composed of a molecule of glycerol attached to three fatty acids.
A triester of glycerol and fatty acids found in fats and oils. Also known as a triacylglycerol.
Glycerol ester of fatty acids. The main constituent of fat droplets in animal tissues (where the fatty acids are saturated) and of vegetable oil (where the fatty acids are mainly unsaturated).
An ester of three fatty acids and a glycerol. Triglycerides can be classed as long chain (meaning they contain fatty acids that have 16-22 carbon atoms) which are predominant in conventional dietary fat, and medium chain (fatty acids with 6-14 carbon atoms) which are found in some foods but are not predominant. LCTs and MCTs are metabolized differently by the body.
fat; an ester whose molecules were formed by combination of glycerol with three fatty acid molecules; an ester in which all three hydroxyl groups on a glycerol molecule have been replaced by long-chain fatty acids.
A type of lipid also called neutral fat. A prominent fat in diets.
A fat that comes from food or is made in the body from other energy sources such as carbohydrates.
A type of fat. One of the fats measured to detect abnormal fat metabolism. An elevated triglyceride level is not considered as significant a risk factor for atherosclerosis as elevated cholesterol. However, people with very elevated triglycerides often have elevated cholesterol levels as well. Normal blood level range is 100-180 mg/dl.
The basic molecule of fat (adipose) tissue. Triglycerides contain 9.3 Calories per gram.
a combination of glycerol with three to five different fatty acids.
Compound made up of fatty acid and glycerol. Elevations in triglyceride levels (especially in combination with increased cholesterol levels) have been associated with clogged arteries - an underlying cause of some heart diseases and stroke. Recent observations and studies have shown that some patients taking HIV meds may experience very high triglyceride levels.
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
a chemical unit composed of the combination of one unit of glyceride with three units of fatty acids
a fat that contains three fatty acids attached to a glycerol molecule
a glyceride that occurs naturally in tissues and consists of three fatty acids that are bound together in a single molecule
a glycerol molecule bonded to three fatty acids
a large molecule consisting of numerous individual fatty acids
a molecule formed by attaching three fatty acids onto a glycerol compound that serves as a backbone
an example of a neutral lipid
a tri ester of glycerine with three fatty acids
a type of fat and is stored as fat in our body but also circulates in our bloodstream
a type of lipid, the glycerin being the head and the ester chains being the tails
A fat obtained from food and produced in the body from overeating any types of food; the body stores excess calories and fat as triglycerides.
a type of fat in the blood. Elevated triglyceride levels may be a side effect of anti-HIV drugs.
The most common type of fat in the body. The body gets triglyceride directly from some foods (fatty acids) and makes it in the liver from other energy sources (carbohydrates, alcohol, and some cholesterol).
An ester formed when one molecule of glycerol combines with three similar, or different, fatty acids.
fat which makes up about 50% of sebum.
natural fats and oils, composed of glycerin and three fatty acid chains.
The major form of fat made in the liver. A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol. Most of the fat we eat is composed of triglycerides. The rest is cholesterol. Type 1 diabetes Type 1 diabetes occurs most frequently in children and adolescents, but is also found in adults. About 10% of people with diabetes have type 1. The symptoms vary in intensity and include excessive thirst, excessive passing of urine, weight loss and lack of energy. Insulin is a life sustaining medication for people with type 1 diabetes, who require daily insulin injections for survival. Type 2 diabetes Type 2 diabetes occurs most frequently in adults, but it is increasingly being diagnosed in children. Some people with this type of diabetes have no early symptoms and are only diagnosed several years after the onset of the condition, when various diabetic complications are already present. Type 2 diabetes is usually controlled by diet, exercise and oral hypoglycaemic agents. Insulin injections may also be required.
The main form of fat found in the body. High levels in the blood increase the likelihood of developing heart disease.
A blood fat, like cholesterol, which in high levels has been linked to increased cardiovascular disease.
tri-GLI-sir-ide A type of fat that consists of one glycerol and three fatty acids. 45
A lipid carried through the blood stream to tissues. Most of the body's fat tissue is in the form of triglycerides, stored for use as energy. Triglycerides are obtained primarily from fat in foods.
Digested fat in the diet is broken down into triglycerides. Each triglyceride is made of glycerol and three fatty acids.
A type of fat made of one glycerol molecule and three fatty acids. Most animal and vegetable fats are triglycerides. It is the major storage form of lipid in the body.
A form of fat that the body can make from sugar, alcohol or excess calories.
The basic structure of most fats and oils. It is composed of glycerol and three chains of fatty acids. Often refers to a type of blood lipid.
A fatty substance found in foods and manufactured by the human body from excess alcohol, certain sugars and fat. High levels of triglycerides may be associated with a greater risk of coronary atherosclerosis.
One of the blood fats that the body can use to make cholesterol; elevated TG (from diet, alcohol intake, lack of exercise, and some drugs) are a significant risk factor for heart disease particularly for women.
a fat-like substance found in the blood.
A major food fat and blood lipid (fatty substance) produced by the liver from fatty acids. Excess triglycerides are stored in adipose tissue and are used to provide energy. Elevated blood levels of triglycerides and of cholesterol may be associated with an increased risk for atherosclerosis and related disorders, such as coronary artery disease, heart attack, and hypertension.
a combination of glycerol and fatty acids.
A triglyceride is an ester of glycerol and three fatty acids. Most animal fats are composed primarily of triglycerides.
A naturally occurring fat. Most fat is stored in the body as triglyceride.
A type of fat that circulates in the bloodstream. A glycerol molecule forms the backbone to which one, two, or three fatty acids attach. High blood triglyceride levels can lead to atherosclerosis (blockage of arteries).
The primary type of fat in the body and in the diet, formed from three fatty-acid molecules and one glycerol molecule.
A type of fat (lipid) that circulates in the blood like cholesterol and increases the risk of heart disease.
The storage form of fat consisting of three free fatty acids and glycerol.
Scientific name for a common dietary fat. The backbone of the molecule is a glycerol molecule that is connected to three fatty acid molecules. Triglycerides are called fats or lipids.
a type of fat found in the blood and other parts of the body
Related Topic"...Containing three fatty acids and one unit of glycerol, triglycerides are stored in adipose cells in the body, which, when broken down, release fatty acids into the blood..."
The most important of three groups of neutral fats; the basic unit consists of a molecule of glycerol in ester bond with three molecules of fatty acid; it serves as the major storage form of fatty acids and is practically the exclusive constituent of adipose tissue.
a type of fat found in the blood stream.
A lipid formed from one molecule of glycerol and three molecules of fatty acids. Triglycerides are energy reserves in fatty cells.
a combination of glycerol and fatty acid that circulates in the blood.
A compound consisting of three fatty acids plus glycerol. Triglycerides are the form in which fat is stored in the body, and are the primary type of lipid in the diet.
A chemical structure of the excess fats stored in fat cells, or adipocytes.
the most common fatty substance found in the blood; normally stored as an energy source in fat tissue. High levels tend to accompany high cholesterol levels.
The chemical combination product of glycerol and three fatty acids.
A compound made up of a fatty acid (such as oleic, palmitic, or stearic acid) and glycerol. Triglycerides make up most animal and vegetable fats and are the basic water-insoluble substances (lipids) that appear in the blood where they circulate.
a type of lipid carried in the bloodstream that may subsequently be used for energy.
A fat that is used in the body as a source of energy. Elevated triglycerides contribute to heart disease. No listing
The major storage form of fat as three fatty acids attached to a glycerol backbone. Triglycerides are the major form of lipid in the diet and are an excellent source of energy and the most efficient form of stored fuel.
A form of fat closely related to cholesterol
the main form of fat in the blood; determining levels of triglyceride is useful in diagnosing and treating diabetes, high blood pressure, and heart disease.
Related Topic"...Triglycerides are fat storage molecules and are the major lipid component of the diet..."
compound of three fatty acids and an alcohol known as glycerol. These substances provide the body with an extra source of energy. They are the basic ingredients of edible oils and fats.
fat; it is made up of glycerol and three fatty acids.
It is the main constituent of vegetable oil and animal fats.