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

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

To capture overall risk, researchers created a composite cardiometabolic score based on multiple components of metabolic syndrome, including waist size, blood pressure, high-density lipoprotein or HDL "good" cholesterol, triglycerides and blood sugar levels.

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The researchers then evaluated a range of cardiometabolic health indicators, including cholesterol, triglycerides, insulin sensitivity, liver fat levels, inflammation, and blood vessel function.

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Saturated fat also boosts the level of triglycerides in the blood.

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The following morning, they took blood pressure readings and fasting blood samples to measure lipid levels -- specifically, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and triglycerides.

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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.

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