triglyceride

American  

[trahy-glis-uh-rahyd, -er-id] / traɪˈglɪs əˌraɪd, -ər ɪd /

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.

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triglyceride British  

/ 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

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triglyceride Scientific  

/ 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.

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Etymology

Origin of triglyceride

First recorded in 1855–60; tri- + glyceride

Example Sentences

These markers include glucose, fats called triglycerides, and the protein tryptophan.

From Science Daily

Testing for another protein, apolipoprotein B, can also be performed for those with high triglycerides, diabetes or other conditions, the guidelines say.

From The Wall Street Journal

The researchers observed major reductions in damaging lipid molecules including triglycerides and ceramides.

From Science Daily

EPA and DHA are available in several forms, including free fatty acids, ethyl esters and triglycerides.

From Science Daily

They had improved glucose homeostasis due to greater insulin sensitivity, as well as improved lipid measures with lower blood triglycerides and total cholesterol.

From Science Daily