triglyceride

American  

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

noun

Biochemistry, Chemistry.

triglycerides plural

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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Other Word Forms

Noun Inflected Forms

• triglycerides
  plural

Etymology

Origin of triglyceride

First recorded in 1855–60; tri- + glyceride