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.
Compare glyceride.

Origin of triglyceride

First recorded in 1855–60; tri- + glyceride
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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British Dictionary definitions for triglycerides

triglyceride

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
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for triglycerides

triglyceride

n.

1860, malformed from tri- + glyceride. So called for the three radicals.

Online Etymology Dictionary, © 2010 Douglas Harper

triglycerides in Medicine

triglyceride

[trī-glĭsə-rīd′]
n.
  1. triacylglycerol
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

triglycerides in Science

triglyceride

[trī-glĭsə-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.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.