Triglycerides
Triglycerides
Triglycerides (/traɪˈɡlɪsəraɪdz/), also known as triacylglycerols or TAGs, are a type of fat found in the blood and are the main constituents of body fat in humans and other animals, as well as vegetable fat.
Etymology
The term "triglyceride" is derived from the Greek word "tri-", meaning three, and "glyceride", which is a derivative of glycerol. Glycerol is a colorless, odorless, sweet-tasting compound that is widely distributed in nature.
Structure
Triglycerides are esters derived from glycerol and three fatty acids. They are made up of a glycerol backbone with three fatty acid chains attached. The fatty acids can be the same or different and are classified as saturated, monounsaturated, or polyunsaturated based on their chemical structure.
Function
Triglycerides play a crucial role in metabolism as energy sources and transporters of dietary fat. They contain more than twice as much energy as carbohydrates and proteins. The body can store excess energy from the diet as triglycerides.
Related Terms
Health Implications
High levels of triglycerides in the bloodstream have been linked to atherosclerosis and, by extension, the risk of heart disease and stroke. However, it is unclear if triglycerides themselves are a source of the disease or if they are merely a marker of risk.
Measurement and Normal Levels
Triglyceride levels are usually measured in the blood as part of a lipid profile or lipid panel. The test is done after an overnight fast. Normal triglyceride levels are less than 150 milligrams per deciliter (mg/dL).
External links
- Medical encyclopedia article on Triglycerides
- Wikipedia's article - Triglycerides
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