Triolein
Triolein
Triolein (pronunciation: /triˈoʊliːn/) is a triglyceride derived from glycerol and three units of the unsaturated fatty acid oleic acid.
Etymology
The term "triolein" is derived from the Greek words "tri" meaning three, and "olein" which is a derivative of "oleic acid".
Definition
Triolein is a type of triglyceride that is composed of three oleic acid molecules and one glycerol molecule. It is a clear, colorless liquid at room temperature and is found in various natural sources such as olive oil and human fat tissue.
Properties
Triolein is a type of lipid that is soluble in organic solvents but insoluble in water. It is a major component of adipose tissue, where it is stored as an energy reserve.
Biological Role
In the human body, triolein is broken down by the enzyme lipase into glycerol and oleic acid, which can then be used as sources of energy.
Related Terms
- Triglyceride: A type of fat found in the blood. Triolein is a specific type of triglyceride.
- Oleic Acid: A monounsaturated fatty acid that is the primary component of triolein.
- Glycerol: A colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. It is a component of triolein.
- Lipase: An enzyme that the body uses to break down fats in the diet. Lipase is secreted by the pancreas and is essential for the digestion and absorption of dietary fats.
- Adipose Tissue: A type of connective tissue that stores energy in the form of fat.
External links
- Medical encyclopedia article on Triolein
- Wikipedia's article - Triolein
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