A type of fat (lipids) found in the blood stream.
The storage form of fat. It consists of free fatty acids and glycerol.
A compound composed of glycerol fatty acids; vary in degrees of saturation and stored in the body.
A form of fat in the blood. High triglyceride levels can raise heart disease risk.
Molecules that consist of three fatty acids attached to a glycerol “backbone.” More accurately called triacylglycerols, although long-term historical usage of “triglycerides” has made the latter term more common (though not totally accurate). Research during the 1990s provided evidence that high blood levels of triglycerides in humans (e.g., immediately after meals) contribute to thrombosis.
Chemical form in which most fat exists in food and the body.
Fats present in plants and animals. Triglycerides consist of three fatty acids (tri) attached to a molecule of glycerol. Most of the fat in foods is in the form of triglycerides, as is most of the fat stored in the human body. High levels of triglycerides in the bloodstream may be a risk factor for heart disease.
Lipids (fats) in the blood that, if elevated, may contribute to atherosclerosis; severe elevations may also cause pancreatitis, which is an inflammation of the pancreas.
A glycerol ester containing three fatty acids.
A substance such as fat which contains three fatty acids.
Triglycerides consist of a 3-carbon glycerol backbone bound to three fatty acids. Triglycerides account for the vast majority of dietary lipids and provide energy as well as essential fatty acids to the body.
Compound consisting of a fatty acid and glycerol that is the principal lipid in the blood, usually bound to a protein, forming a lipoprotein. The amount and the proportion of different types or triglycerides in the blood are important in the diagnosis of many diseases, including heart disease and diabetes mellitus.
A simple fat molecule consisting of three molecules of fatty acids and glycerol; they combine with lipoproteins in the blood and are stored in body tissues as fat.
Fatty substances measured in the blood. They may be elevated in the presence of heart and blood vessel diseases.
A type of fat found in the blood and also the form in which excess fat is stored in tissue. Triglycerides constitute approximately 95 percent of fatty tissue. A high level of blood triglycerides increases the risk of heart disease, and excess body fat can lead to serious health problems such as high blood pressure, elevated cholesterol levels, atherosclerosis (arterial blockage by fat deposits), diabetes mellitus, and an increased risk of cancer. Most of the fats that Americans eat are triglycerides.
A lipid or neutral fat consisting of glycerol combined with three fatty-acid molecules. Triglycerides are synthesized from the products of digestion of dietary fat: they are the form in which fat is stored in the body.
A lipid or neutral fat comprising glycerol and three fatty-acid molecules. Triglycerides are manufactured in the body from the digested products of fat in the diet. Fats are stored in the body as triglycerides.
Any combinations of glycerol with three of five different fatty acids. These substances, triacylglycerols, are also called neutral fats. In the blood, triglycerides are combined with proteins to form lipoproteins. The liver synthesizes lipoproteins to transport fats to other tissues, where they are a source of energy. Fat in adipose tissue is stored energy.
A chemical compound formed from a molecule of the alcohol glycerol and three molecules of fatty acids. Triglycerides constitute many of the fats and oils in the diet.
Triglycerides are known as free fatty acids and contribute to the atherosclerotic process. They are manufactured in the body and stored as excess fats.
The fatty acid form of fat generally stored in fat cells and later burned for energy.
A compound found in most animal and vegetable fats that is made up of a fatty acid and glycerol.
A chemical structure comprised of a triad of lipid chains, each bonded to a scaffold composed of a trifunctional organic compound known as glycerol.
Lipids, specifically triglycerides, which play a vital role as carriers of nutrients throughout the human body, tend to escalate to an excessive degree in the bloodstream when there is a surplus of nourishment or calorie-dense food, overconsumption of processed carbohydrates, or an intake of alcohol beyond the necessary limit.
Substances primarily composed of fat that have the potential to accumulate in tissues and pose health risks or lead to disease.
Triglycerides are a form of basic fat composed of a glycerol molecule and three fatty acid molecules. These compounds constitute the primary category of fat present in body fat reserves.