þríglýseríði

Triglycerides are the main type of fat found in the body and in foods. They are also called triacylglycerols. A triglyceride molecule is composed of a glycerol backbone and three fatty acid chains attached to it. Glycerol is a simple alcohol, and fatty acids are long chains of carbon atoms bonded to hydrogen atoms, with a carboxyl group at one end. The type of fatty acids attached to the glycerol determines the properties of the triglyceride.

Triglycerides are important for several functions in the body. They are a primary source of energy, storing about twice as much energy per gram as carbohydrates or proteins. When the body needs energy between meals or during physical activity, it breaks down triglycerides into glycerol and fatty acids, which can then be used by cells. Excess calories consumed are converted into triglycerides and stored in adipose tissue (fat cells) for later use. They also play a role in insulating the body and protecting organs.

Dietary fats are largely absorbed as triglycerides. After digestion, triglycerides are broken down into fatty acids and glycerol, then reassembled into triglycerides within the intestinal cells. These triglycerides are then packaged into chylomicrons, which are lipoproteins that transport fats from the intestines to other parts of the body. High levels of triglycerides in the blood are associated with an increased risk of heart disease and other health problems. Lifestyle factors like diet, exercise, and weight management can influence triglyceride levels.