Glicéridos

Glicéridos are esters formed from glycerol and one, two, or three fatty acids. They are a type of lipid and are the main component of body fat in humans and other animals, as well as vegetable fat. Glycerol, also known as glycerin, is a simple alcohol with three hydroxyl groups. Fatty acids are carboxylic acids with long aliphatic chains.

When glycerol reacts with a single fatty acid, the product is a monoglyceride. Reaction with two fatty acids yields a diglyceride, and reaction with three fatty acids forms a triglyceride. Triglycerides are the most common type of glyceride and are the primary form in which fats are stored in adipose tissue.

Glycerides play crucial roles in biological systems. They serve as a major source of energy for cells, providing more than twice the energy per gram compared to carbohydrates or proteins. They also function as thermal insulators, protecting the body from cold, and as protective padding for vital organs. In plants, glycerides are important components of seeds, serving as a stored energy reserve for germination. The properties of a glyceride, such as its melting point and solubility, depend on the specific fatty acids esterified to the glycerol backbone. Saturated fatty acids lead to more solid fats at room temperature, while unsaturated fatty acids contribute to more liquid oils.