Triglicerid

Triglicerid, or triglyceride (TG), is a triester formed from glycerol and three fatty acids. It is the main storage form of fats in animals, and a major component of both body fat and dietary fats. The fatty acids attached to the glycerol can vary in length and level of saturation, producing a diverse set of triglyceride molecules.

Biological roles include energy storage, insulation, and supplying fatty acids for cellular processes. Digestion begins in the small intestine with pancreatic lipase cleaving triglycerides into free fatty acids and monoacylglycerols, which are absorbed by intestinal cells and reassembled into triglycerides for transport as part of chylomicrons. In the liver and other tissues, triglycerides are packaged into very low-density lipoproteins (VLDL) for circulation. Lipoprotein lipase at capillary beds hydrolyzes TGs, releasing fatty acids to tissues for energy or storage.

Measurement and health relevance: Blood triglyceride levels are measured as part of the lipid panel. Normal fasting triglycerides are typically below 150 mg/dL; levels above 200 mg/dL are classified as high. Very high triglycerides (>500 mg/dL) increase pancreatitis risk. Causes include obesity, insulin resistance, poorly controlled diabetes, excessive alcohol intake, kidney disease, hypothyroidism, and certain medications. Management focuses on lifestyle changes and, when needed, pharmacotherapy such as fibrates or omega-3 fatty acids.