Triglyserideja

Triglyserideja, commonly known as triglycerides, are triesters formed from glycerol and three fatty acids. They are the most abundant form of fat in the body and in foods, serving as a dense store of energy.

In humans, triglyserideja are stored in adipose tissue as large lipid droplets within adipocytes. When energy is required, hormones such as adrenaline and glucagon activate lipases that hydrolyze triglycerides into glycerol and free fatty acids, which circulate to provide fuel to tissues. In the bloodstream, triglycerides are transported within lipoproteins: chylomicrons carry dietary triglycerides from the intestine after a meal, while very-low-density lipoproteins (VLDL) carry triglycerides synthesized by the liver.

Dietary triglycerides are ingested with fats and oils. They are emulsified by bile, digested by pancreatic lipase, and absorbed as fatty acids and monoglycerides. These components are reassembled into triglycerides in enterocytes and packaged into chylomicrons for transport through the lymphatic system and bloodstream.

Elevated fasting triglyceride levels are associated with an increased risk of cardiovascular disease and metabolic syndrome, particularly in combination with other risk factors. Levels are influenced by diet, body weight, physical activity, alcohol consumption, and genetic factors. Triglyserideja are routinely measured as part of fasting lipid panels, with typical desirable levels below 150 mg/dL (1.7 mmol/L). Management of high levels focuses on lifestyle changes—such as weight loss, healthier diet, and regular exercise—and, when necessary, pharmacological treatment including fibrates, omega-3 fatty acids, or statins depending on the overall risk profile.