trigliserider

Trigliserider, or triglycerides, are a class of esters that constitute the most common form of dietary and stored fat in animals and plants. Each molecule consists of a glycerol backbone bound to three fatty acids via ester linkages. They serve as the body's main stored energy reserve and are found mainly in adipose tissue, but circulate in the bloodstream as part of lipoproteins. The name derives from tri- (three) and glyceride, reflecting three fatty acid chains bound to glycerol.

Fatty acids vary in chain length and saturation, producing a spectrum of triglycerides with different properties. The degree of saturation influences melting point and the physical state at room temperature. TG from animal fats are often saturated or mixed, while plant-derived fats tend to be unsaturated.

In digestion, TG are emulsified by bile acids, hydrolyzed by pancreatic lipase into free fatty acids and monoacylglycerols, absorbed by intestinal cells, reassembled into TG, and packed into chylomicrons for transport in lymph and blood. The liver can also synthesize TG from excess carbohydrates via de novo lipogenesis and secrete them in VLDL.

In humans, elevated plasma triglyceride levels are a risk marker for pancreatitis and cardiovascular disease, particularly when associated with other risk factors; levels are typically measured in fasting lipid panels. Management includes diet, physical activity, weight loss, and, when needed, medications such as fibrates or omega-3 fatty acids.