trigliserit

Triglyceride, or triacylglycerol, is a glycerol molecule bound to three fatty acids via ester bonds. It is the principal form of energy storage in adipose tissue and the most common type of fat found in foods. The fatty acid chains vary in length and degree of saturation, influencing the fat’s physical properties and how it is metabolized.

Triglycerides serve as a compact energy reserve. When energy is needed, enzymes in adipose tissue release fatty acids from stored triglycerides, which can then be used by other tissues for fuel. Triglycerides are also transported in the bloodstream within lipoproteins, notably chylomicrons (dietary triglycerides) and very low-density lipoproteins (VLDL) produced by the liver.

Metabolism begins with digestion: pancreatic lipase in the gut hydrolyzes dietary triglycerides into free fatty acids and monoacylglycerols, which are absorbed by intestinal cells and reassembled into triglycerides for transport in chylomicrons. In the liver, triglycerides are synthesized and packaged into VLDL for distribution. Lipoprotein lipase on vessel walls then cleaves triglycerides from circulating lipoproteins, releasing fatty acids for tissue uptake.

Dietary sources include fats and oils from animal and plant origins, such as butter, meat, fish, nuts, and vegetable oils. Triglycerides provide about 9 kilocalories per gram, making them a dense energy source.

Health and measurement: fasting triglyceride levels reflect lipid metabolism and are linked to cardiovascular risk, particularly when elevated as part of metabolic syndrome. Normal fasting levels are typically below 1.7 mmol/L (<150 mg/dL); higher ranges indicate increasing risk. Management of high triglycerides focuses on weight reduction, physical activity, limiting refined carbohydrates and alcohol, and, when necessary, medications such as fibrates or omega-3 fatty acids.