triglyceridy

Triglycerides, or triglyceridy in Polish, are a type of lipid and the body's main form of stored fat. Chemically, they are esters formed from glycerol and three fatty acid chains, which can vary in length and degree of saturation. This variability influences properties such as energy content and melting point.

In the body, triglycerides are stored in adipose tissue as large droplets within fat cells, where they serve as a concentrated energy reserve. When energy is needed, hormones trigger the breakdown of triglycerides into fatty acids and glycerol, which are released into the bloodstream to be used by other tissues.

Triglycerides circulate in the blood within lipoprotein particles. After a meal, dietary triglycerides are carried by chylomicrons. The liver also synthesizes triglycerides and packages them into very low-density lipoproteins (VLDL) for distribution to tissues. Lipoprotein lipase on the surface of capillaries hydrolyzes circulating triglycerides, delivering fatty acids to muscles and adipose tissue.

Dietary sources of triglycerides include fats and oils in foods such as butter, oil, meats, dairy products, and fatty fish. The liver can also synthesize triglycerides from excess calories, especially carbohydrates, when energy intake exceeds expenditure.

Clinically, fasting triglyceride levels are measured to assess metabolic health. Normal levels are generally below 150 mg/dL (about 1.7 mmol/L). Higher levels, or very high triglycerides, can be associated with an increased risk of pancreatitis and cardiovascular disease, particularly in the context of metabolic syndrome, obesity, and type 2 diabetes.