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A triglyceride (from tri-and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. [1] Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat . [ 2 ]
Triglycerides are formed from the esterification of 3 molecules of fatty acids with one molecule of trihydric alcohol, glycerol (glycerine or trihydroxy propane). In the process, 3 molecules of water are eliminated. The word "triglyceride" refers to the number of fatty acids esterified to one molecule of glycerol.
Glycerolipids are composed of mono-, di-, and tri-substituted glycerols, [30] the best-known being the fatty acid triesters of glycerol, called triglycerides. The word "triacylglycerol" is sometimes used synonymously with "triglyceride". In these compounds, the three hydroxyl groups of glycerol are each esterified, typically by different fatty ...
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
The chemical analysis of fatty acids in lipids typically begins with an interesterification step that breaks down their original esters (triglycerides, waxes, phospholipids etc.) and converts them to methyl esters, which are then separated by gas chromatography [40] or analyzed by gas chromatography and mid-infrared spectroscopy.
Lipogenesis encompasses both fatty acid and triglyceride synthesis, with the latter being the process by which fatty acids are esterified to glycerol before being packaged into very-low-density lipoprotein (VLDL). Fatty acids are produced in the cytoplasm of cells by repeatedly adding two-carbon units to acetyl-CoA.
Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form mono-, di-, and triglycerides. [2] These structures vary in their fatty acid alkyl groups as they can contain different carbon numbers, different degrees of unsaturation, and different configurations and positions of olefins.
Shorter polysaccharides, with 3 to 10 monomers, are called oligosaccharides. [12] ... Another biological role is energy storage (e.g., triglycerides).