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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 ]
Hypertriglyceridemia is the presence of high amounts of triglycerides in the blood.Triglycerides are the most abundant fatty molecule in most organisms. Hypertriglyceridemia occurs in various physiologic conditions and in various diseases, and high triglyceride levels are associated with atherosclerosis, even in the absence of hypercholesterolemia (high cholesterol levels) and predispose to ...
The hydrolysis of the ester bonds of triglycerides and the release of glycerol and fatty acids from adipose tissue are the initial steps in metabolizing fat. [ 31 ] : 630–1 Additional subclasses of glycerolipids are represented by glycosylglycerols, which are characterized by the presence of one or more sugar residues attached to glycerol via ...
Intramuscular fat (also known as intramuscular triglycerides, intramuscular triacylglycerol, or intramyocellular triacylglycerol [IMTG]) is located inside skeletal muscle fibers. It is stored in lipid droplets that exist in close proximity to the mitochondria , where it serves as an energy store that can be used during exercise.
Certain canned foods, like beans and lentils, can be rinsed to reduce the sodium content. If lowering your triglycerides (a risk factor for heart disease) is a priority for you, read on to find ...
A significant proportion of the fatty acids in the body are obtained from the diet, in the form of triglycerides of either animal or plant origin. The fatty acids in the fats obtained from land animals tend to be saturated, whereas the fatty acids in the triglycerides of fish and plants are often polyunsaturated and therefore present as oils.
Animal fats are composed of triglycerides, which are a type of ester molecule in which glycerol is bonded to three fatty acids. [3] The three fatty acids that bond to the glycerol will determine the complexity and type of the triglyceride. If the three fatty acids are the same, then the triglyceride will be considered a simple triglyceride. [3]
In the late 20th century, people in Mediterranean countries consumed more total fat than Northern European countries, but most of the fat was in the form of monounsaturated fatty acids from olive oil and omega-3 fatty acids from fish, vegetables, and certain meats like lamb, while consumption of saturated fat was minimal in comparison.
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