What is triglyceride a form of?
Triglycerides: The major form of fat stored by the body. A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol. Triglycerides serve as the backbone of many types of lipids (fats).
How are triglycerides classified?
Triglycerides are classified as simple lipids because they are formed from just two types of compounds: glycerol and fatty acids.
What are triglycerides also known as?
Triglycerides (TGs, also called neutral fats, triacylglycerols, or triacylglycerides) are a common, simple type of lipid consisting of three long-chain fatty acids esterified to glycerol [126]. There are exogenous (chylomicrons) and endogenous (pre-β-lipoproteins) triglycerides.
What are triglycerides an example of?
Triglycerides and cholesterol are both fatty substances known as lipids. But, triglycerides are fats; cholesterol is not. Cholesterol is a waxy, odorless substance made by the liver that is an essential part of cell walls and nerves.
What are triglycerides chemistry?
Triglycerides are esters in which three molecules of one or more different fatty acids are linked to the alcohol glycerol; they are named according to the fatty acid components; e.g., tristearin contains three molecules of stearic acid, and oleodistearin, one of oleic acid and two of stearic acid.
Is triglyceride a polymer?
Fatty acids form more complex lipid polymers called triglycerides, triacylglycerols or triacylglycerides when each single-bonded oxygen molecule bonds to a carbon that’s part of a glycerol molecule. Triglycerides are also commonly found in foods, especially animal products.
What is a triglyceride chemistry?
What are triglycerides in chemistry?
Is triglyceride a polymer or monomer?
Groups of Monomers and Polymers The classes of biological molecules may be grouped into the types of polymers they form and the monomers that act as subunits: Lipids – polymers called diglycerides, triglycerides; monomers are glycerol and fatty acids.
Why are triglycerides not polymers or monomers?
That is to say, nothing but polarity and weak van der Waals’ attraction is holding the triglyceride molecules together and it is because the “monomers” aren’t joined together that they can’t be considered a polymer.
What food types cause high triglycerides?
Starchy Food&Refined Grain. Processed grains and starchy foods are great contributors to elevated triglycerides.
What are the risks of triglycerides?
One of the most serious risks that can come from having high levels of triglycerides is an increased risk of coronary artery disease, or heart disease.
Why are my triglyceride levels so high?
High triglyceride levels can be genetic, and may be related to obesity or untreated diabetes, but dietary influences are strong. Carbohydrates in the diet are the main factor affecting their levels in the blood, especially quick-digesting (high glycemic load) carbs.
What should triglycerides be?
Triglyceride levels should be below 150 mg/dL (1.69 mmol/L). Levels between 150 mg/dL (1.69 mmol/L ) and 199 mg/dL (2.25 mmol/L) are considered borderline high. Levels between 200-499 mg/dL (2.26-5.63 mmol/L) are considered high. Levels above 500 mg/dL (5.64 mmol/L) are considered extremely high.
https://www.youtube.com/watch?v=XZSjw4TbIJk