tri·glyc·er·ide (tr -gl s  -rd )n. A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils. |
triglyceride [traɪˈglɪsəˌraɪd]
n
(Chemistry / Elements & Compounds) any ester of glycerol and one or more carboxylic acids, in which each glycerol molecule has combined with three carboxylic acid molecules. Most natural fats and oils are triglycerides
| triglyceride (tr-gls-rd) Any of a class of organic compounds that are esters consisting of three fatty acids joined to glycerol. The fatty acids may be the same or may be different. Triglycerides are the chief lipids constituting fats and oils and function to store chemical energy in plants and animals. |
ThesaurusLegend: Synonyms Related Words Antonyms
| Noun | 1. | triglyceride - glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body fat - a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat" acylglycerol, glyceride - an ester of glycerol and fatty acids that occurs naturally as fats and fatty oils; "fresh fats contain glycerides of fatty acids and very little free acid" |
Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|