triglyceride

tri·glyc·er·ide

 (trī-glĭs′ə-rīd′)

n.

Any of a class of compounds that consist of an ester of glycerol with three fatty acids and that are the chief constituents of fats and oils.

triglyceride

(traɪˈɡlɪsəˌraɪd)

n

(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

tri•glyc•er•ide

(traɪˈglɪs əˌraɪd, -ər ɪd)

n.

an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, forming much of the fats and oils stored in animal and vegetable tissues. Compare glyceride.

[1855–60]

tri·glyc·er·ide

(trī-glĭs′ə-rīd′)

A compound consisting of three fatty acids and glycerol that is the chief constituent of fats and oils.

Thesaurus

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" lipid, lipide, lipoid - an oily organic compound insoluble in water but soluble in organic solvents; essential structural component of living cells (along with proteins and carbohydrates)

Translations

triglicérido

triglyceride

n triglicérido