Triglycerides

What are they?

Triglycerides are esters composed of glycerol bound to three fatty acids. They are the main constituent of vegetable oil and animal fats.

Fat
Any of various soft solid or semisolid organic compounds constituting the ester of glycerol and fatty acids and their associated organic groups.

Oil

An untouse combustible that is liquid, or easy liquefiable, on warming, and is soluble in ether but not in water. They maybe animal, vegetable, or mineral in origin, and volatile or nonvolatile (fixed).

Fats vs. Oils

Fats are solid at room temperature They play a role in the texture of the food Ex. butter, shortening and lard Triglycerides with saturated fatty acids

Oils are liquid at room temperature and can be made from a variety of plants and seeds. For example: olive, canola, and vegetable oil. Triglycerides with unsaturated fatty acids

What is the biological significance?

Triglycerides serve as positive and necessary functions in the body: They are highly concentrated source of energy Provide protection and insulation Help ensure adequate nutrition Give flavor and palatability in foods

What its biological cautions?

Having a high level of triglycerides can increase your risk of heart disease. Moderation is the key, a healthy weight balance diet and regular exercise are all necessary to maintain healthy.

Where are they commonly found?

Triglycerides are found in your fat cells. They start of being manufactured by the liver and then sent into the blood. Once in the blood, they are either use or stored in your fat cells.