Triglyceride meaning

trī-glĭsə-rīd
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A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils.
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Any of a group of esters, CH2(OOCR1)CH(OOCR2)CH2(OOCR3), derived from glycerol and three fatty acid radicals: the chief component of fats and oils.
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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.
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(chemistry) A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.
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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.
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Origin of triglyceride