triacylglycerols

Stored body fat

Triacylglycerols are the main form of fat in the body and in food.

Each molecule consists of three fatty acid chains attached to a glycerol backbone.

Dietary fats—butter, olive oil, the marbling in meat—are predominantly triacylglycerols.

The body stores excess calories as triacylglycerols in adipose tissue.

Also called triglycerides, especially in medical contexts: Your triglycerides are elevated.

metabolism

lipase

Fat-dissolving enzyme

hydrolysisWater-induced bond cleavage
beta-oxidationFatty acid breakdown pathway
acetyl-CoAActivated two-carbon metabolic intermediate

carnitine · lipolysis · ketogenesis · lipogenesis · esterification · acyl-CoA · glucagon · insulin · catabolism · anabolism

biochemistry

lipid

Water-insoluble organic compound

hydrophobicRepels aqueous substances
saturatedThoroughly soaked through
unsaturatedNot fully saturated

monounsaturated · polyunsaturated · omega-3 · omega-6 · phospholipids · glycolipids · sterols · lipoproteins

clinical

fasting

Deliberate food avoidance

pancreatitisSwollen digestive gland
atherosclerosisArterial plaque accumulation disease
cholesterolWaxy lipid in blood

HDL · LDL · statins · niacin · postprandial · hyperlipidemia

dietary

butter

Solid fat from cream

lardClarified pork fat
tallowRendered animal fat
gheeButter with milk removed

margarine · shortening

storage

adipocytes

Lipid-storing cells

intramuscularInto muscle tissue
leptinFat-derived hunger regulator
depotVehicle storage facility

Opposites

lipid structure and function

triacylglycerolsphospholipids

Lipids with phosphate groups

glycerol · free fatty acids · ketone bodies · acetyl-CoA · cholesterol

Family

glycerol, glyceride, glycerides, triglyceride, triglycerides, glycerin, glycerine

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