A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids.[1] As a blood lipid, it helps enable the bidirectional transference of adipose fat and blood glucose from the liver. There are many triglycerides: depending on the oil source, some are highly unsaturated, some less so.

Compounds and Fats

Saturated compounds are "saturated" with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied. Unsaturated compounds have double bonds (C=C) between carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Saturated compounds have single bonds (C-C) between the carbon atoms, and the other bond is bound to hydrogen atoms (for example =CH-CH=, -CH2-CH2-, etc.).

Unsaturated fats have a lower melting point and are more likely to be liquid at room temperature. Saturated fats have a higher melting point and are more likely to be solid at room temperature.

Triglycerides are the main constituents of vegetable oil (typically more unsaturated) and animal fats (typically more saturated).[2] Triglycerides are a major component of human skin oils.[3]


Slow Twich Oxidative fibers are assosiated and fueled with/by Triglycerides.

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