A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats, a constituent of solid fat composed of three fatty acids and glycerol, a compound consisting of glycerol and a fatty acid Triglycerides are fat storage molecules and are the major lipid component of the diet, The most common fatty substance found in the blood which is normally stored as an energy source in fat tissue [back to top], An ester of glycerol with three fatty acids, A blood fat, like cholesterol, which in high levels has been linked to increased cardiovascular disease, The most common fatty substance found in the blood; normally stored as an energy source in fat tissue High triglyceride levels may thicken the blood and make a person more susceptible to clot formation High triglyceride levels tend to accompany high cholesterol levels and other risk factors for heart disease such as obesity, compound produced from glycerol (Chemistry), 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, Ester of glycerol that contains three ester groups and either one, two or three fatty acids attached to the ester group, A type of blood fat Triglyceride levels may become significantly elevated in people with HIV who have advanced disease and have not, A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals, the storage form of fat in the body High triglyceride levels may occur when diabetes is out of control, A triester of glycerol and fatty acids found in fats and oils Also known as a triacylglycerol, a fat-like substance found in the blood, Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol. The three fatty acids may be all the same kind or different kinds. The types of triglycerides in animals vary with the species and the fats in their food. In mammals they are stored in adipose tissue until needed and then broken down to the glycerol and fatty acids. Many vegetable triglycerides (oils) are liquid at room temperature, unlike those of animals, and tend to contain a greater variety of fatty acids. In alkali, triglycerides break down to form glycerol and three molecules of soap (saponification), A fat that is used in the body as a source of energy Elevated triglycerides contribute to heart disease, A type of blood fat The body needs insulin to remove this type of fat from the blood When diabetes is under control and a person's weight is what it should be, the level of triglycerides in the blood is usually about what it should be, A fat found in the blood Most fat found in the diet and body fat is in the form of triglycerides, A triglyceride is an ester of glycerol and three fatty acids Most animal fats are composed primarily of triglycerides, The combination of glycerol with three separate chains of fatty acids This is the basic structure of most fats and oils, a type of lipid carried in the bloodstream that may subsequently be used for energy, the form in which lipid or fat is stored within the body One of the main types of fat in animals, it consists of a glycerol backbone with three fatty acid molecules joined on The type of fatty acid can vary and will be influenced by the genotype of the animal as well as diet, Naturally occurring ester of fatty acids and glycerol; chief component of fats and oils A type of blood fat, The storage form of fat consisting of three fatty acids and glycerol, triacylglycerol, A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol Triglycerides serve as the backbone of many types of lipids (fats) Triglycerides are the major form of fat in our diets and are also produced by the body, Lipids carried through the bloodstream to tissues Most of the body's fat tissue is in the form of triglycerides, stored for use as energy Triglycerides are obtained primarily from fat in foods, Another type of blood fat that can also block blood vessels and lead to coronary heart disease, The major form of fat A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol Triglycerides serve as the backbone of many types of lipids (fats) Triglycerides come from the food we eat as well as from being produced by the body Triglyceride levels are influenced by recent fat and alcohol intake, and should be measured after fasting for at least 12 hours A period of abstinence from alcohol is advised before testing for triglycerides *, A particular molecular structure found in animal and vegetable oils It is made up on three fatty acid molecule chains connected to one glycerin molecule (see How Is Soap Made? and The Chemistry of Soap), Another kind of fat in your blood, plural of triglyceride, another form of potentially harmful fat in the body, fatty compounds composed of one glycerol and three fatty acids, fatty substances in the blood, a type of fat in the blood that increases after you eat, Fat-like substances that are carried through the bloodstream to the tissues Much of the body’s fat is stored in the form of triglycerides for later use as energy, a combination of glycerol with three to five different fatty acids, Triglycerides store energy, which is housed in fatty tissue and is gradually released between meals to meet the body's needs High levels of triglycerides in the blood may be associated with coronary artery disease, Triglycerides are a fatty substance in the body that acts as a major form of stored energy This is a blood fat that may be related to a higher risk of heart disease Elevated levels may be caused by food and alcohol This test is very sensitive to fasting Twelve hours is recommended to get accurate results Low values are not generally considered significant, Fat that is either stored in body tissues or circulating in the blood, The main type of fat found in the body High blood levels, thought to be a risk factor for heart disease, often go hand in hand with excess alcohol consumption, being overweight and physical inactivity, Another kind of fat in your blood that can go up after you eat a high-fat meal, Triglycerides are the chemical form in which most fat exists in food as well as in the body They're also present in blood plasma and, in association with cholesterol , form the plasma lipids Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals, Storage fats found in animal and plants comprising a water soluble glycerin or glycerol part linked chemically to three fatty acid molecules Plant oils such as, eg olive and sunflower oils, and beef dripping, are made up mostly of triglycerides,
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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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a constituent of solid fat composed of three fatty acids and glycerol
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a compound consisting of glycerol and a fatty acid Triglycerides are fat storage molecules and are the major lipid component of the diet
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The most common fatty substance found in the blood which is normally stored as an energy source in fat tissue [back to top]
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An ester of glycerol with three fatty acids
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A blood fat, like cholesterol, which in high levels has been linked to increased cardiovascular disease
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The most common fatty substance found in the blood; normally stored as an energy source in fat tissue High triglyceride levels may thicken the blood and make a person more susceptible to clot formation High triglyceride levels tend to accompany high cholesterol levels and other risk factors for heart disease such as obesity
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compound produced from glycerol (Chemistry) isim
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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
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Ester of glycerol that contains three ester groups and either one, two or three fatty acids attached to the ester group
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A type of blood fat Triglyceride levels may become significantly elevated in people with HIV who have advanced disease and have not
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A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals
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the storage form of fat in the body High triglyceride levels may occur when diabetes is out of control
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A triester of glycerol and fatty acids found in fats and oils Also known as a triacylglycerol
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a fat-like substance found in the blood
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Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol. The three fatty acids may be all the same kind or different kinds. The types of triglycerides in animals vary with the species and the fats in their food. In mammals they are stored in adipose tissue until needed and then broken down to the glycerol and fatty acids. Many vegetable triglycerides (oils) are liquid at room temperature, unlike those of animals, and tend to contain a greater variety of fatty acids. In alkali, triglycerides break down to form glycerol and three molecules of soap (saponification)
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A fat that is used in the body as a source of energy Elevated triglycerides contribute to heart disease
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A type of blood fat The body needs insulin to remove this type of fat from the blood When diabetes is under control and a person's weight is what it should be, the level of triglycerides in the blood is usually about what it should be
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A fat found in the blood Most fat found in the diet and body fat is in the form of triglycerides
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A triglyceride is an ester of glycerol and three fatty acids Most animal fats are composed primarily of triglycerides
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The combination of glycerol with three separate chains of fatty acids This is the basic structure of most fats and oils
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a type of lipid carried in the bloodstream that may subsequently be used for energy
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the form in which lipid or fat is stored within the body One of the main types of fat in animals, it consists of a glycerol backbone with three fatty acid molecules joined on The type of fatty acid can vary and will be influenced by the genotype of the animal as well as diet
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Naturally occurring ester of fatty acids and glycerol; chief component of fats and oils A type of blood fat
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The storage form of fat consisting of three fatty acids and glycerol
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triglyceride.
triacylglycerol
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triglycerides
A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol Triglycerides serve as the backbone of many types of lipids (fats) Triglycerides are the major form of fat in our diets and are also produced by the body
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triglycerides
Lipids carried through the bloodstream to tissues Most of the body's fat tissue is in the form of triglycerides, stored for use as energy Triglycerides are obtained primarily from fat in foods
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triglycerides
Another type of blood fat that can also block blood vessels and lead to coronary heart disease
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triglycerides
The major form of fat A triglyceride consists of three molecules of fatty acid combined with a molecule of the alcohol glycerol Triglycerides serve as the backbone of many types of lipids (fats) Triglycerides come from the food we eat as well as from being produced by the body Triglyceride levels are influenced by recent fat and alcohol intake, and should be measured after fasting for at least 12 hours A period of abstinence from alcohol is advised before testing for triglycerides *
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triglycerides
A particular molecular structure found in animal and vegetable oils It is made up on three fatty acid molecule chains connected to one glycerin molecule (see How Is Soap Made? and The Chemistry of Soap)
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triglycerides
Another kind of fat in your blood
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triglycerides
plural of triglyceride
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triglycerides
another form of potentially harmful fat in the body
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triglycerides
fatty compounds composed of one glycerol and three fatty acids
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triglycerides
fatty substances in the blood
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triglycerides
a type of fat in the blood that increases after you eat
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triglycerides
Fat-like substances that are carried through the bloodstream to the tissues Much of the body’s fat is stored in the form of triglycerides for later use as energy
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triglycerides
a combination of glycerol with three to five different fatty acids
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triglycerides
Triglycerides store energy, which is housed in fatty tissue and is gradually released between meals to meet the body's needs High levels of triglycerides in the blood may be associated with coronary artery disease
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triglycerides
Triglycerides are a fatty substance in the body that acts as a major form of stored energy This is a blood fat that may be related to a higher risk of heart disease Elevated levels may be caused by food and alcohol This test is very sensitive to fasting Twelve hours is recommended to get accurate results Low values are not generally considered significant
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triglycerides
Fat that is either stored in body tissues or circulating in the blood
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triglycerides
The main type of fat found in the body High blood levels, thought to be a risk factor for heart disease, often go hand in hand with excess alcohol consumption, being overweight and physical inactivity
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triglycerides
Another kind of fat in your blood that can go up after you eat a high-fat meal
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triglycerides
Triglycerides are the chemical form in which most fat exists in food as well as in the body They're also present in blood plasma and, in association with cholesterol , form the plasma lipids Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals
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triglycerides
Storage fats found in animal and plants comprising a water soluble glycerin or glycerol part linked chemically to three fatty acid molecules Plant oils such as, eg olive and sunflower oils, and beef dripping, are made up mostly of triglycerides
Some etymologies, pronunciations, function and usage date content for the English translation portion are from Merriam-Webster Online at www.Merriam-Webster.com. Thanks to Online Yunanca Dil Eğitimi for providing some parts of online greek dictionary. To contribute more resources please contact us. Visuals(images) are provided by Google Image Search API. Some parts of the dictionary is contributed by many users, thank you! The content on this site is for informational purposes only. Bu aramada Triglyceride kelimesinin sözlük anlamı ve eşanlamı nedir, nasıl okunur hakkında bilgi verilmektedir. Triglyceride kelimesinin etimolojik ve eşanlamları ile ilgili açıklamalar ve bilgiler eksiksiz ve hatasız olarak anılmamalıdır. Burada yer alan Triglyceride kelimesi ile ilgili tüm açıklamalar bilgi amaçlıdır. Eksik ve hatalı çevirileri lütfen bildiriniz.
