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triglycerides

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tri⋅glyc⋅er⋅ide

[trahy-glis-uh-rahyd, -er-id]
–noun, Biochemistry, Chemistry.
an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, naturally occurring in animal and vegetable tissues: an important energy source forming much of the fat stored by the body.
Compare glyceride.


Origin:
1855–60; tri- + glyceride
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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tri·glyc·er·ide   (trī-glĭs'ə-rīd')   
n.  A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Medical Dictionary

Main Entry: tri·glyc·er·ide
Pronunciation: (')trI-'glis-&-"rId
Function: noun
: any of a group of lipids that are esters composed ofone molecule of glycerol and three molecules of one or more fatty acids, are widespread in adipose tissue, and commonly circulate in the blood in the form of lipoproteins called also neutral fat
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

triglyceride tri·glyc·er·ide (trī-glĭs'ə-rīd')
n.
See triacylglycerol.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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