Triglycerides are the primary form of fat, or lipid, stored in the body, consisting of three fatty acid molecules attached to a glycerol backbone. Physiologically, they serve as the body’s main energy reserve, transported in the blood via lipoproteins and stored predominantly in adipose tissue. Elevated fasting triglyceride levels in the blood are a significant clinical health marker, often indicating metabolic dysfunction, increased cardiovascular risk, and poor insulin sensitivity.
Origin
The term is derived from the chemical structure: tri- (three) and glyceride (referring to the glycerol component). Their role as the fundamental storage lipid was established in biochemistry and nutritional science in the early 20th century. Clinical focus intensified as their link to cardiovascular disease became evident.
Mechanism
Following a meal, dietary fats are broken down and re-esterified into triglycerides, which are then packaged into chylomicrons for transport. In the fasting state, the liver synthesizes and packages triglycerides into Very Low-Density Lipoproteins (VLDL). Insulin plays a crucial regulatory role, promoting the storage of triglycerides in fat cells. Chronic overconsumption of carbohydrates and poor insulin sensitivity lead to increased hepatic synthesis and impaired clearance of VLDL, resulting in the clinically observed hypertriglyceridemia.
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