Triglycerides are the major type of lipid, or fat, found in the body. They are usually stored in adipose tissue, or fat cells, but can also circulate in the blood with the help of water-soluble proteins, or lipoproteins. High levels of triglycerides often go hand in hand with high cholesterol levels and may increase your risk of coronary artery disease and pancreatitis.
Structure
The term triglyceride reflects its chemical structure. Triglycerides consist of three long-chain fatty acid molecules bound to one alcohol glycerol molecule. The most common fatty acid molecules in triglycerides are stearic acid, palmitic acid and oleic acid. Triglycerides and their derivatives also serve as the backbone of other types of lipids, like cholesterol.
Function
After a meal, your body converts any calories it doesn't immediately need into triglycerides. Triglycerides store these unused calories from dietary fats, carbohydrates and proteins in fat cells for later use. Between meals, the body metabolizes triglycerides as an energy source. Their metabolism releases large amounts of energy, more than twice the energy released in carbohydrate and protein metabolism.
Sources
There are two sources of triglycerides: dietary sources and endogenous production, or manufacture within the body. Dietary triglycerides mainly come from eating animal fats, such as meats and dairy products. The liver processes these triglycerides, packages them within lipoproteins, and releases them into circulation, where they are picked up by cells when needed. When dietary lipids are not available, the liver can produce triglycerides itself from other energy sources, like carbohydrates.
Blood Levels
Since a high blood triglyceride level, or hypertriglyceridemia, is associated with an increased risk of developing heart disease, the American Heart Association recommends that blood triglyceride levels be in the healthy, or "desirable" range, which is less than 150mg/dl. Mayo Clinic cardiologists recommend that the amount should be below 100mg/dl.
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