1) Esters 2) Lipids 1) Important energy sources 
are relatively harmful fatty substances in the blood. Most natural fats and oils contain these. The amount can be measured in a blood test.
a form of fat that the body makes from sugar, alcohol, and excess calories
Storage fats of animal adipose tissue where they are largely glycerol esters of saturated fatty acids. In plants they tend to be esters of unsaturated fatty acids (vegetable oils). Present as a minor component of cell membrane. Important energy supply in heart muscle.
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 ...
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. (Read about 'Cholesterol')
A component of fat, consisting of fatty acids linked to glycerol.
Fat that the body gets from food and can make on its own. Chemically, triglycerides are fatty acids attached at one end to a carbon backbone.
A kind of fat normally found in the body that comes from the foods you eat. Triglycerides are needed for energy, but at high levels, they can raise your chances for a heart attack or stroke.
The scientific name for the common form of fat, found in both the body and in foods. Most body fat is stored in the form of triglycerides.
(or triacylglycerols) are glycerides in which the glycerol is esterified with three fatty acids. They are the main constituent of vegetable oil and animal fats. Used as an emollientemollient and thickening agent.
a type of fat stored in fat cells as body fat and burned for energy. High levels of triglycerides are linked with an increased risk of heart and blood vessel disease.