glycerides

A Dictionary of Food and Nutrition | 2005 | 441 words | Copyright

glycerides Esters of glycerol with fatty acids. Since glycerol has three hydroxyl groups, it can be esterified with three molecules of fatty acid to form a triacylglycerol (sometimes known as a triglyceride), the main type of fat in the diet and body, sometimes known as simple fats or neutral fats. Mono‐ and diacylglycerols have respectively one and two fatty acids esterified to glycerol, with the remaining hydroxyl group(s) free.

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DAVID A. BENDER. "glycerides." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "glycerides." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-glycerides.html

DAVID A. BENDER. "glycerides." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-glycerides.html

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