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triacylglycerols

A Dictionary of Food and Nutrition | 2005 | 343 words | Copyright

triacylglycerols Sometimes called triglycerides, simple fats or lipids consisting of glycerol esterified to three fatty acids (chemically acyl groups). The major component of dietary and tissue fat. Also known as saponifiable fats, since on reaction with sodium hydroxide they yield glycerol and the sodium salts (or soaps) of the fatty acids.

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

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

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