Glyceride
Glyceride
Glyceride (pronunciation: /ˈɡlɪsəˌraɪd/), also known as acylglycerol, is a type of lipid that is formed by the combination of glycerol and fatty acids. The term "glyceride" is derived from the Greek words "glykys" meaning sweet and "eidos" meaning form or shape.
Etymology
The term "glyceride" is derived from the Greek words "glykys" meaning sweet and "eidos" meaning form or shape. This is due to the sweet taste of glycerol, a key component of glycerides.
Types of Glycerides
There are three main types of glycerides: monoglycerides, diglycerides, and triglycerides. Each type is distinguished by the number of fatty acid molecules attached to the glycerol molecule.
- Monoglycerides have one fatty acid attached to the glycerol molecule.
- Diglycerides have two fatty acids attached to the glycerol molecule.
- Triglycerides have three fatty acids attached to the glycerol molecule.
Function
Glycerides, particularly triglycerides, are the main form of energy storage in animals and plants. They are also a major component of cell membranes and are involved in various biological processes, such as signal transduction and lipid metabolism.
Related Terms
- Lipid: A group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, and others.
- Glycerol: A colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.
- Fatty Acid: A carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
- Monoglyceride: A type of glyceride where a single fatty acid is attached to a glycerol molecule.
- Diglyceride: A type of glyceride where two fatty acids are attached to a glycerol molecule.
- Triglyceride: A type of glyceride where three fatty acids are attached to a glycerol molecule.
External links
- Medical encyclopedia article on Glyceride
- Wikipedia's article - Glyceride
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