(chemistry) A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.
(organic chemistry) triglyceride
A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals.
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
an ester formed from glycerol and three fatty acid groups. Triglycerides are the main constituents of natural fats and oils.
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat.