Triglyceride

__Triglyceride__ A **triglyceride** (**TG**, **triacylglycerol**, **TAG**, or **triacylglyceride**) is an [|ester] derived from [|glycerol] and three [|fatty acids]. [|[1]] There are many triglycerides: depending on the oil source, some are highly unsaturated, some less so.

Saturated compounds are "saturated" with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied. Unsaturated compounds have double bonds (C=C) between carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Saturated compounds have single bonds (C-C) between the carbon atoms, and the other bond is bound to hydrogen atoms (for example =CH-CH=, -CH2-CH2-, etc.).

Unsaturated fats have a lower melting point and are more likely to be liquid. Saturated fats have a higher melting point and are more likely to be solid.

Triglycerides are the main constituents of [|vegetable oil] (typically more unsaturated) and [|animal fats] (typically more saturated). [|[2]] In humans, triglycerides are a mechanism for storing unused calories, and their high concentration in blood correlates with the consumption of starchy and other high carbohydrate foods.