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noun, singular: glyceride

(Science: Biochemistry)

Esters formed from glycerol reacting with fatty acids, and function as fat storage molecules found in plant and animal oils and fats.


Glycerides are classified based on the number of fatty acids reacting with glycerol. The fatty acids can react with one, two, or all three of the hydroxyl functional groups of the glycerol to form monoglycerides, diglycerides, or triglycerides, respectively.

Word origin: glycérine, equiv. to G. glyker(ós) sweet + -ide.

Synonym: acylglycerols.
See also: fatty acid, lipid.