| triglyceride |
The most common type of fat in the body. The body gets triglyceride directly from some foods (fatty acids) and makes it in the liver from other energy sources (carbohydrates, alcohol, and some cholesterol).
출처: www.altace.com/global/glossary.asp
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|---|---|
| triglyceride |
The storage form of fat consisting of three fatty acids and glycerol.
출처: www.cytosport.com/science/glossary.html
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| triglyceride |
The chemical combination product of glycerol and three fatty acids.
출처: www.dowagro.com/natreon/resource/glossary.htm
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| triglyceride |
A simple fat compound. Tryglycerides make up most animal and vegetable fats and are the principal lipids in the blood when they circulate. They bind to protein forming high and low-density lipoproteins.
출처: www.zoefoods.com/health_info/glossary.htm
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| triglyceride lipase |
triacylglycerol lipase.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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