triglyceride

A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils.

In chem., a substitution product formed by the replacement of three hydrogen atoms in glycerol by acid radicals.

A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals.

A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.

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