Triglycerides are a large aspect of Nutrition and they mainly consist of animal fats and vegetable oils.
Chemically triglyceride is a “glycerol” that is esterified with the addition of 3 fatty acids.
The fatty acids that are attached are seen at different lengths of chains typically at lengths of 16, 18, or 20.
Fatty acids from nature are often even numbers. Bacteria can synthesis odd branch numbers.
– They are broken apart in the intestines
– Broken into a “monoacylglycerol” and a “free fatty acid”
– Lipolysis is a term of breaking down a triglyceride
– Enzymes from intestines help in the breakdown
– Digestion then occurs
– Are packaged along with cholesterol
– Are transported throughout the body
– Can be used for energy
Potential Complications of excess triglycerides:
Normal – Less then 150 mg/dL
Borderline – 150-199 mg/dL
High – 200-499 mg/dL
Very High – 500+
Blood work is taken from an individual who has been fasting for 8-12 hours
How to reduce Levels??