Triglycerides

"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. They 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 concentrations in blood correlates with the consumption of starchy and fatty foods.