Triglycerides

Triglycerides are the most common type of Glyceride in which the three Alcohol groups in the Glycerol molecule are attached to Fatty Acids.  Triglycerides are water insoluble and fat soluble.  The number of possible combinations and arrangements of Fatty Acids in Triglycerides is large - there are three Fatty Acid positions in the Triglyceride molecule, seven degrees of saturation and ten different lengths of carbon chains (4 to 22 carbon atoms, with even numbers only).

 Triglycerides - Lowering

Lymphatic System
 Triglycerides comprise 83% of Chylomicrons that travel through the Lymphatic System.

Metabolism

      Triglycerides are the form in which all forms of Fatty Acids are stored within the Adipocytes of Adipose Tissue (Fat tissue) - Triglycerides are incorporated into Adipose Tissue via the process of and account for 99% of the Cell volume of Adipocytes:

      The Fatty Acids contained in Triglycerides provide Energy (fuel) to all organs of the body except the Brain (after they have been removed from Adipose Tissue via the process of ):

Carbohydrates

 Excess Simple Sugars are converted to less harmful Triglycerides in the body to prevent the toxic effects which would otherwise arise from their excess.

Carbohydrates

 Simple Sugars may increase serum Triglycerides levels:  ^[1]

 Fructose may increase serum Triglyceride levels (especially in Diabetes Mellitus patients):  ^[2]

 Fructose is incorporated into Triglycerides more readily than Glucose (i.e. Fructose has a greater propensity to increase serum Triglycerides compared to Glucose).

 Excessive circulating Glucose (blood sugar) is converted to Glycerol and stored within the body as Triglycerides.

 Excessive consumption of Sucrose may increase the body's production of Triglycerides (due to the body converting excessive Sucrose into Triglycerides in order to protect itself from the toxic effects of excessive Sucrose).  ^[3]