Triglycerides can be found in saturated form or unsaturated form. This unsaturation is due to the presence of double bonds in the fatty acid molecules.
The three fatty acid groups can be either identical or different. Therefore, according to the type of fatty acid present in the triglyceride, the properties are different from one triglyceride to another. Moreover, these triglycerides can be monounsaturated or polyunsaturated according to the number of double bonds present in the triglyceride. Figure 2: An Unsaturated Triglyceride Molecule. Furthermore, triglycerides are helpful in absorption of certain nutrients that are fat-soluble.
Phospholipid: Phospholipid is a lipid composed of a phosphate group attached to a glycerol backbone. Triglyceride: Triglyceride is a lipid that is composed of a glycerol backbone attached to three fatty acid chains. Phospholipid: Phospholipids are composed of two fatty acid chains. Triglyceride: Triglycerides are composed of three fatty acid chains. Phospholipid: Phospholipids are composed of a phosphate group attached to the glycerol backbone. Triglyceride: Triglycerides has no phosphate groups attached to the glycerol backbone.
Phospholipid: Phospholipids make up the cell membrane of cells. Triglyceride: Triglycerides act as the fat storage in our body. First, they help maintain the structure of cell membranes by forming a lipid bilayer. This helps keep the inside and outside of cells separate, so organelles cannot drift out of the cell, and foreign substances cannot get in, except under special circumstances. Triglycerides, like all fats, also store energy. When an animal or human eats, any calories from its food, which are not used right away get converted into triglycerides and stored in fat cells.
In humans, high concentrations of triglycerides can lead to more visible body fat, as well as an elevated risk of certain diseases, such as heart attack and stroke. Besides storing energy, triglycerides, like all fats, also provide some thermal insulation, which is particularly important for animals and humans living in cold environments. Because body fat cushions some internal organs, it can help absorb shock and protect organs, in the event that an animal or human is badly injured.
Triglycerides also help to give food its flavor. Phospholipids are similar to triglycerides, but they do vary slightly in form and function. While triglycerides have glycerol and three fatty acids, phospholipids have glycerol, two fatty acids and a phosphate. Phosphates are molecules with charges and have oxygen and phosphorus. Because fats must contain three fatty acids by definition, phospholipids are not fats, as triglycerides are, despite their similarities.
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Their secret sauce? Think of a pin, he says. One end — the head — is attracted to water and is polarized, meaning it packs an electric charge. The other end — the tail — is made up of two fatty acids whose fat composition shifts to "reflect the type of fat in our diet," whether that be saturated, polyunsaturated or monounsaturated fat. It packs no electric charge, isn't attracted to water and doesn't dissolve in water, he says, though it does dissolve in fat.
That head-tail combination is a cell membrane building block made in heaven, de Souza says. The result is an interlocking lipid-based "bilayer" that ensures the structural integrity of all your cell membranes. Not to be outdone, triglycerides are also "essential," de Souza says, as they course through the bloodstream before being stored in fat cells.
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