Pronunciation: (trī-glis'u-rīd", -ur-id), [key]
—n., Biochem., Chem.
an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, naturally occurring in animal and vegetable tissues: an important energy source forming much of the fat stored by the body. Cf. glyceride.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.