Dietary triglycerides and other food lipids (TG)

Dietary triglycerides and other food lipids are the primary dietary source of energy and essential fatty acids for humans (StatPearls, 2023). These molecules, primarily composed of triacylglycerols, undergo complex digestion involving emulsification by bile salts and hydrolysis by gastric and pancreatic lipases into free fatty acids and monoglycerides (NIH, 2022). Once absorbed, they are re-esterified and transported via chylomicrons to various tissues for storage or oxidation (PubMed, 2021). Pathologically, excessive accumulation or intake of these lipids is strongly associated with metabolic disorders, including obesity, type 2 diabetes, and atherosclerosis (Nature Reviews, 2020). Therapeutic strategies often focus on reducing the bioavailability of these lipids; for example, Orlistat inhibits the lipase enzymes required for triglyceride breakdown, effectively preventing their absorption (PubChem, 2024). Consequently, managing the intake and processing of food lipids is a cornerstone of treating metabolic and cardiovascular conditions.

Other names

TriacylglycerolsDietary fatsNeutral fatsFood lipidsExogenous lipids

Inhibition of lipase-mediated hydrolysis and inhibition of intestinal lipid transporters.