Triglyceride is the primary form of fat found in food and stored in the human body. A triglyceride consists of one
glycerol molecule chemically bonded to three fatty acids through ester bonds. The types of fatty acids attached—saturated, monounsaturated, or polyunsaturated—determine many of the fat's physical and nutritional properties.
During digestion, triglycerides are broken down primarily into free fatty acids and monoacylglycerols, which can be absorbed by the intestine and later reassembled into triglycerides for transport and storage.