Trigliserides

Triglycerides or triasilgliserol is the main constituent of vegetable oils and animal fats. Triglycerides not cholesterol but a type of fat found in blood that is packaged in the form of lipoprotein particles. Eat fat-containing foods will increase levels of triglycerides in the blood and tend to raise cholesterol levels. Fat derived from vegetable oils do not contain cholesterol but high triglycerides containing in durian, coconut. Triglycerides can not be separated from cholesterol because they both support each other illnesses. A number of factors can affect high triglycerides in the blood such as obesity, high saturated fatty foods, foods high glucose / carbohydrates and alcohol.

Triglycerides are formed as a result of the metabolism of food, not only in the form of fat is also a form of carbohydrate foods and excessive protein, which is not entirely necessary as a source of energy. This triglyceride levels will increase if we consume excess calories, greater than our needs. Most natural fats have a complex mixture of various triglycerides, fats that melt at a temperature different. Cocoa butter consists of only a few triglycerides, one of which contains palmitic, oleic, and stearic. This led to a sharp melting point, which causes chocolate to melt in the mouth without a greasy feel.

The following is the threshold of triglycerides in the blood:

• Normal levels of triglycerides: a maximum of 150 mg / dl
• high threshold levels: between 151 to 250 mg / dl
• High triglyceride levels: 251 - 400 mg / dl
• Very high levels of triglycerides: 401 mg / dl or more
  

Triglyceride levels above 200mg/dl can damage the health if the levels. If above 500 mg / dl would disrupt the function of the pancreas.