View source for Monoglyceride



[[Image:monoglyceride.png|thumb|right|General chemical structure of a monoglyceride.]]
A '''monoglyceride''', more correctly known as a '''monoacylglycerol''', is a [[glyceride]] consisting of one [[fatty acid]] chain [[covalent]]ly bonded to a [[glycerol]] [[molecule]] through an [[ester]] linkage. 

Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.

Monoacylglycerols can be formed by both industrial chemical and biological processes. They are formed biochemically via release of a fatty acid from [[diglyceride|diacylglycerol]] by [[diacylglycerol lipase]] or [[hormone sensitive lipase]]. Monoacylglycerols are broken down by [[monoacylglycerol lipase]].

Mono- and [[Diglycerides]] are commonly added to commercial food products in small quantities. They act as [[emulsifiers]], helping to mix ingredients such as [[vegetable fats and oils|oil and water]] that would not otherwise blend well. 

The commercial source may be either [[animal]] ([[cow]]- or [[Hog (swine)|hog]]-derived) or [[vegetable]], and they may be synthetically made as well. They are often found in bakery products, [[beverage]]s, [[ice cream]], [[chewing gum]], [[shortening]], [[whipped topping]]s, [[margarine]], and [[confection]]s.

One special monoacylglycerol, [[2-arachidonoylglycerol]], is a full [[agonist]] of the [[cannabinoid receptor]]s and thus classified as an [[endocannabinoid]].

{{Glycerides}}
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[[Category:Carboxylate esters]]
[[Category:Lipids]]
[[he:מונוגליצריד]]

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