A trihydroxy sugar alcohol that is an intermediate in carbohydrate and lipid metabolism. It is used as a solvent, emollient, pharmaceutical agent, and sweetening agent. Found extensively in esterified form in animal and plant glycerides. Humectant, emollient and solvent in foods Glycerol (or glycerin, glycerine) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. The glycerol backbone is central to all lipids known as triglycerides. Glycerol is sweet-tasting and of low toxicity. (Wikipedia)
Glycerol is an important component of triglycerides (i.e. fats and oils) and of phospholipids. glycerol is a three-carbon substance that forms the backbone of fatty acids in fats. When the body uses stored fat as a source of energy, glycerol and fatty acids are released into the bloodstream. The glycerol component can be converted to glucose by the liver and provides energy for cellular metabolism.
Glycerol is Found in These Foods
Top Gene Interactions
Glycerol Health Effects
- Uses/Sources: This is an endogenously produced metabolite found in the human body. It is used in metabolic reactions, catabolic reactions or waste generation.
- Health Effects: Chronically high levels of glycerol are associated with Glycerol Kinase Deficiency.
Mechanism of Action
|Target Name||Mechanism of Action||References|
Alcohol dehydrogenase 1B
Glutathione S-transferase P
Group IIE secretory phospholipase A2
Hematopoietic prostaglandin D synthase
Inositol-3-phosphate synthase 1
Inositol 1,4,5-trisphosphate receptor type 1
TGF-beta receptor type-2
ADP-ribosylation factor 1
Bifunctional 3'-phosphoadenosine 5'-phosphosulfate synthase 1