Open access peer-reviewed Edited Volume

Triglycerides and Cholesterol

Viduranga Waisundara

Australian College of Business & Technology


Fatty Acids Glycerol Triglycerides Lipids Synthesis Hormones Statin Pathway Heart Disease Atherosclerosis Obesity Overweight

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About the book

A triglyceride is known by various other names such as TG, triacylglycerol, TAG, or triacylglyceride. It is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of body fat in humans and other vertebrates, and thus, is one of the key components involved in instances of obesity and weight gain. In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, heart disease, and stroke. On the other hand, Cholesterol is a sterol (or modified steroid), and another type of lipid. There are three types of cholesterol: High-Density Lipoprotein (HDL), Low-Density Lipoprotein (LDL) and Very Low-Density Lipoprotein (VLDL). Triglycerides and cholesterol are interlinked in that VLDL cholesterol particles carry the triglycerides to your tissues. Both triglycerides and cholesterol are connected to heart disease and atherosclerosis.

This book looks into the chemical composition, biochemistry, disease links, metabolism and industrial uses of triglycerides and cholesterol. It hopes to serve as an update to current research and to highlight gaps and voids which require further scientific investigation.

Publishing process

Book initiated and editor appointed

Date completed: October 2nd 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: October 23rd 2019

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Approved chapters written in full and submitted

Deadline for full chapters: December 22nd 2019

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 11th 2020

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Expected publication date: May 10th 2020

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About the editor

Viduranga Waisundara

Australian College of Business & Technology

Dr. Viduranga Y. Waisundara obtained her Ph.D. from the Department of Chemistry, the National University of Singapore in Food Science & Technology in 2010. She was a lecturer at Temasek Polytechnic, Singapore from July 2009 – March 2013. Following this, she relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 – October 2016. She was a Senior Lecturer on a temporary-basis in the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale, Sri Lanka from January 2017 - July 2018. She is presently the Deputy Principal of the Australian College of Business & Technology - Kandy Campus in Sri Lanka. Dr. Waisundara has many research publications and articles in newspapers and magazines. She has also been an invited speaker in international conferences and participated in local school events in Sri Lanka to spread awareness on functional food and dietary habits.

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Book chapters authored 7

Books edited 5

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