Polyunsaturated triglycerides consist of a glycerol backbone bonded to three fatty acid chains, each of which contains multiple double bonds between carbon atoms. This structure results in a liquid state at room temperature and contributes to their fluidity. Common sources of polyunsaturated triglycerides include vegetable oils, fish oils, and nuts. The presence of these double bonds distinguishes them from saturated and monounsaturated fats.
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