Palmitoleic acid (POA) is a monounsaturated omega-7 fatty acid (16:1n7).

The main dietary sources of palmitoleic acid include dairy products, avocado oils, oily fish, and macadamia nuts. Macadamia nuts contain the cis- isomer of POA, while dairy products mainly contain the trans- isomer. Like many fatty acids, POA can also be endogenously made from the breakdown of triglycerides, the desaturation of palmitic acid, or de novo synthesis from carbohydrates. POA is an important signaling lipokine, produced mainly by white adipose tissue, that regulates important metabolic processes such as skeletal muscle glucose disposal, insulin sensitivity, and hepatic lipid deposition. It is also a modulator of adipocyte lipolysis, however, studies are mixed as to POA’s specific role in obesity. Epidemiologic studies show that circulating POA levels are involved in cholesterol metabolism and hemostasis, though the results are mixed as to their specific cardiovascular outcomes.

Palmitoleic acid (POA) is a monounsaturated omega-7 fatty acid (16:1n7).

The main dietary sources of palmitoleic acid include dairy products, avocado oils, oily fish, and macadamia nuts. Macadamia nuts contain the cis- isomer of POA, while dairy products mainly contain the trans- isomer. Like many fatty acids, POA can also be endogenously made from the breakdown of triglycerides, the desaturation of palmitic acid, or de novo synthesis from carbohydrates. POA is an important signaling lipokine, produced mainly by white adipose tissue, that regulates important metabolic processes such as skeletal muscle glucose disposal, insulin sensitivity, and hepatic lipid deposition. It is also a modulator of adipocyte lipolysis, however, studies are mixed as to POA’s specific role in obesity. Epidemiologic studies show that circulating POA levels are involved in cholesterol metabolism and hemostasis, though the results are mixed as to their specific cardiovascular outcomes.

Trans-Cinnamoylglycine is one component of the Acylglycines panel.

Acylglycines are an important class of metabolites that are used in the diagnosis of several organic acidurias and mitochondrial fatty acid oxidation disorders.

Transforming Growth Factor Beta 1 (TGF-β1) is a multifunctional cytokine playing a pivotal role in regulating a wide range of cellular processes, including cell growth, differentiation, apoptosis, and immune responses. As a member of the Transforming Growth Factor Beta superfamily of cytokines, TGF-β1 is particularly noted for its dual role in both promoting and inhibiting tumor formation. In normal physiological conditions, TGF-β1 functions as a critical regulator of tissue homeostasis, exerting potent anti-inflammatory and immunosuppressive effects. It helps maintain the balance in the immune system and prevents autoimmune responses.

Transferrin is the primary protein responsible for carrying iron through the bloodstream. Produced by the liver, it binds to iron absorbed from the diet and delivers it to bone marrow for red blood cell production, and to other tissues. Transferrin levels reflect both liver protein-making capacity and iron status: when iron stores are low, the liver makes more transferrin to capture available iron; when iron is abundant or storage is full, transferrin production falls. The test is reported in mg/dL (US) or g/L (international); the reference range is approximately 200–390 mg/dL (2.0–3.9 g/L).

The Transferrin Receptor, a critical protein in iron metabolism, plays a pivotal role in diagnosing and managing iron-related disorders, making it an essential biomarker in modern medical diagnostics. This receptor, found on the surface of most cells, particularly erythroblasts, binds to transferrin, the primary iron transport protein in the blood, facilitating the uptake of iron into cells. Measuring the levels of soluble transferrin receptor (sTfR) in the blood provides crucial insights into the body's iron status, especially in distinguishing between iron deficiency anemia and anemia of chronic disease.

Transferrin saturation (also called iron saturation, TSAT, or percent saturation on blood test reports) measures the percentage of transferrin — the body's main iron-transport protein — that is currently bound to iron. It is calculated from two other iron panel values: serum iron divided by total iron binding capacity (TIBC), multiplied by 100. A normal transferrin saturation is approximately 20–50% in adults, though lab reference ranges vary. Low transferrin saturation (typically below 15–20%) most commonly indicates iron deficiency anemia. High transferrin saturation (typically above 45–50%) most commonly indicates iron overload — the most important cause to evaluate is hereditary hemochromatosis. Transferrin saturation appears on blood test reports under many different names including iron saturation, iron percent saturation, percent transferrin saturation, iron sat, TRF SAT, TRFN SAT, TSAT, trans sat, % saturation, and several other abbreviations — all refer to the same measurement.

Transforming growth factor (TGF-beta) is a multifunctional peptide growth factor that has an important role in the regulation of cell growth, differentiation, and repair in a variety of tissues.

Transglutaminases are a family of enzymes. They form protein polymers, like scaffolding, which are vital in the formation of barriers and stable structures. The Transglutaminase found in the gastrointestinal tract is responsible for the conversion of glutamine to glutamic acid.

Commercial food industry uses transglutaminase to bind proteins together in the making of processed meats, including fish and imitation meats.

Known Cross-Reactions: Fibrinogen, Transglutaminase-3 and -6

Tissue Transglutaminase-2 (tTG2) -- Transglutaminases are enzymes with multiple functions. One of the key functions is to build tissue structures. tTG2 is found throughout the body, but is the predominant enzyme in the intestinal villi. This makes it a preferred biomarker for possible Celiac disease.

Tissue Transglutaminase-3 (tTG3) -- The transglutaminase found in skin and hair shaft follicles is tTG3. In some individuals, the ingestion of gluten causes eruptions on the skin known as dermatitis herpetiformis. Adherence to the gluten-free diet can clear the skin of these eruptions.