"Free fatty acids (FFA, monoacylglycerols, and diacylglycerols) are derived from triacylglycerol by cleavage of ester bonds due to the action of lipase, high temperature, and moisture. Measurement
of free fatty acids has become useful in monitoring and diagnosing various diseases and metabolic disorders (e.g., obesity, insulin resistance, diabetes, cancer)." https://diagnostic-enzymes...