Search results
Results from the WOW.Com Content Network
Lipid metabolism is often considered the digestion and absorption process of dietary fat; however, there are two sources of fats that organisms can use to obtain energy: from consumed dietary fats and from stored fat. [5] Vertebrates (including humans) use both sources of fat to produce energy for organs such as the heart to function. [6]
Chylomicron structure ApoA, ApoB, ApoC, ApoE (apolipoproteins); T (triacylglycerol); C (cholesterol); green (phospholipids). Chylomicrons transport lipids absorbed from the intestine to adipose, cardiac, and skeletal muscle tissue, where their triglyceride components are hydrolyzed by the activity of the lipoprotein lipase, allowing the released free fatty acids to be absorbed by the tissues.
The fat stores of young adult humans average between about 10–20 kg, but vary greatly depending on gender and individual disposition. [18] By contrast, the human body stores only about 400 g of glycogen , of which 300 g is locked inside the skeletal muscles and is unavailable to the body as a whole.
Each gram of fat when burned or metabolized releases about nine food calories (37 kJ = 8.8 kcal). [5] Fats are also sources of essential fatty acids, an important dietary requirement. Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
Bile of course helps absorption of the fat by emulsifying it, increasing its absorptive surface. Bile is made by the liver, but is stored in the gallbladder. Gastric inhibitory peptide (GIP) is produced by the mucosal duodenal cells in response to chyme containing high amounts of carbohydrate, proteins, and fatty acids. Main function of GIP is ...
Fortunately, high triglycerides can be addressed with diet changes, such as eating more fiber and omega-3 fatty acids, while limiting excess dietary fat and added sugars. And that’s where canned ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
%PDF-1.5 %âãÏÓ 100 0 obj > endobj xref 100 62 0000000016 00000 n 0000002402 00000 n 0000002539 00000 n 0000001570 00000 n 0000002637 00000 n 0000002762 00000 n 0000003272 00000 n 0000003519 00000 n 0000003561 00000 n 0000004173 00000 n 0000005340 00000 n 0000005569 00000 n 0000005954 00000 n 0000006116 00000 n 0000006328 00000 n 0000006538 00000 n 0000006700 00000 n 0000006911 00000 n ...