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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]
The digestion products consisting of a mixture of tri-, di- and monoglycerides and free fatty acids, which, together with the other fat soluble contents of the diet (e.g. the fat soluble vitamins and cholesterol) and bile salts form mixed micelles, in the watery duodenal contents (see diagrams on the right). [27] [29]
A lacteal is a lymphatic capillary that absorbs dietary fats in the villi of the small intestine.. Triglycerides are emulsified by bile and hydrolyzed by the enzyme lipase, resulting in a mixture of fatty acids, di- and monoglycerides. [1]
Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes.
Knowing where fat goes when you lose weight can help you understand how your body burns fat and why some ways of losing weight work better than others. How the fat-loss process actually works ...
Digestive enzymes take part in the chemical process of digestion, which follows the mechanical process of digestion. Food consists of macromolecules of proteins, carbohydrates, and fats that need to be broken down chemically by digestive enzymes in the mouth , stomach , pancreas , and duodenum , before being able to be absorbed into the ...
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats play a vital role in maintaining healthy skin and hair , insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
Globules of fat are emulsified in the duodenum into smaller droplets by bile salts during food digestion, speeding up the rate of digestion by the enzyme lipase at a later point in digestion. Bile salts possess detergent properties that allow them to emulsify fat globules into smaller emulsion droplets, and then into even smaller micelles. This ...