75% of the fat is absorbed into the small intestine.
Long-chain fat:
- Fatty with an external source (the fat that comes with the food consists of long triglyceride glycerides).
Make up 80% of the absorbed fat.
- Contains more than 12 carbon atoms.
- This fat is supplemented with dehydrated vitamins (DEKA).
Long-chain fat is digested in several stages:
Emulsification:
- This process begins in the stomach where the stomach to mix well and turn it into a liquid mass and thus increase the surface of fatty substances - increase the contact between them and yeast digested them.
The pepsin enzyme then separates the protein substances associated with the fat.
- The process continues in the intestine: where the bile salts remove the protein suspended from the fatty substances and remove it. Thus, we get a mass of net fatty materials ready for the lipase process to mimic them.
- that is, emulsification is done in the stomach and intestines and the goal: to dissolve the fatty blocks associated with the proteins, and increase the surface of contact by mixing the molecules of fat and reduce its size. All of which are exposed to the effect of lipase enzyme to be ready for the second stage:
2- Hydrolyzation:
Lipase is a lipase enzyme that dissolves the triglycerides into two and then monoseconds. This results in fatty acid (long chain> 12 carbon atoms).
- But the resulting complex (suspended fatty acids and monoclonal glycerides) is a non-absorbable irreversible, and here comes the role of the third phase:
3 - Micelles: After the decomposition of fat and glycerides triglyceride, it needs to be thin to become removable and absorption in the small intestine and toxicity for these acids more than 12 carbon atoms is the micelles.
- Bile salts, cholesterol and phospholipid: the so-called: simple solvents, which is a mode of transfer merges with the glycerides and monosodium fatty acids, and here becomes a complex enamel.
- The resulting complex is soluble in water, and the former is transformed into a net liquid ready for absorption. These micelles come closer to the intestinal cells, so that the fatty acids, glycerides and cholesterol are absorbed into the intestinal cell.
The other stages of digestion and absorption within the intestinal cell follow:
- The previously absorbed substances are re-formed within the cell and by means of topical yeasts, producing three triglycerides, sterilized cholesterol, and phospholipid.
- These substances (with special proteins and by means of yeast - Lipoprotein) so-called minutes of the kilos, these minutes pass through the vessels Alkilousip to the thoracic canal and then to the systemic rotation.
- ie, these substances do not pass after absorption in the portal circulation, ie do not pass to the liver.
Long-chain fat:
- Fatty with an external source (the fat that comes with the food consists of long triglyceride glycerides).
Make up 80% of the absorbed fat.
- Contains more than 12 carbon atoms.
- This fat is supplemented with dehydrated vitamins (DEKA).
Long-chain fat is digested in several stages:
Emulsification:
- This process begins in the stomach where the stomach to mix well and turn it into a liquid mass and thus increase the surface of fatty substances - increase the contact between them and yeast digested them.
The pepsin enzyme then separates the protein substances associated with the fat.
- The process continues in the intestine: where the bile salts remove the protein suspended from the fatty substances and remove it. Thus, we get a mass of net fatty materials ready for the lipase process to mimic them.
- that is, emulsification is done in the stomach and intestines and the goal: to dissolve the fatty blocks associated with the proteins, and increase the surface of contact by mixing the molecules of fat and reduce its size. All of which are exposed to the effect of lipase enzyme to be ready for the second stage:
2- Hydrolyzation:
Lipase is a lipase enzyme that dissolves the triglycerides into two and then monoseconds. This results in fatty acid (long chain> 12 carbon atoms).
- But the resulting complex (suspended fatty acids and monoclonal glycerides) is a non-absorbable irreversible, and here comes the role of the third phase:
3 - Micelles: After the decomposition of fat and glycerides triglyceride, it needs to be thin to become removable and absorption in the small intestine and toxicity for these acids more than 12 carbon atoms is the micelles.
- Bile salts, cholesterol and phospholipid: the so-called: simple solvents, which is a mode of transfer merges with the glycerides and monosodium fatty acids, and here becomes a complex enamel.
- The resulting complex is soluble in water, and the former is transformed into a net liquid ready for absorption. These micelles come closer to the intestinal cells, so that the fatty acids, glycerides and cholesterol are absorbed into the intestinal cell.
The other stages of digestion and absorption within the intestinal cell follow:
- The previously absorbed substances are re-formed within the cell and by means of topical yeasts, producing three triglycerides, sterilized cholesterol, and phospholipid.
- These substances (with special proteins and by means of yeast - Lipoprotein) so-called minutes of the kilos, these minutes pass through the vessels Alkilousip to the thoracic canal and then to the systemic rotation.
- ie, these substances do not pass after absorption in the portal circulation, ie do not pass to the liver.
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Digestive endothelium