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  Absorption of fats

Absorption of fats:

1. Free fatty acids are absorbed through the absorptive cells of the intestinal walls through simple diffusion. Like the entering fatty acids are quickly converted to triglycerides, the above described process is speeded up.

2. An element of glycerol and short chain fatty acids are directly absorbed through the portal circulation and taken to the liver.

3. Glycerol and fatty acids which enter to the intestinal epithelial cells are transformed to triglycerides and they are covered along with a layer of hydrophilic phospholipids, cholesterol esters, cholesterol, and an apoprotein apo B in the lacteals. Later than being packaged to a much more hydrophilic soluble form, they come into the lymphatic circulation and at last enter the systemic circulation through the thoracic duct.

Factors affecting absorption:

1. At a faster rate short chain fatty acids are absorbed as compared to long chain fatty acids. They as well improve the absorption of long chain fatty acids.

2. Plant sterols such as stigmasterol and sitosterol inhibit cholesterol absorption.

3. Bile salts improve the digestion of fats. Nonexistence of bile in jaundice reduces the digestion of fats.

4. Absorption of cholesterol is facilitated through unsaturated fatty acids and bile salts.

 

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