Fats
The word fat in many people is an alarming word and immediately comes to mind obesity and the causes of diseases and problems of the body, but fat in fact is a very important nutrients as in the case of proteins, carbohydrates and vitamins, so the body invokes as a daily quota can not be dispensed with, It is also the most powerful source of energy needed to carry out the necessary vital processes of the body.
Fat is an organic compound consisting of three essential elements: carbon, oxygen, and hydrogen, but fat contains more carbon and hydrogen than vitamin and carbohydrate content. As a result, fats provide us with a larger card. The bulk of fat gives us three fatty acids And the glycerol molecule, so you know the fats in triglycerides.
- It is a concentrated source of energy. It supplies the body with 9 kcal / gram while proteins and carbohydrates provide the body with 4 kcal / gram.
- Provide the body with essential fatty acids that the body can not form.
- Fat is useful for healthy skin.
- Also important to regulate the level of cholesterol in the body.
- Fat is an important source of fat-soluble vitamins such as vitamins A, vitamin D, vitamin E, and vitamin K, which are important for the absorption of these vitamins in the intestines.
- Helps make the most of carbohydrates and proteins.
- Is important for the production of some hormone-like compounds that play an important role in the regulation of certain vital activities in the body.
Place fat digestion
The actual digestion of fat begins in the small intestine, where the pancreatic lactic enzyme and the yellow salts produced by the liver. Yellow salts help to form an emulsifier and to equate the acidity of the food after leaving the stomach. The lipase enzyme converts the fat into glycerol and fatty acids, Hydrolysis of insoluble glycerol esters, and cholesterol esters are analyzed into free cholesterol and fatty acids in the small intestine. That only one-third of fatty acids turn into bilaterally and monoclonal glycerides and the rest to triglyceride triglycerides, and the protrusions of membranes lining the small intestine absorb fat in several ways:
- Glycerol is rapidly absorbed; it dissolves in water and then carries to the liver.
- Non-oxidizing fatty acids absorb and carry to the skin.
- Bilateral and triglycerides need longer time, because they do not dissolve in water and need moisturizers to be easily absorbed. Yellow salts perform this task to be absorbed afterwards.
The most important sites of the uses of fat and conversion in the body are fat and liver tissues, and in which the formation of fat and storage or analysis and representation and the two activities can maintain the body’s level of fat in the blood form consistent prevents the risk of various heart diseases.