How are fats digested and absorbed?

Fats are digested and absorbed through a coordinated process involving bile, enzymes, and specialized absorption mechanisms in the small intestine.

Digestion begins in the small intestine, where bile salts (produced by the liver and stored in the gallbladder) emulsify large fat globules into smaller droplets. This increases the surface area, making it easier for enzymes to act.

The enzyme lipase, secreted by the pancreas, then breaks down triglycerides into fatty acids and monoglycerides. These products combine with bile salts to form micelles, which transport them to the intestinal lining.

At the surface of the villi, fatty acids and monoglycerides diffuse into epithelial cells. Inside these cells, they are reassembled into triglycerides and packaged into chylomicrons.

Chylomicrons enter the lacteals (lymphatic vessels) instead of blood capillaries and are transported through the lymphatic system before entering the bloodstream.

This pathway ensures efficient absorption and transport of lipids throughout the body for energy storage, cell structure, and hormone production.

Overall, fat digestion and absorption rely on emulsification, enzymatic breakdown, and specialized transport mechanisms.