After fat has been emulsified by bile secretion in the liver it forms round structures called micelles. These micelles migrate towards the microvilli of the small intestine where they release the fatty acids and glycerols and they are absorbed into the epithelial cells of the intestine. Once inside, the fatty acids and glycerols are reassembled into triglycerides. They are then shipped to the Golgi complex where they are packed into a ball called a chylomicron. This chylomicron is then absorbed by a central lacteal, which is part of the lymphatic system. From there, it travels through the lymphatic system until it dumps into the circulatory system.
In the small intestine, bile salts (exist in the bile that is secreted by the liver and temporarily stored in the gall bladder)emulsify fats. The bile salts lower the surface tension of the fats, that is, they reduce the attractive forces between the fat molecules. This causes the fats to break into tiny fat droplets suspended in water, forming an emulsion. Note that this is only a physical break-up of the fats; no chemical break-up of the fats has occurred yet. Emulsification increases the surface area to volume ratio of the fats, speeding up their digestions by lipase (both pancreatic lipase and intestinal lipase) to fatty acids and glycerol.
In The Small Intestine,Bile Salts Emulsify Fats.They Lower The Surface Tension Of The Fats,That Is,They Reduce The Attractive Forces Between The Fat Molecules.This Causes The Fats To Break Down In To Tiny Fat Droplets Suspended In Water Forming An Emulsion.Note That This Is Just Chemical Break Up,But No Digestion Of Fat Has Occurred.Emulsification Increases The Surface Area To Volume Ratio Of The Fats,Speeding Up Their Digestion By Lipase.
Broken down into starch and glycose
Fat reserves in the body can be mobilized and broken down to release energy.
The triglycerides are each broken into a glycerol molecule and three fatty acids. From the intestines they are absorbed into the bloodstream as monoglycerides and brought to the liver for processing. The atoms can be re-configured so the energy can either be used (burned) or stored as fat for later use.
Fats are broken down by the body into glycerol and fatty acids. The fatty acids are then broken down to glucose to provide the body with energy.
Simple sugars such as glucose and fructose are easily absorbed by the body because they can be broken down quickly and readily enter the bloodstream. Amino acids found in proteins are also easily absorbed, as they are the building blocks of protein and readily utilized by the body for various functions. Medium-chain triglycerides are another example, as they are a type of fat that can be easily broken down and absorbed by the digestive system.
Butter is a type of fat that gets broken down in the small intestine by enzymes into fatty acids and glycerol. These smaller molecules are then absorbed through the intestinal wall, enter the bloodstream, and travel to cells where they are used for energy or stored for later use. Excess fat can also be stored in adipose tissue for long-term energy storage.
In terms of how your body deals with it, alcohol is basically sugar. It's not absorbed into body fat really, but it is easily converted into body fat.
your body needs fat so that it can be broken down to use energy.
Fat is energy stored for use. Once your body breaks the fat down it becomes usable energy.
Bile emulsifies the fat so it can be broken down further by pancreatic lipase. The resulting tiny droplets are then absorbed by the lacteals in the intestinal villi and carried throughout the body by the lymphatic system.
Body fat is not sugar. Body fat is stored energy in the form of triglycerides, which are made up of fatty acids and glycerol. Sugar, on the other hand, refers to simple carbohydrates that are broken down into glucose for energy.
After nutrients are broken down during digestion, they are absorbed through the walls of the small intestine into the bloodstream. From there, they are transported to cells throughout the body where they are used as energy, stored for future use, or incorporated into various cellular structures. Unused nutrients may be stored as fat or excreted.