lipidfelszívásban

Lipidfelszívásban, which translates to fat absorption in English, is a complex physiological process essential for nutrient uptake and energy storage. This process primarily occurs in the small intestine, where dietary fats are broken down into smaller molecules that can be absorbed by the intestinal lining. The digestion of fats begins in the mouth with lingual lipase and continues in the stomach with gastric lipase, but the majority of fat digestion and absorption takes place in the duodenum.

Bile salts, produced by the liver and stored in the gallbladder, play a crucial role in emulsifying fats. Emulsification breaks down large fat globules into smaller droplets, increasing the surface area for enzymatic action. Pancreatic lipase, secreted by the pancreas, then hydrolyzes these emulsified fats into monoglycerides and free fatty acids. These smaller lipid molecules, along with bile salts, form micelles.

Micelles transport the fatty acids and monoglycerides to the brush border of enterocytes, the cells lining the small intestine. Here, they are absorbed into the enterocytes. Inside the enterocytes, fatty acids and monoglycerides are re-esterified to form triglycerides. These triglycerides are then packaged with cholesterol, phospholipids, and proteins into chylomicrons, which are lipoprotein particles. Chylomicrons are too large to enter the bloodstream capillaries directly, so they are released into the lymphatic system via lacteals, specialized lymphatic vessels in the villi. From the lymphatic system, chylomicrons eventually enter the bloodstream, delivering absorbed fats to the body's tissues for energy or storage. Disruptions in lipidfelszívásban can lead to malabsorption syndromes and nutritional deficiencies.