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Unsaturated Fatty Acids: Nutritional and physiological by (auth.)

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Additional resources for Unsaturated Fatty Acids: Nutritional and physiological significance: The Report of the British Nutrition Foundation’s Task Force

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These gradually increase in size and are pinched off from the endoplasmic reticulum to form lipid vesicles and fuse with the Golgi apparatus. The Golgi apparatus also provides carbohydrate moieties for the apolipoproteins and acts as a vehicle for the transport of the particles (fully Absorption of fatty acid peroxides Unsaturated fatty acids are susceptible to peroxidation during cooking or after prolonged storage. The products are highly reactive and potentially damaging to tissues, and there has long been concern that lipid peroxidation products in foods may be absorbed and could be toxic to man.

1972) showed that when rats were given a diet containing 20% lipid, most of which was in the form of lard, there was a decrease in faecal fat excretion. The transport of fat across isolated small intestine segments was increased, and there was enhanced activity of mucosal esterifying enzymes. , 1990). Apart from total dietary fat, there is also evidence to show that the proportion of unsaturated fatty acids in the diet influences small intestinal function. , 1989a). However, this effect was shown to be dependent, in a complex way, on the source and composition of other dietary lipids.

Thus maldigestion seems to arise from defects in a variety of organs contributing to different aspects of the digestive process. 1 TRANSPORT ACROSS THE INTESTINAL MUCOSA Lipid absorption in man occurs largely from the jejunum. The principal molecular species passing across the brush-border membrane of the enterocyte are the monoacylglycerols and free fatty acids. The bile salts themselves are not absorbed in the jejunum or proximal small intestine but pass on to the ileum where they are absorbed and recirculated via the portal blood to the liver and then to the bile for re-entry into the duodenum.

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