Short-chain fatty acids are a sub-group of fatty acids with aliphatic tails of two to six carbons. They include: [1 ]
Short-chain fatty acids and
medium-chain fatty acids are primarily absorbed through the portal vein during lipid digestion, while [2 ] long-chain fatty acids are packed into chylomicrons and enter lymphatic capillaries, and enter the blood first at the subclavian vein.
Short-chain fatty acids are produced in small amounts when
dietary fiber is fermented in the colon. [3 ]
References [ edit ]
^ Brody, Tom (1999). (2nd ed.). Academic Press. p. 320. Nutritional Biochemistry ISBN 0121348369 . Retrieved December 21, 2012.
^ Kuksis, Arnis (2000). "Biochemistry of Glycerolipids and Formation of Chylomicrons". In Christophe, Armand B.; DeVriese, Stephanie. Fat Digestion and Absorption. The American Oil Chemists Society. p. 163. ISBN 189399712X . Retrieved December 21, 2012.
^ Wong, Julia M.; de Souza, Russell; Kendall, Cyril W.; Emam, Azadeh; Jenkins, David J. (2006). "Colonic Health: Fermentation and Short Chain Fatty Acids". Journal of Clinical Gastroenterology 40 (3): 235–243. doi: 10.1097/00004836-200603000-00015. PMID 16633129.
External links [ edit ]