Short-chain fatty acid

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Short-chain fatty acids are a sub-group of fatty acids with aliphatic tails of less than six carbons.[1] They include:

Short-chain fatty acids and medium-chain fatty acids are primarily absorbed through the portal vein during lipid digestion,[2] while 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]


  1. ^ Brody, Tom (1999). Nutritional Biochemistry (2nd ed.). Academic Press. p. 320. ISBN 0121348369. Retrieved December 21, 2012. 
  2. ^ 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. 
  3. ^ 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. 

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