Carbohydrates
The digestion of carbohydrates starts in your mouth. Saliva contains the enzyme amylase. Amylase breaks guttle amylase and amylopectin (which argon starches found commonly in nutritions such as pasta) and converts more or less of the starch maltose (a disaccharide.) Its good to stack food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break pop out starches until the food reaches the tin where comport acid neutralizes amylase.
After food passes through the stomach and entering the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose. Maltose and lactose are absorbed into the small intestine. quaternary enzymes reside in the microvilli that lines the small intestine: maltase, lactase and sucrose. Theyre called brush border enzymes The brush border enzymes convert the disaccharides into monosaccharides: glucose, fructose, and galactose.
The monosaccharides are them absorbed into the bloodstream.
From blood, the monosaccharides are carried to the liver and converted into glucose and then stored in the liver or sent back out to fodder the individual cells.
Any fiber continues to the large intestine where some is metabolized by bacteria, but most is excreted.
Fat
From the mouth, chewing food breaks it down to a degree. The lingual lipase, found in saliva, plays a child role in breaking down fat.
In the stomach, the gastric lipase converts some fat into a greasy acid or diglyceride, a glycerol with only two attached fatty acids.
In the small intestine, most fat is digested. The pancreas releases pancreatic lipase. This lipase converts fat to two fatty acids and monoglyceride
Bile (produced in the liver, stored in chafe bladder) contains...
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