Word: glycerol
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Dates: during 1990-1999
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...utilization of dietary fat. Most of the fat we eat is too . . . well, fat to be absorbed by the body. Before it can pass through the walls of the intestine into the bloodstream, each fat molecule must be split into its constituent parts: three fatty acids and the glycerol backbone to which they are attached. That is the job of two fat-cleaving enzymes, called lipases; one of them is found in the stomach and the other in the small intestine. Once the fat pieces make it through the intestine walls, they are reassembled and transported by the bloodstream...