Abstract
Summary
Evidence is presented which suggests that free FA are at least as rapidly absorbed as those of the readily hydrolyzable glycerides when the rate is measured either by increased blood fat levels or by disappearance of available lipid from the intestinal tract. The absorptive rate appears to be more related to the degree of hydrolysis of the intestinal lipid than to its state of emulsification. Conditions which promote lipolysis increase the rate of fat absorption. These findings support the hypothesis that the major part of the fat absorbed probably is in the form of free FA.
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