During digestion what are fats broken down into?

During digestion, fats (triglycerides) are broken down into smaller molecules called fatty acids and glycerol. This process is facilitated by enzymes called lipases, which are produced by the pancreas and the lining of the small intestine.

Lipases break down the bonds between the fatty acids and the glycerol molecule, liberating the individual fatty acids. The fatty acids are then further processed in the body, either being used for energy or stored as fat. Glycerol is also used for energy or converted into glucose.

The breakdown of fats begins in the stomach, where the enzyme gastric lipase starts to break down some of the fat molecules. However, the majority of fat digestion occurs in the small intestine. Once the fats enter the small intestine, they are emulsified by bile salts, which are produced by the liver and stored in the gallbladder. Emulsification breaks down the fat droplets into smaller particles, increasing their surface area and making them more accessible to the lipases.

The lipases then break down the fats into fatty acids and glycerol. The fatty acids and glycerol are then absorbed into the intestinal villi, which are small finger-like projections that line the small intestine. Once absorbed, the fatty acids can be transported throughout the body for energy or storage, while the glycerol can be used for energy or converted into glucose.