Absorption of nutrition in foods
Absorption is the process by which nutrients in the form of glucose (from carbohydrates), amino acids (from protein), and fatty acids and glycerol (from fats) are taken up by the intestines and passed into the bloodstream to facilitate cell metabolism. This absorption takes place primarily in the small intestine.
The lining of the small intestine is covered with small finger-like projections called villi and these villi contain lymph channels and tiny blood vessels called capillaries, which are the principal channels of absorption, depending on the type of nutrient. Fats and fat-soluble vitamins move through the blood to the cells. Other nutrients are carried away from the villi by the capillaries, which funnel them into the portal vein leading to the liver.
In the liver, many different enzymes help change the nutrient molecules into new forms for specific purposes. Unlike earlier changes, which prepared nutrients for absorption and transport the reactions in the liver produce the nutrients needed by individual cells. Some of the products are used by the liver itself, but the rest are held in storage by the liver to be released into the body as needed. The remainder go into the bloodstream where they are picked up by cells and put to work. Water-soluble vitamins and minerals are also absorbed into the bloodstream in the small intestine.
Therefore, quality is more important than quantity. This means that the type of foods you eat is very important as processed foods contain very few absorbable nutrients in the form of vitamins, minerals, trace elements and natural enzymes – the reason why many people suffer from nutrient malnutrition and digestive system problems such as constipation, bloated stomach smelly flatulence, candida yeast overgrowth etc.
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Date: October 20th, 2009 @ 01:01
Categories: LuckyHit