In: Nursing
1). Digestion and absorption of carbohydrates:
The carbohydrate digestion begins in the mouth. Salivary amylase is a digestive enzyme present in the saliva, which catalyzes the hydrolysis of complex carbohydrates into simple trisaccharides or disaccharides. It is synthesized by salivary glands present in the mouth and pancreas also synthesize amylase (it is pancreatic amylase). The disaccharides in the small intestine trigger the release of maltase, sucrase, and lactase, which metabolize the disaccharides into monosaccharides such as glucose, fructose, etc. These monosaccharides are absorbed into the circulation.
The carbohydrates are stored in the form of liver glycogen and muscle glycogen, which releases glucose into the circulation whenever needed by the body.
Digestion and absorption of proteins:
Pepsin is a proteolytic enzyme released by chief cells present in the stomach. The digestion of proteins by pepsin best occur at the pH of 2. Now it enters into the small intestine. The enzymes trypsin and peptidase are released by the small intestine, where they hydrolyze the peptide bonds and the released amino acids are absorbed into the systemic circulation.
Digestion and absorption of fats:
Lipase is a digestive enzyme that is involved in the digestion of lipids. The lipase released by pancreas becomes active in the small intestine, where it digests the triglycerides by breaking them into monoglycerides and fatty acids. These products are absorbed by the small intestine after their emulsification by bile acids, which resemble triglycerides. These triglycerides are packaged into “chylomicrons” by the intestinal cells and released into the lymphatic circulation followed by blood circulation.
2). Some foods make fuller for longer periods than others because they take longer time for digestion.
3). The digestion starts in the mouth
4). Improper digestion can result in nutritional problems, bloating, and abdominal pain.