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vitamin A, vitamin E) from the gastrointestinal tract.
Triglycerides constitute the major portion of the fats included in the
diet. These are neutral fats, each consisting of three fatty acids attached
to the trivalent alcohol glycerol. Among the more frequently encountered
fatty acids are palmitic, stearic, oleic, and linoleic acids. While
animal fats are predominantly saturated fatty acids (exception: salt
water fish), vegetable oils have a higher content of unsaturated fatty
acids (exception: coconut oil).
Carbohydrates
Carbohydrates are the preferred sources of energy of many organisms.
The combinations most important in the human diet are the monosaccharides
(e. g., glucose = dextrose), disaccharides (e. g., lactose = milk
sugar), and polysacccharides (e. g., starch). Our diet contains chiefly
monosaccharides contained especially in honey and fruit, disaccharides
in milk and in all foods sweetened with the common household sugar
saccharose (sucrose, cane sugar), and polysaccharides in vegetable
(starch) and animal (glycogen) products. Carbohydrates can only be
stored in small quantities in the body. For instance, during starvation
the total store of glycogen in the liver and the skeletal muscles (about
300−400 g) is used up in a day and a half. Because of their sweet taste,
simple sugars (monosaccharides and disaccharides) are very popular
and have multiple uses. They are also suitable for protecting food from
deterioration and therefore for preserving. On the other hand, simple
sugars put a considerable burden on the pancreas. The small molecules