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short-chain fatty acids |
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short-chain fatty acids (SCFA),
those fatty acids having a chain length up to roughly 6 carbon atoms long. They are produced by bacterial anaerobic fermentation, particularly of dietary carbohydrates, in the large intestine. They are readily absorbed and are metabolized in the liver and muscle tissues, producing energy. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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