7.

1 DIET

CHAPTER 7
Chapter 7 - Human nutrition 7.1 - Diet

CONTENTS

5 Enzymes
5.1 Enzyme action

6 Plant nutrition
6.1 Photosynthesis
6.2 Leaf structure

7 Human nutrition
7.1 Diet
7.2 Digestive system
7.3 Physical digestion
7.4 Chemical digestion
7.5 Absorption

8 Transport in plants
8.1 Xylem and phloem
8.2 Water uptake
8.3 Transpiration
8.4 Translocation

9 Transport in animals
9.1 Circulatory systems
9.2 Heart
9.3 Blood vessels
9.4 Blood
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Balanced diet
A balanced diet is a diet that contains all the essential nutrients in the correct
proportions to maintain good health

Nutrients

• Carbohydrate
• Fat
• Protein
• Vitamins
• Minerals
• Fibre (roughage)
• Water
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Carbohydrates

• Simple sugars (glucose, fructose, sucrose)

• Complex carbohydrates (starch, cellulose)

Principal sources

• Fruit, starchy vegetables, cereal grains, sugar

Carbohydrates are made of the elements

carbon, hydrogen and oxygen (see ch 4)

Carbohydrates are the sugars, starches and fibres found in fruits, grains and vegetables
CORE
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Carbohydrates

• Simple sugars (glucose, fructose, sucrose)

• Complex carbohydrates (starch, cellulose)

Importance

• Provide energy through respiration (see ch 12)

• Excess carbohydrates are stored as glycogen or fat
• Cellulose is a source of dietary fibre

GLUCOSE + OXYGEN CARBON DIOXIDE + WATER + ENERGY

 Core

Cellulose is a source of dietary fibre

 Core

Excess carbohydrates are turned into glycogen and stored in the muscles and liver
 Core

Excess carbohydrates are converted to fat and stored in adipose tissue

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Fats and oils

• Made of fatty acids and glycerol

Principal sources

• Egg yolk, butter, cream, animal fat (lard, tallow), olive oil, nuts, seed oils

Fats are made of the elements carbon,

hydrogen and oxygen (see ch 4)

Fats are solid at room temperature, oils are liquid

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Fats and oils

Importance
• Energy provision
• Energy storage, insulation
• Cell membranes, myelin, hormones
• Absorption of fat soluble vitamins

insulating
layer

Fats forms the phospholipid bilayer of cell Fat provides energy storage and insulation (see
membranes ch 14)
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Fats and oils

Importance
• Energy provision
• Energy storage, insulation
• Cell membranes, myelin, hormones
• Absorption of fat soluble vitamins

Myelin, made from fat, speeds up the transmission of Fats are an important component of hormones
nerve impulses (see ch 14)
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Protein

• Broken down by digestion into amino acids

• Amino acids are used to synthesise new proteins

Principal sources

• Meat, eggs, dairy products, seafood, nuts, pulses (beans and lentils)

Amino acids are made of the elements

carbon, hydrogen, oxygen and nitrogen.
Some also contain sulphur and phosphorus
(see ch 4).
CORE
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Protein

Importance
• Growth and repair of cells and tissues
• Proteins form the major structural components of all cells
• Enzymes, hormones and haemoglobin are proteins

Amino acids are used to build cells and tissues Proteins form the structure of cell membranes and
organelles
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Protein

Importance
• Growth and repair of cells and tissues
• Proteins form the major structural components of all cells
• Enzymes, hormones and haemoglobin are proteins

Haemoglobin is a protein that transports oxygen in Enzymes are proteins that catalyse chemical
the blood (see ch 9) reactions in cells (see ch 5)
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin C

Principal sources
• Citrus fruits, strawberries, tomatoes, green vegetables

Roles
• Collagen formation
⚬ Used to make skin, connective tissue, blood vessels
⚬ Strengthens the gums, keeping the teeth firmly in place

Vitamins are substances that the body needs in small quantities to function correctly
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin C

Principal sources
• Citrus fruits, strawberries, tomatoes, green vegetables

Scurvy
• Improper formation of collagen
⚬ Bleeding under the skin
⚬ Swollen, bleeding gums
⚬ Loss of teeth

Scurvy sickened sailors who had no access to fresh

Collagen is the main structural protein in the food supplies and killed more than 2 million sailors
various connective tissues of the body between the 16th and 18th centuries alone

Scurvy is a vitamin deficiency disease

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin C

Principal sources
• Citrus fruits, strawberries, tomatoes, green vegetables

Scurvy
• Improper formation of collagen
⚬ Bleeding under the skin
⚬ Swollen, bleeding gums
⚬ Loss of teeth
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin D

Principal sources
• Sunlight, fish oils, meat, dairy, eggs

Roles
• Facilitates the absorption of calcium and phosphorus in the gut

Calcium and phosphorus are important for bone development

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin D

Principal sources
• Sunlight, fish oils, meat, dairy, eggs

Roles
• Facilitates the absorption of calcium and phosphorus in the gut

Vitamin D allows for the uptake of calcium and Bone is made largely of calcium phosphate, so
phosphorus in the gut. vitamin D is essential for bone health.
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Vitamin D

Rickets
• Bones are deprived of calcium phosphate
• Children develop soft bones
• Bones in the legs become deformed

Rickets involves the softening and deformation of In adults, a vitamin D deficiency results in a
bones in children reduction in bone density (osteopenia) and an
increased risk of fractures
Rickets is a vitamin deficiency disease
 CORE

Rickets is characterised by the softening of bones in children, and the

deformation of the bones in the legs due to the weight of the body.
Chapter 7 - Human nutrition 7.1 - Diet

Diet CORE

Minerals (iron)

Principal sources
• Meat, organs, eggs, nuts, green leaves

Roles
• Needed for the formation of haemoglobin
• Haemoglobin transports oxygen in the blood

Minerals (mineral salts) are needed by the body in small quantities

Chapter 7 - Human nutrition 7.1 - Diet

Diet CORE

Minerals (iron)

Principal sources
• Meat, organs, eggs, nuts, green leaves

Roles
• Needed for the formation of haemoglobin
• Haemoglobin transports oxygen in the blood

Haemoglobin is a protein found in red blood cells (see ch 9)

Chapter 7 - Human nutrition 7.1 - Diet

Diet CORE

Minerals (iron)

Anaemia
• Reduced red blood cell concentration
• Reduced oxygen carrying capacity of the blood
• Respiring cells are deprived of oxygen
• Symptoms include tiredness, weakness and irritability

A lack of iron restricts haemoglobin and red blood Less oxygen transported in the blood. Rate of
cell formation respiration slows.

Anaemia is caused by an iron deficiency

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Minerals (calcium)

Principal sources
• Dairy products, green leaves, hard water

Roles
• Blood clotting
• Muscle contractions
• Transmission of nerve impulses
• Formation of bone (calcium phosphate)

Hard water has a high mineral content

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Minerals (calcium)

Deficiency
• Rickets in children
• Reduced bone density (osteopenia) in adults
• Brittle nails, weak teeth
• Muscle cramps

Calcium phosphate is essential for the development of bone tissue, so not consuming enough calcium can
lead to rickets in children and osteopenia in adults.
 CORE

symptoms of calcium deficiency

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Fibre (roughage)
• The indigestible parts of plants
• Made of cellulose

Principal sources
• Fruits, vegetables, pulses, whole grains

Cellulose is indigestible as we don’t produce the enzymes required to break it down

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Fibre (roughage)

Roles
• Increases contents of the large intestine
• Retains water
• Softens faeces, reducing transit time

It is thought that fibre reduces the time it takes for undigested food to pass out of the body
Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Water

Roles
• Water plays an important role as a solvent in organisms

Transport - water makes up the blood plasma, Digestion - water helps to break down food
transporting blood cells, nutrients, hormones, molecules by a chemical reaction called hydrolysis
mineral ions and gases

The role of water as a solvent is covered in more detail in topic 3.2

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Water

Roles
• Water plays an important role as a solvent in organisms

Excretion - waste products are removed from the Absorption - water dissolves digested food
body as urine. Urine is a water based solution molecules so that they can pass through the
intestinal wall and into the bloodstream

The role of water as a solvent is covered in more detail in topic 3.2

Chapter 7 - Human nutrition 7.1 - Diet

CORE
Diet
Water

Roles
• Water plays an important role as a solvent in organisms

Water plays an important role in temperature Water is involved in many chemical reactions in cells
regulation (see ch 14) and is the main component of the cytoplasm (see
ch 2)

The role of water as a solvent is covered in more detail in topic 3.2

Chapter 7 - Human nutrition 7.1 - Diet
7.2 DIGESTIVE SYSTEM

CHAPTER 7
Chapter 7 - Human nutrition 7.2 - Digestive system

CORE
Digestive system
The alimentary canal is a tube that runs through the entire body, within which
food is digested.

The organs of the alimentary canal work together to break down food into small
soluble molecules that can be taken up by the bloodstream and utilised.

Alimentary canal - oesophagus, stomach, small

intestine (duodenum and ileum) and large intestine
(colon, rectum, anus)
Associated organs - salivary glands, pancreas, liver
and gall bladder
Chapter 7 - Human nutrition 7.2 - Digestive system

Digestive system CORE

Mouth
• Food is chewed
• Formation of a bolus

Salivary glands
• Release saliva through ducts
• Saliva contains amylase

Oesophagus
• Directs food to the stomach
• Action by peristalsis

See presentation notes for more detail

Chapter 7 - Human nutrition 7.2 - Digestive system

Digestive system CORE

Mouth
• Food is chewed
• Formation of a bolus

Salivary glands
• Release saliva through ducts
• Saliva contains amylase Chewing increases the surface area of food
for enzymes to work on later
Oesophagus
• Directs food to the stomach
• Action by peristalsis

AMYLASE

Amylase is an enzyme that breaks down starch

into simple reducing sugars (maltose)
Food is forced through the oesophagus to the
stomach by peristalsis

See presentation notes for more detail

 CORE

Salivary glands
Chapter 7 - Human nutrition 7.2 - Digestive system

Digestive system CORE

Stomach
• Chemical digestion by enzymes
• Physical digestion by muscles in
walls
• Produces hydrochloric acid

Duodenum
• First part of small intestine
• Chemical digestion by enzymes

Pancreas
• Releases pancreatic juice
(containing enzymes) into
duodenum

Liver
• Produces bile (for emulsifying fats) Duodenum
Gall bladder
• Stores and releases bile into
duodenum

See presentation notes for more detail

 CORE

The muscular walls of the stomach physically digest food (see 7.3)
From the stomach, food passes through a valve and into the duodenum CORE
 CORE

stomach

gall bladder

pancreas

bile duct
pancreatic duct

duodenum
Chapter 7 - Human nutrition 7.2 - Digestive system

CORE
Digestive system
Ileum
• Second part of the small intestine
• Final stages of chemical digestion
• Absorption of soluble food molecules

Duodenum

Ileum

See presentation notes for more detail

Chapter 7 - Human nutrition 7.2 - Digestive system

CORE
Digestive system
Ileum
• Second part of the small intestine
• Final stages of chemical digestion
• Absorption of soluble food molecules

The ileum is very long and its lining is folded into villi, increasing surface area for absorption

See presentation notes for more detail

 CORE

Villi increase surface area for absorption of digested food molecules

Chapter 7 - Human nutrition 7.2 - Digestive system

Digestive system CORE

Colon
• First part of large intestine
• Water and bile salts are reabsorbed

Rectum
• Collects and holds faeces

Anus
• Faeces passes through the anus

Water and bile salts are

reabsorbed in the colon

Duodenum
Colon
Ileum

Rectum
Anus
See presentation notes for more detail
Chapter 7 - Human nutrition 7.2 - Digestive system

CORE
Functions of the digestive system

INGESTION

ASSIMILATION
DIGESTION

ABSORPTION

EGESTION
Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Ingestion
• The taking in of substances into the body

Organs
• Mouth
Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Digestion
• The breakdown of food molecules

Physical digestion
• The breakdown of food into smaller pieces without chemical change to the food
molecules (see 7.3)

Organs
• Mouth (chewing)
• Stomach (contraction of muscles in stomach wall)
• Liver, gall bladder (bile emulsifies fats)

In the mouth food is chewed (physical digestion) Emulsification is the physical digestion of fats into
and mixed with salivary amylase (chemical smaller droplets with a larger surface area for
digestion) chemical digestion by enzymes

See presentation notes for more detail

Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Digestion
• The breakdown of food molecules

Chemical digestion
• The breakdown of large insoluble molecules into small soluble molecules by the action of
enzymes (see 7.4)

Organs
• Mouth and salivary glands (salivary amylase digests starch)
• Stomach (protease digests proteins)
• Pancreas (pancreatic enzymes break down carbohydrates, proteins and fats)
• Ileum (final stages of chemical digestion)

AMYLASE PROTEASE AMYLASE

PROTEASE
LIPASE

See presentation notes for more detail

Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Absorption
• The movement of nutrients from the intestines into the blood (see 7.5)

Organs
• Ileum (absorption of small, soluble molecules)
• Colon (reabsorption of water and bile salts)
Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Assimilation
• The uptake and use of nutrients by cells

Organs
• Liver
⚬ uses amino acids to build new proteins
⚬ converts excess glucose into glycogen

ASSIMILATION
(protein synthesis)

See presentation notes for more detail

Chapter 7 - Human nutrition 7.2 - Digestive system

Functions of the digestive system CORE

Egestion
• The removal of undigested food from the body as faeces

Organs
• Rectum (collects and holds faeces)
• Anus (faeces passes out of the body through the anus)

colon

rectum
anus
 PHYSICAL
7.3 DIGESTION

CHAPTER 7
Chapter 7 - Human nutrition 7.3 - Physical digestion

CORE
Physical digestion
Physical digestion

• The breakdown of food into smaller pieces without chemical changes to the food
molecules

PHYSICAL CHEMICAL
DIGESTION DIGESTION

• Physical digestion increases the surface area of food for the action of enzymes in chemical
digestion
Chapter 7 - Human nutrition 7.3 - Physical digestion

CORE
Physical digestion
Physical digestion

• The breakdown of food into smaller pieces without chemical changes to the food
molecules

The process of physical digestion begins in the mouth.

Teeth are used to chew the food into smaller pieces, which
are then passed on to the stomach in the form of a bolus,
and broken down further by enzymes.

A bolus is a small rounded mass of chewed food at the moment of swallowing

Chapter 7 - Human nutrition 7.3 - Physical digestion

Human teeth CORE

Incisors
• Located at the front of the mouth
• Chisel shaped with sharp edges
• Cutting off pieces of food

Canines
• Located either side of the incisors at the front of the mouth
• Slightly larger and more pointed than incisors
• Cutting and tearing food into bite-sized pieces

Premolars
• Located behind the canines
• One or two roots
• Two cusps
• Crushing and grinding food into small particles

Molars
• Located at the back of the mouth
• Two or three roots
• Four or five cusps
• Crushing and grinding food into small particles
INCISORS CORE
CANINES CORE
PREMOLARS CORE
MOLARS CORE
Chapter 7 - Human nutrition 7.3 - Physical digestion

Structure of human teeth CORE

Enamel
• An extremely hard, wear-resistant substance
• Protects the inner components of the tooth
• Lines the dental crown

Dentine
• The main supporting structure of the tooth

Pulp
• The soft centre of the tooth
• Contains nerves and blood vessels

Nerves
• Help to control the amount of force used when chewing

Blood vessels
• Supply oxygen and nutrients
• Essential for the maintainance of the tooth

Cement
• Lines the root
• Helps the tooth to grip to its bony socket in the jaw

Teeth are embedded in bone and the gums

 CORE

enamel

dentine
CROWN

GUM

JAWBONE
pulp cavity

cement
ROOT

blood vessels/nerves

The exposed part of the tooth, above the gum line is the crown. The portion below is the root.
CORE
Chapter 7 - Human nutrition 7.3 - Physical digestion

CORE
Physical digestion
The function of the stomach
• Muscular walls churn and mix food
• Breaks food down into a liquid
• Smaller surface area for enzymes

The stomach wall contains layers of muscle that alternately contract and relax
Chapter 7 - Human nutrition 7.3 - Physical digestion

EXTENDED
Physical digestion
Bile
• Secreted by the liver
• Stored in the gall bladder
• Released into the duodenum through the bile duct
• Emulsifies fats

liver

duodenum pancreas
Chapter 7 - Human nutrition 7.3 - Physical digestion

EXTENDED
Physical digestion
Bile
• Secreted by the liver
• Stored in the gall bladder
• Released into the duodenum through the bile duct
• Emulsifies fats

Emulsification
• Breakdown of large lipid particles into small droplets
• Increases surface area for chemical digestion by enzymes

EMULSIFICATION

BILE

physical chemical
digestion digestion
 CHEMICAL
7.4 DIGESTION

CHAPTER 7
Chapter 7 - Human nutrition 7.4 - Chemical digestion

CORE
Chemical digestion
Chemical digestion

• The breakdown of large insoluble molecules into small soluble molecules (by the action of
enzymes)

ENZYMES

CHEMICAL
DIGESTION

• The role of chemical digestion is to produce small soluble molecules that can be absorbed
(see topic 7.5)

You need to describe the functions of three types of enzymes - amylase, proteases and lipase
Chapter 7 - Human nutrition 7.4 - Chemical digestion

CORE
Chemical digestion
Amylase

• Breaks down starch to simple reducing sugars

• Secreted by salivary glands

⚬ Released through salivary ducts
⚬ Acts in the mouth

• Secreted by the pancreas

⚬ Released through the pancreatic duct
⚬ Acts in the duodenum

starch maltose
amylase
Amylase acts in the mouth and the duodenum CORE
Amylase acts in the mouth and the duodenum CORE

pancreas

pancreatic duct

duodenum
Chapter 7 - Human nutrition 7.4 - Chemical digestion

CORE
Chemical digestion
Proteases

• Breaks down protein to amino acids

• Secreted by glands in the stomach lining

⚬ Acts in the stomach

protein amino acids

protease

• Glands in the stomach lining also secrete hydrochloric acid

⚬ Kills harmful microorganisms in food
⚬ Provides an acidic PH for optimum enzyme activity
 CORE

Glands in the stomach lining secrete gastric juice containing protease and hydrochloric acid
Chapter 7 - Human nutrition 7.4 - Chemical digestion

CORE
Chemical digestion
Proteases

• Breaks down protein to amino acids

• Secreted by glands in the stomach lining

⚬ Acts in the stomach

• Secreted by the pancreas

⚬ Released through the pancreatic duct
⚬ Acts in the duodenum

protein amino acids

protease
Chapter 7 - Human nutrition 7.4 - Chemical digestion

CORE
Chemical digestion
Lipase

• Breaks down lipids to fatty acids and glycerol

• Secreted by the pancreas

⚬ Released through the pancreatic duct
⚬ Acts in the duodenum

triglyceride soluble molecules

FATTY ACID
GLYCEROL
LIPASE
GLYCEROL

FATTY ACID

FATTY ACID
FATTY ACID
Chapter 7 - Human nutrition 7.4 - Chemical digestion

EXTENDED
Chemical digestion
Digestion of starch

• Amylase breaks down starch into maltose

⚬ Salivary amylase acts in the mouth
⚬ Pancreatic amylase acts in the duodenum

• Maltase breaks down maltose into glucose

⚬ Acts in the ileum
⚬ Glucose is absorbed Glucose is small enough
to be absorbed

starch maltose glucose

amylase maltase

Maltose is a disaccharide sugar made of two glucose molecules

Chapter 7 - Human nutrition 7.4 - Chemical digestion

EXTENDED
Chemical digestion
Digestion of protein

• Pepsin breaks down proteins into peptides

⚬ Secreted by glands in the stomach lining
⚬ Acts in the stomach

• Trypsin breaks down proteins into peptides

⚬ Secreted by the pancreas
⚬ Acts in the duodenum

• Peptidase breaks down peptides into amino acids

⚬ Acts in the ileum
⚬ Amino acids are absorbed

Peptides are short chains of amino acids

Chapter 7 - Human nutrition 7.4 - Chemical digestion

EXTENDED
Chemical digestion
Digestion of protein Amino acids are small
enough to be absorbed

PROTEIN PEPTIDES AMINO ACIDS

protease protease

pepsin trypsin peptidase

Pepsin functions best in the

acidic conditions of the
stomach
Trypsin functions best in the
neutral conditions of the
duodenum
Chapter 7 - Human nutrition 7.4 - Chemical digestion

EXTENDED
Chemical digestion
Bile
• An alkaline solution
• Produced by the liver, stored in the gallbladder
• Neutralises the acidic mixture of food and gastric juices entering the duodenum from the
stomach
• Provides a suitable pH for enzyme action

alkaline PH

acidic PH neutral PH

bile is released into the

duodenum

Bile contains sodium hydrogencarbonate which neutralises hydrochloric acid

7.5 ABSORPTION

CHAPTER 7
Chapter 7 - Human nutrition 7.5 - Absorption

CORE
Absorption
Absorption is the movement of nutrients from the intestines into the blood

• The small intestine is the region where nutrients are absorbed

• Most water is absorbed from the small intestine

• Some water is absorbed from the colon

Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Absorption
The small intestine has a large surface area

• A large surface area increases rate of absorption

smaller surface area larger surface area

ABSORPTION

A larger surface provides more space for the molecules to move across, while a smaller surface
restricts the movements of the molecules and slows down their passage.
Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Absorption
The small intestine has a large surface area

• The small intestine is long

• The small intestine has circular folds
• The lining of the small intestine is covered with villi
• Villi are covered with microvilli

The ileum is long, increasing the area of the The wall of the ileum has circular folds, which also
exchange surface increase surface area
Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Absorption
The small intestine has a large surface area

• The small intestine is long

• The small intestine has circular folds
• The lining of the small intestine is covered with villi
• Villi are covered with microvilli

The lining of the small intestine is covered with millions of tiny, finger-like projections called villi
 EXTENDED

MICROVILLUS

VILLUS

Villi are lined with epithelial cells, the outer membranes of which are covered
with microvilli, that increase the surface area even more.
Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Structure of a villus
Microvilli
• Epithelial cells are covered with microvilli
• Microvilli increase surface area

Capillaries
• Each villus contains a dense network of capillaries
• Enables the absorption of small soluble molecules into the blood

Capillaries merge into veins, which direct

the nutrients to the liver
 EXTENDED

Nutrients enter the bloodstream via the capillaries

Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Structure of a villus
Microvilli
• Epithelial cells are covered with microvilli
• Microvilli increase surface area

Capillaries
• Each villus contains a dense network of capillaries
• Enables the absorption of small soluble molecules into the blood

Lacteal
• Each villus contains a lacteal
• Lipids are absorbed by lacteals
Chapter 7 - Human nutrition 7.5 - Absorption

EXTENDED
Structure of a villus

VILLUS

LACTEAL

circulatory system

lymphatic
system

Lipids move into the fluid in the lacteals, which flows into the
lymphatic system, and eventually into the blood.