Gastrointestinal physiology Yue limin(岳利民) Department of Physiology School of preclinical and Forensic Medicine Sichuan University
Gastrointestinal physiology Yue Limin(岳利民) Department of Physiology School of Preclinical and Forensic Medicine Sichuan University
The old saying you are what you ea you are what you absorb and digest tid conque Jaw Teeth Oesophagi Stomach Gallbladder. Pancreas Large intestine Small intestin Transverse colo Jejunum Descending cold Ilium Sigmoid color Rectum Anus
The old saying "you are what you eat" "you are what you absorb and digest
Introduction Concepts of digestion and absorption Characteristics of the smooth muscle of gastrointestinal tract Secretory function of digestive gland Neural control of gastrointestinal tract Endocrine function of gastrointestinal tract
Introduction Characteristics of the smooth muscle of gastrointestinal tract Neural control of gastrointestinal tract Secretory function of digestive gland Endocrine function of gastrointestinal tract Concepts of digestion and absorption
I Concepts of digestion and absorption The main types of foods pCarbohydrads, fat, protein--large molecules p Vitamine, inorganic salt, water-small molecules fiber
Ⅰ. Concepts of digestion and absorption The main types of foods Carbohydrads, fat , protein large molecules Vitamine, inorganic salt, water small molecules fiber
Digestion: M The breakdown of proteins, fats and carbohydrates into absorbable molecules in the gastrointestinal tract Protein -amino acid Carbohydrate-monosaccharide Fat--fatty acid and glycerol Absorption: nk The movement of the digested products water and electrolytes from the lumen of digestive tract into the lymph or the blood closed relationship between digestion and absorption
Digestion: The breakdown of proteins, fats and carbohydrates into absorbable molecules in the gastrointestinal tract. Absorption: The movement of the digested products ,water and electrolytes from the lumen of digestive tract into the lymph or the blood. Protein amino acid Carbohydrate monosaccharide Fat fatty acid and glycerol closed relationship between digestion and absorption