Dietary triacylglycerols (TAGs) are the major lipid components in the human diet and they are carriers of energy as well as important fatty acids. Many factors affect the digestion and absorption of TAGs. Evidence is accumulating that, in addition to the overall fatty acid profile, the TAG structure and the species composition are of importance when considering the nutritional effects of a dietary fat. There is good evidence that in addition to its short-term effects in the intestine on absorption of fatty acids the TAG structure also has long-term effects resulting from differences in the profile of absorbed fatty acids. Observations on the different atherogenic potential of dietary fats have given us a clear indication of the importance of the TAG structure for absorption of saturated fatty acids. In this context, one may focus on the effects of the structure of dietary fats as such, or one may speculate additionally on the possibilities of modifying the structure of fats to affect their absorption and the distribution of the fatty acids in the body after digestion and uptake. In this review we will summarize diverse aspects of TAG digestion and absorption, as well as the influences of the fatty acid composition and the intramolecular structure of dietary TAGs on their digestion and absorption.

中文翻译：

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饮食中三酰甘油的消化。

饮食中的三酰基甘油（TAGs）是人类饮食中的主要脂质成分，是能量和重要脂肪酸的载体。许多因素影响TAG的消化和吸收。越来越多的证据表明，在考虑膳食脂肪的营养作用时，除了总体脂肪酸谱外，TAG结构和物种组成也很重要。有充分的证据表明，TAG结构除了在肠道中对脂肪酸吸收的短期影响外，还由于吸收的脂肪酸谱的差异而具有长期影响。对膳食脂肪的不同致动脉粥样硬化潜力的观察已经清楚地表明了TAG结构对于吸收饱和脂肪酸的重要性。在这种情况下，人们可能会着眼于饮食脂肪本身的结构影响，或者可能会推测改变脂肪的结构以影响其在消化和摄取后对人体的吸收以及脂肪酸在体内的分布的可能性。在这篇综述中，我们将总结TAG消化和吸收的各个方面，以及饮食TAG的脂肪酸组成和分子内结构对其消化和吸收的影响。