where is bile produced and stored before added to food
Bile Bile or gall is a dark green to yellowish brown fluid, produced by the liver of most vertebrates, that aids the digestion of lipids in the small intestine. In humans, bile is produced continuously by the liver (liver bile), and stored and concentrated in the gallbladder (gallbladder bile). After eating, this stored bile is discharged into the duodenum. The composition of gallbladder bile is 97% water, 0.7%[1] bile salts, 0.2% bilirubin, 0.51% fats (cholesterol, fatty acids and lecithin),[1] and 200 meq/l inorganic salts.[2]
Digestion Digestion of some fats can begin in the mouth where lingual lipase breaks down some short chain lipids into diglycerides. However fats are mainly digested in the small intestine.[17] The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas and bile from the liver which helps in the emulsification of fats for absorption of fatty acids.[17] Complete digestion of one molecule of fat (a triglyceride) results a mixture of fatty acids, mono- and di-glycerides, as well as some undigested triglycerides, but no free glycerol molecules.[17]