What do you mean by absorption of food?

Absorption of food is the process through which digested nutrients pass from the small intestine into the bloodstream or lymphatic system for use by the body. After digestion breaks food into simpler molecules—like glucose, amino acids, fatty acids, and vitamins—these nutrients are absorbed by the intestinal walls.

The villi and microvilli in the small intestine greatly increase the surface area for absorption. Glucose and amino acids enter the blood capillaries directly, while fatty acids and glycerol are absorbed into the lacteals, part of the lymphatic system. From there, nutrients travel to the liver via the hepatic portal vein for further processing and distribution.

This step is crucial for providing energy and building materials to all body cells. Without proper absorption, even well-digested food cannot nourish the body, leading to malnutrition or deficiencies.