Final answer:
The digestion of triglycerides occurs primarily in the small intestine, with significant help from enzymes like lingual lipase, gastric lipase, and especially pancreatic lipase, which breaks down fats into free fatty acids and monoglycerides. Bile salts aid this process through emulsification, increasing the surface area for enzyme activity.
Step-by-step explanation:
The digestion of triglycerides primarily occurs in the small intestine, where several enzymes and components work together to break down fats. These include lingual lipase, which begins the digestion process in the mouth, and gastric lipase, which continues this process in the stomach. However, the most significant part of triglyceride digestion is undertaken by pancreatic lipase in the small intestine. Pancreatic lipase breaks down each triglyceride into two free fatty acids and a monoglyceride. Bile salts, produced by the liver and stored in the gallbladder, aid in the digestion process by emulsifying fats, which allows lipases better access to the fat molecules for breakdown. Emulsification is the process where bile salts break down large lipid globules into smaller ones, increasing the surface area available for enzyme action.