In Mediterranean countries, it is traditionally recommended todrink a glass of olive oil per day to stay healthy. Consider thatolive oil is made of 100% of triglycerides. Among the fatty acidscontained in these triglycerides, 70% are oleic acid(monounsaturated fatty acid with 18 carbons), 10% are linoleic acid(polyunsaturated fatty acid (2 unsaturations) with 18 carbons) andlinolenic acid (polyunsaturated fatty acid (3 unsaturations) with18 carbons), 10% are palmitic acid (saturated fatty acid with 16carbons), and 10% are stearic acid (saturated fatty acid with 18carbons).

B. Explain how these triglycerides are digested in theintestine.

C.Explain how these lipids are distributed to peripheral tissues(explain in detail how these lipids are transported from theintestine to the peripheral tissues (or extra-hepatic tissues) :how they are transported in the bloodstream and how they aredistributed to the peripheral tissues)

D. Explain the different fates of these fatty acids in thepost-prandial period in the following organs: a) skeletal muscles,b) adipose tissue and c) the brain. For each metabolic pathwayinvolved, name the pathway, give the initial substrate(s) and thefinal product(s) and the ultimate goal of each pathway (please donot describe the whole pathway!). Then, describe the limitingstep(s) of each pathway: give the substrate and the product of eachlimiting reaction and the name of the enzyme that catalyzes eachlimiting reaction. Finally, briefly explain how these pathways areregulated during the post-prandial period. (13.5 marks)