Short-chain fatty acid

Short-chain fatty acids (SCFAs) are fatty acids of two to six carbon atoms.^[1] The SCFAs' lower limit is interpreted differently, either with one, two, three or four carbon atoms.^{[citation needed]} Derived from intestinal microbial fermentation of indigestible foods, SCFAs in human gut are acetic, propionic and butyric acid. They are the main energy source of colonocytes, making them crucial to gastrointestinal health.^[1]^[2] SCFAs all possess varying degrees of water solubility, which distinguishes them from longer chain fatty acids that are immiscible.

^ ^a ^b Brody T (1999). Nutritional Biochemistry (2nd ed.). Academic Press. p. 320. ISBN 978-0121348366. Retrieved December 21, 2012.
^ Canfora EE, Jocken JW, Blaak EE (October 2015). "Short-chain fatty acids in control of body weight and insulin sensitivity". Nature Reviews. Endocrinology. 11 (10): 577–591. doi:10.1038/nrendo.2015.128. PMID 26260141. S2CID 1263823.

[brody-1] Brody T (1999). Nutritional Biochemistry (2nd ed.). Academic Press. p. 320. ISBN 978-0121348366. Retrieved December 21, 2012.

[canfora-2] Canfora EE, Jocken JW, Blaak EE (October 2015). "Short-chain fatty acids in control of body weight and insulin sensitivity". Nature Reviews. Endocrinology. 11 (10): 577–591. doi:10.1038/nrendo.2015.128. PMID 26260141. S2CID 1263823.

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