Short chain fatty acids (SCFAs) are a subgroup of saturated aliphatic fatty acids containing 2-5 carbon atoms, with acetate (C2), propionate (C3), and butyrate (C4) being the most abundant. They are the final products of dietary fiber fermented by beneficial coliform bacteria. Humans lack enzymes capable of degrading large amounts of dietary fiber, which passes undigested through the upper gastrointestinal tract into the cecum and colon, where it is fermented by anaerobic microbiota.
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