Glycerides, mainly triglycerides are a principle form of fats present in our food. During digestion, fats are digested to form monoglycerides and free fatty acids. They first become dissolved in the central lipid portions of bile micelles which are soluble in chyme. In this form, the monoglycerides and free fatty acids are carried to the surfaces of the microvilli of the intestinal cell brush border and then penetrate into the interior of the epithelial cells, which is possible because the lipids are also soluble in the epithelial cell membrane. This leaves the bile micelles still in the chyme, where they function again and to help absorb still more monoglycerides and fatty acids.
After entering the epithelial cell, the fatty acids and monoglycerides are taken up by the cell's smooth endoplasmic reticulum; here they are mainly used to form new triglycerides that are subsequently released in the form of chylomicrons through the base of the epithelial cell, to flow upward through the thoracic lymph duct and empty into the circulating blood. Thus, chylomicrons help in transport of glycerides through blood circulation to various body parts.