Essential Amino Acids: Definition, and Functions Definitions of Essential Amino Acids Amino acids are the smallest unit of protein and can be defined as an organic molecule made up of amine and carboxylic acid functional groups—an amino acid is composed of nitrogen, carbon, oxygen, and hydrogen molecules. Essential amino acids, also called limiting amino acids, are those that can not be produced in our body and there fore have to be obtained from food sources. There are 8 essential amino acids. Functions of essential amino acids Amino acids are useful components in a variety of metabolisms. Examples of uses of amino acids: Tryptophan: Necessary for the synthesis of neurotransmitter serotonin. Tyrosine: Is precursor of dopamine, norepinephrine and adrenaline. Valine: Essential for muscle development. Isoleucine: Necessary for the synthesis of hemoglobin, major constituent of red blood cells. Leucine: Beneficial for skin, bone and tissue wound healing. Methionine: Is antioxidant. Phenylalanine: Beneficial for healthy nervous system.
Oxidation of Glucose and Fatty Acids to CO2 - Molecular Cell Biology - NCBI Bookshelf Condensation Reaction | Biology Dictionary A condensation reaction occurs when two molecules join to form a larger molecule and release a smaller molecule(s) in the process. The smaller molecule lost in the reaction is often water, but it can also be methanol, hydrogen chloride, acetic acid or several other molecules. Condensation reactions occur naturally in biological and chemical processes on Earth or synthetically by man-made means. If a condensation reaction happens between various parts of the same molecule, it is called intramolecular condensation. A condensation reaction that occurs between two separate molecules is called intermolecular condensation. There are a variety of mechanisms by which condensation occurs and it depends on the chemical nature of the reactant groups and the environment in which the reaction is taking place (e.g. temperature, the presence of catalysts, functional groups, solvents used, etc.). Glycosylation Phosphorylation Polypeptide and Polynucleotide Synthesis Nylon Dacron Condensation Reaction.
Explainer: what are trans fats? Trans fats – they’re in our chips, bakery goods, popcorn and cakes. We know we should avoid them, but what exactly are they, and why are they so bad for us? First, let’s take a step back and look at how trans fats fit into the two broad categories of edible fats: saturated and unsaturated. What are saturated fats? Saturated fats have a stable chemical composition – they’re solid at room temperature and oxidise slowly. Health wise, saturated fats raise the level of cholesterol in the blood. Animal fats – cream, butter and milk – tend to be at least a half saturated fat. What are unsaturated fats? The chemical composition of unsaturated fats is much less stable. From a health perspective, they actually lower blood cholesterol. Fats from most oilseeds, avocado and nuts are unsaturated. What are trans fats? Trans fats are variants of unsaturated fats, which have been chemically altered to improve their physical characteristics. What makes trans fats harmful?
Fat Fat are an essential part of our diet and is important for good health. There are different types of fats, with some fats being healthier than others. To help make sure you stay healthy, it is important to eat unsaturated fats in small amounts as part of a balanced diet. When eaten in large amounts, all fats, including healthy fats, can contribute to weight gain. Fat is higher in energy (kilojoules) than any other nutrient and so eating less fat overall is likely to help with weight loss. Eating less saturated and trans fats may help lower your risk of heart disease. So a diet that is low in saturated fats and trans fats, but that also includes moderate amounts of unsaturated fats will help you stay healthy. Saturated fats Eating greater amounts of saturated fat is linked with an increased risk of heart disease and high blood cholesterol levels. Animal-based products: Dairy foods – such as butter, cream, full fat milk and cheese Many manufactured and packaged foods: Unsaturated fats Trans fats
How Your Body Uses Carbs and Fats for Energy – Enzymedica One of the timeless comparisons we are told growing up is that our body is like a machine. It needs fuel in order to power its daily functions. However, for a lot of people, that’s all they remember. What is the “fuel”? How does it power the “machine”? To put things in perspective: Carbohydrates, proteins and fats comprise 90% of the dry weight of the diet and 100% of its energy.1 For all three of these, energy is measured in “calories.” Carbs for EnergyThe real changes start in the small intestine for all three categories: protein, carbs and fats. In the case of carbohydrates, they are broken into sugars. In essence, the body enters a state of glycolysis (for glucose) or fructolysis (for fructose) that converts these simple sugars into energy. Fats for EnergyFats have unfairly received a poor reputation over the years when it comes being a component of a healthy diet. In the intestine, fats are broken down into fatty acids and glycerol. So, why the poor reputation? 1. 2. 3. 4. 5. 1.
Sporting performance and food Nutrition and exercise The link between good health and good nutrition is well established. Interest in nutrition and its impact on sporting performance is now a science in itself. Whether you are a competing athlete, a weekend sports player or a dedicated daily exerciser, the foundation to improved performance is a nutritionally adequate diet. Daily training diet requirements The basic training diet should be sufficient to: provide enough energy and nutrients to meet the demands of training and exercise enhance adaptation and recovery between training sessions include a wide variety of foods like wholegrain breads and cereals, vegetables (particularly leafy green varieties), fruit, lean meat and low-fat dairy products to enhance long term nutrition habits and behaviours enable the athlete to achieve optimal body weight and body fat levels for performance provide adequate fluids to ensure maximum hydration before, during and after exercise promote the short and long-term health of athletes.
Anabolism vs Catabolism Anabolic and Catabolic Processes Anabolic processes use simple molecules within the organism to create more complex and specialized compounds. This synthesis, the creation of a product from a series of components, is why anabolism is also called "biosynthesis." The process uses energy to create its end products, which the organism can use to sustain itself, grow, heal, reproduce or adjust to changes in its environment. Catabolic processes break down complex compounds and molecules to release energy. The principal catabolic process is digestion, where nutrient substances are ingested and broken down into simpler components for the body to use. Hormones Many of the metabolic processes in an organism are regulated by chemical compounds called hormones. Anabolic hormones include: Estrogen: Present in males as well as in females, estrogen is produced mainly in the ovaries. Catabolic hormones include: Adrenaline: Also called "epinephrine," adrenaline is produced by the adrenal glands. References