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.
Eat Real Food Healthy diet Key facts Diet plays a critical role in shaping the health and well-being of both individuals and populations, and unhealthy diets are a major risk factor for disease and disability.Healthy diets help to protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs), including diabetes, heart disease, stroke and cancer.Healthy dietary practices start early in life – breastfeeding fosters healthy growth and improves cognitive development.Dietary behaviours and preferences established in childhood and adolescence often extend into adulthood.Healthy diets come in many forms, but the four core principles of adequacy, balance, moderation and diversity should be the foundation of any healthy diet.A diet must also be safe to be healthy, i.e. free from microbial and chemical contaminants.A variety of minimally processed and unprocessed foods low in unhealthy fats, free sugars and sodium are the foundation of any healthy diet. Overview WHO guidance on healthy diets Sugars
Oxidation of Glucose and Fatty Acids to CO2 - Molecular Cell Biology - NCBI Bookshelf 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?
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.
Animal Cell- Definition, Structure, Parts, Functions, Labeled Diagram Definition of animal cell An animal cell is a eukaryotic cell that lacks a cell wall, and it is enclosed by the plasma membrane. The cell organelles are enclosed by the plasma membrane including the cell nucleus. Animals are a large group of diverse living organisms that make up three-quarters of all species on earth. Animal cell size and shape Animal cells come in all kinds of shapes and sizes, with their size ranging from a few millimeters to micrometers. List of Animal cell organelles Plasma membrane (Cell membrane)NucleusCytoplasmMitochondriaRibosomesEndoplasmic Reticulum (ER)Golgi apparatus (Golgi bodies/Golgi complex)LysosomesCytoskeletonMicrotubulesCentriolesPeroxisomesCilia and FlagellaEndosomeVacuolesMicrovilli Animal cell structure Figure: Diagram of Animal Cell, created with biorender.com The animal cell is made up of several structural organelles enclosed in the plasma membrane, that enable it to function properly, eliciting mechanisms that benefit the host (animal). Answer key
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