Archive for the 'Fat' Category
September 4th, 2008 -- Posted in Carbohydrates, Fat, Nutrients, Protein, Vitamins |
The skeletal muscles
The skeletal muscle consists of two different muscle fiber types, the so-called red and white muscle fibers. The red muscle fibers have a small diameter and are rich red dye muscle, the mayo globins. They are also a lot of mitochondria to aerobic energy generation and are responsible for the performance of muscle endurance.
In contrast, the white muscle fibers thick contain less Mayo goblin und mitochondria and use mainly the anaerobic glycol sis for energy production. The high proportion of contractile elements, the Mayo fibril Len, they must be capable of short-term high performance.
The muscle contraction
The skeletal muscle consists of bundled muscle fibers, the Fadden forming Mayo fibril Len, the contractile elements of the muscle. The Mayo fibril Len consists of the muscle proteins actins and myosin. When muscle contraction pushes these two-muscle filaments telescope into each other to shorten the muscle. For this operation, energy is necessary. This is essentially in the body of an energy phosphate connection, of the adenosine tri-phosphate (ATP) that for the regeneration Keratin phosphate (KP).
The energy production ATP and CP
The one emerge Phosphoresces of ATP to adenosine-di-phosphate (ADP) and it is energy that the body of his (athletic) activity. The energy supply by ATP its sufficient only for a few seconds.
With the help of an enzyme, creation kinas, the energies Reich erne Keratin phosphate (CP) a rest asphalted phosphate, ADP to ATP regenerated. The two-energy storage ATP and CP supply, depending on the load, from 5 to 20 seconds energy. This type of energy production enough just for short-distance runs has 100 or 200 meters. In the case of prolonged muscular work, the regeneration of the ATP is reducing glucose.
Glycol sis
Glucose is the human organism in the form of glycogen in the liver and muscles. While the Liberal yeomen mainly for the maintenance of blood sugar levels is responsible, the Musket glycogen for the energy supply used. This is in the form of glucose staffed selective converted the glucose-6-phosphate. The glucose-6-phosphate is over several metabolic processes, the so-called glycol sis to private dismantled.
From here you have two different operations:
1st anaerobic glycol sis
2nd aerobic glycol sis
The anaerobic glycol sis: The anaerobic glycol sis is the glucose breakdown in the cytoplasm of the cell without oxygen (anaerobic). In a muscle tension of about 20 - 90 sec, the ATP production mainly from the anaerobic glycol sis. The glucose is here to lactic acid (lactate) dismantled and there is an energy profit of 2 moles of ATP. The rising Lactation indentation in blood (Lactate cadies) restricts these metabolic however, as the contraction of the muscle and the glycol lichen key enzymes inhibited. The muscle is fatigue.
The aerobic glycol sis: For aerobic degradation of the glucose needs the muscle cells of oxygen. In Citrate zincous is the complete oxidation of glucose. This provides Abacuses mole with 38 ATP much more energy than the anaerobic glycol sis. Switching to the different metabolic pathways to ATP production depends on the nature and duration of exposure. Prolonged effort is made to switch to the more effective aerobic glucose reduction. In a 800 m run, the ATP synthesis after emptying the ATP and Keratin phosphates peachier by anaerobic glycol sis. For longer distances or run long effort generally covers the muscle cell ATP their needs through aerobic glucose reduction. But Muskeg glycogen glucose cannot be unlimited. In the case of permanent loads, such as a marathon, the rich Glycogen reserves not enough. After 1 to 2 hours, the stress on his body fat deposits back.
The lip less
The lip less is the fat burning of human Organisms. The oxidation of fatty acids provides four times energy as much energy (148 Mol ATP) such as the burning of carbohydrates. Since fat also Citrate cycles overstuff wetsuit is for this reaction oxygen. However, for the oxidation of fatty acids needed more oxygen than carbohydrates. When glucose oxidation provides a mole of oxygen 6.34 mole ATP, in the fat oxidation only 5.61 mole ATP. As the oxygen uptake by the lungs is limited, the fat oxidation is less effective than Kathleen drat oxidation. This means that both the oxygen intake as well as the size of the Glycogen peachier for the performance of great importance.
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September 4th, 2008 -- Posted in Calories, Carbohydrates, Diabetes, Fat, Nutrients, Protein |
Protein
Protein (chemical / protein) is different from amino acids. Eight of these amino acids the human organism cannot synthesize itself (produce) and is therefore on the supply of food dependent.
These amino acids (lysine, methodism, threnodies, insole urine, valise, leonine, phenyl and tryst pan) called essential. The individual cells of the body are largely composed of proteins, a continuous construction and dismantling. Thus, the body must be constantly and the individual cells so that new amino acids added.
Protein comes in animal and plant foods. The animal protein is valuable for the people (has a higher “biological value”), because the human pattern similar amino acids and therefore more easily from animal protein substance the body can be built.
The daily diet should be from a mix of animal and vegetable protein together.The main suppliers of our protein diet: meat, fish, eggs, milk and milk products (yogurt, ricotta, cream cheese, etc.), soy products (tofu, soy milk, etc.), legumes, cereals, grain products and potatoes.
Fats
Fats (chemically: lipids) consist of the trivalent alcohol glycerol and a maximum of three fatty acids. Fats contain a number of elements, such as the fat-soluble vitamins (A, D, E, K) and cholesterol, which only occurs in animal fats.
The number and type of fatty acids determines the characteristics of a fat and the importance for the human body main characteristics of the fatty acids are chain length (number of carbon atoms).
Up to 4 carbon atoms (C-atoms) are considered short-fatty acids (such B-in the milk), 6 to 12 C atoms as a medium fatty acids (for example, in the milk) and more than 12 C atoms as long Fatty acids (such as oils).
The saturation level (number of non-saturated with hydrogen bonds):
Without double bonds, they are saturated fatty acids (such as meat and sausages), with only one double bond are simply mono-unsaturated or en fatty acids (as in olive oil) and with two or more double bonds as multiple or poly unsaturated fatty acids en (e.g. Sunflower).
With the food fats recorded serve of energy supply and storage as fat. Some polyunsaturated fatty acids are for the human organism is essential and must be fed through the food. This among other things and the structure of cell membranes are as raw material for the prostaglandin.
The organism capable of excess energy, for example, carbohydrates and alcohol, in the liver to convert fats and then as a depot to store fat. Depot fat is in small quantities for the body such as vital as protection for internal organs. In larger quantities, it leads to obesity and is a burden for the heart and circulatory system.
Carbohydrates
The carbohydrates play in the human diet from the entire nutrients most important role. You are responsible for the organism easily utilized and the preferred source of energy.
The number of molecules distinguishes them:
Moo sic char ides have only a molecule, disaccharides consist of two equal or two different mono or polysaccharides, with many linked Moosic char ides.The main dietary sources of carbohydrates are: potatoes, rice, pasta, fruit, vegetables, milk and sweets. Especially sweets are mainly from mono, due to their low nutrient density as “empty calories”.
Vitamins
According to official definition, vitamins organic compounds, the organism or only to insufficient quantity synthesize (produce). You have to be compared to the other nutrients only in small quantities and are fed only a small part in energy metabolism dismantled.
The vitamins are in the body for the exercise and maintenance of physiological (essential) functions. The vitamins are not chemically or functionally comparable. You can therefore also in their function are not mutually replace.
Differences are the vitamins as follows:
The fat-soluble vitamins A, D, E and K and
The water-soluble vitamins B1, B2, B6, B12, biotin, folic acid, niacin and Pant Hot acid.Important food sources for various vitamins are: fresh fruit, fresh vegetables and whole grain products.
Minerals
Minerals are inorganic elements of our food. They are also vital, with a variety of tasks for growth and metabolism.Because of the volume share in the body distinguish between:
Quantity elements (> 50 mg / kg body weight) and
Trace elements (<50 mg / kg body weight).
The volume elements, metals sodium, potassium, calcium and magnesium, and the three non-metals chlorine, phosphorus and sulphur counted.
The trace elements include arsenic, cobalt, chromium, copper, fluoride, iron, iodine, manganese, molybdenum, nickel, selenium, silicon, tin, vanadium and zinc.Iron in this listing is an exceptional position, since it is strictly speaking not a trace element. It is equipped with about 60 mg / kg body weight in the organism and is therefore belongs to the quantity of elements.
The minerals have a variety of biological functions. To play the electrolytes (Na, K, Ca2, Mg2, Cal, HPO42, SO42) as a cargo carrier an important role in water balances of the organism.
September 4th, 2008 -- Posted in Carbohydrates, Fat, Nutrients, Protein, Vitamins |
As a prerequisite for a healthy body plays not only the daily energy intake and the total energy content of food a role, but also the composition.
Food taken from either the animal or plant kingdom and contain a different composition of nutrients.
The nutrients include:
Protein
Fats
Carbohydrates
Vitamins
Minerals (volumes and trace elements)
Dietary fiber (cellulose, hemicelluloses, lignin)
Other food components include: Dyes (leafy greens), Fragrances (Roost staffed), Flavors, secondary plant compounds, water, cholesterol, uric acid.
Protein, fat and carbohydrates are among the vital nutrients and energies lifers den, while minerals and vitamins are vital, but without energy.
Fiber, color, fragrance and taste substances are functionally important food ingredients. But not only the eyeliner nutrients, but also the nutrient content and energy content are decisive for an evaluation of a food.
Nutrient density
The nutrient density of a food is the ratio of nutrient content in terms of energy. On the nutrient density is the quality of food and thus assess the health value. The higher the nutrient density is, the cheaper the relationship between the nutrient and energy content.
It can be calculated using the following formula:
Nutrient density (µ g mg, g) = nutrient content (g mg, µ g per 100g) / energy content (kcal). The nutrient density is an important criterion when it comes into energies berg ante nutrition (e.g. reducing food), but all the nutrients in sufficient quantity to contain. In this case to be sufficiently supplied, the menu on foods with high nutrient density.
For example, the protein content of different pieces of meat (pork tenderloin and pork belly):
# Pork fillet, 100g: 21.5 g Eiweiß/104 kcal = 0.21 g / kcal
# Pork belly, 100g: 14.0 g Eiweiß/385 kcal = 0.04 g / kcal
The nutrient density in terms of protein is pork fillet with 0.21 g / kcal higher than that of pig belly with 0.04 g / kcal.
Energy content of nutrients
The energy content of food is in kilojoules or kilocalories. If nutrients in the body “burned”, it is energy. The nutrients, proteins, fats, carbohydrates and alcohol differently are high-energy values.
1g protein = 4.2 kcal
1g fat = 9.3 kcal
1g carbohydrates = 4.2 kcal
1g alcohol = 7.0 kcal
1 gram fat provides more than twice energy as much the same amount of protein and carbohydrates!
September 2nd, 2008 -- Posted in Energy, Fat, Minerals, Nutrients, Protein, Vitamins |
Thoughts and quotes
On health issues
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Omissions
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