Macro-Nutrients

Protein

Proteins, derived from the Greek "proteios" meaning "of first importance," are macromolecules composed of linear chains of amino acids. The general chemical formula of an amino acid is R-CH(NH2)-COOH, where R represents a variable side chain unique to each amino acid. These amino acids are linked together by peptide bonds, forming polypeptide chains.

The sequence of amino acids within a polypeptide chain, determined by the genetic code, dictates the protein's unique three-dimensional structure. This intricate architecture, encompassing primary, secondary, tertiary, and quaternary levels of organization, determines the protein's specific function.

Proteins serve as the fundamental building blocks of life, participating in a vast array of biological processes. They act as enzymes, catalyzing metabolic reactions; serve as structural components of cells and tissues; function as hormones, regulating physiological processes; and play a crucial role in the immune system as antibodies. Furthermore, proteins facilitate the transport of molecules across cell membranes and within the body, ensuring the proper functioning of various physiological systems.

Fats

Lipids, derived from the Greek "lipos" meaning "fat," are a diverse group of biomolecules characterized by their insolubility in water. Chemically, they encompass a broad spectrum of compounds, including triglycerides, phospholipids, sterols, and fat-soluble vitamins. Triglycerides, the most common form of dietary fat, consist of three fatty acid chains esterified to a glycerol backbone. These fatty acids can be saturated, containing only single bonds, or unsaturated, containing one or more double bonds. Lipids serve crucial roles in the human body, providing energy storage, insulating organs, forming cell membranes, and acting as precursors for hormones and other signaling molecules.

Carbohydrate

Carbohydrates, derived from the Greek "hydro" meaning "water" and "carbon," are a class of biomolecules composed primarily of carbon, hydrogen, and oxygen atoms. They exist in various forms, including monosaccharides (simple sugars like glucose and fructose), disaccharides (such as sucrose and lactose), and polysaccharides (complex carbohydrates like starch and cellulose). Excessive consumption of processed carbohydrates, particularly those derived from cooked starches, leads to metabolic imbalances. Cooking processes, such as those used to prepare grains and starches, can break down complex carbohydrates like cellulose, increasing the rate of glucose absorption leading to insulin resistance and the development of chronic diseases like diabetes. In contrast, raw carbohydrates, such as those found in uncooked fruits, provide limited nutritional value and should be considered as complementary additions to a diet primarily focused on nutrient-dense animal foods

BIBLIOGRAPHY

  1. Sareen Gropper (2021). Advanced Nutrition And Human Metabolism. 8th ed. S.L.: Cengage Learning Custom P.

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