Archive for the ‘Vitamin and Minerals’ Category

Functions Of Proteins

Tuesday, July 20th, 2010

Functions Of Proteins

Proteins play important roles for the organism, such as:

- Energy. When the supply of carbohydrates and fat from the diet is not enough to meet the energy needs amino acids from ingested proteins are oxidized to obtain energy as 1 gram of protein provides 4 kcal.

- Structural. It is their primary function, as many proteins are part of the body structures, such as keratin that forms part of the hair, skin and nails, collagen, an essential component of bones, tendons and cartilage and elastin, ligaments .

- Transportation. Some proteins transport specific ions or molecules from one organ to another. For example, the hemoglobin that carries oxygen-carrying albumin or free fatty acids, certain hormones …

- Regulatory. Other proteins are involved in regulating cellular activity, such as certain proteinaceous hormones such as insulin, growth hormone … The enzymes that catalyze cellular metabolic reactions and some neurotransmitters essential for the proper functioning of the nervous system.

- Defense. There are proteins that help defend the body by eliminating or protecting the body from the attack of certain microorganisms or foreign particles. This is the case of antibodies or immunoglobulins. There are also proteins involved in coagulation of the blood, such as fibrinogen, thrombin and other clotting factors.

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Main source of protein

Friday, July 16th, 2010

Main source of protein

Meat. Meat is the main source of protein available to us.

The vast majority of the food we eat contains proteins in varying proportions. The animal foods provide protein of excellent quality to provide a substantial amount of all essential amino acids.

The egg is a good source of protein because it contains a protein (albumin) of high quality which is regarded as “protein pattern. In addition to the egg, are good sources of protein, meat, fish, milk and dairy products.

The plant foods also provide us with protein, but its protein quality is less, to be deficient in some essential amino acids. However, the proper mixture of them significantly improves their nutritional quality.

Among the plant foods, legumes are a group that is more like animal products as protein is concerned, as well as the same.

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What are Proteins?

Monday, July 12th, 2010

Proteins

Proteins are large organic molecules consisting of carbon, oxygen, hydrogen, nitrogen, sulfur and some also.

Body proteins, which constitute 20% of the human body, representing more than half of your body weight without fluids and essential for growth in children and maintenance of the adult body.

The basic components of proteins are amino acids. Here, the basic units of proteins, bind together to form peptides (2 to 10 amino acids), polypeptides (over 10 amino acids), and when the number of amino acids that comprise a polypeptide greater than 100 and fold into shapes dimensional, form a protein.

Human beings need a total of 20 amino acids. Some may be synthesized by the body in the liver, so-called nonessential. Other 9 can not be synthesized and must be necessarily provided in the diet, called essential amino acids. These are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine (for infants).

The lack of some essential amino acids in the diet can cause serious problems of malnutrition and disease.

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Substances that alter the absorption of vitamin and minerals

Thursday, July 8th, 2010

absorption of vitamin and minerals

Substances that alter the absorption of minerals
Some vegetables such as spinach, beet greens, parsley, celery and fruits such as strawberries and raspberries, including cocoa and tea have excellent nutritional properties of vitamins and antioxidants but also have a substance, oxalic acid and its salts, which precipitates of the calcium we take in the diet, thereby reducing its absorption by the body.

This entails no risk to human health, but should know and not to abuse these foods without compensating with higher intakes of foods that provide calcium as milk, yogurt or cheese.

Cereals, pulses and oilseeds have substances called phytic acid and phytase that hinder the absorption of calcium, copper, zinc, magnesium and iron by the intestinal mucosa.

Dietary fiber has the same effect.
Other vegetables in the cruciferous family such as mustard greens, turnips, radishes, cabbage, broccoli and oil seed rape, have substances called glucosinolates that are capable of generating isocyanates, which interfere with the metabolism of dietary iodine can cause goiter disease if they are abused and not compensated for by intake of other foods that provide iodine, like fish.

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Substances that alter the absorption of protein

Sunday, July 4th, 2010

absorption of protein

Did you know that the composition of certain foods are substances that can interfere with the absorption of nutritional elements necessary for the body? That the amount of calcium, iron, vitamins and proteins you take with some food not used at all in the company of other foods?

Other foods such as legumes, cereals and tubers possess substances act on the ground defending it from attacks by insects and microorganisms. When ingested, these compounds hinder the absorption of carbohydrates and proteins.

The digestive system has enzymes called amylases which are responsible for breaking the chains of carbohydrates into simple links so they can be absorbed into the blood.

The wheat and pulses have amylase inhibitors of these so make carbohydrates are absorbed less. This makes them suitable in the treatment of diabetes or obesity, although some of these inhibitory substances are destroyed by stomach enzymes.

The digestive system has also substances such as trypsin that breaks the chain of proteins called amino acids links diet, suitable for absorption and passage into the blood.

Soybeans, beans, peas, lentils, beans, etc.., Antitrypsin have a factor that prevents the absorption of amino acids from dietary protein. But the substance is inactive when these foods are heated.

Other foods such as cocoa, beans, bananas and nuts have substances called tannins, which combine with proteins and hinder the absorption of these.

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The Importance of Nutrition

Friday, May 28th, 2010

The Importance of Nutrition

I bet you’ve never taken the time to consider what your nutritional needs may be, or the importance that nutrition has on your health. Did you know that if the brain does not have sufficient protein does not develop properly, or if a woman with a healthy body does not have enough flax oil, omega 3 and omega 6, your metabolism will not function properly and it will be more likely to gain weight? All our nutritional needs are reduced to our eating habits, good or bad, with different consequences depending upon we use.

Nutrition applied to our daily lives means that we need to keep our body in a healthy state. Nutrition has become important in many countries due to policies about our daily nutritional needs and determining what is healthy and what is dangerous for consumption. Similarly, today has begun to use nutrition as a kind of preventive medicine for certain diseases, ailments and lead a healthy life.
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The Senseless Nutrition

Thursday, May 13th, 2010

The Senseless Nutrition

During the beginning of this new century, the relationship with food has changed draticamente with junk food and should form the main part of the diet of many people. While whole foods are natural and processed from natural raw and dried, bagged, canned, precooked or instant, many of the vitamins, minerals, and phytonutrients are lost. In addition, the use of hydrogenated vegetable oils, additives, preservatives, artificial flavors and colors have become something that originally was good for everyone on something that has zero or very little nutritional value. This is nonsense nutrition.

When you walk through the isles of the supermarkets, many of the options available are not comprehensive or natural. They have vitamins and minerals we need to live healthy. On the other hand are processed foods, pre-sweetened and contain many chemicals. Take a moment to reflect on our habits. (more…)

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The Density of Nutrients and Super Foods Part II

Monday, May 10th, 2010

The Density of Nutrients and Super Foods Part

Some super foods

You can probably deduce from the examples of colorful fruits and vegetables well are the big winners in terms of nutrient density. These foods have many important health components such as fiber, phytochemicals and essential fatty acids. Among the fruits and vegetables that could be considered super-foods are carrots, tomatoes, broccoli, cabbage, spinach, berries, apples, cherries, pomegranates and oranges.

Other super-nutrient-dense foods include salmon, tuna, trout, dairy products, reduced fat or fat-free, oatmeal and whole grains, beans (or beans, or beans).
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The Density of Nutrients and Super Foods

Friday, May 7th, 2010

The Density of Nutrients and Super Foods

What is nutrient density?

How do you decide which foods to eat? “Taste, texture, convenience, comfort? Many people choose the foods they eat based on instant gratification without thinking too much on long-term effects of their choices. This often results in foods that taste good, but that’s not good for you.

What about the nutritional value of food you eat? When choosing something to eat, be sure to consider the nutrient density of those foods. Nutrient density refers to the amount of nutrients for a given volume of food. Most have much nutrient dense and generally low calorie content. Then there are energy-dense foods, which have many more calories for the volume of food, and usually contain few nutrients.

An example of this would be to compare an apple with a crescent or other piece of pastry. Both are about the same size and both can be considered as a snack. An apple has about 80 calories, and plenty of vitamins, fiber and phytochemicals that keep you healthy. The fiber and water in the apple will fill your stomach and keep you satisfied until your next meal. (more…)

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Pregnancy: the Importance of Vitamin D

Tuesday, February 23rd, 2010

Vitamin D and Pregnancy

Pregnant women who lack vitamin D are likely to undergo a caesarean section, according to new research. During the study conducted at Boston University School of Medicine and Boston Medical Center, were checked vitamin D levels of pregnant women.

The reason for the problems that arise during labor in pregnant those with low levels of vitamin D is linked to lack of muscle strength.

A total of 253 women participated in the survey, within these 17 percent had undergone a Caesarean section. The 28 percent of women with low vitamin D levels resorted to surgical care, compared with 14 percent of women with high levels of vitamin.

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