API and its data
Proteins.
They are biomolecules which comprise of either one or long chains of amino acids. They are the utmost abundant biological molecules found in living things. There are twenty amino acids which occur in one protein molecule. Out of these, ten are essential amino acids because they can only be obtained from the diet that we eat, while the other ten is non-essential since the body manufactures its own and don’t necessarily need to be obtained from the diet.
Components of proteins.
Amino acids are the building blocks of proteins. Amino acids have a similar structure which comprises of a carbon atom which is centrally located bonded to a; carboxyl group (-COOH), an amino group (-NH2) and one atom of hydrogen (Schwartz, A. 1998). In addition, an amino acid molecule also has a group of atoms commonly referred to the R group. All amino acids have got a similar structure but only differ in the R group. It is the chemical composition of the R group which dictates the nature of the amino acid that is if its of high acidity or alkalinity.
Functions of proteins.
Proteins are essential in bodybuilding as well in the repair of worn-out tissues and organelles in our bodies. Proteins which carry out similar functions have got the same amino acid sequence as well as composition. Some proteins, such as hormones are involved in the transmission of signals so as to coordinate metabolic processes in the body. Enzymes are proteins which catalyze biochemical reactions without themselves getting used up in the process.
Carbohydrates.
Carbohydrate symbolizes the nature of the nutrient composition of the particular food substrate. In carbohydrate, carbo refers to carbon while; hydrate refers to water which is a combination of both oxygen and hydrogen molecules. They are the food substrates mainly found in starches, fibres or sugars. They are one of the highly basic food substrates which should be present in a healthy diet. Carbohydrates constitute of sugar molecules which are linked together to form long chains of either starch, cellulose or glycogen. During digestion starch and fibre are usually broken down by digestive enzymes to form glucose which diffuses across the one cell thick lining of the ileum.
Components of carbohydrates.
Carbohydrates are composed of three elements, namely; carbon, oxygen and hydrogen. They are ketones or polyhydroxy aldehydes which can be hydrolyzed, forming simpler sugars or molecule (Gordon F. et al. 2013). The ratio of carbon, hydrogen and oxygen in any carbohydrate molecule is; 1:2:1. They are classified into;
Monosaccharides are the simplest form of carbohydrates which cannot be broken down to any simpler forms. They include galactose, glucose and fructose.
Disaccharides comprise of two monosaccharide molecules which are usually bonded together by a glycosidic bond. Examples of disaccharides are sucrose, lactose and maltose.
Polysaccharides are complex sugars which are insoluble in water. They are made up of repetitive units of many monosaccharide molecules. Examples of polysaccharides include starch, glycogen and cellulose.
Functions of carbohydrates.
The primary functions of carbohydrates are to provide the body with energy. Carbohydrates are broken down to form glucose which is oxidized to produce energy.
Lipids.
They include fats and oils. They are macro-biomolecules that are soluble in nonpolar solvents.
Components of lipids.
Lipids comprise of a glycerol molecule which is usually bonded to a fatty acid chain (Wertz, P.1992). Elements present in lipids are carbon, hydrogen, oxygen, sometimes phosphorous, nitrogen and Sulphur.
Functions of lipids.
They perform three biological roles which are; act as structural components, the transmission of signals within the body and finally can be oxidized to provide energy for the body.
References.
Ciechanover, A., & Schwartz, A. L. (1998). The ubiquitin-proteasome pathway: the complexity and myriad functions of proteins death. Proceedings of the National Academy of Sciences, 95(6), 2727-2730.
El Kaoutari, A., Armougom, F., Gordon, J. I., Raoult, D., & Henrissat, B. (2013). The abundance and variety of carbohydrate-active enzymes in the human gut microbiota. Nature Reviews Microbiology, 11(7), 497-504.
Wertz, P. W. (1992, June). Epidermal lipids. In Seminars in dermatology (Vol. 11, No. 2, pp. 106-113).