Biochemistry and Nutrition

The molecules that we process by catabolic reactions ultimately come from outside the body because we are heterotrophic organisms (dependent on external food sources). We shall devote this section to a brief look at how the foods we eat are sources of substrates for catabolic reactions. We should also bear in mind that nutrition is related to physiology as well as to biochemistry. This last point is certainly appropriate in view of the fact that many early biochemists were physiologists by training. 

In humans, the catabolism of macronutrients (carbohydrates, fats, and proteins) to supply energy is an important aspect of nutrition. In the United States, most diets provide more than an adequate number of nutritional calories. The typical American diet is high enough in fat that essential fatty acids (Section 21.6) are seldom, if ever, deficient. The only concern is that the diet contains an adequate supply of protein. If the intake of protein is sufficient, the supply of essential amino acids (Section 23.5) is normally also sufficient. Packaging on food items 

Alcohol is the most abused drug in America, and alcoholism is among the most common diseases. Statistics about deaths due to drunk driving are available, but no one knows how many other accidental deaths may be indirectly caused by alcohol. Many believe that some particular biochemistry must be associated with alcoholism. There is certainly a genetic trait, shown most forcefully in a benchmark study of identical twins raised apart from each other. Attempts to find the gene for alcoholism have not, however, met with success. A complex genetic relationship is likely to be involved. 

Alcohol dehydrogenase is an inducible enzyme. Its level increases in response to alcohol use. The first reaction occurs very rapidly in alcoholics, so the intoxicating effect of alcohol is actually reduced (i.e., less intoxication per ounce). Alcoholics can tolerate blood alcohol levels that would be lethal to others. For everyone, the second reaction is rate-limiting. Acetaldehyde can cause headaches, nausea, and hangovers. Malnutrition is common among alcoholics because alcohol is a source of empty calories without important nutrients, particularly vitamins. 

Biochemical, psychological, and nutritional effects of alcohol are not the same for aU people. The studies of twins indicate 

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One major prerequisite for the maintenance of health is that there be optimal dietary intake of a number of chemicals the chief of these are vitamins, certain amino acids, certain fatty acids, various minerals, and water. Because much of the subject matter of both biochemistry and nutrition is concerned with the smdy of various aspects of these chemicals, there is a close relationship between these two sciences. Moreover, more emphasis is being placed on systematic attempts to maintain health and forestall disease, ie, on preventive medicine. Thus, nutritional approaches to—for example—the prevention of atherosclerosis and cancer are receiving increased emphasis. Understanding nutrition depends to a great extent on a knowledge of biochemistry. 

Applications Speciation analysis is particularly important in plant and animal biochemistry and nutrition (food/food supplements), clinical biochemistry, industrial chemistry and environmental chemistry. In the... 

Present address, Department of Biochemistry and Nutrition, Agricultural and Mechanical College of Texas, College Station, Tex. 

Department of Biochemistry and Nutrition, University of Southern California Medical School, Los Angeles, California... 

Shimosaka, C. (1999). Relationship between chemical composition and crystalline structure in fish bone during cooking. Journal of Clinical Biochemistry and Nutrition 26 173-182. 

Savage, E. S. (1951). A comparative study of the utilization of jojoba and cottonseed oil in the rat. PhD thesis, Department of Biochemistry and Nutrition, University of Southern California, Los Angeles, CA. 

Thomas W. Keenan, Dept, of Biochemistry and Nutrition, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061. 

In general it has to be stated that molecular species analysis of phospholipids is not frequently applied in food analysis most of the studies involving molecular species are instead found in the fields of biochemistry and nutrition. Thus, in the recent reviews by Bell and by Olsson and Salem, special emphasis has been given to the characterization of biological tissue samples (83,84). However, the molecular species composition has been shown to affect the accuracy of the quantification of phospholipid classes and hence is important in food analysis too (47,52). In the vast majority of published methods, isocratic elution has been used. In our opinion, this should be ascribed mainly to the fact that the traditional UV detector remains. Keeping account of the inherent problems associated with UV detection of underivatized phospholipids, it is astonishing that ELSD has hardly been exploited in this subdomain. As far as the stationary phase is concerned, nearly all methods prefer octadecyl-coated stationary phases. 

This volume presents a state-of-the-art assessment of how diet can intervene and aid in the prevention of chronic disease. The editors hope this effort will stimulate further research in this important area of food biochemistry and nutrition. 

Ackman, R.G. and Cunnane, S.C. (1992) Long-chain polyunsaturated fatty acids sources, biochemistry, and nutritional/clinical applications. Adv. Appl. Lipid Res., 1, 161-215. 

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore - 570 013, India E-mail kjr4n yahoo.com... 

J. R Mead, Lipids Chemistry, Biochemistry, and Nutrition. New York Plenum Press, 1986. 

Dam was appointed professor of biochemistry at the Polytechnic Institute, Copenhagen, in 1941, though the designation of his chair at the Polytechnic Institute was changed to professor of biochemistry and nutrition in 1950. 

Department of Biochemistry and Nutrition, Medical School, Free University of Brussels, B-... 

The body gets its energy through the processes known collectively as metabolism, which will be discussed in detail in subsequent chapters on biochemistry and nutrition. The primary energy sources for the body are carbohydrates, fats, and proteins, which we obtain from the foods we eat. The amount of energy available from a given foodstuff is related to the Calories (C) available in the food. Calories are a measure of the energy and heat content that can be derived from the food. One (food) Calorie (symbolized by C) equals 1000 (metric) calories (symbolized by c) ... 

Departments of Biochemistry and Nutritional Sciences, University ofWisconsin-Madison, 433 Babcock Drive, Madison, m 53706, USA, Tel. +1 (608) 265-3700 Fax +/ (608) 265-3272 E-mail Makoto.Miyazaki uchsc.edu ntambi biochem.wisc.edu Department of Medicine, Division of Renal Diseases and Hypertension, University of Colorado Health Sciences Center, 4200 East 9th Ave., Denver, CO 80262, USA... 

Departments of Biochemistry and Nutritional Sciences, University ofWisconsin-Madison,... 

In biochemistry and nutrition, the standard reference is often the 70-kg (154-lb) man. This standard probably was chosen because in the first half of the 20th century, when many nutritional studies were performed, young healthy medical and graduate students (who were mostly men) volunteered to serve as subjects for these experiments. 

Oboh, S., Ologhobo, A., and Tewe, O. 1989. Some aspects of the biochemistry and nutritional value of the sweetpotato Ipomoea batatas). Food Chem. 31, 9-18. 

QUANTITATIVE AND CONCEPTUAL CONTRIBUTIONS OF MATHEMATICAL MODELING TO CURRENT VIEWS ON VITAMIN A METABOLISM, BIOCHEMISTRY, AND NUTRITION... 

Mead, J.F., Alfin-Glater, R.B., Houston, D.R. and Popjak, G. (1986). Lipids, Chemistry, Biochemistry and Nutrition, Chapter 6, pp. 88. (New York, London Plenum Press)... 

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