The Transformation of Carbohydrate to Fat

Most of intermediary metabolism is concerned with the transformations of chemically reactive compounds. The amino acids, fatty acids, and sugars which are derived from dietary proteins, fats, and carbohydrates all contain at least one functional group per molecule. Since amino, hydroxyl, and carboxylate groups lead to an activation of adjacent... 

The ability to perform even the simplest of muscle movement requires complex coordination of the physical and chemical activities of the tissue. In recent years, nutritionists and exercise physiologists have described how the primary energy sources in food carbohydrates, fats, and proteins are transformed into the universal "currency" of biological energy, ATP. Oxidative metabolism processes the substrates through a cascade of enzymatic events to Insure maximal efficiency in energy conversion. At every level of this conversion, one or more metal ions serve as a cofactor to facilitate these biochemical reactions. The requirement of metals in the production of... 

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