Category nutrition

This article aims to remind readers (professionals and the uninitiated) that, despite the current tendency to favor the increase of the protein percentage in the diet to the detriment of the carbohydrate, the latter (represented by the sum of simple carbohydrates and complex) plays a FUNDAMENTAL importance in human nutrition and especially in the sustenance of sporting performance

Mineral salts Mineral salts are non-energy nutrients, present in small quantities in food. In nature they are very common because they represent the main constituents of the rocks. Mineral salts are present in the human body for about 4% of the total weight, where they are found in different forms: Bone structure Combined with organic substances In solution in organic liquids Chemically, mineral salts are neutral INORGANICS which tend to dissociate in solution, forming POSITIVE (cation) and NEGATIVE (anion) ions, but they can also be classified according to their respective needs (the amount th

What is Manganese Manganese is an essential mineral, present in the human body between 12 and 20mg; the total content is distributed mainly in the bones, liver, pancreas and kidneys. Functions Manganese has many metabolic functions, among which we mention: Enzymatic activator Metal-enzymatic constituent of: Arginase, which subdivides the amino acid arginine into L-ornithine and urea Pyruvate carboxylase, a molecule involved in gluconeogenesis Glutamine synthetase, amino acid glutamine catalyst (starting from glutamate) Mitochondrial superoxide dismutase, as an antioxidant of the superoxide ion

PABA: general information PABA stands for para-aminobenzoic acid. PABA is one of the vitamin-like factors; it is also commonly known as vitamin B10, due to its importance in the synthesis of folic acid (vitamin Bc or B9). Para-aminobenzoic acid is crucial for protein metabolism and promotes the effectiveness of pantothenic acid (vit

Production of pasta Pasta production takes place through some specific technical operations; these are: mixing and processing of the ingredients (which gives rise to the dough), fragmentation and forming (to define the size of the pasta), drying if necessary (to reduce food moisture to a minimum). It is also possible to extend this concept of production to many other pasta products that are NOT typical Italian foods, such as couscous, spatzle, soy spaghetti, rice, etc

Lose vitamins and minerals with cooking Vitamins and mineral salts are a heterogeneous group of molecules and non-energetic ions, BUT however essential for our body; some vitamins (A, D, E, K) are lipophilic and dissolve in cooking fat (oil, butter, etc.), while all the others (group B and vit. C), as well as mineral salts, are hydrophilic elements and tend to dissolve more effectively in aqueous cooking liquids

Proteins Proteins are polymeric molecules composed of more than 100 amino acids bound by peptide bonds (shorter amino acid chains are called polypeptides or peptides); the structure of proteins can be more or less long, folded back on itself and fixed to other molecules (factors that determine its complexity and characterize its biological function)

Protein Proteins are polymers composed of amino acids (aa - monomers) bound by peptide bonds and hydrogen; from the chemical point of view, aa are quaternary molecules (basically composed of: carbon - C, hydrogen - H, oxygen - O and nitrogen - N) which, by structuring thousands of biologically different proteins, are indispensable for the survival of the human organism

What are As it is easily deducible, fish proteins are characteristic molecules of pinnuti-aquatic animals that breathe in the liquid through the gills; fish are fishery products, but the two nouns must NOT be confused; in the second group, in fact, in addition to fish, molluscs, crustaceans, hedgehogs and various derivatives (fish eggs, fish offal, etc

For several years now, the use of more protein in diets for weight loss is considered the elite expedient to optimize the results obtained through traditional low-calorie diets. However, as we will see below, if it is true that greater amounts of protein for weight loss can have a positive effect on the reduction of body fat, it is equally true that some parts of the body may be negatively affected by the excess of protein, causing some small (or, in the long term, large) metabolic-functional imbalances