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Transcript
Plants as Food 2 What Are Lipids? These are a group of diverse molecules that are grouped together because they share the characteristic that do not mix with water. They comprise Oils, Fats, Waxes, Phospholipids and Steroids. Lipids are classified into two groups 1. Lipids with fatty acids: Triglycerides Phospholipids 2. Lipids without fatty acids: Steroids. Triglycerides Commonly known as fats oils and waxes. Most plants contain unsaturated fats which are made with unsaturated fatty acids. Examples are olive oil, peanut oil corn oil, soybean and canola oil. Some plant oils such as coconut oil, cocoa butter and palm oil contain saturated fatty acids. Functions of Lipids What Are Proteins? Proteins are biomolecules that are made of C, O, H, N and S. The building blocks of proteins are amino acids. What are amino acids? An amino acid is a molecule that has an carboxyl group (COOH-) and an amino group (NH2). R represents the radical or rest of the molecule. There are 20 different amino acids. Out of the 20, 8 are called essential. Essential amino acids are amino acids that the human body cannot make (we do not have the enzymes to produce them, thus we have to ingest them as part of our food). Why? Because we need them to make our own proteins. Cells link amino acids together by dehydration synthesis The bonds between amino acid monomers are called peptide bonds Amino Acids Essential and Non-essential Amino Acids Functions Proteins are involved in enzymes cellular structure movement defense transport Communication Regulation. Structure 15% of your cell membranes are made of proteins. Mammals hair and nails is made of protein Spider webs are made of protein. Movement Muscle cells involved in the formation of muscles are made of pure protein: actin and myosin. Muscles are responsible for movement. Defense All antibodies produced by your white blood cells are proteins! Venom produced by poisonous snakes and other poisonous animals are made of proteins. Transport Hemoglobin in your red blood cells transports oxygen and carbon dioxide. Regulators Some hormones, such as insulin and glucagon that regulate the glucose levels in the blood stream are proteins. The human growth hormone that regulates growth is a protein. So…Is all protein the same? The quality of a protein is evaluated in 2 areas: 1. Does it provide all essential AA? 2. Can it be broken down completely by the digestive system (can it free all the AA to be used by the organism?) Protein Digestibility Corrected Amino Acid Score (PDCAAS) This is a rating adopted by the US Food and Drug Administration (FDA) and the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO) in 1993 as "the preferred 'best'" method to determine protein quality. So…Is all protein the same? Complete proteins are proteins that can provide all the essential AA. Animal proteins are usually complete proteins. Incomplete proteins are proteins that are deficient in one essential AA. Plant proteins are usually incomplete. However a complete protein diet can be achieved by combining two different incomplete plant protein sources. For example Native Americans (as well as ancient and many modern day Mesoamerican cultures) combine beans (low in methionine but high in lysine and tryptophan) and corn (high in methionine but low in the other two). So…Is all protein the same? 2. Digestibility: Some proteins cannot be broken down completely. For example when digestibility is taken into account, even egg albumin (egg white) which is considered an excellent proteins based on its essential AA content is not completely digestible. Rating of Protein “Quality” 1.00 casein (milk protein) 1.00 egg white 1.00 soy protein 1.00 whey (milk protein) 0.99 mycoprotein 0.92 beef 0.91 soybeans 0.78chickpeas 0.76 fruits 0.75 black beans 0.73vegetables 0.70 Other legumes Protein Content of Some Common Food Items Protein Content of Some Common Food items Micronutrients These are required in small amounts and it makes only 1 to 2% of dry weight. There are two categories of micronutrients: Vitamins Minerals Vitamins Vitamins are classified according to their solubility: Fat soluble vitamins (do not disolve in water and store in fat tissue): Vitamin A, D, E and K. Water soluble vitamins (do not store): eight B-complex and C. Fat Soluble Vitamins Water Soluble Vitamins