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This is an accepted version of this page This is the latest accepted revision, reviewed on 15 February 2025. Esters of fatty acid or triglycerides This article is about the type of nutrient in food. For fat in animals, see Adipose tissue. For chemistry of fats, see triglyceride. For other uses, see Fat (disambiguation). Idealized representation of a molecule of a typical triglyceride, the main ...
Not essential in humans, but essential/beneficial for some non-human eucarya Main articles: Mineral (nutrient) and Composition of the human body Dietary minerals are inorganic chemical elements required by living organisms, [ 64 ] other than the four elements carbon , hydrogen , nitrogen , and oxygen that are present in nearly all organic ...
There are two series of essential fatty acids: one has a double bond three carbon atoms away from the methyl end; the other has a double bond six carbon atoms away from the methyl end. Humans lack the ability to introduce double bonds in fatty acids beyond carbons 9 and 10, as counted from the carboxylic acid side. [ 36 ]
Fats contain 9 calories per gram. Protein consumed by animals is broken down to amino acids, which would be later used to synthesize new proteins. Protein is used to form cellular structures, fluids, [32] and enzymes (biological catalysts). Enzymes are essential to most metabolic processes, as well as DNA replication, repair, and transcription ...
Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body. [1] [2] As they are not synthesized in the body, the essential fatty acids – alpha-linolenic acid (ALA) and linoleic acid – must be obtained from food or from a dietary supplement.
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
By definition, phytochemicals include all nutritional and non-nutritional components of edible plants. [37] Included as nutritional constituents are provitamin A carotenoids , [ 38 ] whereas those without nutrient status are diverse polyphenols , flavonoids , resveratrol , and lignans that are present in numerous plant foods. [ 39 ]
The BCKA decarboxylase enzyme is composed of two subunits in a tetrameric structure (A 2 B 2) and is essential for the synthesis of branched-chain fatty acids. It is responsible for the decarboxylation of α-keto acids formed by the transamination of valine, leucine, and isoleucine and produces the primers used for branched-chain fatty acid ...