Biochemistry

Essentially, from the point of view of rational nutrition, is the property of fats (especially those containing saturated fatty acids) to accumulate (with excessive consumption) in tissues. Fats “ capture ” all new areas, are deposited in organs (for example, in the heart) and interfere with their normal activity. Filling the cell, fats push the cytoplasm and nucleus to the periphery and reduce the metabolic rate in them. Vitamins - low molecular weight organic substances necessary for the life of the body. They participate in metabolic processes, the activity of the nervous system, promote growth, reproduction, etc. The daily human need for vitamins is expressed in minimal doses (mg, pg). Due to the fact that in the body they are not synthesized or are formed in insufficient quantities, they are attributed to irreplaceable nutritional factors. The main sources of vitamins for humans are foods of plant and animal origin. Violations in providing the body with vitamins can manifest themselves in the form of avitaminosis (a virtual lack of vitamins), hypovitaminosis (vitamin deficiency) and hypervitaminosis (excessive accumulation of a vitamin), each of which has specific symptoms. The classification of vitamins is based on their ability to dissolve in water or fats, in connection with which they release water and fat soluble vitamins. The water-soluble group includes vitamins Bl, B2, B6, В 12, С, PP, folic acid, etc. Vitamins A, D, E, K, and F are fat-soluble. The most deficient vitamins are А, В /, B 2 , C. This is mainly due to the fact that they are easily destroyed during storage and processing of products. Thus, the deficiency of В vitamins is associated with the removal of the peripheral part of the grain (where they are contained) in the process of making white flour, semolina, refined rice and other products. Minerals are indispensable nutritional factors because they are not synthesized in the body. These substances are necessary for the activity of any cell, they are part of enzymes, hormones, participate in the construction of organelles oj cells, in muscle contraction, conduction of nerve impulses, maintaining osmotic pressure and a constant pH of the internal environment of the body, etc. Food products contain various minerals: sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese, chromium, chlorine, sulfur, iodine, fluorine, etc. They are part of mineral salts and complex organic compounds. Typically, calcium and iron are lacking in the diet, unlike sodium and phosphorus, which are often abundant. Sources of assimilable calcium - milk, dairy products; iron - egg yolk, liver and other animal products. Water is an important component of a diet. Dehydration leads to dangerous consequences of self-poisoning of the body due to delayed removal of decay products: when accumulated in the blood and tissues, they become toxic. 35