Biochemistry

Excess water leads to overload of the cardiovascular and excretory systems. Flavoring substances. The peculiar aroma and taste give many products the complex organic compounds contained in them {essential oils'). They stimulate appetite and increase the excretion of digestive juices. Some of these compounds exhibit phytoncidal properties: they delay or stop the activity of microorganisms. Phytoncides are found in mustard, horseradish, radish, onion, garlic, parsley, carrots and some other plants. Most volatile products are unstable and are destroyed by heat treatment, grinding or storage of products. Due to the presence of substances that give the product a peculiar smell and taste, products such as bay leaf, cardamom, cloves, cinnamon, vanilla, caraway seeds, capers, dill, parsley, mint, celery stimulate appetite. The taste of food is affected by the presence of organic acids, which are part of a number of products. Some acids arc easily oxidized in the body, therefore, they are nutrients, while others are not absorbed. Food acids include lactic, citric, tartaric, malic, and acetic. They stimulate the secretion of digestive juices. Non-food substances. Along with the considered groups of substances, the composition of products of plant and animal origin includes a number of chemical compounds that are not sources of energy, plastic material, etc. They are called “ non-food ” (A.A.Pokrovsky). These substances include dietary fiber (fiber, pectins), biologically active as well as chemical pollutants, in particular, nitrates, pesticides, herbicides that enter the food from the environment. QUESTIONS AND TASKS: 1. What inorganic and organic substances are parts of the body? 2. What are the basic structures of the cell and their functions? 3. Describe the structure of the cytoplasmic membrane and list its functions. 4. What is the metabolism? 5. What nutrients provide plastic processes in the body? 6. What nutrients are necessary for the formation of energy in the body? 7. What are flavoring substances and what is their role? 8. What are non-food substances and their importance for the body? 36