Proteins Flashcards
Proteins
Proteins make 20% of human body
100k+ different proteins are in the human body
Macronutrient
A macromolecule made of amino acids like carbs, made of carbon, hydrogen, and oxygen but ALSO with nitrogen
The 3 types of Amino Acids
Essential Amino Acids
Non-essential Amino Acids
Conditionally Essential Amino Acids
Essential Amino Acids
Must be obtained from food (body cannot produce)
Non-essential Amino Acids
Body can produce enough; not essential from food
Conditionally Essential Amino Acids
Needed during growth or illness when production is insufficient.
The 3 types of Quality Proteins
Complete Proteins
Partially Complete Proteins
Incomplete Proteins
Complete Proteins
All essential amino acids (e.g., animal foods like milk, eggs, meat; plant foods like soy, quinoa).
Partially Complete Proteins
Limited essential amino acids (e.g., most plant foods)
Incomplete Proteins
Missing one or more essential amino acids.
9 Essential amino acids
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
Vegetarian Considerations
Complementing Proteins: Combining two incomplete proteins to form a complete protein.
Digestibility: Plant protein harder to digest than animal protein; vegans face more challenges than lacto-ovo vegetarians.
Protein Breakdown
Denaturation: Cooking or whisking unravels protein structure into amino acids (e.g., heat, acid).
Protein Absorption
Digestion Speed: Slower than carbs, faster than fats; promotes fullness.
Process: Digested in small intestine, transported to liver for redistribution.
Recycling Amino Acids
Utilization: Broken down to build new proteins; little to no protein stored in the body.
proteins are crucial for many bodily functions, and while amino acids can be used to create new proteins, there is no significant storage for them. Instead, they are constantly recycled and utilized as needed
Excess Intake: Extra amino acids can be converted to fat
