Amino acids
Amino acids (synonym: aminocarboxylic acids) are carboxylic (organic) acids that contain one or more amino groups. Amino acids are the main structural units of protein molecules; they determine their nutritional value and biological specificity. Amino acid metabolism disorders can be the cause of many diseases. Sets of amino acids and individual amino acids are used as medicines. According to the position of the amino group in the amino acid molecule, α-amino acids, β-amino acids, γ-amino acids, etc. are distinguished. Natural proteins are composed only of α-amino acids.
Allocate:
- Antiketogenic amino acids - amino acids that prevent the formation of ketone bodies in the body (acetone, β-hydroxybutyric and acetoacetic acids); these include aspartic acid, arginine, alanine, etc.;
- Glycogenic amino acids - amino acids, during the exchange of which glucose is formed without the formation of chemical compounds containing keto groups; these include arginine, alanine, serum, asparagine, etc.;
- Nonessential amino acids - amino acids that are synthesized in the human body from other amino acids or organic compounds;
- Ketogenic amino acids - amino acids, during the exchange of which ketone bodies are formed in the body; these include leucine, proline, etc.;
- Limiting amino acids - essential amino acids that are part of certain food proteins in minimal quantities compared to their physiological need. Because of this, they limited the completeness of the use of this protein for plastic purposes. Limiting amino acids include methionine (for legume proteins), lysine (for cereal proteins), etc.;
- Essential amino acids (synonym: essential amino acids) - amino acids necessary to maintain the life of the body, which are not synthesized and must be supplied with food; these include: phenylalanine, tryptophan, leucine, lysine, valine, threonine, methionine, and isoleucine.
Found a mistake in the text? Select it and press Ctrl + Enter.
