Proteins, carbohydrates, and lipids.
Proteins.
They are biomolecules that comprise either one or long chains of amino acids. Twenty amino acids occur in one protein molecule. Ten are essential amino acids out of these because they can only be obtained from the diet that we eat. Simultaneously, the other ten is non-essential since the body manufactures its own and doesn’t necessarily need to be obtained from the diet.
Components of proteins.
Amino acids are the building blocks of proteins. Amino acids have a similar structure, which comprises a carbon atom that is centrally located bonded to a; carboxyl group (-COOH), an amino group (-NH2), and one atom of hydrogen (Schwartz, A. 1998). Besides, an amino acid molecule also has a group of particles commonly referred to as the R group. All amino acids have got a similar structure but only differ in the R group. It is the R group’s chemical composition, which dictates the nature of the amino acid that is if its of high acidity or alkalinity.
Functions of proteins.
Proteins are essential in bodybuilding as well in the repair of worn-out tissues and organelles in our bodies. Proteins that carry out similar functions have got the same amino acid sequence as well as composition. Some proteins, such as hormones, are involved in transmitting signals to coordinate metabolic processes in the body. Enzymes are proteins that catalyze biochemical reactions without themselves getting used up in the process.
Carbohydrates.
Carbohydrate symbolizes the nature of the nutrient composition of the particular food substrate. In carbohydrate, carbo refers to carbon, while; hydrate relates to water, a combination of both oxygen and hydrogen molecules. They are the food substrates mainly found in starches, fibers, or sugars. They are one of the highly essential food substrates which should be present in a healthy diet. Carbohydrates constitute sugar molecules linked together to form long chains of either starch, cellulose, or glycogen. During digestion, starch and fiber are usually broken down by digestive enzymes to form glucose, diffuses across the one cell thick lining of the ileum.
Components of carbohydrates.
Carbohydrates are composed of three elements, namely; carbon, oxygen, and hydrogen. They are ketones or polyhydroxy aldehydes, which can be hydrolyzed, forming simpler sugars or molecules (Gordon F. et al. 2013). They are classified into; Monosaccharides, which are the simplest form of carbohydrates and cannot be broken down into simpler forms. They include galactose, glucose, and fructose.
Disaccharides comprise two monosaccharide molecules, which are usually bonded together by a glycosidic bond. Examples of disaccharides are sucrose, lactose, and maltose.
Polysaccharides are complex sugars that are insoluble in water. They are made up of repetitive units of many monosaccharide molecules. Examples of polysaccharides include starch, glycogen, and cellulose.
Functions of carbohydrates.
The primary functions of carbohydrates are to provide the body with energy. Carbohydrates are broken down to form glucose, which is oxidized to produce energy.
Lipids.
They include fats and oils. They are macro-biomolecules that are soluble in nonpolar solvents.
Components of lipids.
Lipids comprise a glycerol molecule, usually bonded to a fatty acid chain (Wertz, P.1992). Elements present in lipids are carbon, hydrogen, oxygen, sometimes phosphorous, nitrogen, and Sulphur.
Functions of lipids.
They perform three biological roles: act as structural components, transmit signals within the body, and finally, can be oxidized to provide energy for the body.
References.
Ciechanover, A., & Schwartz, A. L. (1998). The ubiquitin-proteasome pathway: the complexity and myriad functions of proteins death. Proceedings of the National Academy of Sciences, 95(6), 2727-2730.
El Kaoutari, A., Armougom, F., Gordon, J. I., Raoult, D., & Henrissat, B. (2013). The abundance and variety of carbohydrate-active enzymes in the human gut microbiota. Nature Reviews Microbiology, 11(7), 497-504.
Wertz, P. W. (1992, June). Epidermal lipids. In Seminars in dermatology (Vol. 11, No. 2, pp. 106-113).