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- the graphic is showing fatty acids (the zic-zac-lines) simplified
- in triglycerides, the glyercol (left) binds 3 fatty acids (zic zacs)
- the different lengths of the ziczacs show that glycerol can bind 3 different fatty acids
- at the end of each ziczac there would be an >acid< group consisting of 1 C and 2 O (not showing here). hence the name fatty>acid<
- this acid group is the docking station for glycerol
- the backbone of a fatty acid is built from C atoms
- the more c atoms a FA has (the longer the ziczac), the less likely the FA is water soluble (olive oil for example, a long c-chain, isn't water soluble)
- saturated FA's have a H atom to every C atom (hence saturated)
- unsaturated FA's lack H atoms at certain C binding sides
- poly unsaturated FA's lack H atoms at multiple C binding sides
- FAT =/= fatty acid
- depending on which ziczacs (FA's) are bound to the glycerol the fat will be different; eg. in olive oil, glycercol mostly bind unsaturated FA's

(Tim Salomon)

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Chemical structure of mono-unsaturated FA

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Recommended intake of protein (DGE):
- for persons between 19 and 65 years of age: 0.8 g protein/kg body weight per day
- for persons aged 65 and over: 1.0 g/kg body weight per day [estimated value]

For athletes:
- increasing protein intake: up to 1,2-1,8g/kg body weight per day

Maximum protein intake:
- 2g/kg body weight per day

(Mira Sophie Janzen)

Tolerable upper limit of 3.5g/Kg BW
Wu G. Dietary protein intake and human health. Food Funct. 2016 Mar;7(3):1251-65. doi: 10.1039/c5fo01530h. PMID: 26797090.

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Digestive
Their digestive process begin in the stomach with proteases
and hydrochloric acid. Proteases and peptidases split proteins into small peptides and amino acids.

Amino acids are joined together by peptides. From your stomach, these smaller chains of amino acids move into your small intestine.

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-The most important role of proteins in the cell is as enzymes, which catalyze chemical reactions.
-Enzymes are usually highly specific and accelerate only one or a few chemical reactions.
-Enzymes carry out most of the reactions involved in metabolism, manipulating DNA in processes such as DNA replication, DNA repair, and transcription.

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Proteins are responsbile for the activation of mTor, a molecul which is needed for our cell growth. A fact which has advantages (in the youth or to replace old cells) as well as disadvantages (Alzheimer, cancer).

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1. State of matter: Are the CHO in a solid form or liquid form when consumed?

2. Processed CHO: is the food highly processed or in his original form?

3. Fibre content of the food?

4. Glycemic index

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difference between animal & plant based proteins

animal proteins have a higher biological value than plant based proteins

the higher the value, the better the usage of the protein in the body

the better the value of the protein, the less protein in grams is needed

as reference the egg was valued arbitrarily with "100"

a combination of animal + plant based proteins results in even higher values (the combination of egg and potato for example results in a value of 136)

(Tim Salomon)

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oats
oat bran cereal
peas
kidney beans
Lentils
broccoli
apple
potato
whole wheat products
all kind of fruits and vegetables

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Unsaturated fatty acids can be either cis fats or trans fats.

The term "cis" and "trans" describe the positions of the two hydrogen atoms located next to the carbon atoms where the double bond exists.

Cis fatty acid has both hydrogen atoms located on the same side. On the contrary, trans fatty acid has the two hydrogen atoms on opposite sides.

While cis fats are beneficial and can promote good cholesterol, trans fats are considered harmful to cardiovascular health, especially those trans fats which come from unnatural sources (e.g., hydrogenated oils in processed foods).

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- Energy storage (Lipogenesis) and supply (Lipolysis)
Omega 3:
- Regulating Blood pressure
- Regulating Plasma Lipids
- Protection against diabetes
- Protection against inflammation

- absorbe vitamins
- store energy over long time
- provide insulation for the body
- necessary to keep body functioning correctly

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- Omega-3 and Omega 6 are the two major classes of polyunsaturated fatty acids
- the body can't make them

Source of Omega-3:
- fish (salmon, herring, ...) -> fatty fish as the best source
- pine nuts
- walnuts
- flax
- sunflower seeds

Source of Omega-6:
- Plant-based oils (safflower oil, grapeseed oil, sunflower oil, ...)
-------------------------------------------------------------
--These oils are available in liquid or soft form at room temperature.
Omega3\Omega 6 Balance is very important for optimal health.
(Ayse Merve UYAR)

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—> Non essential FA
-Body can synthesise them

-cold pressed oils
-Peanuts
-Avocado
------------------------------------------------------------
--While these oils are liquid at room temperature, they begin to solidify at refrigerator temperature. (Ayse Merve UYAR)

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- mostly animal fats
-Butter, Egg, Animal fat..

-Some plant fats
- Coconut Oil, Palm Oil

- No double bonds between C atoms
- high consumption -> increase in risk of cardiovascular diseases, obesity and lipometabolic disorders
- DGE recommendation: 7% to 10% of total energy intake

(Mira Sophie Janzen)
-------------------------------------------------------------
-- Saturated fats are solid at room temperature.
(Ayse Merve UYAR)

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- most common polysaccharid in plants
- two forms: amylose & amylopectin
- occur in cereal grains, potatoes, legumes and other veggies

(Tim Salomon)

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Proteins can be divided into: contractile proteins, plasma proteins, structural proteins, channel and tunnel proteins, carriers, hormones, enzymes.

Proteins in food:

nuts and seeds as almonds or peanuts

animal nutrients such as curd cheese or salmon

cereals or pseudocereals such as oats, amranth or quinoa

legumes as peas or chickpeas

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Only need to be taken in with food in certain situations. For example with increased protein requirements (growth, convalescence, pregnancy) or certain metabolic diseases. metabolic diseases the case.
Arginin.
Histidin.

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Described as building blocks that form the basis of the body's own proteins and peptides.

The group, which comprises a total of 20 representatives, is particularly relevant for the body's tissues and other functional areas that they are even laid out in the human genome. Initially, it does not matter whether it is an amino acid that is supplied with food or one that we form ourselves.

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Are not synthesized by mammals.
Dietarily essential
Indispensable nutrients.
Other substances such as hormones or proteins are formed in the organism from the EAA. In this way the EAA helps to ensure that all the body functions can run optimally.

there are 9 different essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.

best sources of essential amino acids are animal proteins (meat, eggs, and poultry) and plant foods (edamame and tofu).

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Proteins are made up of amino acids. They are used to enable cell movement, transport metabolites, pump ions, catalyse chemical reactions or recognise signalling substances. Muscles, heart, brain, skin and hair are also made of proteins.

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Finalize the mindmap about the chemical structure, the functions, and the properties of CHO (please do not work on Protein and Fat). It is thought that you are working together on this mindmap and everyone is picking one or more aspects.

You are allowed to insert new boxes, text, figures, schemes... I have shown you an example (see Glucose); however, feel free to choose a different kind of presentation.

It is important that you know about the basics of CHO before watching the lecture (Theoretical Input I) to better follow the presentations and discussion.

Please finalize this mindmap until May 5, 2023.

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Monosaccharides:
-Glucose and Fructose together in many foods e.g. fruits (banana, figs), onions, paprika
-Galactose = no natural occurence

Disaccharides:
-Sucrose in beet, cane sugar, brown sugar, honey, maple syrup, carrots
-Lactose in milk as milk sugar
-Maltose in beer, breakfast cereals, germinating seeds

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potatoes
all kinds of cereal
pasta
pastries
seeds
corn
bread
rice/grains
Maltodextrin

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-Containing small number monosaccharides
- They are short chains of fructose molecules
-FOS which are found in many vegetables, they are considered soluble dietary fibre
-FOS supplementations which can be considered prebiotics.
-FOS is present in Jerusalem artichoke, burdock, chicory, leeks, onions, and asparagus.
-Also GOS belong to the group of prebiotics.
-FOS, GOS, and inulin are also sold as nutritional supplements.
-GOS consist of short chains of galactose molecules.
-Human milk contains oligosaccharides.
-It helps biological function in the development of the gut flora of infants.
-These compounds cannot be digested in the human small intestine
-They are promote the growth of Bifidobacteria
-GOS is naturally found in soybeans and can be synthesized from lactose.

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- Glycogen is the store form of Glucose
- function: short- to medium-term storage, possible provision of glucose
- possible processes: glycogen synthesis, glycogenolysis
- main storage locations: muscles, liver [muscles: 300-600g; liver: 100-150g]
- can also be an oligosaccharid

(Mira Sophie Janzen)

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- can be found in dairy products as milk, yogurt, cheese..
- specific enzyme: Lactase for cleaving the lactose into galactose and glucose (important, because only monosaccharides can be absorbed in the body)
-> lactose intolerant people miss this enzyme
-> lactose can not be digested & absorbed
-> digestion problems

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- formed from two units of glucose joined with an α(1→4) bond → in the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond → maltose is the two-unit member of the amylose homologous series, the key structural motif of starch → when beta-amylsae breaks down starch, it removes two glucose units at a time, producing maltose
- Maltose is a malt component, a substance obtained when the grain is softened in water and germinates

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- sucrose is one of the most common disaccharides, composed of glucose and fructose subunits
- sucrose is produced naturally in plants and is the main constituent of white sugar

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- galactose can be synthesized in the human body from glucose
- the main dietary source of galactose is lactose
- is an insulin-independent energy source (provides advantage diabetics, Alzheimer and athletes with high lactic acid levels)

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- can form sucrose with glucose
- can be found in fruits and vegetables
- delayed energy provider - has to be converted to glucose first
- is used for energy production (ATP formation)
- is metabolized in an insulin-dependent manner

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- synonym: dextrose
- main components of the polysaccharides starch, glycogen, and cellulose
- most important CHO-energy provider
- glucose consumption at rest: 0,8 mmol/min (=140 g/d), of which 54% for brain, liver, and intestine 25%, skeletal muscle 10%, heart, and kidney each 5%

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- Complexe carbohydrates
- are long chains of carbohydrate molecules joined by glycosidic bonds.
- they can be form by a few monosaccharides to thousand monosaccharides
- one of the most common polysaccharides are Starches (rice, potato, maize)

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- consist of a small number of monosaccharide units (simple sugars) linked together by glycosidic bonds
- commonly used as food additives, particularly in products such as infant formula and sports drinks

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- also called a double sugar or biose
- the sugar formed when two monosaccharides are joined by glycosidic linkage,  general formula is C12H22O11
- must be digested via hydrolysis first, then, their simple sugar units can be absorbed from the gastrointestinal tract into the blood

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- ~simple sugars (monomers of carbohydrates)
- properties: colorless, water-soluble, and crystalline solids
- can´t be further hydrolyzed into smaller units

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providing energy for the body (muscle, brain, cells etc.)
excess glucose can be stored for later use (glycogen)
preventing starvation-related loss of muscle mass
fiber in carbs provides digestive health
dietary fiber can benefit heart and blood sugar