Archive for the ‘Protein’ Category
These are macromolecules composed of carbon, hydrogen, oxygen and nitrogen. Most also contain sulfur and phosphorus. They are formed by the union of several amino acids linked by peptide bonds. The order and arrangement of amino acids in a protein depends on the genetic code, DNA, of the person.
Proteins constitute about 50% of the dry weight of tissue and there is some biological process that is independent of the involvement of these substances.
The main functions of proteins are:
* To be essential for growth. Fats and carbohydrates can not replace, it does not contain nitrogen.
* Provides essential amino acids essential for tissue synthesis.
* It is material for the formation of digestive juices, hormones, plasma proteins, hemoglobin, vitamins and enzymes.
* They act as shock absorbers, helping to keep the reaction of various media such as plasma.
* They act as biological catalysts accelerating the speed of chemical reactions of metabolism. Are enzymes.
Act as transport of gases such as oxygen and carbon dioxide in the blood. (Hemoglobin). Read the rest of this entry »
Proteins how to obtain and to serve
It has become a hot topic to talk about the proteins, with the rise of gym, fitness and bodybuilding and everyone knows it’s necessary intake of protein for good muscle development.
It mistakenly believes that food supplements should use to obtain them, when in fact carrying a balanced diet will get all the proteins necessary for the health of the organism and also getting a good muscle development.
We’ll provide a brief overview of the importance of proteins and how to obtain a normal diet.
The proteins involved in all biological processes in the body, and are present in each cell.
Protein is essential for the production of cells and tissues to repair the damage suffered. Read the rest of this entry »
It is a legume family of papilionaceous which originates in Southeast Asia and is essential in the Oriental diet as a protein source. It has been documented to be used, for culinary purposes, at least since the year 2800 BC.
Soy is rich in isoflavones, diphenol compounds structurally similar to estrogen, which have shown some estrogenic effects in menopausal women, possibly to join estrogen receptors. There have been many studies to determine whether these estrogen effects also include cardiovascular protective aspect.
Clinical studies are not definitive in this regard, although in vitro have shown that soy isoflavones have great potential anti-inflammatory, improves endothelial cell function and have antiplatelet activity.
Numerous clinical studies show that soy isoflavones have hypotensive and vasodilator effect, and it is possible that prolonged intake improves elasticity of blood vessels, constituting a factor antiateroesclerótico. This effect has been empirically demonstrated in primates. In animals, soy intake reduces the extent of atherosclerotic lesions. In humans, isoflavones reduce the oxidative susceptibility of LDL cholesterol and decrease the production of thrombin.
Moreover, there is abundant evidence of the protective effect of soy protein on cardiovascular risk factors, which may isoflavones, genistein and daidzein, play an active role. The demonstrated effects to soy protein are: low plasma levels of cholesterol and triglycerides and significant antioxidant capacity.
Soy also is recommended for cancer prevention. It is a food that is recommended to incorporate into the diet to avoid the appearance of cancer cells although no studies, reliable, to support this trend.
The preparations of isoflavones on the market contain between 60 and 90 mg. newspapers, most recently being incorporated soy isoflavones in staple foods (canned food, milk, bread, etc.) making them in functional foods.
Soy is especially recommended calorie and vegetarian diets. In health food stores there are several proposals, very tasty soy burgers and other dishes prepared and only need to pass through the pan or the microwave to be heated.
The protein supplement is the most consumed today in the world, which has demonstrated its influence on muscle development, not only further development without the strength and performance.
Food we can get into foods like meat, eggs, fish, milk, eggs, vegetables, animal sources of proteins have 20 amino acids. Vegetable sources are deficient in amino acids and proteins are said to their incomplete
But then how much amount of food we should eat to get enough protein in the body so that there was a positive nitrogen balance and promote muscle anabolism (muscle gain), hence the help of protein shakes, in addition to sources high quality protein and are easily digestible, without impurities, fat, little carbohydrate, hence the importance and demand for sports.
One of the proteins most demanded is the whey, they have a very high amino acid profile, today we find many supplements such as concentrates, isolated, ultra-filtered, micro, in short different collection systems which determine protein the value of these, a system that achieves the highest quality protein is the A crossflow microfiltration, with this system presents the brand Aminostar CFM Protein Isolate, for one dose of 28 grams, has a 25g protein, BCAA, glutamine, a protein of excellent quality, free of fat and free of impurities