Glossary
Essential fatty acids.
Fatty acids that contain two or more double bonds in the molecule and that the body is unable to synthesize. Because play key functions in the body, they must be introduced preformed with diet. Essential fatty acids are linoleic acid, linolenic acid, and arachidonic acid. The latter, strictly speaking, can not be called essential because it can be synthesized from linoleic acid. Essential fatty acids are found primarily in vegetable oils, but also (especially linolenic acid in the fat of some fish.
Nucleic acids.
A collective name to indicate DNA and RNA, which are fundamental molecules present in all cells: the first is located in the nucleus and constitutes the genetic material of all organisms; the second is present mainly in protoplasme cell and constitutes the machinery for protein synthesis.
Additives.
Chemical substances intentionally added to food for various purposes. Generally, to extend shelf life, improve the appearance, color or aroma. The type and amount of each additive permitted are regulated by law, after an assessment of the safety of use. This can be reviewed when new scientific evidence so warrant.
Food.
It is defined as any food substance capable of promoting the growth, maintenance and reproduction of the organism, and to support the work potential. A food is made from animal organisms or plants and parts thereof, as such or manipulated and processed, containing nutrients.
Starch.
Macromolecule belonging to the class of carbohydrates, formed by the union of many glucose molecules. And 'the principal carbohydrate constituent.
Amino acids. Molecules which proteins are formed, natural constituents of our body. For this reason, the amino acids are called "the building blocks of life." Within their molecule, amino acids contain an amino group and an acid group, through which occurs the chaining them to form proteins.
Absorption. In the process of digestion, nutrients, once extracted from foods and split into their constituent units, are transferred from the digestive tract into the blood stream, to be used by the body.
Calorie. Unit of measurement of heat produced by a sistema.Vengono normally used calorie and kilocalorie; the choice varies from case to case, and depends mainly on the size of the system. The calorie (cal) corresponds to the amount of heat required to raise 1 degree Celsius the temperature of 1 gram of water. The kilocalorie (kcal) corresponds to the amount of heat required to raise 1 degree Celsius the temperature of 1 kilogram of water.
A more direct measure of the energy unit is the Joule (J), which corresponds to 0.239 Kcal (1 Kcal = 4,19 Joule).
For the "human body" system, in which the chemical energy of the nutrients is converted into heat, it is used kilocalorie.
Carbohydrates. Carbohydrates are organic compounds formed from carbon, hydrogen and oxygen, and are divided into monosaccharides, disaccharides, and polysaccharides. The monosaccharides, such as grapes glucose and fructose in fruit, are formed from a single carbohydrate unit (molecule). Disaccharides are formed by two units; for example, sucrose, common table sugar, is formed by a glucose molecule and a fructose molecule, cleavable by various methods. The polysaccharides for cleavage damage to multiple units origin all equal to each other, such as starch and cellulose, or different, such as the 'hemicellulose. L 'starch is broken down by digestive enzymes of the human body, while the cellulose and hemicellulose are not.
Food chain. It's called food chain the passage of nutrients through a succession of living forms, which form the links of the chain, so that each living (link in the chain) can become food for the next living. The first ring is represented by plants capable of utilizing radiant energy of the sun and the inorganic chemicals taken from the environment, to synthesize carbohydrates, proteus it, fats and vitamins. The omnivorous animals (eg., Humans) may be used as a food every living organism: At the end of the food chain are the organisms that decompose organic matter and recycle into the environment.
Cold chain. It defines the cold chain transfer from the manufacturer to the distributor and to the consumer of foods initially subjected to refrigeration, in containers which ensure the maintenance of the desired temperature (-18 ° C for frozen foods), preventing the irreversible alteration of foods.
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