(39) Protein Part 1

Protein Sources

Animal and plant-derived foods that provide proteins, such as meats, eggs, dairy, nuts, seeds, legumes, and vegetables.

Essential Amino Acids

Amino acids that must be obtained from the diet, as the body cannot synthesize them.

Non-Essential Amino Acids

Amino acids that the body can produce, and thus do not need to be obtained from the diet.

Peptide Bonds

Covalent bonds linking amino acids together to form proteins.

Quaternary Structure

The complex structure formed by the assembly of multiple polypeptide chains.

Denaturation

The process where proteins lose their structure due to factors like heat or pH changes, impacting their function.

Protein Sparing

The phenomenon where the body uses carbohydrates as its primary energy source, sparing protein for other essential functions.

Hydrolysis Reaction

A chemical reaction that breaks down proteins into amino acids, facilitated by enzymes in the digestive tract.

Urea

A byproduct of amino acid metabolism, produced in the liver and excreted by the kidneys.

Functions of Protein

Proteins serve crucial roles in the body including structural support, hormone production, immune response, and maintaining fluid balance.