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antioxidant definiton

Antioxidant prevent the chemicals from picking up oxygen so they do not damage the cells

where are antioxidants present

Vitamins A, C and E

Trans fats defintion

Vegetable oils that have been processed to make them hard.

Hydrogenation

Makes fats less healthy and more like saturated fats. improves self life and falvour of food

Trans fats LDL HDL

increase LDL and lower HDL

What is cholestorol

A way substance that circulates in the blood .

Does not dissolve but instead bonds to carries called lipoproteins

HDL

Carries cholesterol from other parts of the body to the liver

liver processes and it is sent out of the body

Cholestrorol function

sex hormone

assists bile production

Plant sterols and stanols

found naturally in plants and lower the level of cholestorol

omega three sources helps to protect the heart

oily fish green leafy veg

omega six sources lowers cholestorol

vegetables fruits grains

Name three essential amino acids

lysine valine methionine

The maillard reaction

Foods which are baked, grilled or roasted undergo colour, odour and flavour changes. 

Dextrinisation

heat, without the presence of water, breaks the large starch polysaccharides into smaller molecules known as dextrins.

caramelisation

When sucrose (table sugar) is heated above its melting point it undergoes physical and chemical changes to produce caramel

gelatinisation

starch is mixed with water and heated, the starch granules swell and rupture, absorbing the liquid

GI

The Glycaemic index is a ranking of carbohydrate foods based on their overall affect on blood glucose levels

Soluable fibre

broken down by bacteria in the large bowel and can then be digested. Can decrease amount of cholestorol

insoluable fibre

not easily broken down by the digestive system and most of it passes through the body unchanged.

fibre functions

fibre helps to keep bowels healthy and prevent digestive problems

pectin

Soluble fibre

used as a setting agent

Monossacharides

glucose fructose galactose

Dissacharides

Sucrose (Glucose + Fructose)

lactose (Glucose + Galactose)  

Maltose (Glucose + Glucose),

polysaccharides

Starch

celluose

pectin

oedema

build-up of fluids, particularly in the feet and ankles

denaturation

change in structure of protein molecule

partially reversible

gelatin

a protein which is extracted from collagen,

mixed with warm water protein molecules start to unwind

animal sources of fat

chesse butter lard tallow

monosaturated fats

to lower blood cholesterol

reduce the risk of diabetes

maintain the overall health of cells

mono sources

avacado olive and rapeseed oils

Polysaturated fats sources

sunflower corn and seaseme oils

soya

poly function

they contain omega three and 6

gluten formation

when two protiens glutenin and glaidin found in wheat flour form gluten when mixed with water