Structure and Properties of the Macronutrients

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1 Structure and Properties of Carbohydrates 3

Classification, Structures, and Nomenclature of the Monosaccharides 4

Chemical Reactivity of the Monosaccharides 8

Other Classes of Carbohydrates 10

Disaccharides and Oligosaccharides and Their Properties 12

Polysaccharides of Nutritional Importance 14

Glycoconjugates of Physiological Interest 18

2 Structure and Properties of Proteins and Amino Acids 23

Amino Acids 24

Peptides 31

Proteins 31

Nutritional Influences on Protein Structure and Assembly Function 36

3 Structure and Properties of Lipids 43

Lipids and Their Functions 44

The Chemical Classes of Lipids 47

The General Properties of Lipids 55

Properties of Dietary Fats and Oils and Their Products:

Diacylglycerols, Monoacylglycerols, and Fatty Acids 62

UNIT II

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Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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