KIN346 Lecture Notes - Lecture 10: Carnosine, Antioxidant, Low-Density Lipoprotein

• School: University of Waterloo
• Department: Kinesiology
• Course: KIN346
• Professor: Danny M Pinicero

Document Summary

Anything we consume can change physiology a bit or a lot. Adapts, deals with it, for falls apart when you have added stress. Food physiological reactions to deal with food that gets introduced. Defined as nutrient that we have to consume because our body does not have capacity to make that nutrient or make it in a sufficient amount. Carbs we can make it, uses muscle tissue. We consume them in very large amounts. Lipids (fat is a type of lipid) We consume in relatively large amounts compared to micronutrients. We consume in small amounts compared to macronutrients. There is no energy content (no calories) We need micronutrient to power cells to break the chemical bonds apart. This is not food that is carbon based. Food that is grown under very strict guidelines with preparation, harvesting, etc. Nutrient combined with a free radical to fight them. The most relative free radical is when you have o2.