ELECTROLYTES + FUNCTIONS

Electrolytes are minerals that have many functions in the body including maintaining water balance,
helping your muscles (including your heart) contract and relax and helping transmit nerve impulses. The
most common electrolytes are sodium, potassium, and chloride, which are lost in sweat along with
water.

What are the functions of electrolytes?

 Sodium regulates the total amount of water in the body and maintains the proper function of
the nervous, muscular, and other systems.
 Potassium is responsible for regulating heartbeat and muscle function and is important in
neuron function. Extreme high or low potassium levels can cause irregular heartbeat, which can
be fatal.
 Chloride helps maintain a normal balance of body fluids.

TYPES OF PROTEINS/ FATS/ CARBOHYDRATES + THEIR FUNCTIONS

1. PROTEINS- are macronutrients that support the growth and maintenance of body
tissues.
 Amino acids are the basic building blocks of proteins and are classified as
essential or non-essential.
 Essential amino acids are obtained from protein-rich foods such as meat,
legumes and poultry, while non-essential ones are synthesized naturally in your
body

TYPES OF PROTEINS
a. Hormonal - Hormones are protein-based chemicals secreted by the cells of
the endocrine glands.
Usually transported through the blood, hormones act as chemical
messengers that transmit signals from one cell to another. Each
hormone affects certain cells in your body, known as target cells.
Such cells have specific receptors on which the hormone attaches itself
to transmit the signals.
example of a hormonal protein is insulin, which is secreted by the
pancreas to regulate the levels of blood sugar in your body.
b. Enzymatic - Enzymatic proteins accelerate metabolic processes in your cells,
including liver functions, stomach digestion, blood clotting and converting
glycogen to glucose.

An example is digestive enzymes that break down food into simpler

forms that your body can easily absorb.
 c. Structural - Also known as fibrous proteins, structural proteins are necessary
components of your body. They include collagen, keratin and elastin. Collagen
forms the connective framework of your muscles, bones, tendons, skin and
cartilage. Keratin is the main structural component in hair, nails, teeth and
skin.

d. Defensive - Antibodies, or immunoglobulin, are a core part of your immune

system, keeping diseases at bay. Antibodies are formed in the white blood
cells and attack bacteria, viruses and other harmful microorganisms,
rendering them inactive.

e. Storage - Storage proteins mainly store mineral ions such as potassium in

your body. Iron, for example, is an ion required for the formation of
hemoglobin, the main structural component of red blood cells. Ferritin -- a
storage protein -- regulates and guards against the adverse effects of excess
iron in your body. Ovalbumin and casein are storage proteins found in breast
milk and egg whites, respectively, that play a huge role in embryonic
development.

f. Transport - Transport proteins carry vital materials to the cells. Hemoglobin,

for example, carries oxygen to body tissues from the lungs. Serum albumin
carries fats in your bloodstream, while myoglobin absorbs oxygen from
hemoglobin and then releases it to the muscles. Calbindin is another
transport protein that facilitates the absorption of calcium from the intestinal
walls.

g. Receptor - Located on the outer part of the cells, receptor proteins control the
substances that enter and leave the cells, including water and nutrients. Some
receptors activate enzymes, while others stimulate endocrine glands to secrete
epinephrine and insulin to regulate blood sugar levels.

h. Contractile - Also known as motor proteins, contractile proteins regulate the

strength and speed of heart and muscle contractions. These proteins are actin
and myosin. Contractile proteins can cause heart complications if they
produce severe contractions.

2. FATS-
TYPES OF FATS
a. Saturated fats
These are generally solid at room temperature and are linked to increasing levels of
total and LDL or bad cholesterol in the blood, increasing the risk of heart disease. Most
commonly – but not exclusively – found in significant amounts in animal products.
 b. Polyunsaturated fats
These tend to be liquid at room temperature and may help to lower total and LDL
cholesterol (but may also lower HDL or good cholesterol). They can be divided
into two groups – omega-3 and omega-6. Both are important for heart health but
omega-3s also help to reduce inflammation and are important for cognitive
function. Although our bodies can make omega-3 fats from plant foods such as
seeds, nuts and vegetable oils, the best ‘ready-made’ source is oil-rich fish.

c. Monounsaturated fats
These are also usually liquid at room temperature. Health experts agree they’re
the healthiest type as they help to lower total and LDL cholesterol but, unlike
polyunsaturated, they also maintain levels of HDL or good cholesterol, making
them a great choice for a healthy heart.

3. CARBOHYDRATES - Carbohydrates are among the most abundant compounds on earth.

TYPES OF CARBOHYDRATES
a. Monosaccharides
The word monosaccharide is derived from mono, meaning "one", and saccharide,
meaning "sugar". The common monosaccharides are glucose, fructose, and
galactose. Each simple sugar has a cyclic structure and is composed of carbon,
hydrogen and oxygen in ratios of 1:2:1 respectively. Although each sugar mainly
exists as a cyclic compound, it is important to note that they are all in equilibrium
to a small extent with their linear forms.

i. Glucose
Glucose is the main sugar metabolized by the body for energy. The
D-isomer of glucose predominates in nature and it is for this reason
that the enzymes in our body have adapted to binding this form
only. Since it is an important energy source, the concentration of
glucose in the bloodstream usually falls within a narrow range of
70 to 115mg/100 ml of blood. Sources of glucose include starch,
the major storage form of carbohydrate in plants.

ii. Galactose

Galactose is nearly identical to glucose in structure except for one

hydroxyl group on carbon atom number four of the six-sided
sugar. After being absorbed by the body, galactose is converted
into glucose by the liver so that it can be used to provide energy for
the body. Both galactose and glucose are very stable in solution
because they can adopt chair and boat conformations.

iii. Fructose
Fructose is a structural isomer of glucose, meaning it has the same
chemical formula but a completely different three-dimensional
 structure. Upon consumption, fructose is absorbed and converted
into glucose by the liver in the same manner as lactose. Sources of
fructose include fruit, honey and high-fructose corn syrup.

b. Disaccharides
Disaccharides, meaning "two sugars", are commonly found in nature as
sucrose, lactose and maltose. They are formed by a condensation reaction
where one molecule of water condenses or is released during the joining of
two monosaccharides

IMPOTANCE OF THE FOLLOWING:

A. PROTEINS
It is a component of every cell in your body. In fact, hair and nails are mostly made
of protein. Your body uses it to build and repair tissue. You need it to make enzymes,
hormones, and other body chemicals.

B. CARBOHYDRATES
Carbohydrates are all about energy and are found in foods like fruits, vegetables,
breads, pasta, and dairy products. Your body uses these foods to make glucose, which
is your body's main energy source. Glucose is a type of sugar that can be used right
away for energy or stored away to be used later.

C. LIPIDS
Lipids have several important roles in the body, providing: a source and store of
energy. an important part of the membrane surrounding every body cell. the basic
building blocks from which several hormones (chemical messengers) and bile acids
(digestive juices) are made.

D. NUCLEIC ACID
Importance of Nucleic Acids. The DNA is the biological molecule that stores all the
genetic information of the cell (in some viruses, RNA may function as the molecule that
stores the genetic information). ... In addition, DNA functions as the molecule that carries
on the genetic information from parent to offspring.