Explain fat metabolism

What will be an ideal response?


Glycerol can produce energy by entering glycolysis or can be used to form glucose through gluconeogenesis. Fatty acids are broken down into two-carbon fragments and converted into acetyl CoA through beta-oxidation. Glucogenic amino acids can be used to produce glucose and ketogenic amino acids which can be converted to acetyl CoA and then to fatty acids. All of the energy nutrients come together in the gateway molecule acetyl CoA. Once acetyl CoA is formed, it combines with oxaloacetate to form citrate in the first step of the TCA cycle. One turn of the TCA cycle produces two coenzymes, one molecule of CO2, and a small amount of energy in the form of guanosine triphosphate, which is readily converted to ATP. The electrons generated are carried by coenzymes to the electron transport chain, where they are passed along the chain by protein complexes. During this process, the hydrogen ions are used to form ATP during oxidative phosphorylation and join with oxygen to make water.

Nutritional Science

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Inflammation results in vascular _______________, which is caused by high levels of nitric oxide

Fill in the blank(s) with correct word

Nutritional Science

While editing, successful writers wait to make editing changes to a text until revision is complete.

Answer the following statement true (T) or false (F)

Nutritional Science

In what culture is direct eye contact an expression of sexual interest or aggression?

a. United States b. Asian c. Latino d. Filipino e. Eastern European

Nutritional Science

A researcher in the field of nutritional genomics is least likely to study ____

A) ?the interactions among genes and bioactive components in food that change gene expression without changing the DNA nucleotide sequence (nutritional epigenetics) B) ?inborn changes in DNA nucleotide sequences or gene variants (nutrigenetics) C) ?genetic alterations that can be compensated for by increasing or decreasing specific nutrients (nutrigenomics) D) ?the interaction between genetically engineered enzymes and their substrates

Nutritional Science