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January 1, 2009 - A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.

In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty a

In chemistry, an amino acid is a molecule that contains both amine and carboxyl functional groups. In biochemistry, this term refers to alpha-amino acids with the general formula H2NCHRCOOH, where R is an organic substituent.[1] In the alpha amino acids,

Very interesting…thanks for sharing.

Do you exercise every day? If so, exercising at the right time can improve your overall efforts. Any exercise routine that you do, if you plan it right, your routines can really help you exponentially. There are simply times of the day when you will feel like not working out, which has to do with your body chemistry, and when you choose to exercise. As you can see, it is essential to know when to work out. If you're wondering how to identify the best time to exercise, the information in this article will be useful to you.

Determination of Phylloquinone and Menaquinones in Foods by HPLC\n\nTerhi Koivu-Tikkanen\n\nAcademic Dissertation, January 2001. \nUniversity of Helsinki, Faculty of Agriculture and Forestry, \nDepartment of Applied Chemistry and Microbiology

WEST LAFAYETTE, Ind. - Researchers have uncovered new evidence suggesting factors other than genes could cause obesity, finding that genetically identical cells store widely differing amounts of fat depending on subtle variations in how cells process insulin. Learning the precise mechanism responsible for fat storage in cells could lead to methods for controlling obesity. "Insights from our study also will be important for understanding the precise roles of insulin in obesity or Type II diabetes, and to the design of effective intervention strategies," said Ji-Xin Cheng, an assistant professor in Purdue University's Weldon School of Biomedical Engineering and Department of Chemistry. Findings indicate that the faster a cell processes insulin, the more fat it stores.

Ergothioneine is a naturally-occurring amino acid and is a thiourea derivative of histidine, containing a sulfur atom in the imidazole ring. This compound is made in rather few organisms, notably Actinobacteria and filamentous fungi.[1] Ergothioneine was discovered in 1909 and named after the ergot fungus from which it was first purified, with its structure being determined later, in 1911.[2] This amino acid has antioxidant properties, but its chemistry differs from conventional sulfur-containing antioxidants such as glutathione or lipoic acid. Although ergothioneine cannot be made in human cells, it is present in some tissues at high levels as it is absorbed from the diet.[3] In humans ergothioneine is taken up from the gut and concentrated in the tissues by a specific transporter called the novel organic cation transporter. However, even today, one hundred years after its discovery, precisely what ergothioneine does in the human body remains a mystery

ScienceDaily (Aug. 27, 2009) - Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) that is often fed to honey bees. Their study, which appears in the current issue of ACS' bi-weekly Journal of Agricultural and Food Chemistry, may also have implications for soft drinks and dozens of other human foods that contain HFCS. The substance, hydroxymethylfurfural (HMF), forms mainly from heating fructose.

Differences in vitamin D status between countries in young adults and the elderly. McKenna MJ. Am J Med. 1992 Jul;93(1):69-77. PMID: 1385673 PURPOSE: To compare vitamin D status between countries in young adults and in the elderly. MATERIALS AND METHODS: Reports on vitamin D status (as assessed by serum 25-hydroxyvitamin D) from 1971 to 1990 were reviewed. Studies were grouped according to geographic regions: North America (including Canada and the United States); Scandinavia (including Denmark, Finland, Norway, and Sweden); and Central and Western Europe (including Belgium, France, Germany, Ireland, The Netherlands, Switzerland, and the United Kingdom). RESULTS: Vitamin D status varies with the season in young adults and in the elderly, and is lower during the winter in Europe than in both North America and Scandinavia. Oral vitamin D intake is lower in Europe than in both North America and Scandinavia. Hypovitaminosis D and related abnormalities in bone chemistry are most common in elderly residents in Europe but are reported in all elderly populations. CONCLUSIONS: The vitamin D status in young adults and the elderly varies widely with the country of residence. Adequate exposure to summer sunlight is the essential means to ample supply, but oral intake augmented by both fortification and supplementation is necessary to maintain baseline stores. All countries should adopt a fortification policy. It seems likely that the elderly would benefit additionally from a daily supplement of 10 micrograms of vitamin D.

(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.

Researchers in Hong Kong are reporting new evidence that green tea - one of the most popular beverages consumed worldwide and now available as a dietary supplement - may help improve bone health. They found that the tea contains a group of chemicals that can stimulate bone formation and help slow its breakdown. Their findings are in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication. The beverage has the potential to help in the prevention and treatment of osteoporosis and other bone diseases that affect million worldwide, the researchers suggest.

Fungal treatment of a biodiesel byproduct can produce the omega-3 fatty acid EPA (eicosapentaenoic acid), offering a potentially economical source of EPA from microbes.\nGrowing the fungus Pythium irregulare in a crude glycerol and a yeast extract can lead to production of an EPA-rich biomass that could be used as an omega-3 fortified food, according to researchers from Virginia Polytechnic Institute and State University and the USDA's Agricultural Research Service.\n\nThe findings are published online ahead of print in the Journal of Agricultural and Food Chemistry.

Resolvin E2: identification and anti-inflammatory actions: pivotal role of human 5-lipoxygenase in resolvin E series biosynthesis. Tjonahen E, Oh SF, Siegelman J, Elangovan S, Percarpio KB, Hong S, Arita M, Serhan CN. Chem Biol. 2006 Nov;13(11):1193-202. PMID: 17114001 doi:10.1016/j.chembiol.2006.09.011

Julie Matthews has devoted her life to finding ways to heal the devastating symptoms of autism.She's an autism nutrition specialist and a Defeat Autism Now!(DAN) practitioner who has written a must-read book for parents and caregivers or anyone who deals with autism.The book,Nourishing Hope for Autism: Nutrition Intervention for Healing Our Children,deals with the diet and nutrition aspect of successfully treating autism.Matthews'fascination with biochemistry and the mechanisms of the body led her to discover that most adults and children with ASD (autistic spectrum disorders) have imbalances in their body's chemistry.

The human brain has high energy and nutrient needs. Changes in energy or nutrient intake can alter both brain chemistry and the functioning of nerves in the brain. Intake of energy and several different nutrients affect levels of chemicals in the brain called neurotransmitters. Neurotransmitters transmit nerve impulses from one nerve cell to another, and they influence mood, sleep patterns, and thinking. Deficiencies or excesses of certain vitamins or minerals can damage nerves in the brain, causing changes in memory, limiting problem-solving ability, and impairing brain function.

In an article published online on January 4, 2010 in the Journal of Agricultural and Food Chemistry, Robert Krikorian of the University of Cincinnati, along with his colleagues from the US and Canadian Departments of Agriculture, report that consuming blueberry juice was associated with improvements in learning and memory in individuals with age-related memory decline. The trial enrolled five men and four women over the age of 70 who reported forgetfulness and memory lapses characteristic of early memory decline. Participants were given the equivalent of 2 to 2 ½ cups of a commercially available blueberry juice daily for 12 weeks. Cognitive assessments were conducted at the beginning of the study and during the final week of the trial. At the study's conclusion, learning and recall were improved, and depressive symptoms and glucose levels tended to be reduced. When subjects who received blueberry juice were compared with a demographically matched sample who received a placebo beverage in a companion trial, test scores for learning ability were significantly better.

Amino acids are the building blocks of cells, muscles,tissues etc. They have a very significant role in healing wounds and repairing them. Visit us at Peak Supplements to purchase best quality amino acid supplements for a fitter and healthier body.

A protein and nucleic acid chemistry core facility that provides amino acid Supplements for men's and women's products, skin and hair care, weight loss and other specialties.

Marambaud P, Zhao H, Davies P. Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides. J Biol Chem. 2005 Nov 11;280(45):37377-82. Epub 2005 Sep 14. PMID: 16162502 [PubMed - indexed for MEDLINE]