Abstract
The human body is a complex system that requires energy to function properly. The most common sources of energy for the human body and that are called nutrients come from plant and animal origin. The nutrients include carbohydrates, proteins, and lipids. This chapter focuses on the three major groups of nutrients that the human body uses to obtain energy in order to perform its functions.
Keywords: Amino acid, carbohydrates, disaccharide, fats, glicerophospholipids, glucose, glycerides, histidine, isoleucine, lactose, leucine, lipids, lysine, maltose, methionine, oils, phenylalanine, polysaccharide, proteins, sucrose, threonine, tryptophan, valine.
Related Journals
Recent Patents on Food, Nutrition & Agriculture
Recent Advances in Food, Nutrition & Agriculture
Current Functional Foods
Current Nutraceuticals
Current Nutrition & Food Science
Current Probiotics
Letters in Functional Foods
Related Books
Micronutrients: The Key to Good Health
Green Extraction Techniques in Food Analysis
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Vitamin D and Your Body Volume Title: Why Does Vitamin D Matter?
Advances in the Determination of Xenobiotics in Foods
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
Capillary Electrophoresis in Food Analysis
