{"id":9317,"date":"2018-07-18T08:05:13","date_gmt":"2018-07-18T06:05:13","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=9317"},"modified":"2018-07-19T08:06:06","modified_gmt":"2018-07-19T06:06:06","slug":"proteins-the-buildings-blocks-of-our-body","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/proteins-the-buildings-blocks-of-our-body\/","title":{"rendered":"Proteins: the buildings blocks of our body"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<p><strong><em>Proteins are macromolecules made of one or more chains of amino acids. They have many functions, and basically they are the buildings blocks of our body. Let\u2019s see why.<\/em><\/strong><\/p>\n<p>Proteins are <strong>essential nutrients<\/strong>, as they provide the <strong>amino acids<\/strong> used by the body to synthesises <strong>proteins<\/strong> for several vital roles:<\/p>\n<ul>\n<li><strong>structural<\/strong> (skeleton, skin, fabrics and supporting tissues, cells)<\/li>\n<li><strong>protective<\/strong> (barriers, immune system, anti-inflammatory)<\/li>\n<li><strong>transportation and communication<\/strong> (plasma proteins, hormones, membrane receptors)<\/li>\n<li><strong>enzyme<\/strong> (digestion, metabolism, homeostasis, synthesis)<\/li>\n<li><strong>energy<\/strong> (energy source)<\/li>\n<\/ul>\n<p>The amino acids necessary for the <strong>synthesis of proteins<\/strong> useful to man are 20, but they are not all the same: 8 of these are considered <strong>essential<\/strong> because t<strong>he body cannot produce them<\/strong> and they must necessarily be taken with food (Figure 2).<\/p>\n<p><a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_amminoacidi.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9324 aligncenter\" src=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_amminoacidi-163x300.png\" alt=\"\" width=\"390\" height=\"717\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_composizione_amminoacidi.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9322 aligncenter\" src=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_composizione_amminoacidi-300x226.png\" alt=\"\" width=\"682\" height=\"514\" \/><\/a><\/p>\n<p>Furthermore, it is essential to remember that each protein synthesised by the body has a composition of <strong>specific amino acids<\/strong> and when it is synthesised it requires the presence of all the amino acids that it is composed of: if even one of these is deficient, the synthesis of the protein is limited. In truth there is no specific <strong>dietary requirement <\/strong>for proteins, but these should be taken so as to provide all the amino acids necessary for <strong>synthesis<\/strong> by the body. In <strong>children<\/strong> amino acids such as cysteine, taurine, tyrosine, histidine and arginine are considered semi-essential, in that not all the synthesis mechanisms are fully developed.<\/p>\n<p>On the basis of the characterisation of protein amino acids it is therefore possible to identify which foods have <strong>high biological protein value<\/strong>, and are therefore able to provide all <strong>essential amino acids<\/strong>.<\/p>\n<p>Among the essential amino acids, <strong>methionine<\/strong> plays a key role in the growth of the individual. The proteins of <strong>plants<\/strong> are in general <strong>poor in sulphur<\/strong> amino acids such as methionine, on average 0.6 g\/100 g of protein, while <strong>red meat, poultry and fish <\/strong>contain between 1 and 1.26 g of sulphur amino acids\/100 g of protein.<\/p>\n<p>More generally, <strong>plant proteins<\/strong> are considered to be of <strong>lower quality<\/strong> as they are unbalanced in the relationship between <strong>cysteine<\/strong> and <strong>methionine<\/strong> necessary for the growth, which should be in favour of methionine. From the total number of amino acids containing sulphur, <strong>red meat, poultry and fish <\/strong>have 30-40% of cysteine and 60-70% of methionine, while <strong>soy, beans, peas and lentils<\/strong> <a href=\"https:\/\/www.tandfonline.com\/doi\/pdf\/10.1080\/1828051X.2016.1260500\" target=\"_blank\" rel=\"noopener\">have 60% cysteine and 40% of methionine<\/a>.<\/p>\n<p>Another <strong>protein evaluation method<\/strong> recently developed by the scientific world is the <strong>DIAAS<\/strong> (Digestible Indispensable Amino Acid Score), which defines with a <strong>numeric index<\/strong> the protein quality of certain foods: the higher the value, the better the <strong>protein quality<\/strong> (Figure 4).<\/p>\n<p><a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_alimenti.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9320 aligncenter\" src=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_alimenti-182x300.png\" alt=\"\" width=\"462\" height=\"761\" \/><\/a><\/p>\n<p>If it is clear therefore that <strong>the nutritional value of animal protein is high<\/strong>, it is also interesting to assess the <strong>protein content <\/strong>of food compared to the portion <a href=\"https:\/\/link.springer.com\/article\/10.1007\/BF01957578\">recommended by the new RDAs<\/a> with respect to the <strong>caloric intake<\/strong>.<\/p>\n<p><strong>Fish and meat have the highest protein caloric efficiency<\/strong> (Protein\/Kcal*100), i.e. per portion they bring a higher proportion of <strong>high quality protein<\/strong>, but <strong>with a reduced caloric intake<\/strong> (Figure 5): a remarkable advantage in terms of <strong>overweight and obesity prevention<\/strong>.<\/p>\n<p><a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_contenuto_alimenti.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9318 aligncenter\" src=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2018\/07\/eng_contenuto_alimenti-294x300.png\" alt=\"\" width=\"680\" height=\"694\" \/><\/a><\/p>\n<p>The <strong>vegetable proteins <\/strong>are often associated with a low content of saturated fat and are therefore recommended as an alternative to animal proteins. But if we wanted to cover our protein needs using only plant-based foods, we would have to assume <strong>between 3 to 5 times more calories<\/strong> than the calories obtained from foods of animal origin, particularly from lean cuts of meat or fish.<\/p>\n<p>The Sustainable Meat Project<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p> [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9328,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[681,685],"tags":[2212,2213,1427,2214,694],"class_list":["post-9317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-nutrition","category-mediterranean-diet","tag-amino-acids","tag-animal-proteins","tag-cysteine","tag-methionine","tag-proteins"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Proteins are macromolecules made of one or more chains of amino acids. 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