High-protein, low-carbohydrate diets today seem to be the hottest thing since the invention of sliced bread.
Every food marketer in the known universe appears to want a piece of the protein pie.
Consumers are increasingly recognise the need for high quality, non-animal proteins.
The world protein consumption today depends more than 95 % on animal protein with plant protein still playing the junior role.
Consumers increasingly recognise the need for high quality, non-animal proteins.
It's easy to understand the excitement. Protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Our body uses protein to build and repair tissues. We also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin and blood.
Protein is crucial to good health. There are 20 amino acids that help form the thousands of different proteins in your body. Proteins do most of their work in the cell and perform various jobs. Here are 9 important functions of protein.
Protein is required for the growth and maintenance of tissues. Your body’s protein needs are dependent upon your health and activity level.
Enzymes are proteins that allow key chemical reactions to take place within your body.
Amino acid chains of various lengths form protein and peptides, which make up several of your body’s hormones and transmit information between your cells, tissues and organs.
A class of proteins known as fibrous proteins provide various parts of your body with structure, strength and elasticity.
Proteins act as a buffer system, helping your body maintain proper pH values of the blood and other bodily fluids.
Proteins in your blood maintain the fluid balance between your blood and the surrounding tissues.
Proteins form antibodies to protect your body from foreign invaders, such as disease-causing bacteria and viruses.
Proteins transport nutrients throughout your entire body, while others store them.
Protein can serve as a valuable energy source
but only in situations of fasting,
exhaustive exercise or inadequate calorie intake.
Protein quality describes characteristics of a protein in relation to its ability to achieve defined metabolic actions. Traditionally, this has been discussed solely in the context of a protein's ability to provide specific patterns of amino acids to satisfy the demands for synthesis of protein as measured by animal growth or, in humans, nitrogen balance.
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