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Elimination of final products of carbohydrates metabolism

Final products of carbohydrates metabolism are water and CO2. CO2 may be used in carboxylation, e.g. in formation of malonylCoA (2-nd stage of synthesis of FFA).

CO2 is mainly eliminated through lungs. Water is formed in BO and it is used in hydrolysis and hydration. Water is eliminated through kidneys, large intestine, skin and lungs.

Lipids of food, their importance, digestion, absorption. micelles and chylomicrons. the role of intestinal wall, liver, lungs and adipose tissue in lipid metabolism

The importance of Lipids

80-100g of Lipids should be supplied through the diet pro day. The main Lipids of food stuffs are TAG.

TAG make up 99% of food Lipids:

1) Energetical material – oxidation of 1g of TAG is accompanied by discharge of 38,9kj (9,3kkal) of energy

2) TAG are sources of endogenic water – oxidation of 100g of TAG gives 107 ml of water

3) Mechanical, or protective function – organs occurs in adipose capsules

4) Structural role – TAG enter the membranes

5) TAG take part in thermoregulation. They are bad conductors of heat

6) Dissolving function. The majority of fat soluble compounds (particularly Fat soluble vitamins (FSV)) are absorbed by TAG and other lipids. Therefore the absorption of FSV is destroyed owing to derangement of absorption of lipids. It results in fat soluble vitamins deficiency.

Phospholipids There are Phosphoglycerols and Sphingolipids:

1) structural role – More than 50% of membrane's lipids are phospholipids which form belayer

2) they enter the transport forms of lipids – micelles, chylomicrons, lipoproteins and take part in emulgation, digestion, absorption and transport of lipids in the body

3) some phospholipids take part in blood clotting, for example Phosphatidylethanolamine and Phosphatidylserine

4) lipotropic function – phospholipids prevent liver from distrophy

5) phospholipids and their metabolites play an important role in transduction of signals into cells carrying out messenger's role

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