PROTEIN

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Dr. Walter Willett is Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at Harvard Medical School. Dr. Willett, an American, was born in Hart, Michigan and grew up in Madison, Wisconsin, studied food science at Michigan State University, and graduated from the University of Michigan Medical School before obtaining a Doctorate in Public Health from Harvard School of Public Health. Dr. Willett has focused much of his work over the last 30 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequen...

A large body of scientific evidence indicates that reactive free radicals are involved in many diseases, including heart disease and cancers (1). Cells contain many potentially oxidizable substrates such as polyunsaturated fatty acids (PUFAs), proteins, and DNA. Therefore, a complex antioxidant defence system normally protects cells from the injurious effects of endogenously produced free radicals as well as from species of exogenous origin such as cigarette smoke and pollutants. Should our exposure to free radicals exceed the protective capacity of the antioxidant defence system, a phenomenon often referred to as oxidative stress (2), then damage to biological molecules may occur. There is considerable evidence that disease causes an increase in oxidative stress; therefore, consumption of foods rich in antioxidants, which are potentially able to quench or neutralize excess radicals, may play an important role in modifying the development of disease. Vitamin E is the major lipid-solubl...

AQR en vitamine C devraient être supérieurs à la quantité requise pour prévenir l’apparition de maladies. La vitamine C joue dans le corps des fonctions considérables qui augmentent son rôle dans l’état de santé du corps humain. Les fonctions biochimiques de la vitamine C sont notamment la stimulation de certains enzymes, la biosynthèse des collagènes, l’activation des hormones, des antioxydants, la détoxification de l’histamine, des fonctions des phagocytes, des leucocytes, la formation de la nitrosamine, et l’hydroxylation proline, entre autres. Ces fonctions ont trait aux effets sanitaires de la teneur en vitamine C dans un individu. En matière de santé humaine, la vitamine C a été associée à la réduction de l’incidence du cancer et de la tension artérielle, à l’immunité, au métabolisme des médicaments et à l’excrétion hydroxyproline urinaire, ainsi qu’à la régénération des tissus. Cette vitamine est nécessaire pour un bon métabolisme des médicaments dans le corps par un système d’o...

Protein is the major structural component of all cells in the body. It functions as enzymes and hormones and is needed for the production of neurotransmitters, vitamins, antibodies, and other important molecules. Proteins are made up of chains of nitrogen-containing amino acids, which are generally divided into two categories—essential (or indispensable) and non-essential. The nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) cannot be produced by the body; it is “essential” that they be consumed in the diet. As the name implies, nonessential amino acids can be produced by the body, making it less necessary to consume them in the diet. If protein intake or the intake of essential amino acids is limited, the body may break down its own protein-containing tissue to fill the gap. The Recommended Dietary Allowance (RDA) for protein is 0.8 g/kg body weight for adults, set by the Institute of Medicine, and is bas...