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There are few enzymes whose names have been established by long usage such as ptyalin, pepsin, trypsin, and erepsin. Apart from these, enzymes are usually named by adding the suffixes to the main part of the name of the substrate upon which they act. Thus amylases act upon starch (amylum), lac- tase acts upon lactose, lipases act upon lipids, maltase acts upon maltose and protesses act upon lipids, maltase acts upon maltose and protesses act upon proteins. There are, however, several enzymes which act upon many substances in different ways. These enzymes are named by their functions rather than substrates. Thus, an enzyme which causes deaminations is called a deaminase and oxidising enzyme an oxidase.

Some enzymes work efficiently only if some other specific substance is present in addition to
substrate. This other substance is known as an “activator” or a “conenzyme”. “Activators” are
usually inorganic ions. They increase the activity of a complete enzyme and may take part in the
formation of the enzyme-substrate complex. Many of the conenzymes are related to vitamins.

This explains why vitamin deficiencies profoundly alter metabolism. Thus, for instance, thiamine,
as thiamine pyrophosphate, functions as a conenzyme in at least 14 enzymes systems.

Conenzymes, like enzymes, are being continuously regenerated in the cells.
Enzymes play a decisive role in the digestion of food as they are responsible for the chemical
changes which the food undergoes during digestion. The chemical changes comprise the
breaking up of the large molecules of carbohydrates, fats and proteins into smaller ones or
conversion of complex substances into simple ones which can be absorbed by the intestines.

They also control the numerous reactions by which these simple substances are utilized in the
body for building up new tissues and producing energy. The enzymes themselves are not
broken down or changed in the process. They remain as powerful at the end of a reaction as
they were at the beginning. Moreover, very small amounts can convert large amounts of
material. They are thus true catalysts.

The process of digestion begins in the mouth. The saliva in the moth, besides helping to
masticate the food, carries an enzyme called ptyalin which begins the chemical action of
digestion. It initiates the catabolism (breakdown) of carbohydrates by converting starches into
simple sugars. This explains the need for thorough mastication of starchy food in the mouth. If
this is not done the ptyalin cannot carry out its functions as it is active in an alkaline, neutral or
slightly acid medium and is inactivated by the highly acid gastric juices in the stomach.

Although enzymatic action starts while food is being chewed, digestion moves into high gear
only when the chewed food has passed the esophagus and reached the stomach. While the
physical action of peristalsis churns and kneads solid food into a semi-solid amorphous mixture
called chyme, this mixture undergoes chemical changes initiated by gastric juices secreted by
the walls of the stomach. These juices include mucus for lubricating the stomach, hydrochloric
acid and gastric juice. The enzyme or active principle of the gastric juice is pepsin. This enzyme
in combination with hydrochloric acid starts the breakdown of proteins into absorbable amino
acids called polypeptides. An additional enzyme, rennin, plays an important role in the stomach
of the infant. It curdles milk and allows the pepsin to work upon it. The gastric juice has no effect
upon starches or fats.

When the chyme leaves the stomach and enters the small intestine through the pylorus - the
lower escape valve, it still contains much food which is in the form of raw material not yet ready
for absorption in the body. Digestion is completed inside the small intestine by several juices.

From liver comes a liquid called bile which converts fat globules into a smooth emulsion.
The pancreas contributes various enzymes which continue the breakdown of proteins, help to
divide starch into sugars and work with bile in digesting fats. The small intestine itself secretes
enzymes from its inner wall to complete the reactions. When all the enzymes have done their
work, the food is digested and rendered fit for absorption by the system.

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The Benefits of Snacking

You may feel regretful about snacking, but snacks aren’t necessarily bad for you.

In fact, mini-meals several times a day can be beneficial.

If eating a healthy snack keeps you from taking second and third
helpings at your next meal, you may actually consume fewer total calories for the day.

A wide variety of snacks can fit into a healthy lifestyle, so you don’t need to avoid
snacks. Rather, plan them with variety, moderation and balance in mind.

Choose Snacks Wisely

Select foods that cna satisfy hunger, supply your body with energy and provide important
nutrients. Choose a wide variety of these foods to ensure that you get all the necessary
nutrients, and to make your snacks more interesting.
Here are some of your best snack picks:

Whole Grains
Whole-grain snacks are rich in complex carbohydrates and fiber, which give you
immediate energy that has some staying power. Look for items such as low-fat whole-grain
crackers, whole-grain pretzels and whole-grain crispbreads.

Fruits and Vegetables
Eating fruits and vegetables provides a feeling of fullness with no fat and only small amounts
of calories. They provide vitamins, minerals, fiber and other nutrients.

Nuts and Seeds
Nuts and seeds are a good source of protein, which helps keep you feeling fuller longer.
The fat in nuts and seeds is monounsaturated fat, a healthy kind of fat. Nuts and seeds
are high in calories, however, so don’t eat them in large quantity.

Low-fat dairy products
Cheese, yogurt and other dairy products are good sources of calcium, protein, and other
nutrients. Dairy products can be high in fat, so choose the low-fat versions.
Yogurt may have alot of added sugar, so you should consider light yogurt to limit your
calorie intake.

Though snacks can contribute to a healthy diet, they can also be a source of excess
calories if not eaten in moderation. For example, a resonable amount of almonds
(about 23 kernels or a handful) contains 164 calories. But if you eat handful after
handful until it totals a cup of almonds, the calorie count jumps to 800-plus calories.

So remember:

Snacks are great!!
Eat Several mini-meals per day
Eat high fiber whole grain snacks
Eat low calorie fruits and veggies
Stick with the berry family

> Raspberries

> Strawberries

> blueberries

> blackberries
Stick with Dark Green Veggies

> Broccoli

> Asparagus

> Spinach

> Dark Greens

> Green Beans
Eating good quality nuts and seeds

> Almonds with skin on unsalted

> eat in moderation
Low fat dairy products are good

> low fat cheeses

> no fat cheeses

> unsweetened yogurts

Get Ready for a Snack Attack!!!!

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When most people hear the word “anemia,” they immediately think of iron. But a shortage of Vitamin B6 can also cause a type of anemia because this vitamin is vital to the healthy generation of hemoglobin in the blood of a normal, healthy person. You may also associate Vitamin B6 with sugar diabetes, and that’s because one of the important functions of this vitamin is to regulate the amount of sugar in the blood.

Vitamin B6 is also known as pyridoxine. You may not have heard of many people who were found to have a serious Vitamin B6 deficiency, and there’s a good reason for that. B6 is so readily available in so many foods that it’s a fairly simple matter to get your daily recommended allowances of this vitamin.

Some of the common sources of B6 include tuna, roast beef, tomato juice, trout, pork loin and peanut butter. Naturally, cereals that are fortified with vitamins are excellent sources and many provide 100 percent of the body’s need for cereal. Three raw bananas also provide a full day’s supply of the necessary Vitamin B6. A medium baked potato (including the potato skin) provides about one-third of the daily requirement. Evaluating the foods rich in this vitamin reveals that many people are already meeting the daily requirements for B6.

So what are the dangers of having too little Vitamin B6 in your daily diet? Recent studies suggest that a lack of this vitamin is a factor for determining the risk of stroke and some types of heart disease. That means that people with deficiencies are more likely to suffer from these health issues than their counterparts who are getting sufficient amounts of Vitamin B6.

Depression is another problem potentially impacted by a Vitamin B6 deficiency. Though there may be some difference of opinion as to the role and the importance of B6 and depression, there appears to be a link that can’t be denied. In fact, depression is listed by some as one of the symptoms of insufficient Vitamin B6 in the diet.

There are some risks of taking too much B6. Nerves - especially in the outer extremities - are sometimes damaged by overdosing the body on vitamin B6. In the majority of cases, simply eliminating any vitamin supplements appears to eliminate the nerve problems as well. It’s unlikely that a normal person can take in enough Vitamin B6 from a normal diet to cause toxicity at this level, and more likely that these severe effects of too much B6 are caused by taking too many vitamin supplements containing B6.

Bob Benson is the founder of Vitamins online. You can check out our website at http://www.wholesale-vitamin.info