Tuscany Diet
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Macronutrients
Carbohydrates
Carbohydrates: structure, classification, and functions
Starch: definition, structure, and classification
Glycogen metabolism
Glycogen synthesis pathway in the liver and muscle
Glycogenolysis
Sucrose: structure, synthesis, sources, extraction, digestion
Lactose: structure, synthesis, sources, role, digestion, intolerance
Maltose: structure, function, digestion, and intolerance
Trehalose: structure, synthesis, digestion, function
Fructose: what it is, where it is found, absorption, metabolism
Galactose: what it is, where it is found, absorption, metabolism
Carbohydrate digestion in the mouth, stomach, and small intestine
Absorption of monosaccharides in the small intestine
Proteins
Proteins: definition, composition, and structure
Protein classification based on composition, shape, and function
Protein digestion: steps and enzymes
Lipids
Lipids: definition, structure, classification, and functions
Lipid digestion in the stomach and small intestine
Lipid absorption in the small intestine
Lipolysis in white adipose tissue
Fatty acids
Fatty acids: structure and classification
Saturated fatty acids: structure and examples
Unsaturated fatty acids: structure, classification, and examples
List of fatty acids
Nutrition and
Prevention of hypercholesterolemia
Hypertension: definition, classification, prevention
Additives
Acidity regulators approved for use in food by the European Commission
Antioxidants approved for use in food by the European Commission
Colours approved for use in food by the European Commission
Anticaking agents approved for use in food by the European Commission
Emulsifiers approved for use in food by the European Commission
Flavour enhancers approved for use in food by the European Commission
Glazing agents approved for use in food by the European Commission
Preservatives approved for use in food by the European Commission
Sweeteners approved for use in food by the European Commission
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Biochemistry, metabolism, and nutrition