Macronutrients

1. Blood glucose

   Anmerkungen:

   • From liver glycogen
   1. Increased usage with intensity
2. Muscle glycogen
   1. GREATLY increased usage with intensity

1. Rate of energy transfer 2x fat/protein

Anmerkungen:

• 500 g (2000 kcal)

1. Plasma glucose

   Anmerkungen:

   • 4 g (16 kcal)
2. Liver glycogen

   Anmerkungen:

   • 100 g (400 kcal)
3. Muscle glycogen

   Anmerkungen:

   • 400 g (1600 kcal)

1. Importance of glycogen
2. Muscle glycogen depletion during exercise
3. Key to endurance performance
   1. Carb depleted
      1. Can't maintain workload
      2. Lower plasma glucose
      3. Lower plasma lactate
      4. Higher FA oxidation

1. Falls after 1 hour endurance exercise
2. Production by liver
   1. Glycogenolysis
      1. Major backup source for blood glucose
         1. Increases with exercise time
         2. Increases with intensity
      2. Uses metabolic byproducts
   2. Increases with intensity
   3. Gluconeogenesis
3. Glucose uptake increases with intensity

1. Plasma fatty acid

   Anmerkungen:

   • From adipose tissue
   1. Decreased usage with intensity
2. IMTG
   1. Increases, then decreases with intensity

1. Simple Lipids
   1. Triglycerides

      Anmerkungen:

      • Glycerol + 3 Fatty acids Storage form of lipids
   2. Hydrophobic
   3. Lipolysis

      Anmerkungen:

      • Breakdown of triglycerides into glycerol + 3 FA
2. Compound Lipids

   Anmerkungen:

   • Lipids + other molecules
   1. Phospholipids

      Anmerkungen:

      • Lipid + phosphate Cell membranes
   2. Glycolipids

      Anmerkungen:

      • Lipid + carbohydrates Antibody identification, cell function
   3. Lipoproteins

      Anmerkungen:

      • Lipid + protein Makes lipids water-soluble Major form of lipid transport in blood
      1. Chylomicrons

         Anmerkungen:

         • Packaged triglycerides from diet     
      2. HDL

         Anmerkungen:

         • “good cholesterol” ~50% is protein (providing greater density)     
      3. LDL

         Anmerkungen:

         • “bad cholesterol” ~25% is protein (ie. reduced density compared to HDL)     
      4. VLDL

         Anmerkungen:

         • Mostly triglyceride inside Made (ie. packaged) in the liver     
3. Derived Lipids

1. Chains of carbon

   Anmerkungen:

   • usually 12-20 carbons long     
   • # of carbons and hydrogens determine properties
   1. Saturated

      Anmerkungen:

      • Hydrogen attached to all possible binding sites of the Carbon atoms  “saturated with Hydrogen” No double bonds between Carbon atoms Animal fat, eggs, & dairySolid at room temp     
   2. Unsaturated

      Anmerkungen:

      • One or more double bond Can synthesize through hydrogenation
      1. Monounsaturated

         Anmerkungen:

         • One double bond Olive oil, canola oil
      2. Polyunsaturated

         Anmerkungen:

         • >1 double bond safflower, sunflower, soybean, corn oils
         1. Trans
         2. Cis

1. Amino acid chains
   1. R groups

1. Anabolism
2. Catabolism
3. Glucose-alanine cycle