Answer:
Glucose
Explanation:
The brain is an energy-hungry organ. Despite comprising only 2 percent of the body’s weight, the brain gobbles up more than 20 percent of daily energy intake. Because the brain demands such high amounts of energy, the foods we consume greatly affect brain function, including everything from learning and memory to emotions.
Just like other cells in the body, brain cells use a form of sugar called glucose to fuel cellular activities. This energy comes from the foods we consume daily and is regularly delivered to brain cells (called neurons) through the blood.
Studies suggest the quality of the foods consumed over a lifetime affects the structure and function of the brain. For instance, the consumption of omega-3 fatty acids found in fish provides structural material to maintain neurons. Studies also suggest omega-3 fatty acids are essential for the transmission of information between brain cells. In contrast, foods that are rich in sugars and saturated fats have been found to promote oxidative stress, which leads to damage to cell membranes.
The food you eat also affects molecules in the brain that support cognition. Some foods, such as those with turmeric, support cognition by helping to maintain molecular events related to energy metabolism.
Recent studies suggest lifestyle choices that affect the metabolism of nerve cells, such as diet and exercise, may in some cases provide a non-invasive and effective strategy to counteract neurological and cognitive disorders.
Answer:
What are two reasons why cells divide rather than continue to grow indefinitely? a) The larger a cell becomes the more demand the cell places onto its DNA. b) The larger a cell becomes , the more trouble the cell has moving nutrients and wastes across the cell membrane.
Explanation:
Answer:
You have the exact same types of chemicals in your body as when you were younger.
Explanation:
Answer: An "interface" .
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Polysaccharide formation allows organism to store energy efficiently. The storage form of food in animals is glycogen and in plants it is starch. Both glycogen and starch are polysaccharides of glucose. Many glucose units are linked together by condensation reaction to form polysaccharide. Compared to having several molecules of glucose in a bulk it is better to store it in the form of condensed bulk i.e polysaccharide. Thus polysaccharides which are formed by condensation reaction i.e by the loss of water molecules are easy to store.
Polysacchrides are: a) stored in the form of condensed bulk
b) they are chemically non-reactive
c) they are osmolytically inactive