Dietary Protein Peer Review Journals
A protein consists of amino acids (AA) linked by
peptide bonds. Dietary protein is hydrolysed by proteases and peptidases to get AA, dipeptides, and tri
peptides within the lumen of the alimentary canal . These digestion products are utilized by bacteria within the intestine or absorbed into enterocytes. AA that aren't degraded by the tiny intestine enter the hepatic portal vein for protein synthesis in striated muscle and other tissues. AA also are used for cell-specific production of low-molecular-weight metabolites with enormous physiological importance. Thus, protein under
nutrition leads to stunting, anaemia, physical weakness, oedema, vascular dysfunction, and impaired immunity. supported short-term balance studies, the Recommended Dietary Allowance of protein for a healthy adult with minimal
physical activity is currently 0.8 g protein per kg weight (BW) per day. To satisfy the functional needs like promoting skeletal-muscle protein accretion and physical strength, dietary intake of 1.0, 1.3, and 1.6 g protein per kg BW per day is suggested for people with minimal, moderate, and intense physical activity, respectively. Long-term consumption of protein at 2 g per kg BW per day is safe for healthy adults, and therefore the tolerable upper limit is 3.5 g per kg BW per day for well-adapted subjects.
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