Differentiate between Enhancers & inhibitors, Essential & Non-essential amino-acids

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1. Enhancers & inhibitors
2. Essential & Non-essential amino-acids

Enhancers & inhibitors

Enhancers: Nutrients can interact with one another or with other dietary components at the site of absorption resulting in either a change in bioavailability or if enhancers & inhibitors connect each other out a nil effect. Enhancers can act in different ways such as keeping a nutrient soluble or protecting it from interaction with inhibitors.

Inhibitors: Inhibitors may reduce nutrient bioavailability by-
a) binding the nutrient in question in a form that is not recognized by the uptake systems on the surface intestinal cells.
b) Rendering the nutrient insoluble & thus unavailable for absorption.



Essential & Non essential amino-acids

Essential amino-acids: Essential amino-acids cannot be synthesized in the animal body. It should be obtained from the diet. Some essential amino acids are Arginine, Leucine, Lysine, Tryptophan, Histidine, Valine etc.

Non-essential amino acids: a) Can be synthesized in the animal body
b) It can be synthesized in the body (therefore called as non-essential amino acids)
c) Non-essential acids are Alanine, Asparagine, Serine, Tyrosine, Glutamate etc.

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