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Research & career focus: Professor Anne-Marie Minihane - Biochemistry and diet

Prof Anne-Marie Minihane from the Norwich Medical School, UEA describes why there is a close link between biochemistry and nutrition.

Prof Anne-Marie Minihane from the Norwich Medical School, UEA describes why there is a close link between biochemistry and nutrition.

Further details about the current research focus of Prof Minihane and her colleagues can be found on UEA’s web site.


Technical terms in simplified form

Flavonoids

Flavonoids are a class of plant and fungus secondary metabolites. Their general chemical structure includes a 15-carbon skeleton, which are formed into different rings. Flavonoids are widely distributed, fulfilling many functions, such as flower colouration, nitrogen fixation and floral pigmentation. They may also act as chemical messengers, physiological regulators, and cell cycle inhibitors.

Omega-3 fatty acids

Omega-3 fatty acids are polyunsaturated fatty acids with a double bond at the third carbon atom from the end of the carbon chain, they are important for normal metabolism. Mammals are unable to synthesize them, but can obtain the shorter-chain omega-3 fatty acids through diet and use it to form the more important long-chain versions. Primary sources of omega-3 fatty acids are marine algae and phytoplankton, walnut, edible seeds and various oils from plants and fish.

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Biochemistry: the Molecules of Life

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