#chemistrymolecule

"Fish oil" and "cod liver oil" are common nutritional health products and many people confuse these two, or even consider them as the same products. In fact, the effects of fish oil and cod liver oil are totally different. The main components of fish oil are DHA and EPA, which we introduced a few days ago. DHA is important for the development and maintenance of brain and nervous tissue; EPA can be used to treat autoimmune disorders and prevent cholesterol and fat from building up in artery walls.

Cod liver oil is a dietary supplement derived from the liver of cod fish (Gadidae). The main ingredients are retinol and cholecalciferol. Retinol is an important component of photosensitive substances in visual cells and can also maintain the integrity and health of epithelial tissue structure. Cholecalciferol promotes calcium absorption, as well as phosphorus reabsorption by renal tubules.

🔥 Did you ever wonder why spicy food feels both 'ouch' and 'oh yeah' at the same time? It's all thanks to our brain's secret weapon: β-endorphin! 😍🧠 When we indulge in the heat, our body releases natural painkillers called β-endorphin, balancing out the fiery sensation with a burst of bliss. 🎉 So, next time you savor that spicy dish, remember it's a rollercoaster ride of pleasure and pain, courtesy of our own supercharged β-endorphin! 💥

Recently, influenza A is the leading cause of respiratory disease outbreaks globally. There has been a report of consumers blindly hoarding Oseltamivir (Tamiflu), an antiviral that stops the spread of the flu in the body. It is mostly used for influenza A and B viruses.

As early as SARS in 2003 and the global bird flu pandemic in 2005, oseltamivir caused a stampede. It is a neuraminidase inhibitor, a competitive inhibitor of influenza s neuraminidase enzyme. The enzyme cleaves the sialic acid which is found on glycoproteins on the surface of human cells that helps new virions to exit the cell. Thus it prevents new viral particles from being released.

Starch, or amylum, is a way of storing energy in green plants and is the most common carbohydrate in the human diet. And it is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).

Amylose and amylopectin are the two main macromolecular compounds of natural starch. In common starch granules, there is 75% - 80% of amylopectin and 20% - 25% of amylose. The ratio of amylose to amylopectin directly affects the flavor of crops. For example, we often eat glutinous rice and sticky corn, in which the proportion of amylopectin reaches almost 100% and has a sticky texture when cooked.

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"Laughing gas" (Nitrous oxide) was first used as an anesthetic and was widely used in dental and surgical operations from 1844. Later, it was gradually replaced by a better anesthetic. Nitrous oxide is also a recreational drug that has been abused due to its euphoric effects and ability to cause laughter when inhaled. But the vast majority of people who take it don't know how dangerous it is. When inhaling laughing gas, may cause sudden asphyxia due to too little oxygen.

It can also cause nerve damage, resulting in reduced intelligence, audiovisual ability, and hand flexibility in a short time. Long-term consumption may lead to symptoms such as vitamin B deficiency, muscle paralysis, and even paralysis.

It's not just lemons that taste bitter when soaked in water. We can recall and ask ourselves if freshly squeezed orange juice also tastes bitter? If the peel and pit of the orange also have a bitter taste?

In fact, these bitter flavors are derived from limonoid, which is common in citrus fruits. At present, about 50 kinds of limonoids have been isolated and identified, among which limonin is a common one. When we use lemons and other citrus fruits to make water and juice, these peels and cores that are rich with lemon bitter compounds will be mixed into the juice, so drinking it will have a bitter taste.

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