carbohydrates

fats

Justification not yet generated — showing supporting facts

• Neanderthal hunting of large game in high-latitude Europe was likely supplemented by the consumption of carbohydrates and fats from plant foods, particularly during late winter when animal prey had lower body fat content.
• Fats and carbohydrates are required to maintain a high-protein intake because both nutrients spare the metabolism of protein for energy.
• Dietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
• Carbohydrates, fats, and proteins constitute the carbon skeleton of various functional molecules and provide energy through oxidative decomposition.
• Carbohydrates, fats, and proteins are the basic nutrients that serve as the basis of all life activities.
• Many medicinal plants contain essential macronutrients such as carbohydrates, proteins, and fats that support physiological and metabolic functions in the human body.
• Nutrients are categorized into macronutrients (carbohydrates, protein, and fats), which are needed in large amounts for energy, and micronutrients (vitamins and minerals), which are needed in smaller amounts to govern metabolism.
• Pregnant women require adequate amounts of macronutrients (carbohydrates, fats, and proteins) and micronutrients (iron, zinc, and various vitamins) for fetal growth, brain development, and skeletal development.
• Human beings require five major types of nutrients to maintain health and promote growth: carbohydrates, lipids (fats and oils), proteins, minerals (including trace elements), and vitamins.
• Nutrient analysis of medicinal plants involves determining the presence and concentration of moisture, ash, carbohydrates, proteins, fiber, and fats.
• Hominin diets required considerable amounts of plant foods to provide necessary fats and carbohydrates, except in specific, mostly recent circumstances like arctic living or pastoralism.
• The colonization of the Wallacean Archipelago by early modern humans, which relied heavily on lean marine proteins like shellfish and fish, necessitated access to fats and carbohydrates from other sources.
• In medicinal plants, carbohydrates provide energy, proteins are crucial for tissue restoration and development, and fats act as an energy source and assist in nutrient absorption.

protein

Justification not yet generated — showing supporting facts

• The Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
• Cordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
• The Food and Nutrition Board of the United States Institute of Medicine identifies Acceptable Macronutrient Distribution Ranges (AMDR) for adults as 45–65% carbohydrate, 10–35% protein, and 20–35% fat as a percentage of total energy, which are associated with reduced risk of chronic diseases while providing adequate nutrients.
• In 2006, the typical American diet consisted of approximately 2,200 kilocalories (9,200 kJ) per day, with 50% of calories from carbohydrates, 15% from protein, and 35% from fat.
• Carbohydrates spare protein more efficiently than fat under conditions of marginal calorie, protein, or glucose intake, making plant foods a more efficient substitute for fatty animals despite the higher processing requirements (Speth and Spielmann 1983).
• Nutrients are categorized into macronutrients (carbohydrates, protein, and fats), which are needed in large amounts for energy, and micronutrients (vitamins and minerals), which are needed in smaller amounts to govern metabolism.
• Wolfe BM and Piche LA demonstrated that replacing carbohydrate with protein in a conventional-fat diet reduces cholesterol and triglyceride concentrations in healthy normolipidemic subjects, as published in Clinical and Investigative Medicine in 1999.
• Skov AR, Toubro S, Ronn B, Holm L, and Astrup A conducted a randomized trial comparing protein versus carbohydrate in an ad libitum fat-reduced diet for the treatment of obesity, as published in the International Journal of Obesity and Related Metabolic Disorders in 1999.
• The nutritive content per 100g fresh weight of Ocimum basilicum Linn. includes 28.84g carbohydrate, 0.64g fat, 3.15g protein, and 92.06g water.
• The macronutrient ratio of the traditional Inuit diet was approximately 56% protein, 43% fat, and 1% carbohydrate, indicating that pre-contact Inuit people were in ketosis due to very low carbohydrate intake.
• Wolfe BM and Giovannetti PM found that substituting protein for carbohydrate in the diets of moderately hypercholesterolemic human subjects had short-term effects, as published in the Journal of the American Dietetic Association in 1989.
• The leaves of Vernonia amygdalina contain varying concentrations of protein, moisture, carbohydrates, ash, fat, minerals, oils, and vitamins.
• Across ELD-I quintiles, protein, LA, vitamin B-12, carbohydrates, and sodium showed negative trends of small magnitude, while zinc showed a negative trend with a moderate effect size; iron and proteins showed no significant trends.
• The transition to agriculture led to an increased exploitation of plants and cereals, resulting in a notable reduction in protein and an increase in carbohydrates in human diets since the Paleolithic era.
• Milton (1999) asserts that the metabolic cost of converting protein into energy for brain function and physical demands like endurance running exceeds the metabolic cost of converting carbohydrates.

proteins

Justification not yet generated — showing supporting facts

• Wild edible plants serve as sources of carbohydrates, proteins, and fibers, and are rich in vitamins and minerals including vitamin A, vitamin C, zinc, iron, calcium, iodine, thiamine, riboflavin, niacin, and folate.
• Carbohydrates, fats, and proteins constitute the carbon skeleton of various functional molecules and provide energy through oxidative decomposition.
• Carbohydrates, fats, and proteins are the basic nutrients that serve as the basis of all life activities.
• Many medicinal plants contain essential macronutrients such as carbohydrates, proteins, and fats that support physiological and metabolic functions in the human body.
• Pregnant women require adequate amounts of macronutrients (carbohydrates, fats, and proteins) and micronutrients (iron, zinc, and various vitamins) for fetal growth, brain development, and skeletal development.
• Lectins are proteins found in the seeds and tubers of plants such as wheat, potatoes, and beans that possess a high affinity for carbohydrates, specifically glycosidic bonds.
• Human beings require five major types of nutrients to maintain health and promote growth: carbohydrates, lipids (fats and oils), proteins, minerals (including trace elements), and vitamins.
• Nutrient analysis of medicinal plants involves determining the presence and concentration of moisture, ash, carbohydrates, proteins, fiber, and fats.
• In medicinal plants, carbohydrates provide energy, proteins are crucial for tissue restoration and development, and fats act as an energy source and assist in nutrient absorption.
• George Armelagos suggests that the basic way humans consume proteins and carbohydrates has not changed significantly since the development of agriculture.

fat

Justification not yet generated — showing supporting facts

• The Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
• The Food and Nutrition Board of the United States Institute of Medicine identifies Acceptable Macronutrient Distribution Ranges (AMDR) for adults as 45–65% carbohydrate, 10–35% protein, and 20–35% fat as a percentage of total energy, which are associated with reduced risk of chronic diseases while providing adequate nutrients.
• In 2006, the typical American diet consisted of approximately 2,200 kilocalories (9,200 kJ) per day, with 50% of calories from carbohydrates, 15% from protein, and 35% from fat.
• Carbohydrates spare protein more efficiently than fat under conditions of marginal calorie, protein, or glucose intake, making plant foods a more efficient substitute for fatty animals despite the higher processing requirements (Speth and Spielmann 1983).
• Nitrogen isotope data from bulk collagen samples underestimates the significance of plant foods in Neanderthal diets because it only provides evidence for protein consumption, leading to an undercalculation of carbohydrate and fat intake from plants.
• The nutritive content per 100g fresh weight of Ocimum basilicum Linn. includes 28.84g carbohydrate, 0.64g fat, 3.15g protein, and 92.06g water.
• The macronutrient ratio of the traditional Inuit diet was approximately 56% protein, 43% fat, and 1% carbohydrate, indicating that pre-contact Inuit people were in ketosis due to very low carbohydrate intake.
• The leaves of Vernonia amygdalina contain varying concentrations of protein, moisture, carbohydrates, ash, fat, minerals, oils, and vitamins.
• The authors suggest that Inuit and other indigenous diets, which are characterized by lower levels of carbohydrate and higher levels of fat, contain wisdom that could be realized to improve health outcomes.

vitamins

Justification not yet generated — showing supporting facts

• Wild edible plants serve as sources of carbohydrates, proteins, and fibers, and are rich in vitamins and minerals including vitamin A, vitamin C, zinc, iron, calcium, iodine, thiamine, riboflavin, niacin, and folate.
• Cordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
• Nutrients are categorized into macronutrients (carbohydrates, protein, and fats), which are needed in large amounts for energy, and micronutrients (vitamins and minerals), which are needed in smaller amounts to govern metabolism.
• Pregnant women require adequate amounts of macronutrients (carbohydrates, fats, and proteins) and micronutrients (iron, zinc, and various vitamins) for fetal growth, brain development, and skeletal development.
• The medicinal properties of Murraya koenigii are attributed to carbazole alkaloids and various chemical constituents, including terpenoids, flavonoids, dihydropyridines, carbohydrates, carotenoids, vitamins, and nicotinic acid.
• Human beings require five major types of nutrients to maintain health and promote growth: carbohydrates, lipids (fats and oils), proteins, minerals (including trace elements), and vitamins.
• The leaves of Vernonia amygdalina contain varying concentrations of protein, moisture, carbohydrates, ash, fat, minerals, oils, and vitamins.

minerals

Justification not yet generated — showing supporting facts

• Wild edible plants serve as sources of carbohydrates, proteins, and fibers, and are rich in vitamins and minerals including vitamin A, vitamin C, zinc, iron, calcium, iodine, thiamine, riboflavin, niacin, and folate.
• Cordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
• Nutrients are categorized into macronutrients (carbohydrates, protein, and fats), which are needed in large amounts for energy, and micronutrients (vitamins and minerals), which are needed in smaller amounts to govern metabolism.
• Human beings require five major types of nutrients to maintain health and promote growth: carbohydrates, lipids (fats and oils), proteins, minerals (including trace elements), and vitamins.
• The leaves of Vernonia amygdalina contain varying concentrations of protein, moisture, carbohydrates, ash, fat, minerals, oils, and vitamins.

fiber

Justification not yet generated — showing supporting facts

• The Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
• Dietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
• Cordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
• Traditional cuisines from Asian and European cultures, such as those listed in Table 2, share characteristics of minimal processing, higher fiber content, and low carbohydrate content.
• Nutrient analysis of medicinal plants involves determining the presence and concentration of moisture, ash, carbohydrates, proteins, fiber, and fats.

plant-based foods

Justification not yet generated — showing supporting facts

• Neanderthal hunting of large game in high-latitude Europe was likely supplemented by the consumption of carbohydrates and fats from plant foods, particularly during late winter when animal prey had lower body fat content.
• Carbohydrates spare protein more efficiently than fat under conditions of marginal calorie, protein, or glucose intake, making plant foods a more efficient substitute for fatty animals despite the higher processing requirements (Speth and Spielmann 1983).
• Plant foods, particularly carbohydrates, served as an efficient energy resource and were a key component of hominin diets, challenging the stereotype that Paleolithic diets were primarily meat-based.
• Hominin diets required considerable amounts of plant foods to provide necessary fats and carbohydrates, except in specific, mostly recent circumstances like arctic living or pastoralism.

energy

Carbohydrates serve as a primary source of metabolic energy, as evidenced by the comparison of their conversion costs to protein [1], their role as a dietary energy source [2], and their mobilization by the endocrine system during exercise [3]. Furthermore, both are categorized together in dietary reference intakes established by the Institute of Medicine [4]. — 4 supporting facts

diabetes

The relationship between diabetes and carbohydrates is established by research indicating that excessive carbohydrate intake in modern diets is a primary driver of diabetes [1], [2]. Furthermore, elevated carbohydrate levels can negatively impact blood glucose regulation and insulin secretion, which are critical factors in the development of diabetes [3]. — 3 supporting facts

medicinal plants

Medicinal plants are related to carbohydrates because carbohydrates are a key nutritional component analyzed in these plants [1], [2], and they serve as essential macronutrients that support human physiological functions [3]. — 3 supporting facts

Vernonia amygdalina

Vernonia amygdalina is related to carbohydrates because the plant's leaves are documented to contain carbohydrates as part of their nutritional composition [1], and studies on the processing of these leaves specifically monitor changes in their carbohydrate content [2]. — 2 supporting facts

western diet

The western diet is defined in contrast to Paleolithic diets by its specific nutritional composition, which includes a higher proportion of carbohydrates compared to the ancestral diet as described in [1]. — 1 supporting fact

wild edible plants

Wild edible plants are related to carbohydrates because they serve as a nutritional source for these macronutrients, as stated in [1]. — 1 supporting fact

obesity

The relationship between obesity and carbohydrates is established through a randomized clinical trial investigating the efficacy of carbohydrate-restricted diets in the treatment of obesity, as documented in [1]. — 1 supporting fact