[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.torfin.cz\/vse-o-aminokyselinach\/#Article","mainEntityOfPage":"https:\/\/www.torfin.cz\/vse-o-aminokyselinach\/","headline":"V\u0161e o aminokyselin\u00e1ch","name":"V\u0161e o aminokyselin\u00e1ch","description":"= jsou z\u00e1kladem stavebn\u00ed jednotky protein\u016f a peptid\u016f. Maj\u00ed d\u016fle\u017eit\u00e9 fyziologick\u00e9 funkce. Pod\u00edlej\u00ed se na vzniku r\u016fzn\u011b dlouh\u00fdch vazeb, ale tak\u00e9 se samy p\u0159\u00edmo pod\u00edlej\u00ed","datePublished":"2018-08-14","dateModified":"2023-06-01","author":{"@type":"Person","@id":"https:\/\/www.torfin.cz\/author\/#Person","name":"","url":"https:\/\/www.torfin.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/87007d43bbcef3c87926bba9082d96a1a8da6f7ae55b1546f5f58a5e10d8ed12?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/87007d43bbcef3c87926bba9082d96a1a8da6f7ae55b1546f5f58a5e10d8ed12?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"torfin.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.torfin.cz\/wp-content\/uploads\/img_a323090_w2493_t1534879894.png","url":"https:\/\/www.torfin.cz\/wp-content\/uploads\/img_a323090_w2493_t1534879894.png","height":0,"width":0},"url":"https:\/\/www.torfin.cz\/vse-o-aminokyselinach\/","wordCount":450,"articleBody":" = jsou z\u00e1kladem stavebn\u00ed jednotky protein\u016f a peptid\u016f. Maj\u00ed d\u016fle\u017eit\u00e9 fyziologick\u00e9 funkce. Pod\u00edlej\u00ed se na vzniku r\u016fzn\u011b dlouh\u00fdch vazeb, ale tak\u00e9 se samy p\u0159\u00edmo pod\u00edlej\u00ed na metabolick\u00fdch pochodech.   \u010clov\u011bk je p\u0159ij\u00edm\u00e1 nej\u010dast\u011bji formou b\u00edlkovin. Ty se \u0161t\u011bp\u00ed na mal\u00e9 molekuly, co\u017e je proces, prob\u00edhaj\u00edc\u00ed v tenk\u00e9m st\u0159ev\u011b i \u017ealudku. Typ proteinu tuto dobu \u0161t\u011bpen\u00ed ovliv\u0148uje a jakmile se dostanou AK do krve, zachycuj\u00ed je pak p\u0159edev\u0161\u00edm j\u00e1tra. D\u00e1le se p\u0159esouvaj\u00ed do sval\u016f a proto\u017ee je t\u011blo samo nezvl\u00e1d\u00e1 uchov\u00e1vat do z\u00e1soby (jako nap\u0159\u00edklad sacharidy nebo tuky), mus\u00edme je dopl\u0148ovat sami – jinak doch\u00e1z\u00ed k \u00fabytku vlastn\u00edch b\u00edlkovin.   V lidsk\u00e9m organismu jich je p\u0159irozen\u011b asi 20. D\u011blit je lze na esenci\u00e1ln\u00ed a neesenci\u00e1ln\u00ed nebo podle toho, zda se nach\u00e1zej\u00ed v proteinech, \u010di nikoli.    Esenci\u00e1ln\u00ed = lidsk\u00e9 t\u011blo si je nedok\u00e1\u017ee vytvo\u0159it samo. Mus\u00edme je dod\u00e1vat skrz potravu. Neesenci\u00e1ln\u00ed = lidsk\u00e9 t\u011blo si je dok\u00e1\u017ee alespo\u0148 \u010d\u00e1ste\u010dn\u011b vytv\u00e1\u0159et samo.   Pro t\u011blo jsou d\u016fle\u017eit\u00e9, proto\u017ee: – jsou to jednotky pro stavbu b\u00edlkovin a peptid\u016f – pod\u00edlej\u00ed se jako stavebn\u00ed jednotky u vlas\u016f, sval\u016f, kost\u00ed a poko\u017eky – ovliv\u0148uj\u00ed du\u0161evn\u00ed pohodu a p\u0159isp\u00edvaj\u00ed ke zlep\u0161en\u00ed n\u00e1lady, \u010di dokonce zabra\u0148uj\u00ed bolestem – hraj\u00ed velkou roli v tom, zda m\u00e1me hlad nebo nem\u00e1me, \u010di jestli jsme unaven\u00ed nebo odpo\u010dat\u00ed – zlep\u0161uj\u00ed srde\u010dn\u00ed \u010dinnost a lep\u0161\u00ed viskozitu krve   Potraviny, obsahuj\u00edc\u00ed pro t\u011blo d\u016fle\u017eit\u00e9 aminokyseliny jsou hlavn\u011b obilniny, mouka, r\u00fd\u017ee, chleba, lu\u0161t\u011bniny, olejniny, ovoce, zelenina a maso. Ale! AK jako takov\u00e9 ve strav\u011b prakticky nenajdeme. Jsou pouze sou\u010d\u00e1st\u00ed b\u00edlkovin, proto je dobr\u00e9 sehnat si dopl\u0148ky stravy. V\u011bt\u0161inou se jedn\u00e1 p\u0159\u00edmo o r\u016fzn\u00e9 sm\u011bsi, ale jsou k dost\u00e1n\u00ed samoz\u0159ejm\u011b tak\u00e9 jednotliv\u011b.   Nepostradateln\u00fdmi AK jsou t\u0159eba lysin (p\u0161enice, r\u00fd\u017ee), tryptofan (kuku\u0159ice), cystein (lu\u0161t\u011bniny, kravsk\u00e9 ml\u00e9ko, syrov\u00e1tka), fenylalanin (hov\u011bz\u00ed maso), methionin (lu\u0161t\u011bniny, kravsk\u00e9 ml\u00e9ko).   Obecn\u011b plat\u00ed, \u017ee jsou aminokyseliny vhodn\u011bj\u0161\u00ed br\u00e1t v tabletk\u00e1ch, jeliko\u017e u\u017e uvnit\u0159 t\u011bla neza\u010d\u00ednaj\u00ed synst\u00e9zu, kter\u00e1 je pro organismus velmi n\u00e1ro\u010dn\u00e1. Stejn\u011b tak je d\u016fle\u017eit\u00e9 db\u00e1t na jejich dostatek  , ale z\u00e1rove\u0148 to s nimi nep\u0159eh\u00e1n\u011bt. Spole\u010dn\u011b s nimi toti\u017e p\u0159ij\u00edm\u00e1me tak\u00e9 tuky a cholesterol, co\u017e m\u016f\u017ee b\u00fdt a\u017e nebezpe\u010dn\u00e9.                                                                                                                                                                                                                                                                                                                                                                                             3.8\/5 - (12 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"V\u0161e o aminokyselin\u00e1ch","item":"https:\/\/www.torfin.cz\/vse-o-aminokyselinach\/#breadcrumbitem"}]}]