Amino Acids
There are six general categories of nutrients. Those categories are carbohydrates, proteins, fats, vitamins, minerals and water. Amino acids are the by-products of broken down proteins.

Amino acids are very small molecules with an average molecular weight of about 135 daltons, which are the building blocks of new protein molecules in the body.

As far as the human body is concerned, there are two types of amino acids: essential and non-essential. Non-essential amino acids are amino acids that the body can create. Essential amino acids cannot be created by the body, and therefore the only way to get them is through food.

The separating or the breaking down of dietary proteins into amino acids start in the stomach, where they are broken down by digestive enzymes into shorter chains of amino acids called peptides. When in the small intestine, the majority of the peptides are then further broken down and absorbed into the bloodstream. At this point the body can combine the amino acids into literally thousands of different proteins in order to provide cells with the building material they need to both grow and repair. Some amino acids are then transported to the liver. The liver arranges the amino acids back into proteins to be used by the body when required. Amino acids are also transported to other organs for protein synthesis.

Proteins play a crucial role in virtually all biological processes in the body. All enzymes are proteins and are vital for the body's metabolism. Muscle contraction, immune protection, and the transmission of nerve impulses are all dependent on proteins. Proteins in skin and bone provide structural support. Many hormones are proteins. Protein can also provide a source of energy.

Since amino acids are so essential for cell growth and repair, the body must have a ongoing supply of all the essential and non-essential amino acids ready to be utilized when the body requires them. Without them protein deficiency and malnutrition can result quickly because the body cannot store amino acids to be used later, like it does with carbohydrates and fats.

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