Your Body Chemistry - University of Massachusetts...
Transcript of Your Body Chemistry - University of Massachusetts...
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Your Body Chemistry
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YOUR BODY
ATOMS: 99% Hydrogen
Oxygen
Carbon
Nitrogen
Held together: Chemical Bonds
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OXIDATION
• Oxidation: removing
electrons from molecules
• Happens normally during metabolism
• Also- exposure air pollution, cigarette smoke
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OXIDATION
• Oxidation: produces “highly reactive” molecules: free radicals
• Damage: DNA, proteins, & fats in cell membranes and blood
• Oxidative stress: free radicals accumulate in body
• May cause cell death, cancer, aging, damage to arteries
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OXIDATION
• Your body: built in protection- enzyme systems: anti-oxidation- protect against damage due to oxidation
• Diet: Vitamin C, E , beta carotene (carrots), selenium (mineral): antioxidants: destroy reactive molecules
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Mediterranean Diet
Fruits, vegetables, breads, cereals, beans, nuts, seeds, peas, beans, fresh foods (fiber, vitamins, minerals)
Processed foods
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Mediterranean Diet
Saturated (animal) fat & cholesterol
Monounsaturated fat
(Olive Oil)
Plant proteins: peas, beans, nuts
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Mediterranean Diet
Cholesterol levels Heart Disease
Longer Life Cancer
Alzheimer’s Mouth
Disease Esophagus
Breast Cancer Stomach
Mediterranean vs. Lungs
U.S. Women Intestine
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How Mediterranean Diet May Work
You are what you eat
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How Mediterranean may work
• Cancer: fruits & veggies: antioxidants: protect DNA & cell membranes
• Heart Disease: monounsaturated fat: blood cholesterol, blood fats resist oxidation
• Aging & Alzheimer’s Disease: monounsaturated fat brain nerve cell membranes fluidity, antioxidants:
brain protection- oxidation
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Biomolecules: carbon based
Carbohydrates
Fats
Protein
DNA/RNA
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Most of your energy (food)
• from carbohydrates & fats
• Your body: energy stored as carbohydrates & fats
• protein: not stored for energy
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Calories: amount of energy in chemical bonds of food
Fats: 9 calories/gram
Carbohydrates: 4 calories/gram
Protein: 4 calories/gram
Alcohol: 7 calories/gram
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What do carbohydrates do?
Main function: give you
energy
Main carbohydrate for your energy: glucose
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Where do carbohydrates come from?
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Carbohydrates 1) Simple Sugars 2) Complex Carbohydrates (starch, glycogen, fibers)
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Simple Sugars
• Monosaccharides:
Example: glucose (blood sugar)
galactose
Glucose
fructose (fruits, vegetables, honey)
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Glucose: very important
Only source energy- red blood cells;
Preferred energy: brain, nervous system, placenta, fetus
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Sugars
• Disaccharides
Maltose: malt products (brewing, distilling, yeast making)
Sucrose: table sugar (sugar cane, maple syrup, honey)
Lactose: milk sugar (human & cow’s milk)
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Complex Carbohydrates
Many glucose molecules linked: chemical bonds
Differ in structure (straight vs. branched) and type of chemical bonds
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Animals Plants
Glycogen- stored Starch-stored
glucose: liver, glucose
muscles &
Fibers
(cellulose)
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Starch Glucose Glycogen
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Fiber(s) • Mostly many glucose molecules
• Example: cellulose- plant cell
walls
• Nondigestible carbohydrate
• Fiber breakdown: human enzymes/chemical bonds
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Why should you eat fiber?
• Slows breakdown starch glucose
• Slows increase in blood glucose
• Binds to cholesterol in intestine
• Lowers blood cholesterol
• Promotes fullness, reduces hunger feelings
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Why should you eat fiber?
• Keeps GI tract clean/healthy
• Exercises your colon muscles
• Regular/easier bowel movements
• Prevents: constipation
• Speeds up movement food through intestines
• Protects against: ? colon cancer
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FATS
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Fats = Lipids
• Organic compounds- mostly carbon
• Found in animals & plants
• Don’t dissolve well in H20
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Fats in Food
• Solids: butter, lard
• Semi-solids: margarine (tub)
• Liquids: vegetable oils
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Types of Fat
1. Fatty acids: long chain of carbon atoms
3 types: A) Saturated
B) Monounsaturated
C) Polyunsaturated
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Saturated Fatty Acid
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• Found in: meats, whole milk, cheese, ice cream, prepared foods
• Plants except palm/coconut
oils
• Solid at room temperature
Saturated Fat
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Saturated Fat : BAD
Blood Cholesterol
Risk Heart Disease
Women Risk Breast Cancer
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Monounsaturated fatty acid
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• Double bonds bends (kinks) in carbon chains
• Liquid at room temperature
• Found in: canola, olive, peanuts oils, some safflower and sunflower oils, nuts
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Polyunsaturated fatty acid
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•Also liquid at room temperature
•Found in: vegetable oils (soybean, corn, safflower, sunflower) and margarines (liquid, tub)
Polyunsaturated Fatty Acid
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Polyunsaturated & Monounsaturated Fats
Good Fats
Blood Cholesterol
Heart Disease Risk
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Omega 3 fatty acids
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Omega 3: Good Fat- Special Type of Polyunsaturated fat
Protect against:
• Heart attack
• Stroke
• Sudden death
• Lower blood triglycerides
• Help maintain normal heart rhythms
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Omega 3 fatty acids
• Important: cell membranes of retina & nervous system;
• Normal brain development in babies (breast milk, formulas)
• Found: vegetable oils (soybean, canola), nuts (walnuts), seeds (flaxseed), fish (salmon, tuna, trout), shellfish
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Mental
decline-
age
Alzheimer’s
Disease
Omega 3 fats- abundant in gray matter
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2) Triglyceride
Most of fat in your foods
Major fat stored in fat (adipose) & muscle tissue
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3) Sterols
4 Interconnected rings
“chicken wire”
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Sterols: Examples
• Plants: Phytosterols- help lower your blood cholesterol
• Animals: Cholesterol Made in liver Don’t need to eat in foods egg yolk, liver, kidney, some
prepared foods No cholesterol in plants
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Cholesterol • Most cholesterol: your cell membranes, coating
nerve cells (nerve impulses) Cholesterol Steroids:
testosterone, Vitamin D estrogen, (skin) progesterone Bile acids (emulsify fat) Cortisone
(carbohydrate/protein/fat
metabolism)
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4) Phospholipids
• Contain phosphorus
• Emulsifiers (emulsification): break other fats small droplets, helps fat mix with water
• Found in bile (gallbladder)- emulsifies fat in intestine
• Found: all your cell membranes
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PHOSPHOLIPID Head part: mixes with H20
Tails: mix with fat (oil)
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Example: Lecithin
• In eggs and soybeans
• Used in: mayonnaise, margarine, salad dressings, chocolate, frozen desserts, baked foods
• Keeps oil mixed with other ingredients
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Trans Fat: Bad Fat
Heart
Disease
Risk
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Artificially modified fat: Trans Fat
• Bubble hydrogen gas: vegetable oil
• “Partially hydrogenated” changes some double bonds single bonds
• Makes fat semi-solid
• Looks more like saturated fat
• Changes shape- some double bonds
• “Trans” = “Across” in Latin
• Cheaper to use, longer shelf-life
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Fats and You: Bottom Line
Bad Fats: Saturated Trans Fat Cholesterol Good Fats: Monounsaturated Polyunsaturated Omega-3 Fats
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How do you carry fat in your blood?
Fat: energy rich (9 calories/gram) Transport fat to tissues Energy/Storage Problem: Fat + H20 = Mix How do you dissolve fat in blood? Solution: Lipoproteins
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Lipoproteins
• Proteins dissolve in water
• So combine fat (lipid) with protein= lipoprotein
3 types
• All spherical (ball shaped)
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#1 Chylomicrons
• Fat in food broken down by enzymes fatty acids
• Intestinal cells remake triglyceride
• Triglyceride + protein
chylomicron
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Chylomicrons blood deliver
adipose tissue triglyceride
(storage)
muscle Chylomicron
(energy) Cholesterol
Liver
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• 1-2 hours after fatty meal: see chylomicrons in blood
• Plasma = cloudy
• Chylomicrons in blood 8-10 hours
• Fasting before lipid blood test
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Chylomicrons : important for fat deposition
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Fat Mobilization Triglyceride (adipose tissue)
fatty acids
Energy cells/tissues blood
• Smoking
• Coffee
• Fasting
• Starvation
• Exercise
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#2 Low Density Lipoprotein
• Major cholesterol carrier in blood
• Good role vs. bad role
Good role
• Readily available pool of cholesterol for cell needs;
• Cells take cholesterol from LDL
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LDL
delivers cholesterol
cells: make new membranes (replacement worn out parts)
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LDL
Bad Role
Deposits cholesterol in arteries
Heart Brain
(Heart attack) (Stroke)
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#3 High Density Lipoproteins (HDL)
HDL Heart Disease
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HDL removes cholesterol from cells
(arteries)
liver
Removed in bile
(feces)
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Cholesterol
The Good and The Bad
HDL LDL
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LDL vs. HDL: Balance is important
Keep LDL Low, HDL High
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Fat Functions
• Stored energy for future use
• 9 calories/gram (calorically dense)
~120 calories= 1 tablespoon of butter or oil= 2.5 cups steamed broccoli= 1 slice whole wheat bread
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Fat Functions • Insulates body from temperature
changes (adipose tissue under skin, around internal organs)
• Cushions/protects against shocks
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Fat Functions
• Provides structure to cell membranes (regulates what goes in/out)
• Keeps cell membranes fluid (flexible)
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Fat Functions
•Lubricates body surfaces: oil in skin
•Adds taste, texture, flavor, aroma to foods
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Fat Functions
• Help us feel satiated after meal
• Dissolves fat-soluble vitamins (A, D, E, K) in intestine for proper absorption
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PROTEINS
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Proteins: C, H, O, and N Protein Synthesis (in cells)
Amino acids Polypeptides Protein
Protein Breakdown (in cells & during digestion absorption)
Amino acids Polypeptides Protein
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Nitrogen
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amino acids
polypeptides
proteins
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Amino Acids 20 different kinds: in human protein
11 can be made 9 you
in cells = can’t make=
Nonessential Essential
Made in body Must eat in diet
or from diet
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• Absence of
essential amino
acids in diet Protein
Children Growth
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Not enough protein: world
health problem
Protein/calorie malnutrition
Kwashiorkor ( protein)
Marasmus ( calories/nutrients)
Starvation
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Different amino acid combinations= different types of protein
• Amino acids: which ones, how they are arranged: important
• Determines: what protein does (functions)
• Example: amino
acids- hair protein:
straight vs. curly
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Mistake in amino acid order: change in shape of protein (hemoglobin)
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Sickle cell anemia:
1 in 12 African-Americans
1 in 100 Hispanic Americans
carry mutated gene for this disease
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What proteins do in your body
1)Enzymes: catalysts
Speed up chemical reactions
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2) Tissue Growth & Maintenance
• Protein found in every cell (structure)
• During growth add tissue
need protein
• Examples: muscles/biceps: weight lifter; thighs (skaters); skin, hair, collagen (bones, teeth)
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3) Movement
• Muscle proteins: muscle contractions- all your movements
• Heart muscle- beating
• Digestive tract- moving food along
• Blood vessels: constrict & dilate
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4)Hormones
• Many are proteins
• Chemical messengers: produced in one place blood another place in body response
• Pancreas insulin blood
stimulates all cells
glucose uptake
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5) Antibodies
• Proteins produced when foreign material (antigen) enters body;
• Destroys antigen
• Antigens: bacteria, virus, transplanted organ
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6)Transport (carrier) molecules: help carry (shuttle) things
Examples:
• Hemoglobin- carries oxygen
• Lipoproteins- carry fats (lipids)
• Cell membranes: shuttle molecules in & out of cells
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7)Fluid Balance
Proteins: maintain proper amounts of H20 inside/outside of cells by absorbing & holding water
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8)Blood acid/base balance
pH scale
0 7 14
Acid Neutral Base
Blood: 7.35-7.45
Gastric juice: 1.0-5.0
Pancreas juice: 8.4-8.9
Proteins: buffers- help maintain normal pH: blood and cells
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9) Calories- Protein:4 calories/gram
How dietary protein is used: 1st amino acids new body
proteins (structure, enzymes,
hormones) 2d amino acids energy or 3rd amino acids glucose
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10) Receptors on cell surface: glycoproteins: carbohydrates + protein
• Ex.
receptors:
Insulin,
LDL
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Nucleic Acids : DNA & RNA
•DNA: genes on chromosomes
•RNA: important role in protein synthesis
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Double
Helix:
Twisted
Ladder
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2006 Nobel Prize in Physiology or Medicine: Dr. Craig Mello UMass Medical School
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RNA interference
• Double stranded RNA in cells • Important in: Gene Silencing Defense against viruses Controlling “jumping genes” 2008 Harvard scientists use RNAi
to silence genes needed by HIV to make copies of itself
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Metabolism
&
Cell Respiration
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Metabolism: all chemical reactions
in your body
Anabolism: building up processes
Example:
Making new cell protein
Anabolic steroids- mimic
testosterone
muscle strength, mass
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Metabolism:
Catabolism- breaking down processes
Example: energy release from glucose
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What happens when you breathe?
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Do your cells “breathe”?
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Cell Respiration: inside your cells
• Energy trapped in chemical bonds: carbohydrates, fats, protein
• Break chemical bonds energy
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ENERGY + P + ADP ATP
(from chemical (stored
bonds of food) energy)
Energy release: all
your body activities
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40% Energy 60%: HEAT
trapped in ATP Body temperature
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Cell Respiration
Glucose
+ O2
CO2
+ H2O
+ ATP’s
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Cell Respiration: inside your cells
3 Steps:
1) Glycolysis
2) Krebs (Citric acid) Cycle
3) Electron Transport
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Metabolism: Carbohydrates,
Fats, & Protein
All Interconnected
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Examples:
1. Eat too many carbs FAT
(adipose tissue)
2. Protein burned for energy (ATP)
3. Protein blood glucose during fasting or starvation
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Why is understanding metabolism so important?
Cancer cell metabolism different from normal cells
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Cancer Cells:
• Take up glucose high amounts
• See “hot spots” on PET scan
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Cancer cells use mostly glycolysis Glucose Pyruvic acid Krebs cycle Lactic Acid: moves outside cell (acidic) 1. Attracts new blood vessels to
supply the cancer (angiogenesis) 2. Breaks down extracellular matrix:
cancer cells spread (metastasis) 3. Glycolysis chemicals: more cell division (cancer spreads)
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Cancer cells spread- blood &
lymphatic system other tissues
Metastasis: 90% cancer deaths
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Metabolic “switch” in cancer cells to glycolysis controlled by:
Cancer gene (oncogene) activity
Tumor suppressor gene
Bottom line:
1. Genes control metabolism
2. Understanding how cancer genes work
3. Shut down cancers
New drugs developed: shut down cancer metabolism: shrink/stop tumors
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Before pills After
(Pet Scans)