Pentose Phosphoric Acids

Pentose phosphoric acid and its role in health Pentose phosphoric acid (PPA) is an important component of human cells. It is involved in metabolic processes associated with the synthesis of DNA and other biomolecules, and also has an immunostimulating effect. In the article we will look at the properties of pentose phosphate acid, its composition and main functions in the human body, as well as the connection between pentose phosphate acid deficiency and diseases.

**Composition and properties** Pentose is a monosaccharide consisting of 5 carbon atoms. Phosphate is a negative or cationic group attached to phosphoric acid. Thus, pentose phosphate acid is a molecule consisting of a pentose saccharide and a phosphate. **It is important to note** that pentose can also be modified with various additional groups, such as fucose or galactose. These groups add additional function to the foam molecule and form a so-called polysaccharide. The biological role of PFC is to maintain stable glucose levels and increase the enzymatic activity of insulin. PFC performs the following functions: - regulation of the level of the hormonal system - transfer and metabolism of lipids - supporting the body during periods of stress And other other processes associated with the body's metabolism ** Deficiency and nutritional disorders** Due to the fact that PFC is involved in many important biological processes in the body, their insufficiency can lead to various disorders. PPA deficiency can occur due to insufficient dietary intake or due to a deficiency of enzymes that are involved in their utilization.

In addition, PFC deficiency is also associated with impaired immune system function. This occurs mainly because the intracellular receptors for interacting and transporting substances become weaker. There is a violation of the availability of biomolecules and, as a result, the immune system and performance weaken, general malaise and pain syndrome appear

To prevent deficiency, it is recommended to eat foods rich in sources of PPA, such as beets, carrots, and corn.