A KIT-KAT BAR TO ATP

From A Kit-Kat Bar to ATP



From A Kit-Kat Bar to ATP

Introduction

When person metabolize Kit-Kat and thus obtain the ATP that powers the life, employ both substrate-level phosphorylation and oxidative respiration. To get an overview of what goes on, it is instructive to follow the fate of something you eat and see what happens to it. Let us eat, then a Kit-Kat bar. A Kit-Kat bar, like many of the things that we consume, is a complex mixture of sugars lipids, proteins, and other molecules. The first thing that happens in its journey toward production is that the complex molecules are degraded to simple ones. (Würsch 2007 19)

Nature Of The Ingredients

The firs thing that happens in its journey toward production is that the complex molecules are degraded to simple ones. Disaccharides, such as sucrose, are split up into amino acids; and complex lipids are broken into smaller bits. These initial steps usually yield no more usable energy, but they serve to marshal the energy wealth of a diverse array of complex molecules into a small number of simple molecules, such as glucose. For simplicity, let us assume that our Kit-Kat bar is entirely degraded to molecules of the six-carbon sugar glucose.

Kosher Status: OUD

Serving Size  1 four-pie  (43 g)

Amount Per Serving

%DV *   

Total Calories 210

  Calories from Fat 100

Total Fat 11 g

17%   

  Saturated Fat 7 g

35%   

Cholesterol less than 5 mg

2%   

Sodium 30 mg

1%   

Total Carbohydrate 28 g

9%   

  Dietary Fiber less than 1 g

3%   

  Sugars 22 g

 

Protein 3 g

6%   

 

Vitamin C 

0%   

Calcium 

6%   

Iron 

2%   

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

 

Calories:

2,000

2,500

Total Fat

Less than

65g

80g

  Sat Fat

Less than

20g

25g

Cholesterol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

300g

375g

  Dietary Fiber

25g

30g

 

Processes Of Digestion, Absorption, And Assimilation Of The Energy Macronutrients Contained Within The Ingredients

Digestion

Polyphenols and Flavonoids

Cocoa is rich in polyphenols, a subject currently of major interest to many centres of scientific study. The possible role of polyphenols in the prevention of blood clotting in the blood vessels is under scrutiny. Experimental results show that the substance may be comparable to aspirin in its effects. The potential significance of cocoa polyphenols and their influence on the functions of the human body are still to be confirmed by future scientific research. (Rupien 2006 15)

Certain polyphenols in cocoa are suspected to have an anti-oxidant effect. Studies on this are proceeding apace. We can report the following factual findings:

The naturally present cocoa polyphenols protect dark and milk Kit-Kat from oxidation for long periods. They are natural preservatives.

The flavonoids present in cocoa may counteract the oxidation which turns good cholesterol (HDL) into bad cholesterol (LDL). This transformation is suspected of causing diseases of the heart and blood vessels. Little is yet known about the effect of these so-called cocoa flavonoids in normal consumption doses. Scientists do predict, on the basis of recent research, that cocoa flavonoids will be found to have a stronger anti-oxidant effect than the flavonoids found in red wine.

Cocoa polyphenols may protect the body against substances which damage the immune system, causing rheumatism and arthritis. Many of these studies were carried out in Japan, and ...