Biochemistry

1. Introduction to Biochemistry. General chemical composition of the human body. Organic biomolecules. 
2. Water in the body and its properties. Mineral salts. Chemical bonds of biomolecules.
3. Molecular organization of living matter. Amino acids: structure and properties. Peptide bond.
4. Proteins: structural organization, roles, classification, separation and identification, denaturation.
5. Hemoproteins (myoglobin, hemoglobin): structure, role, oxygenation curve. Immunoglobulins, fibrinogen, collagen, elastin.
6.  Enzymes: general characteristics, classification, catalytic effect, mechanisms of action, specificity, influencing factors, diagnostic enzymes.
7. Vitamins: classification and structure, water-soluble and fat-soluble, biological role, deficiencies.
8. Carbohydrates: definition, classification, isomerism, structure, physical-chemical properties, mono-, di- and polysaccharides.
9. Carbohydrate metabolism.
10. Lipids: classification, structure, properties; fatty acids, acylglycerols, cholesterol, bile acids.
11. Metabolism of fatty acids, triacylglycerols, and cholesterol

The Biochemistry course aims to provide students with knowledge regarding the main concepts of medical biochemistry, laboratory techniques used in medical practice and research, understanding the role of biochemical processes in explaining biological phenomena, and knowledge of the biochemical reactions that food undergoes during digestion, absorption, and metabolism.