Physio-Metabolic Effects of Various Types of Fasting on Human Health

ackground: Deliberate abstinence from food intake has gained a huge success in tackling various health issues. People around the globe belonging to diverse religions fast to gain theological or health benefits. The prime two types are intermittent fasting and prolonged fasting. This review article digs to find the influence of fasting on the enzymatic and metabolic activities in the human body. Methods: Publication databases including Springer, Elsevier, and MDPI were assessed to find the key articles related to fasting. Results: Fasting can help the human body control glucose levels more effectively. The body starts using fats instead of glucose for energy, which helps lose weight. Fasting on alternate days for around 8-12 weeks has been demonstrated to lower LDL (low-density lipoprotein) cholesterol (sometimes also called bad cholesterol) levels (20-25%) and triacylglycerol levels (15-30%), while increasing LDL (Low-Density Lipoprotein). The quantity and types of amino acids can change as a result of fasting, the amount and kinds of amino acids are affected by the period of the fasting. Glycerol, hydroxybutyric acid, free fatty acids, and acetoacetic acid incline, but alanine, serine, arginine, threonine, asparagine, and proline decrease during fasting. Literature suggests that fasting can improve brain function, learn function behavioral assessments, and enhance synaptic plasticity which increases the creation of new neurons from neural stem cells. Conclusion: It is suggested that fasting helps minimize the percentage of metabolic activities that are linked to chronic disease. It is imaginable that fasting could add positively to nutrition strategies to gain good health including marinating of blood glucose level, and weight of the body. However, more research work is required to find the long-term effects including the side effects of fasting on human health. Keywords Nutrition, Fasting, Intermitted-fasting, Prolonged fasting, Glycogen, Lipo-Protein