Ноотропы are used for stabilisation of the broken functions of a brain at mental diseases, at older persons and children for treatment of vascular and metabolic infringements of a brain. On теплопродукцию and теплоотдачу an organism many nervous structures influence. Integration of the various touch information connected with thermal balance, and регуляциятемпературы bodies are carried out by the main centre of thermoregulation located in гипоталамусе. Destruction of this site гипоталамуса or (перерезка at level of an average brain) conducts infringement of its nervous communications to ability loss to regulate body temperature. In терморегуляторном the centre various groups on functions of nervous cages - thermosensitive нейроны are found out; the cages defining level of body temperature supported in an organism; in forward гипоталамусе are located нейроны, operating processes теплоотдачи, and in back гипоталамусе - processes теплопродукции. After destruction of the centres forward гипоталамуса physiological activity in the conditions of a cold remains, but in conditions of a heat body temperature quickly raises. Destruction of the centres back гипоталамуса breaks способностьк to strengthening of a power exchange in the cold environment, and body temperature in these conditions falls. allegra coupon printable Both simple, and difficult липидные molecules can be synthesised in an organism, except for nonsaturated линолевой, линоленовой and арахидоновой fat acids which should arrive with food. These irreplaceable acids are a part of molecules фосфолипидов. From арахидоновой acids are formed простагландины, простациклины, тромбоксаны, лейкотриены. Absence or insufficient receipt in an organism of irreplaceable fat acids leads to a growth inhibition, infringement of function of kidneys, skin diseases, barreness. Biological value food липидов is defined by presence in them of irreplaceable fat acids and their comprehensibility. Butter and pork fat are acquired on 93 - 98 %, beef - on 80 - 94 %, sunflower-seed oil - on 86-90 %, margarine - on 94-98 %.