The building blocks for growth and maintenance as well as the energy needed for all bodily processes are both provided by food. Even fully developed individuals need energy to generate and maintain body parts that are replacing themselves. The human stomach, for example, is continuously lost and replaced. Additionally, there is rise research that shows how important nutrition is in our fight against illness, particularly chronic illnesses like cancer and heart disease. Nutritional status and certain nutrients seem to have an impact on mental processes and behavioral dispositions. Foods are made up mostly of biochemicals (i.e., edible biochemicals) which are mainly derived from living sources such as plants and animals. Carbohydrates, proteins, and lipids—as well as their byproducts—make up the majority of the ingredients in food. Along with inorganic and mineral components, a number of organic substances, including vitamins, enzymes, emulsifiers, acids, oxidants, antioxidants, pigments, and tastes, are also present, albeit in relatively modest concentrations. Water is another essential and permanent element. The way in which these ingredients are combined in various foods determines the dishes’ structure, texture, flavour, colour, and nutritional content. Foods can occasionally include ingredients that, if ingested in sufficient quantities, can be harmful. A food's unique qualities are derived from both its overall make-up and the arrangement of its constituent parts. For instance, despite having roughly the same amount of water, whole milk and fresh apples behave differently due to the arrangement of their constituent parts. The previously mentioned ingredients are naturally present in food. Sometimes we add additional ingredients to foods to enhance one or more attributes such as structure, texture, flavour, colour, nutritional content, or maintaining quality. These could be manufactured or natural. For instance, we might flavour beverages with artificial or real fruit flavours.