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Vitamins: Vital Keys to Health BIOL 103, Chapter 9-1 Today’s Topics • Understanding Vitamins • Fat Soluble Vitamins: A, D, E, K, and Carotenoids Understanding Vitamins • Vitamins – Needed in small amounts – ____________ an energy source – Individual units – ______________ compounds essential for normal functioning, growth, and maintenance of the body. Understanding Vitamins • Fat soluble vs. water-soluble – Fat-soluble: _____________________________ • Absorbed with fat, with _______________________ • Stored in ____________ quantities • Less vulnerable to cooking losses – Water-soluble: ___________________________ • Absorbed into the ________________________ • Stored in _____________ amounts • Vulnerable to cooking losses Understanding Vitamins • Food preparation affections vitamin content in the foods – Factors that determine amounts: 1. 2. 3. 4. 5. 6. _____________________________________ Sunlight Moisture _____________________________________ Plant’s maturity at harvest _____________________________________ Forms of Vitamin A • Three active forms of Vitamin A, collectively known as Retinoids: 1. ____________: the main, physiologically active form of vitamin A 2. ____________: vision, reproduction 3. ____________: cell differentiation • Carotenoids: _____________________ Understanding Vitamins • Vitamins in foods – Enrichment and fortification • Enriched: ___________________________________ • Fortified: ____________________________________ • Some is required by low – Provitamins • ______________ forms of vitamins Vitamin A: The Retinoids • Functions – Vision, cell development and health, immunity • Food sources – Preformed vitamin A: liver, milk, egg yolks – Beta-carotene: yellow/orange fruits and vegetable Functions of Vitamin A 1. Vision: night and day – Night and color vision – Becomes part of the retina 2. Cell production and differentiation – Regulate production of _____________________ and __________________ – Cell differentiation: maturation of ____________________ specific types of cells 3. Skin – Required _____________________, which make up epithelial tissues (skin, mucous membranes) Functions of Vitamin A (cont.) 4. __________________________ – Produce immune cells to fight microorganisms 5. ___________________ – Keeps reproduction tracts healthy – Cell differentiation contributes to ___________ _______________ during pregnancy 6. ________________ – Trigger an _____________ in osteoclasts (bone cells that break down bone); this contributes to bone “remodeling” Vitamin A • Dietary Recommendations – Retinol activity equivalent (RAE) = _____ retinol • Uses RAE to account for differences between retinoids and carotenoids • Sources of vitamin A – Animal: ______________________ – Plant: ____________________________ • example: beta-carotene – Fortified foods Vitamin A Deficiency 1. Eyes – Xerophtalmia: ___________________ 2. The skin and other epithelial cells – _______________: a build up of keratin 3. ____________________ – Vulnerable to infection because not enough immune cells to fight invading microorganisms 4. Other effects: – Growth retardation, bone deformities, defective teeth, kidney stones Vitamin A Toxicity • Symptoms: – fatigue, vomiting, abdominal pain, bone and joint pain, loss of appetite, skin disorders, headache, blurred or double vision, and liver damage • Teratogen – __________________: cleft palate, heart abnormalities, brain malfunction • Discoloration of skin • Acne Treatment: – __________________(builds up in fat, may cause birth defects) The Carotenoids • Plant pigments (deep yellow, orange, red color) – Examples: alpha-carotene, beta-carotene, and betacryptoxanthin • Can be converted to _______________ – __________________ supplies the most vitamin A of the carotenoids. • Functions: 1. ____________________________ • may protect eyes by inhibiting oxidative damage that contributes to age-related blindness/macular degeneration 2. ____________________________ The Carotenoids • Food sources: – ____________________ fruit and vegetables (tomatoes, apricots, carrots), dark green vegetables – Absorb ___________ of what we eat – Dietary fat and _______ ____________________ (breaks down cell walls) increases absorption Vitamin D • Forms and formations – Activated in ________________________ • In the skin, ______________ converts a form of cholesterol to ______ to liver dietary and synthesized forms of vitamin D are converted to an intermediate form goes to _______________ active form: 25-hydroxyvitamin D _________________ or __________________ – Functions • Essential for ___________________ – Regulate _______________________________ Vitamin D • Sources: – Sun exposure helps activate an inactive form of vitamin D • _____________________ – Fortified milk – Fortified food • Question: Why would manufacturers choose milk to be fortified with vitamin D? Problem Set 9 Question #1 • Name at least three reasons why people around the world will not have similar levels of vitamin D. Vitamin D • Deficiency: – In children: • __________________________________ – In adults: • Osteomalacia or “___________________”: results in bending of the spine, bowing of the legs, and increased risk for fractures • __________________________: bone mineral loss, increased risk of fractures • Toxicity – Hypercalcemia: a high concentration of ___________________ in blood excess deposit of calcium in soft tissues • Fun Topic: Melanin and Tanning Vitamin E • Forms – ______ similar compounds • Essential: ______________________________ – Stored mainly in ___________________ • Functions – ________________________ • Protects cell membranes from free radicals Vitamin E • Dietary recommendations – RDA • __________________ alpha-tocopherol for adults • __________________ for breastfeeding women – Food sources • Nuts, seeds, vegetable oil, whole grain, wheat germ oil, fruit, vegetables, and animal products Vitamin E • Deficiency – Occurs with __________________________ – Rare genetic disorder • Toxicity – Nontoxic and adverse effects have ____________ ________________________ – Can interfere with _________________________ Vitamin K • Functions: – ________________________ – ________________________ • Diet recommendations – Men: _____ mg/day – Women: ____ mg/day • Food sources; – Green vegetables (spinach, broccoli, brussel sprouts), plant oils, intestinal bacteria Vitamin K • Deficiency – Rare in healthy people – _______________ at risk • Toxicity – Can interfere with _________________________________________ – Toxicity is ______________ Summary