Vitamins: Vital Keys to Health BIOL 103, Chapter 9-1.
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Transcript of Vitamins: Vital Keys to Health BIOL 103, Chapter 9-1.
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. Sunlight3. Moisture4. _____________________________________5. Plant’s maturity at harvest6. _____________________________________
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, reproduction3. ____________: 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 cells3. 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 pregnancy6. ________________– 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 microorganisms4. 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 beta-
cryptoxanthin• 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 degeneration2.____________________________
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