VITAMINS

Vitamins

- Organic compounds essential in small amounts for body processes. - non caloric micronutrients

Carotenoids

Acts as antioxidants, reducing risk of cancer and other disease Pigmented fruits, and vegetables

Riboflavin (B2)

Aids in release of energy from food, health of mouth tissue and eyes

Vitamin D (Calciferol)

Animal: salmon, tuna, fortified milk and yogurt, fortified margarine, fortified orange juice Other: sunlight

Vitamin A (retinol)

Animals: liver, milk, egg yolk, butter, cream, glandular meat Plant: dark green leafy veggies, red palm oil, deep yellow vegetables , yellow and orange fruits, sweet potatoes, margarine

Allicin (organosulfur compound)

Antimicrobial that may reduce ulcer and may lower blood cholesterol Chives, garlic, leeks, onion

Curcumin

Antioxidant and anti-inflammatory agent, reduce blood clot formation, inhibit enzymes that activate carcinogens Turmeric

Vitamin E (tocopherol)

Antioxidant, essential for protection of cell structure, especially of red blood cells

Resveratrol

Antioxidant, inhibit cancer growth, reduces inflammation, LDL oxidation and blood clot formation Chives, garlic, leeks, onions

Isothiocyanates

Antioxidant, inhibit enzymes that activate carcinogens, inhibit enzymes that detoxify carcinogens and reduce risk of breast cancer and prostate cancer Cruciferous veggies

Flavonoids

Antioxidant, scavenge carcinogens, nitrates in the stomach and prevent conversion to nitrosamines, inhibit cell proliferation Berries, black tea, celery, citrus food, green tea

Tannins

Antioxidants, inhibit carcinogen activation and cancer promotion Black eyed peas, grapes, lentils, red and white wine, tea

Phytic acid

Binds to minerals, prevent free radical formation Whole grains

Photochemicals

Bioactive compounds found in plants, it impart taste, aroma, and other characteristic in foods, in the body, it acts as antioxidants mimics, hormones, stimulate or inhibit enzymes, infers with DNA replication

Lignans

Blocks estrogen activity in cells, reduces risk of cancer of the breast, colon, ovaries and prostate Chives, garlic, leeks, onions

Vitamin K (Calciferol)

Blood clotting

Antivitamins or Antagonists

Chemically related to true vitamins but not perform the biological function of true vitamins

Biotin (B7)

Coenzyme carbohydrate, and amino acid metabolism, niacin synthesis from tryptophan

provitamins or precursors

Compounds that can be changed to active vitamins

Antioxidants

Compounds that protect other compounds from damaging reactions involving oxygen

Avitaminosis

Condition from lack of a vitamin

Alkylresorcinols (phenolic lipids)

Contribute to the protective effect of grains that reduce risks of diabetes, heart, disease, and cancers Whole grain wheat and rye

Pyridoxine (B6)

Convert tryptophan to niacin, release glucose from glycogen, protein metabolism, synthesis of non-essential amino acids

Vitamin A (retinol)

Deficiency: night blindness, xerophthalmia, respiratory infections, bone growth ceases Toxicity: birth defects, bone pain, anorexiant, enlarged liver

Vitamin K (Calciferol)

Deficiency: prolong blood clotting or hemorrhaging Toxicity: hemolytic anemia, interferes with anti-clotting medications

Vitamin D (Calciferol)

Deficiency: rickets osteomalacia, osteoporosis, poorly developdeveloped teeth and bones, muscles spasm Toxicity: kidney stones, calcification of soft tissues

Vitamin E (tocopherol)

Deficiency: the structure of red blood cells, toxicity:bleeding

Bioactive food components

Either nutrients or phytochemicals, that alter physiological processes in the body

Pseudovitamins or vitamin-like substances

Fail to meet the criteria to be classified as vitamins, have properties of vitamins

Niacin (B3)

For healthy skin and nervous system and digestive system, helps in energy metabolism

Vitamin C

Formation of collagen, healing of wounds, prevent scurvy, absorption of iron, antioxidants, resistance to infection and release stress hormones

Fat soluble vitamins

Have precursors or provitamins, Elements: C H O, toxic at low levels 6-10x the RENI

Genistein and daidzein

Inhibit replication in GI tract, reduce or elevate risk of breast colon ovarian prostate, and other estrogen sensitive cancer, reduce cancer cell survival Soy beans and other soy products , vegetable protein

Saponins

Interfere with DNA replication, prevent cancer cells from multiplying, stimulate immune response Sprouts, green veggies, potatoes, tomatoes

Vitamin A (Retinol)

Maintains vision in dim light and mucous membrane, growth and development of bones, reproduction, immune system and antioxidants

Synthetic Vitamins

Man-made, synthesized in laboratory

Thiamine (Vitamin B1)

Metabolism of carbohydrates, and amino acids, maintains normal appetite and functioning of nervous system

Panthotenic acid (B5)

Metabolism of carbohydrates, lipids, and proteins, synthesis of fatty acids, cholesterol and steroid hormones

Capsaicin

Modulates blood clotting, reduce risk of fatal clots in heart and artery disease Hot peppers

Vitamers

Multiple forms of vitamins (analogues or isomers)

Preformed vitamins

Naturally occurring, active form, ready for biological role

Water soluble vitamins

No precursors, Elements: C H O N and Co or Sulfur, Toxic at megadose >10x the RENI

Carotenoids

Pigments found in plants and animals

Vitamin E (tocopherol)

Plant: leafy, green vegetables, margarine, salad dressing, wheat grain, vegetable oil, nuts

7-dehydrocholesterol

Precursor of Vit D. Aid of UV light it is converted into Vit D

Carotenes and cryptoxanthin

Precursors of Vit A

water soluble vitamins

Rapidly developed deficiency symptoms, excreted in urine, absorbed thru portal vein, needed in diet everyday

Vitamin D (Calciferol)

Regulates absorption of calcium and phosphorus, build and maintain bones and teeth, prevent tetany, immune and muscular function, reduce inflammation

Phytoestrogens

Similar to human estrogen, weakly mimic or modulate estrogen in the body

Coenzyme

Small organic molecule that associates with certain enzymes

Cofactor

Small, inorganic or organic substance that facilitates action of an enzyme

Folate (folic acid)

Synthesis of RBCs and DNA

Cobalamin (B12)

Synthesis of red blood cells, maintain myelin sheaths, treatment of pernicious anemia, folate matabolism

Monoterpenes

Trigger enzyme production to detoxify carcinogen Citrus fruits peels and oils

Phenolic acids

Trigger enzyme production to make carcinogens water soluble, facilitate excretion Coffee beans, fruits, oats, potatoes, soybeans

Indoles

Trigger production of enzymes that block DNA damage from carcinogens, inhibit estrogen action Cruciferous vegetables

Life

Vita means

Pyridoxine (B6), Pyridoxal, Pyridoxamine

Vitamers or Vit B6

Hypervitaminosis

Vitamin toxicity, excessive accumulation of vitamin in the body

Thiamin (B1), Riboflavin (B2), Niacin (B3), vitamin B6, Ascorbic acid (Vit C), cobalamin (B12), Folate, Biotin, Pantothenic Acid

Water soluble vitamins

Resveratrol

a phytochemical of grapes under study for potential health benefits.

Genistein

a phytoestrogen found primarily in soybeans that both mimics and blocks the action of estrogen in the body.

Lycopene

a pigment responsible for the red color of tomatoes and other red-hued vegetables; a phytochemical that may act as an antioxidant in the body.

Tofu

a white curd made of soybeans, popular in Asian cuisines, and considered to be a functional food.

Vitamin K (Calciferol)

animal: liver, milk plant: leafy, green vegetables, cabbage, broccoli, brussels sprouts

Phytochemicals

compounds in plants that confer color, taste, and other characteristics

Organosulfur compounds

containins mineral sulfur, phytochemicals that are responsible for the pungent flavors and aromas of foods belonging to the onion, leek, chive, shallot, and garlic family and are thought to stimulate cancer defenses in the body.

A,D,E,K

fat soluble vitamins

Lignans

phytochemicals present in flaxseed, but not in flax oil, that are converted to phytosterols by intestinal bacteria and are under study as possible anticancer agents.

Lutein

plant pigment of yellow hue; a phytochemical that play roles in eye functioning and health.

Plant sterols or formerly known as phytosterols

resemble cholesterol structure that leads to lower blood cholesterol levels, includes sterol esters and stanol esters

Fat soluble vitamins

slower to show any deficiencies, absorbed in lymphatic system, excreted in bile, not needed to consume everyday,

Flaxseed

small brown seed of the flax plant; used in baking, cereals, or other foods. Valued in nutrition as a source of fatty acids, lignans, and fiber.

Functional Foods

whole, fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels

Flavonoids

yellow pigments in foods; phytochemicals that may exert physiological effects on the body.