NDT LECTURE VITAMINS

Curcumin

- Acts as an antioxidant, anit-inflammatory agent; may reduce blood clog formation; may inhibit emzymes that activates carcinogens - Turmeric: a yellow colored spice

TIPS FOR CONSUMING PHYTOCHEMICALS

- eat more fruits - increase vegetable portions to meet recommendations - use herbs and spices in cooking - replace meat with grains, legumes, and veggies - Add grated vegetables - Try new foods - Read recipes ​

Fat soluble and Water solu le vitamins

2 classifications of vitamins according to SOLUBILITY

Fat soluble vitamins

Absorbed into lymphatic system

Isothiocyanates

Act as antioxidants; inhibit enzymes that activate carcinogens; activate enzymes that detoxify carcinogens; may reduce risk id breast cancer, prostate cancer

Tannins

Act as antioxidants; may inhibit carcinogen activation and cancer promotion Food Source: Black-eyed peas, grapes, lentils, red and white wine, tea

Flavonoids

Act as antioxidants; scavenge carcinogens, bind to nitrates in the stomach,npreventing conversion to nitrosaminrs, inhibit cell proliferation berries, balck tea, celery, citrus...

Retinol

Active Form of Vitamin A

Calciferol

Active form of Vitamin D (?)

Resveratrol

Acts as antioxidant; may inhibit cancer growth, reduces inflammations, LDL oxidation, and blot clot formation Food Source: Red wine, peanutes, grapes, raspberries

Vitamers

Are multiple forms of a vitamin (analogues or isomers)

Phytic Acid

Binds to minerals, preventing free-radical formation, possibly reducing cancer risk Food Source: Whole grains

Vitamin D

Calciferol is to....

Vitamin K

Can be produced by the bacterial inhabitant of the digestive tract, but it is still needed to be absorbed from food

Alkylresorcinols

Compound which contribute to the protective effect of grains against CVDs, DM, and cancer Food Source: whole-grain wheat, rye

Fat soluble vitamins

Contain only elements C,H,O

Fat soluble vitamins

Deficiency symptoms slow to develop

coenzyme

Each B vitamin is part of an enzyme helper known as ...

Casimir Funk in 1912

From whom did the word "vitamin" origanted and when

Water-soluble vitamins

Includes B vitamins (B1(thiamin, B2(Riboflavin), B3(Niacin, Nicotinic Acid), B6(Pyridoxine), B12(Cobalamin)), Vitamin C (Ascorbid Acid), Biotin, Folate (Folic Acid), Pantothenic Acid

Fat soluble vitamins

Intake in excess of daily need stored in the body

Vita

Latin rootword of vitamin that means life

Saponins (glucosides)

May interfere with DNA replication, preventing cancer cells from multiplying; stimulate immune response Food Source: Alfalfa sprouts, green vegetables, potatoes, tomatoes

Monoterpenes (including limonene)

May trigger enzyme production to detoxify carcinogens, inhibit cancer promotion and proliferation Food Source: Citrus fruit peels and oils

Phenolic acids

May trigger enzyme production to make carcinogers water-soluble, facilitating excretion Food Source: Coffee beans, fruits

Indoles (organosulfur compound)

May trigger production of enzymes that block DNA damage from carcinogens; may inhibit estrogen action Food Source: cruciferous vegetables (broccoli, brussels sprouts, cabbage, cauliflower...)

Beriberi and Pellagra

Most famous B vitamin deficiency

Vitamin D

Most toxic of all the vitamins

Fat soluble vitamins

Needed only by complex organisms

Fat soluble vitamins

Not absolutely nevessary in the diet everyday

Vitamin D

People exposed to the sun make this vitamin in their skin; fortified milk is one of its important food source

Lignans

Phytoestrogens that block estrogen activity in cells, possibly reducing the risk of cancer of the breast, colon, ovaries, and prostate Food Source: Flaxseed, whole grains

Antioxidant

Primary role of Vitamin C is to act as an

Vitamin A

Retinol is to...

Fat soluble vitamins

Small amountt excreted in bile

Fat soluble vitamins

Soluble in Fat and Fat solvents

water soluble vitamins

Soluble in water

Fat soluble vitamins

Some toxic at relatively low levels (6-10x the RENI)

Allicin (organosulfur compound)

This phytochemical is an antimicrobial that may reduce ulcers and lower blood cholesterol. Found in chives, garlic, leeks, onions.

PyridoXINE, PrydoXAL, PyridoXAMINE

Vitamers of Vitamin B6

Thiamin

Vitamin B1

Cobalamin

Vitamin B12

Riboflavin

Vitamin B2

Niacin (Nicotinic Acid)

Vitamin B3

Pellagra

Vitamin B3 defiency

Pyridoxine

Vitamin B6

Hypervitaminosis

Vitamin Toxicity condition resulting from excessive accumulation of a vitamin in the body

Fat soluble vitamins

Vitamins A, D, E, and K

Avitaminosis

a condition resulting from lack of a vitamin in its later stage when more defined signs and symptoms occur such that a nutritional defieciency disease is recognizable

organosulfur compounds

a large group of phytochemicals containing the mineral sulfur. Organosulfur phytochemicals 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.

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.

lutein

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

oxidation

a potentially damaging effect of normal cell chemistry ibvolving oxygen

B vitamins

a vitamin that serves as a part of an enzyme helper known as coenzyme they assist in the release of energy from glucose, amino acids, and fats and help in many other body processes

Tofu

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

Vitamin E

act as antioxidant in cell membranes, and especially important in the lungs where cells are exposed to high concentration of oxygen

Carotenoids

act as antioxidants, possibly reducing risks of cancer and other disease deeply pigmented fruits and vegetables

Tocopherol

active form of vitamin E

Vitamins

also known as "accessory growth factors"

Vitamins

among all the essential nutrients, this was discovered last

Folate and Vitamin B12

are both important vitamins in cell division

Vitamins

are essential, nonkaloric, organix nutritents that are needed in trace amounts in the diet to help facilitate body processess

Vitamins

are noncaloric micronutrients

Vitamins

are organic (carbon containing) compounds that are essential in small amounts for body processes

Phytochemicals

bioactive compounds produced by plants imparts tastes, aromas, taste and other characteistics can act as antioxidants; mimics hormones; stimulating or inhibiting enzymes; interfering with DNA replication; destroying bacteria ans binding physically to cells walls

Vitamins

can be readily destroyed during processing

Provitamins or precursors

compounds that can be changed to the active vitamins

antioxidant

compounds that protect other compounds from damaging reactions involving oxygen by themselves

bioactive food components

coumpounds in foods, either nutrients or phytochemicals, that alter physiological processes in the body

Beriberi

famous Vitamin B deficiency, specifically B1 defiency

beta-carotene

has the greatest vitamin A activity

Vitamin C

has the primary role of an antioxdant

Fat soluble vitamins

have precursors or provitamins

Vitamins

it enables the body to use the energy provided by CHO, CHON, fats

Synthetic Vitamins

mand-made vitamins, or those that are synthesized in the laboratory

Vitamins

many of it serve as cofactors and coenzymes some of it must first be converted into active form

Vitamin E

may protect against heatt disease, but the evidence is not conclusive yet

Capsaicin

modulate blood clotting, possibly reducing risks of fatal clots in heart and artery disease Food Source: Hot Peppers

Scurvy

most known Vitamin C defiency

Preformed Vitamins

naturally-occuring thay are in active form and ready for its biological role

Flavonoids

physiologic effects may include antioxidant, antiviral, anticancer and others yellow pigments in foods

lignans

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

Phytoestrogens

phytochemicals structurally similar to the female sex hormone estrogen. Phytoestrogens weakly mimic estrogen or modulate hormone activity in the human body. Lignans can be converted to this.

Plant sterols

phytochemicals that resemble cholesterol in structure but that lower blood cholesterol by interfering with cholesterol absorption in the intestine. Plant sterols include sterol esters and stanol esters, formerly called phytosterols.

genistein, daidzein

phytoestrogens that inhibit cell replication in GI tract, may reduce or elevate risk of breast, colon, ovarian, prostate and other estrogen-sensitive cancers; may reduce cancer cellnsurvival; may reduce risk of osteoporosis Food source: Soybeans, soy flour, soy milk, tofu, textured vegetable protein, other legume products

Carotenoids

pigments comminly found in plants and animals, some of which have Vitamin A activity

7-dehydrocholesterol

precursor of Vitamin D

Carotene and cryptoxanthin

precursors of vitamin A

Vitamers of Vitamin B6

pyridoxal, pyridoXINE, pyridoXAMINE

Cofactor

small inorganic or organic substance that facilitates the action of an enzyme

Coenzyme

small organix molecule that associates closely with certain enzyme many B vitamins serves as its integral part

Antivitamins or antagonists

substance chemically related to true vitamins but cannot perform the biologic function of true vitamins

Pseudovitamins / Vitamin-like substances

substances that fail to meet all the necessary criteria to be classified as vitamins but still have some properties of vitamins

Vitamins Bioavailability

the amount of vitamin used and absorbed by the body

Quantity provided by the food Amount absorbed & used by the body

the amount of vitamins available from foods depends on...

flaxseeds

the small brown seeds of the flax plant; valued in nutrition as a source of fiber, lignans, and omega-3 fatty acids linoleic acid.

Vitamin Precursors

they can be converted into active vitamins in the body

functional foods

whole, fortified, enriched, or enhanced foods that have a potentially beneficial effect on health