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.