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