Nutrition and Biochemical Compounds

Substances vital for many biochemical reactions in living organisms.

Many essential biochemicals act as coenzymes, which are non-protein molecules that help enzymes function.

Enzymes are biological catalysts that speed up chemical reactions in living organisms.

A coenzyme is a non-protein molecule that works in conjunction with an enzyme to catalyze a biochemical reaction.

Many essential biochemicals act as coenzymes, which are non-protein molecules that aid enzymes in their catalytic activity.

Vitamins that dissolve in water.

Vitamins that dissolve in fat.

Vitamins A, D, E, and K are stored in our body's fat.

Fat-soluble vitamins can accumulate in our body over time.

Fat-soluble vitamins can be used later when needed.

Vitamin D supports the normal process of bone hardening.

A condition in adults characterized by weak bones, bone pain, and muscle weakness due to a lack of vitamin D.

A condition in children characterized by weak bones and problems with cartilage growth, both caused by a lack of vitamin D.

A condition in adults where bones are not properly hardening due to a lack of vitamin D.

Vitamin D deficiency leads to lower levels of calcium and phosphorus in the blood.

A type of tocopherol characterized by having three methyl groups attached to its tocol nucleus at positions 5, 7, and 8.

A form of tocopherol with two methyl groups attached to its tocol nucleus at positions 5 and 8.

The structural core of tocopherols, featuring a chroman ring and a phytyl side chain.

Chemical groups containing one carbon atom and three hydrogen atoms (CH3), often found attached to organic molecules.

Tocopherols differ in the number and positions of methyl groups attached to this core structure.

Free radicals are atoms or molecules with an unpaired electron, making them highly reactive and able to damage cells by causing oxidative stress.

Antioxidants are molecules that neutralize free radicals by donating an electron, preventing damage to cells and tissues.

Vitamin E is an antioxidant that prevents cell damage by binding to free radicals and neutralizing their unpaired electrons.

Vitamin E's antioxidant properties help protect polyunsaturated fatty acids and vitamin A from free radical damage.

Free radicals can damage cells by causing oxidative stress, leading to inflammation, aging, and even cancer.

Vitamin E acts as an antioxidant, preventing the destruction of polyunsaturated fatty acids and protecting red blood cell membranes from damage, thereby increasing their resistance to breakdown.

A diet abundant in Vitamin E may help protect certain individuals from Alzheimer's disease.

Vitamin E protects lung tissues from damage caused by airborne oxidants.

A deficiency in Vitamin E can lead to hemolysis and hemolytic anemia due to the accumulation of hydrogen peroxide (H2O2).

Vitamin E deficiency can also cause hepatic necrosis, which is the death of liver cells.