Vitamins.pdf

VITAMINS  Vitamins organic compounds essential in the diet in small amounts have little or no caloric value chemical composition is varied normally classified according to their polarity  Classification of Vitamins A, D,...

VITAMINS  Vitamins organic compounds essential in the diet in small amounts have little or no caloric value chemical composition is varied normally classified according to their polarity  Classification of Vitamins A, D, C, E, K B’s Fat Soluble Water soluble (non-polar) (Polar) Soluble in water Soluble in fatty tissues Excreted in the urine and pose little Stored in the body for long periods of threat of overdose time However, they must be consumed Not easily excreted in sufficient amounts on a daily Can’t be over consumed (overdose) basis  Vitamin A 01 Part of the retinal pigments that 03 Deficiency results absorb visible in night blindness Important in vision, light Present in a number immune defenses, of animal-based and maintenance of body lining and skin 02 foods such as liver, fish, liver oils, milk, 04 butter, and eggs  Vitamin A Available in a slightly different form, called beta carotenes, in plant pigments (carrots, squash, tomatoes, cantaloupe) Once in the body, beta carotene is converted into active vitamin A. Too much Vitamin A can result into: Blurred vision Hair loss Muscle soreness Nausea  Vitamin D Infants and children 01 Important in the development and 03 need higher doses of maintenance of Vit D. bone structure Milk is fortified with Promotes the Deficiency, especially in Vit D. absorption of Ca children, causes rickets through the intestinal (a bone disease wall and into the 02 resulting in bowed legs, 04 blood knock knees, and a protruding chest) Vitamin D Unique among the vitamins: synthesized by the body Synthesis starts in the presence of sunlight Too much Vit D can result into Excess absorption of calcium into the bloodstream which leads to Decomposition of calcium in soft body tissues, major organs Death, in extreme cases  Vitamin E Prevents oxidative 01 damage to cellular components, 03 Low toxicity; rarely especially cell overdosed An antioxidant in the membranes Widespread presence in body food: deficiencies are 02 extremely rare 04  Vitamin K 01 Deficiency: excess or uncontrollable 03 bleeding (rare Necessary for the cases only) Present in leafy green synthesis of four vegetables and in milk proteins involved in blood clotting 02 04  Vitamin K Infants lack intestinal Vit K supplements 05 bacteria and they are usually given a 07 are available only Vit K supplement at through a doctor’s birth prescription Also synthesized by Overuse: excessive intestinal bacteria blood clotting and 06 result in brain 08 damage  Vitamin C Protects against 01 Important in the synthesis of 03 oxidation in water- connective tissues soluble components Plays several roles in called collagen Important in the the body absorption of iron An antioxidant like Vit E 02 through the intestinal wall 04  Vitamin C Deficiency: scurvy (weakening of bodily tissues and blood vessels) Scurvy: bleeding of gums (1st sign) followed by degeneration of skin and muscle Collagen (a main component of scar tissue) cannot form in people with scurvy: Wounds do not heal and massive bleeding often results Present in citrus fruits, leafy green vegetables, strawberries, peppers, tomatoes, potatoes, papayas, and mangoes  Vitamin C Excess amount: 05 pose little threat to the body 07 Water-soluble: However, megadoses: excess amount is Nausea excreted in the urine 06 Cramps 08 diarrhea  Vitamin B Complex 01 03 A Family that includes: Play central roles in: Thiamin,Riboflavin metabolism (extraction of Niacin, Vitamin B6 energy from food) Protein synthesis Folate, Vitamin B12 Cell multiplication 02 Found in: Enriched flour Leafy green vegetables Deficiency: inability of cells to extract Hulls of grain (that are energy from foods often removed during Exhaustion processing) Irritability Depression Forgetfulness Partial paralysis Abnormal heart action Severe skin problems  NUTRITIONAL MINERALS Elements other than C, H, N, and O, needed for good health. Many are present as ions rather than as neutral atoms Major minerals (~4% of the body’s weight) Ca, P, Mg, Na, K, Cl, and S Minor minerals Fe, Cu, Zn, I, Se, Mn, F, Cr, and Mo  Major Minerals Ca P Calcium Phosphorous Main structural material for bones and Second most abundant mineral in teeth the body Plays an important role in nerve signal Most are bound with calcium in transmission and blood clotting bones and teeth If low level of Ca in blood: Ca from bone mass will be utilized Also assists in energy metabolism ○ Can result in osteoporosis Is part of DNA Calcium-rich foods: Daily requirement is easily met; ○ milk, sardines, fish, broccoli deficiency is unknown  Major Minerals - Sodium Na Low levels of Na (after heavy vomiting or diarrhea): Need for more Na and water to Usually eaten as salt (NaCl) restore normal levels Main element involved in bodily fluid- High levels of Na: level regulation Result into high bodily fluid Na levels and bodily fluid levels levels and consequently high move in unison. blood pressure (hypertension) Eating salty meals à thirst Excess Na and water: eliminated There is no RDA for Na. in urine  Major Minerals – Potassium & Magnesium K Mg Involved in maintaining electrolyte balance in and around cells Mg also plays an important role in bone formation and in the operation of many enzymes Potassium: fresh fruits and vegetables Magnesium: oysters, sunflower seeds, spinach, “hard” drinking water  Minor (Trace) Minerals I Zn Iodine Zinc Iodine – used in the synthesis of a Zinc – essential to the functions of more than hormone that regulates basal 100 enzymes metabolic rate ○ Important in growth and development, ○ Deficiency: goiter or swelling of immune function, learning, wound the thyroid gland healing, sperm production ○ Deficiency during pregnancy: ○ Best sources: animal products like meat, severe retardation of the shellfish, and poultry. developing baby ○ Plant sources: only small amounts ○ Readily available in iodized salt, ○ Vegetarians are at risk at zinc deficiency seafood, milk ○ Too much zinc: toxic effects  Trace Minerals - Iron Anemia: condition in which the patient Fe feels tired, apathetic susceptible to cold tem Women need 50% more iron than Iron – a critical part of hemoglobin or Hb men due to the loss of blood in (the protein that carries oxygen in the menstrual bleeding blood) Oxygen is needed by all cells for the oxidation of Food sources: meat, fish, poultry, food for energy clams, legumes, leafy green The body hoards iron and uses it efficiently vegetables Significantly lost through bleeding Deficiency: inability to make enough Hb à anemia Cooking food in an iron skillet also increases their iron content  Minor (trace) MINERALS Others: Selenium – an antioxidant Chromium – important in the control of blood glucose levels Copper – needed to form Hb and collagen Se and Cu – present in many foods Deficiency is not a problem Cr deficiency: diabetes-like syumptoms of high blood sugar Cr sources: liver, whole grains, nuts, cheeses Food processing often depletes their Cr content  Thanks Do you have any questions? 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