Transcript Fat Soluble Vitamins - Department of Food Science

Vitamins - fat soluble
A
D
E
Lecture 5
Feb 5, 2015
Dr. Ponnusamy
K
Lecture 5: Feb 5, 2015
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Thursday Feb 12 :Exam-1
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Department of Food Science
Lecture 5: Feb 5, 2015
Six Classes of Nutrients
Carbohydrate
Protein
Fat
Minerals
Water
Vitamins
Nutrients are substances obtained
from food and used by body to
promote growth, maintenance and
repair
Nutrients are essential
Nutrients yield energy
Macro- or Micronutrients
RDA: RECOMMENDED DAILY ALLOWANCES
UL: UPPER LIMIT FOR TOXICITY
Department of Food Science
Lecture 5: Feb 5, 2015
What are Vitamins?
Vital – promote growth and reproduction and
maintain health
organic
do NOT supply calories
Provide energy from macro-nutrients
Department of Food Science
Lecture 5: Feb 5, 2015
What are Vitamins?
Majority are not synthesized in body
Required in small amounts - MICRONUTRIENTS
ARE THEY IMPORTANT ???
YES!!!
Both Toxicity and Deficiency can affect the
functions of other vitamins and lead to disease
Department of Food Science
Lecture 5: Feb 5, 2015
Most Vitamins
are Essential
Nutrients –
which
means………..
Good Sources of
Vitamins in the
USDA
MyPyramid
Department of Food Science
Lecture 5: Feb 5, 2015
Bioavailability - Amount of nutrient absorbed
by GI tract & used by the body
About 40-90% of the vitamin in food are absorbed
Absorption depends on type of vitamin
Fat soluble vitamins need fats in diet
Water soluble vitamins need carriers/transport systems
Need to be transported in blood to cells
Fat soluble vitamins are transported in lipoproteins or specific
transport proteins
Water soluble vitamins bound to blood proteins
Department of Food Science
Lecture 5: Feb 5, 2015
Understanding Dose
1
3
2
Response
(getting
BETTER)
Concentration
(increasing)
Concentration
(increasing)
Concentration
(increasing)
Dose response curves
Dose response of vitamin intake:
Is not linear; Incorrect that the more
vitamins you take (greater the dose),
the better your body responds.
Vitamins
Department of Food Science
Lecture 5: Feb 5, 2015
Bioavailability
= amount available + amount absorbed
Efficiency of digestion
Enzymes, bacteria
Nutritional Status
Storage; Elimination
Other foods consumed at the same time
Fats
Food preparation
Loss with heat- Vitamins A, D, E, K withstand
heat and light, better than Vitamins B and C
Department of Food Science
Lecture 5: Feb 5, 2015
Two Classes of Vitamins
Fat Soluble
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Water Soluble
Vitamin C
B Vitamins
Thiamin
Riboflavin
Niacin
Pantothenic Acid
Biotin
Vitamin B6
Folic Acid
Vitamin B12
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Comparison
Fat Soluble
Water Soluble
Vits A, D, E, K
Vits B & C
Absorption
Lymph then
blood/protein carrier
Directly into blood
Storage
Long term
Short term
Excretion
Less readily excreted Kidneys detect and
– remain in fat storage remove in urine
sites
Toxicity
Likely
Possible
Requirements
Daily intake
Daily intake
Department of Food Science
Lecture 5: Feb 5, 2015
Are you getting the right amount of
Vitamins from your diet??
Department of Food Science
Lecture 5: Feb 5, 2015
New RDA or AI
Ages 19-50
Years
Vit A (μg/d)
Vit C (mg/d)
Vit D (μg/d)
Vit E (mg/d)
Vit K (μg/d)
Women
Men
700
75
5
15
90
900
90
5
15
120
UL
Ages 19-70
Years
Men &
Women
3,000
2,000
50
1,000
ND
Department of Food Science
Lecture 5: Feb 5, 2015
Fat soluble Vitamins – the functions
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Department of Food Science
Lecture 5: Feb 5, 2015
Fat soluble Vitamins – digestion
Digestion and absorption follow a similar
pathway to dietary fats
Insoluble in water – packaged into
chylomicrons
Taken up by liver – can be stored
Transported to other tissues via proteins
Condition which alters/hinders function of
intestine or fat absorption will limit the
absorption of fat soluble vitamins
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Fat-Soluble Vitamins, in general………
• Are found in fats and oils
• Require bile for absorption
• Enter the lymph, then the blood
• Held and stored in fatty tissues
 daily requirements need to be met
• May reach toxic levels
 not readily excreted
Department of Food Science
Adapted from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Lecture 5: Feb 5, 2015
Vitamin A – identified in 1913 – 1st fat soluble vitamin
Essential Nutrient: Adults need 700-900g/day
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
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http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides
/Fat-Soluble%20Vitamins.ppt
3 forms in the body
 retinol
Vitamin A
 retinal
 retinoic acid
collectively known as retinoids
 found in food derived from animals
Retinol, the alcohol form
Retinal, the aldehyde form
Retinoic acid, the acid form
Cleavage at this point can
yield two molecules of vitamin A*
Beta-carotene, a precursor
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin A
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Plant sources: called
carotenoids
Most important
carotenoid is
Beta- carotene:
precursor of Vitamin A
 Can split and form retinol in
intestine and liver
 Antioxidant properties
http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
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Vitamin A: Functions
promote vision
 small losses of retinal
 requires continual replenishment
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maintain epithelial tissue and skin
 mucous membranes
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support reproduction and growth
 sperm development
 fetal development
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Immunity
Content changed from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin A: Deficiency
 infectious diseases
• pneumonia, measles,
diarrhea
 keratinization
• dry, rough, scaly skin
• Eye health
 night blindness
Dry skin
Xerophtalmia: dry eyes/ Bitot’s spots
http://optometrist.com.au/xerophthalmia-that/
Content changed from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin A–Deficiency Symptom: Night Blindness
Content changed from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
In dim light, you can make out the details in
this room. You are using your rods for vision
You quickly recover and can see
the details again in a few seconds.
A flash of bright light momentarily blinds
you as the pigment in the rods is bleached.
With inadequate
vitamin A,
not recover
Department
of you
Fooddo
Science
but remain blinded for many seconds.
Lecture 5: Feb 5, 2015
Vitamin A: Toxicity
 yellow skin: too much
beta-carotene
• excess stored
under skin in fat
 weaken bones
Intake 3-4x RDA: From preformed
Vitamin A or Retinol
Embryo Defects, Liver Disease;
Double vision; Dry skin;
Content changed from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin A & Fetal Development
From Lohnes et al., 1994
VITAMIN A DEFICIENCY
From Abu-Abed et al., 2001
VITAMIN A EXCESS
Department of Food Science
Lecture 5: Feb 5, 2015
Carotenoids: b-carotene
Found mainly in orange, yellow and red
fruits and vegetables
Converted to retinal, then retinol, retinal
again and retinoic acid
Not toxic
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin A
Because the body uses both the preformed vitamin A and
the beta-carotene in foods to make retinol, the amount of
vitamin A in foods is expressed in retinol activity equivalents
(RAE)—a measure of the amount of retinol the body will
derive from the food.
1 RAE =
1 μg Retinol
12 μg β-carotene
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D: Sources
» fortified food: milk, margarine,
cereals, beef, eggs
– Exposure to Sun
• 3–15 minutes for fair skin and 15–30
minutes for dark, pigmented skin
when the sun is highest in the sky,
with 40% of the skin area exposed.*
•
*http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2290997/
• storage from the summer does not
last the winter
Content changed from: http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D – 1925 – Vitamin in Cod Liver
Fish oils and fortified milk for vitamin D!
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D – aka Calciferol – the sunshine vitamin
FUNCTION:
Bone making and maintenance
(Bone Mineralization)
Assists in the absorption of dietary calcium. (more
vitamin D is absorbed, more calcium is absorbed)
Helps to make calcium and phosphorus available in
the blood. – increasing absorption from GI tract
The body can synthesize it with the help of sunlight.
Acts as a hormone
Department of Food Science
Lecture 5: Feb 5, 2015
INACTIVE
Department of Food Science
Lecture 5: Feb 5, 2015
Active – 1,25 dihydroxy vitamin D3
When blood calcium is low, PTH
release and converts inactive
vitamin D to active in kidney.
The active vit D acts on receptors
in
1. the intestine to increase
calcium absorption and increase
transport proteins
2. the bone to breakdown bone
and release Calcium and
phosphorus
3. the kidney to retain calcium
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D – Risk of DEFICIENCY
Babies only have 6 months of storage
Vegetarians can’t get it from plants
Dark skinned people have pigment
Melanin- slow and less vitamin D made;
pale skinned people make Vitamin D quickly
Older people at risk because of older skin, compromised
liver and kidney functions and less activity outdoors
Department of Food Science
Lecture 5: Feb 5, 2015
http://www.northland.cc.mn.us/biology/bluetick/nutrition/lecture%20slides/Fat-Soluble%20Vitamins.ppt
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D
Deficiency:
Children = Ricket’s Disease – bow legs
Adults = Osteomalacia – soft bones
Calcium absorption; Blood Calcium
= bone deficiency – skeletal system
Toxicity:
10x RDA
Calcium absorption; Blood Calcium
= Calcium deposits on soft tissue
eg kidney stones
RDA:
5 μg/dl
5 μg/dl
(19-30 yrs)
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin D
Vitamin D Deficiency
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin E: The Antioxidant Vitamin
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin E – tocopherol – related to child birth
FUNCTION:
α-tocopherol only one to have activity in human body
Absorption requires dietary fats
Stored in adipose tissue,
also in muscle and cell membrane of tissues
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin E – tocopherol – related to child birth
Suggested to play a role slowing the
aging process;
cure infertility;
reduce scarring and
protect against air pollution.
Antioxidant
Donates one of its electrons to neutralize reactive
oxygen species. Vitamin C gives it back the
electron.
Vitamin E helps to widen blood vessels and keep
blood from clotting within them
Department of Food Science
Lecture 5: Feb 5, 2015
An antioxidant helps to protect cells from the damage
caused by free radicals.
Free radicals are compounds formed when our bodies
convert the food we eat into energy. People are also
exposed to free radicals in the environment from
cigarette smoke, air pollution, and ultraviolet light from
the sun.
Department of Food Science
Lecture 5: Feb 5, 2015
Heavy cigarette smokers require
more vitamins E and C than
nonsmokers. Why? Because
they are antioxidants!
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin E
Deficiency:
Rare
Premature infants; reproductive failure in rats
Those who cannot absorb fats, - adults on a low
fat diet, smokers require both vitamin E and C.
Toxicity:
Rare
blood clotting mechanisms – affects Vit K
RDA:
15 mg/dl
15 mg/dl
(19-30 yrs)
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin K
Vegetable oils rich in Vitamins E and K !
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin K – family of quinones (phyllo – and menaquinones)
FUNCTION:
Blood clotting
Synthesis of 7 proteins involved in clotting
Koagulation = Danish word = coagulation
Bone health
Works with vitamin D to regulate calcium
Synthesized by intestinal flora- bacteria in GI tract
Stored in liver
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin K
Deficiency:
•Rare
•Maybe if you take antibiotics
•May lead to fractures because it works with Vitamin D
•Babies – no bacteria in GI tract; within 6 hours
of birth get injection to prevent hemorrhaging
Toxicity:
Rare
Affect anti-coagulation drug
RDA:
90 μg/dl
120 μg/dl
(19-30 yrs)
Department of Food Science
Lecture 5: Feb 5, 2015
Summary of Vitamin intake
needed daily but within RDA
Vit
A
D
E
K
Source
Vegetables;
Dairy; liver
Sun; fortified
milk, eggs, fish
oil
Widespread;
oils; nuts
Green leafy
vegetables
Deficiency
Night Blindness
Embryo Defects
Rickets
Osteomalacia
Toxicity
Embryo defects;
Organ damage
Rare
Rare
Rare
Rare
Calcium deposits
In the United States, the increasing risk of deficiencies of fat-soluble vitamins
due to: low intakes of fruits and vegetables and limited sun exposure
Department of Food Science
Lecture 5: Feb 5, 2015
ADDITIONAL SLIDES
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Department of Food Science
Lecture 5: Feb 5, 2015
Healthy children and adults should be able
to get all the nutrients they need by eating a
variety of food
ENJOY A BALANCED DIET
Still don’t know why?
Department of Food Science
Lecture 5: Feb 5, 2015
We need a balanced diet with a variety of
nutrients because:
Each has its own function in regards to keeping
body healthy
Some supply energy
Assist with the movement of other nutrients
Too much or too little can have adverse effects
Some protect other nutrients = Antioxidants
Department of Food Science
Lecture 5: Feb 5, 2015
Antioxidants
A compound that protects other compounds
from the damaging reactions of oxygen
HOW?
Reacting with oxygen
WHO?
Vitamin C; Vitamin E; beta-carotene
Department of Food Science
Lecture 5: Feb 5, 2015
Free radicals are unstable molecules
that are ferociously searching for their
missing electrons and causing untold
havoc along their way.
Antioxidants fill those electron needs
without becoming free radicals
themselves.
Department of Food Science
Lecture 5: Feb 5, 2015
Antioxidants
Department of Food Science
Lecture 5: Feb 5, 2015
Antioxidant- Vitamin E
Vitamin E is essential for our bodies to work properly. Vitamin E helps to
build normal and red blood cells, as well as working as an antioxidant.
Research is finding evidence that vitamin E may protect against prostate
and colorectal cancer. The recommended dietary allowance for vitamin E is
15 milligrams per day. The adult upper limit for vitamin E is 1,000
milligrams per day. Good sources of vitamin E (and the amount each
serving contains) include the following:
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1 tablespoon sunflower oil - 6.9 mg
1 ounce sunflower seeds - 14 mg
1 ounce almonds - 7.4 mg
1 ounce hazelnuts - 4.3 mg
1 ounce peanuts - 2.1 mg
3/4 cup bran cereal - 5.1 mg
1 slice whole wheat bread - .23 mg
1 ounce wheat germ - 5.1 mg
http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/phyto.html
Department of Food Science
Lecture 5: Feb 5, 2015
ENJOY A
BALANCED DIET
Department of Food Science
Lecture 5: Feb 5, 2015
What if I am not getting a balanced
diet??
X
Can I get the nutrients from
supplements?
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
According to the 2005 Dietary Guidelines for Americans,
"Nutrient needs should be met primarily through consuming
foods. Foods provide an array of nutrients and other
compounds that may have beneficial effects on health.
In certain cases, fortified foods and dietary supplements may
be useful sources of one or more nutrients that otherwise
might be consumed in less than recommended amounts.
However, dietary supplements, while recommended in some
cases, cannot replace a healthful diet."
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
We should get all our nutrients from our diet but the question
is; do we????
Do you eat a nutritious, whole grain breakfast every day?
Do you eat a natural healthy snack every 2-3 hours?
Do you eat at least 2 piece of fruit every day?
Do you eat at least 5 serves of vegetables every day?
Do you eat at least 3 serves of deep sea fresh fish every
week?
Do you drink at least 2 litres of purified water every day?
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
People following very low calorie diets - multivitamin
Interference with appetite, absorption or excretion of nutrients
Strict vegetarians – B12 and Vitamin D
Women – excessive menstrual bleeding, pregnant,
breastfeeding, planning pregnancy – folic acid and iron
Lactose intolerant – calcium and vitamin D
Older people – B12 vitamin D and calcium
Dark skin – vitamin D
Smokers or long use of alcohol – vitamin E and C
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
Be informed:
Seek unbiased, scientific sources (read pages
406 and 407)
Inform your physician, especially if taking
prescribed medications.
Do not exceed recommended doses, or
use for prolonged periods.
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
Supplements are presumed safe until the Food and Drug
Administration (FDA) receives well-documented reports of
adverse reactions.
Supplements are not obliged to meet any standards of
effectiveness or safety.
Products cannot state on the label that they will “prevent,”
“treat,” “diagnose,” ”mitigate,” or “cure” disease.
Product must carry a disclaimer on the label - “This product
has not been evaluated by the Food and Drug
Administration.”
Department of Food Science
Lecture 5: Feb 5, 2015
Pg 395
Department of Food Science
Lecture 5: Feb 5, 2015
Vitamin Supplements
Clinical Effects of Vitamin D
Repletion in Patients With
Parkinson's Disease (VIDIP
PILOT)
Effects of a-Tocopherol and Mixed Tocopherol Supplementation
on Markers of Oxidative Stress and Inflammation in Type 2
Diabetes
Department of Food Science