Transcript Vitamins: Vital Keys to Health

Vitamins:
Vital Keys to Health
BIOL 103, Chapter 9-1
Today’s Topics
• Understanding Vitamins
• Fat Soluble Vitamins: A, D, E, K, and
Carotenoids
Understanding Vitamins
• Vitamins
– Needed in small amounts
– ____________ an energy source
– Individual units
– ______________ compounds essential for normal
functioning, growth, and maintenance of the
body.
Understanding Vitamins
• Fat soluble vs. water-soluble
– Fat-soluble: _____________________________
• Absorbed with fat, with _______________________
• Stored in ____________ quantities
• Less vulnerable to cooking losses
– Water-soluble: ___________________________
• Absorbed into the ________________________
• Stored in _____________ amounts
• Vulnerable to cooking losses
Understanding Vitamins
• Food preparation affections vitamin content in
the foods
– Factors that determine amounts:
1.
2.
3.
4.
5.
6.
_____________________________________
Sunlight
Moisture
_____________________________________
Plant’s maturity at harvest
_____________________________________
Forms of Vitamin A
• Three active forms of Vitamin A, collectively
known as Retinoids:
1. ____________: the main, physiologically active
form of vitamin A
2. ____________: vision, reproduction
3. ____________: cell differentiation
• Carotenoids: _____________________
Understanding Vitamins
• Vitamins in foods
– Enrichment and fortification
• Enriched: ___________________________________
• Fortified: ____________________________________
• Some is required by low
– Provitamins
• ______________ forms of vitamins
Vitamin A: The Retinoids
• Functions
– Vision, cell development and health, immunity
• Food sources
– Preformed vitamin A: liver, milk, egg yolks
– Beta-carotene: yellow/orange fruits and vegetable
Functions of Vitamin A
1. Vision: night and day
– Night and color vision
– Becomes part of the retina
2. Cell production and differentiation
– Regulate production of _____________________ and
__________________
– Cell differentiation: maturation of
____________________ specific types of cells
3. Skin
– Required _____________________, which make up
epithelial tissues (skin, mucous membranes)
Functions of Vitamin A (cont.)
4. __________________________
– Produce immune cells to fight microorganisms
5. ___________________
– Keeps reproduction tracts healthy
– Cell differentiation contributes to ___________
_______________ during pregnancy
6. ________________
– Trigger an _____________ in osteoclasts (bone cells
that break down bone); this contributes to bone
“remodeling”
Vitamin A
• Dietary Recommendations
– Retinol activity equivalent (RAE) = _____ retinol
• Uses RAE to account for differences between retinoids
and carotenoids
• Sources of vitamin A
– Animal: ______________________
– Plant: ____________________________
• example: beta-carotene
– Fortified foods
Vitamin A Deficiency
1. Eyes
– Xerophtalmia: ___________________
2. The skin and other epithelial cells
– _______________: a build up of keratin
3. ____________________
– Vulnerable to infection because not enough immune
cells to fight invading microorganisms
4. Other effects:
– Growth retardation, bone deformities, defective
teeth, kidney stones
Vitamin A Toxicity
• Symptoms:
– fatigue, vomiting, abdominal pain, bone and joint pain,
loss of appetite, skin disorders, headache, blurred or
double vision, and liver damage
• Teratogen
– __________________: cleft palate, heart
abnormalities, brain malfunction
• Discoloration of skin
• Acne Treatment:
– __________________(builds up in fat, may cause
birth defects)
The Carotenoids
• Plant pigments (deep yellow, orange, red color)
– Examples: alpha-carotene, beta-carotene, and betacryptoxanthin
• Can be converted to _______________
– __________________ supplies the most vitamin A of
the carotenoids.
• Functions:
1. ____________________________
• may protect eyes by inhibiting oxidative damage that
contributes to age-related blindness/macular degeneration
2. ____________________________
The Carotenoids
• Food sources:
– ____________________
fruit and vegetables
(tomatoes, apricots,
carrots), dark green
vegetables
– Absorb ___________ of
what we eat
– Dietary fat and _______
____________________
(breaks down cell walls)
increases absorption
Vitamin D
• Forms and formations
– Activated in ________________________
• In the skin, ______________ converts a form of
cholesterol to ______ to liver  dietary and
synthesized forms of vitamin D are converted to an
intermediate form  goes to _______________ 
active form: 25-hydroxyvitamin D _________________
or __________________
– Functions
• Essential for ___________________
– Regulate _______________________________
Vitamin D
• Sources:
– Sun exposure helps
activate an inactive form
of vitamin D
• _____________________
– Fortified milk
– Fortified food
• Question: Why would
manufacturers choose
milk to be fortified with
vitamin D?
Problem Set 9 Question #1
• Name at least three reasons why people
around the world will not have similar levels
of vitamin D.
Vitamin D
• Deficiency:
– In children:
• __________________________________
– In adults:
• Osteomalacia or “___________________”: results in bending of the
spine, bowing of the legs, and increased risk for fractures
• __________________________: bone mineral loss, increased risk of
fractures
• Toxicity
– Hypercalcemia: a high concentration of ___________________
in blood  excess deposit of calcium in soft tissues
• Fun Topic: Melanin and Tanning
Vitamin E
• Forms
– ______ similar compounds
• Essential: ______________________________
– Stored mainly in ___________________
• Functions
– ________________________
• Protects cell membranes from free radicals
Vitamin E
• Dietary recommendations
– RDA
• __________________ alpha-tocopherol for adults
• __________________ for breastfeeding women
– Food sources
• Nuts, seeds, vegetable oil, whole grain, wheat germ oil,
fruit, vegetables, and animal products
Vitamin E
• Deficiency
– Occurs with __________________________
– Rare genetic disorder
• Toxicity
– Nontoxic and adverse effects have ____________
________________________
– Can interfere with _________________________
Vitamin K
• Functions:
– ________________________
– ________________________
• Diet recommendations
– Men: _____ mg/day
– Women: ____ mg/day
• Food sources;
– Green vegetables (spinach, broccoli, brussel
sprouts), plant oils, intestinal bacteria
Vitamin K
• Deficiency
– Rare in healthy people
– _______________ at risk
• Toxicity
– Can interfere with
_________________________________________
– Toxicity is ______________
Summary