More Related Content
Similar to biochemistry water soluble vitamiins.ppt (20)
More from LiaNingrum7 (6)
Recently uploaded (20)
biochemistry water soluble vitamiins.ppt
- 1. Vitamins, Minerals, Antioxidants, Phytonutrients, Functional Foods By Supartono, Nutrition and Health Education Specialist FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS
- 2. WATER SOLUBLE VITAMINS Vitamins B and C Functions Effects of deficiency Sources Properties RDA
- 3. M.A.Calvey/Vitamins 2006 3 VITAMINS VITAMIN means vital for life VITAMINS are *Micronutrients which are necessary for everyday healthy functioning of the body * Nutrients required in very small amounts - mg or 袖g
- 4. MACalvey/Teachnet/Vitamins 2006 4 VITAMINS - Two main categories Water soluble B C Fat Soluble A D E K
- 5. MACalvey/Teachnet/Vitamins 2006 5 Water soluble Cannot be stored in body - regular supply needed Excess is excreted in urine - no danger of toxic levels Unstable to heat and light, leach into cooking liquids Fat Soluble Can be stored in body - regular supply not needed Can accumulate to toxic levels if large amounts ingested Fairly stable at normal cooking temperatures
- 6. MACalvey/Teachnet/Vitamins 2006 6 Vitamin B1 - Thiamine Functions Essential for release of energy from carbohydrates Necessary for appetite and good health Needed for normal functioning of nervous system Deficiency Fatigue, depression, irritability Beri-beri - disease of nervous system Common in countries where polished rice is staple food
- 7. MACalvey/Teachnet/Vitamins 2006 7 Vitamin B1 - Thiamine Sources Meat and offal Oatmeal, breakfast cereals Wheatgerm Fortified white flour Milk Eggs Vegetables
- 8. MACalvey/Teachnet/Vitamins 2006 8 Vitamin B1 - Thiamine Properties Water soluble Destroyed by high temperatures Destroyed by alkalis Lost by milling flour, leaching into cooking liquids and in thawing frozen food RDA 1mg per day - Requirement increases with energy expenditure
- 9. MACalvey/Teachnet/Vitamins 2006 9 Vitamin B2 -Riboflavin Functions Metabolism of carbohydrates, proteins and fats Growth, repair, development of body tissues - healthy skin, eyes and tongue The principal growth promoting factor in the vitamin B complex Deficiency Loss of appetite Swollen tongue, cracked lips, eye infection, dermatitis
- 10. MACalvey/Teachnet/Vitamins 2006 10 Vitamin B2 -Riboflavin Sources Offal Milk Cheese Eggs Yeast extracts Green Vegetables
- 11. MACalvey/Teachnet/Vitamins 2006 11 Vitamin B2 -Riboflavin Properties Water soluble Unstable at high temperatures Destroyed by alkalis Light sensitive RDA 1 - 1.5 mg per day
- 12. MACalvey/Teachnet/Vitamins 2006 12 Vitamin B -Niacin (Nicotinic acid) Functions Metabolism of carbohydrates, proteins and fats Needed for normal functioning of nervous system Deficiency Fatigue, depression, irritability Beri-beri - disease of nervous system Common in countries where polished rice is staple food
- 13. MACalvey/Teachnet/Vitamins 2006 13 Vitamin B -Niacin (Nicotinic acid) Sources Meat, Offal Yeast extracts Yeast Bran, wheatgerm, flour Some pulses, dried fruit
- 14. MACalvey/Teachnet/Vitamins 2006 14 Properties Water soluble Stable to heat Fairly stable to acids/alkalis 80 -90% loss in milling *RDA 15 - 20mg per day Vitamin B -Niacin (Nicotinic acid) *Related to protein intake
- 15. MACalvey/Teachnet/Vitamins 2006 15 Vitamin B6 -Pyridoxine Functions Protein metabolism Involved in formation of haemoglobin, hormones and structural proteins Healthy development of nervous system Deficiency Tiredness and Fatigue, irritability Premenstrual tension Infants may suffer convulsions if there is deficiency
- 16. MACalvey/Teachnet/Vitamins 2006 16 Vitamin B6 -Pyridoxine Sources Meat Offal Eggs Yeast extracts Fish Cereals
- 17. MACalvey/Teachnet/Vitamins 2006 17 Properties Water soluble Reasonably heat stable Sensitive to high temperatures, oxygen, milling and processing RDA 2mg per day Vitamin B6 -Pyridoxine
- 18. MACalvey/Teachnet/Vitamins 2006 18 Vitamin B12 - (Cyano) Cobalamin Functions Red blood cell formation Nervous system - maintains myelin sheath around nerves Helps treat pernicious anaemia Deficiency Pernicious anaemia Nerve degeneration
- 19. MACalvey/Teachnet/Vitamins 2006 19 Vitamin B12 - (Cyano) Cobalamin Sources Meat, Offal Fish Cheese No B12 in plant foods - Vegans, vegetarians risk of deficiency
- 20. MACalvey/Teachnet/Vitamins 2006 20 Properties Water soluble Heat stable up to 100属C Affected by strong acids/alkalis Affected by light RDA 3-4 袖g per day Vitamin B12 - (Cyano) Cobalamin
- 21. MACalvey/Teachnet/Vitamins 2006 21 Vitamin B -Folic Acid Functions Red blood cell formation Essential for synthesis of DNA and RNA Development of brain, spinal cord and skeleton in foetus Reduces risk of neural tube defects e.g. spina bifida May play role preventing heart attacks, strokes and cancer Deficiency Fatigue in mild cases Anaemia in severe cases Neural tube defects Important to take folic acid prior to conception and vital during first 3 months pregnancy
- 22. MACalvey/Teachnet/Vitamins 2006 22 Vitamin B -Folic Acid Sources Offal Fortified cereals Green leafy vegetables Potatoes bread Milk Wheatgerm
- 23. MACalvey/Teachnet/Vitamins 2006 23 Properties Water soluble Unaffected by acids Sensitive to light and oxidation RDA 300 袖g per day More during pregnancy Vitamin B -Folic Acid
- 24. MACalvey/Teachnet/Vitamins 2006 24 Vitamin C -Ascorbic Acid Functions Formation of connective tissue, collagen Critical to immune system Helps absorption of iron Prevents scurvy Promotes healing of wounds and healthy blood vessels Acts as antioxidant, protects HDL cholesterol Deficiency Weakening of connective tissue Susceptibility to infection Incomplete iron absorption Delayed healing of wounds
- 25. MACalvey/Teachnet/Vitamins 2006 25 Vitamin C -Ascorbic Acid Sources Rosehips, blackcurrants, green peppers, kiwi, citrus fruits, strawberries, spinach, cabbage, broccolli
- 26. MACalvey/Teachnet/Vitamins 2006 26 Properties Water soluble Destroyed by alkalis, dry or moist heat and enzymes Sensitive to light and oxygen Acts as an antioxidant RDA 30-60 mg per day Vitamin C -Ascorbic Acid Least stable of all vitamins
- 27. Deficiencies Rickets (children and vitamin D) Osteoporosis/osteomalacia (vitamin D) Scurvy (vitamin C) Night blindness (vitamin A) Beriberi (thiamin)
- 29. What are minerals? Regulate body processes Give structure to things in the body No calories (energy) Cannot be destroyed by heat
- 30. Categories of minerals Major minerals Calcium Phosphorus Magnesium Electrolytes (sodium, chloride, potassium) Trace minerals Chromium Copper Flouride Iodine Iron Manganese Selenium Zinc
- 31. Calcium Bone building Muscle contraction Heart rate Nerve function Helps blood clot
- 32. Phosphorus Generates energy Regulate energy metabolism Component of bones, teeth Part of DNA, RNA (cell growth, repair) Almost all foods, especially protein-rich foods, contain phosphorus
- 33. Magnesium Part of 300 enzymes (regulates body functions) Maintains cells in nerves, muscles Component of bones Best sources are legumes, nuts, and whole grains
- 34. Electrolytes Chloride: Fluid balance Digestion of food, transmits nerve impulses Potassium Maintains blood pressure Nerve impulses and muscle contraction Sodium Fluid balance Muscles relax, transmit nerve impulses Regulates blood pressure
- 35. Electrolytes Sources: Salt (sodium chloride) Fruits, veggies, milk, beans, fish, chicken, nuts (potassium)
- 36. Iron Part of hemoglobin, carries oxygen Brain development Healthy immune system Sources: Animals (heme) vs. plants (non-heme) Better absorbed from heme Consume vitamin C with non-heme Fortified cereals, beans, eggs, etc.