1. Vitamins: Vital Keys to Health BIOL 103, Chapter 9-1

2. Today’s Topics Understanding Vitamins Fat Soluble Vitamins: A, D, E, K, and Carotenoids

3. Understanding Vitamins Vitamins – Needed in small amounts – ____________ an energy source – Individual units – ______________ compounds essential for normal functioning, growth, and maintenance of the body.

4. 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

5. Understanding Vitamins Food preparation affections vitamin content in the foods – Factors that determine amounts: 1._____________________________________ 2.Sunlight 3.Moisture 4._____________________________________ 5.Plant’s maturity at harvest 6._____________________________________

6. 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: _____________________

7. Understanding Vitamins Vitamins in foods – Enrichment and fortification Enriched: ___________________________________ Fortified: ____________________________________ Some is required by low – Provitamins ______________ forms of vitamins

8. 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

9. 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)

10. 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”

11. 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

12. 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

13. 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)

14. The Carotenoids Plant pigments (deep yellow, orange, red color) – Examples: alpha-carotene, beta-carotene, and beta- cryptoxanthin 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.____________________________

15. 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

16. 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 _______________________________

17. 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?

18. Problem Set 9 Question #1 Name at least three reasons why people around the world will not have similar levels of vitamin D.

19. 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

20. Vitamin E Forms – ______ similar compounds Essential: ______________________________ – Stored mainly in ___________________ Functions – ________________________ Protects cell membranes from free radicals

21. 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

22. Vitamin E Deficiency – Occurs with __________________________ – Rare genetic disorder Toxicity – Nontoxic and adverse effects have ____________ ________________________ – Can interfere with _________________________

23. Vitamin K Functions: – ________________________ Diet recommendations – Men: _____ mg/day – Women: ____ mg/day Food sources; – Green vegetables (spinach, broccoli, brussel sprouts), plant oils, intestinal bacteria

24. Vitamin K Deficiency – Rare in healthy people – _______________ at risk Toxicity – Can interfere with _________________________________________ – Toxicity is ______________

25. Summary