Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food + Physiology > Anti-nutritional > Flashcards

Anti-nutritional Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

how may concentration affect materials - foods

A

some may be considered good at one concentration but toxic at another concentration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

can you eat organisms even if they have toxic parts

A

must not contaminate the edible part

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what happens in body when we eat raw egg

A

contains conalbumin which binds to iron

and avidin which binds to biotin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what can also be present in raw egg

A

protease inhibitors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is the effect of proteins in uncooked foods

A

may lower nutritional quality of other components in the diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does protease do in mammals

A

trypsin is a protease

in the duodenum trypsin catalyses peptide bond hydrolysis, break down proteins to smaller peptides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is an enzyme essential to humans

A

trypsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what proteins are often associated to plants e.g. soya beans

A

protease

and trypsin inhibitors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what do amylases do and what can prevent it

A

break down starches

if have an inhibitor doesn’t break down as well

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what do some plants contain that prevents ‘digestion’

A

some plants contains alpha amylase inhibitors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what lipid oxygenation catalysts do many foods contain

A

lipoxygenase

haemoproteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what can prevent lipid breakdown

A

lipase inhibitors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what foods/drinks are associated with lipase inhibitors

A

wheat
tea
herbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are lectins

A

carbohydrate binding proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what foods are associated with lectins

A

beans
nuts
seeds
potatoes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

is lectin harmful

A

can be harmful if consumed:

  • in excess
  • uncooked
  • improperly cooked form
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what happens when lectin containing food is cooked

A

enzymes denatured so disrupts the structure

typically doesn’t work as well

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what examples are there of causes to seafood-borne illness

A
  • natural marine toxins
  • vibrio species
  • live molluscan shellfish
  • norwalk-like viruses
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what toxin is associated with pufferfish, starfish, parrotfish
what does it do

A

tetrodotoxins

it is neurotoxin - sodium channel blocker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is a neurotoxin

A

sodium channel blocker
blocks pore region of voltage-gated sodium channels
prevents propagation of action potentials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

do many things contain neurotoxins

A

found in wide array of taxa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what examples are there of mycotoxins

A
  • aflatoxins
  • patulin
  • fursarium toxins
  • ergot alkaloids
23
Q

what is a mycotoxin

A

toxic chemical made by usually fungi

24
Q

what are the two types of ergot poisoning

A

convulsive

gangrenous

25
Q

what occurs in convulsive ergot poisoning

A 
twisting and contorting body in paint 
trembling
shaking muscle spasms
confusion
delusions
26
Q

what occurs in gangrenous ergot poisoning

A

decreased blood flow
infections in extremities
loss extremities
burning pain

27
Q

what crops are affected by ergot poisoning

A

rye
wheat
oats

28
Q

what does cassava contain

A

cyanide compounds - cyanogens

29
Q

what does this cyanogen ingestion cause

A

health problems
acute intoxication
goitre
cretinism due to lack of iodine

30
Q

how does cyanogen cause paralysis

A

neuron damage

31
Q

what example is there of low molecular weight toxins

A 
cyanogens
glucosinolates 
phytic acid
oxolic acid 
alkaloids
non protein amino acids
phenols and tannins
32
Q

what causes goitre

A

glucosinolates

33
Q

what is goitre

A

thyroid swelling

34
Q

what do glucosinolates cause

A

bitterness in cauliflower and sprouts

some may inhibit some cancer

35
Q

what do glucosinolates contain

A

sulfur

nitrogen

36
Q

what are glucosinolates derived from

A

glucose

amino acids

37
Q

what does phytic acid do

A

store phosphorus as phytic acid

38
Q

what food are associated with phytic acid

A

grains
legumes
phytate NOT digestable

39
Q

how does phytic acid link to minerals

A

phytates chelate minerals

  • zinc
  • iron
  • calcium
  • magnesium
40
Q

what food is associated with oxalic acid

A

rhubarb leaves

41
Q

what does oxalic acid look like

A

colourless substance

42
Q

what is oxalic acid associated with

A

products such as metal polishes, stain removers, bleaches

43
Q

what effects does oxalic acid have

A 
abdominal pain
kidney problem 
low blood pressure 
throat pain
tremors
44
Q

what is an example of a glycoalkaloid

A

solanine

45
Q

what food is solanine associated with

A

potato

tomato

46
Q

what does solanine cause

A

gastrointestinal and neurological disorders

47
Q

what do non protein amino acids cause

A

general stiffness and weakness of skeletal muscles

48
Q

what do non protein amino acids contain

A

neurotoxin

49
Q

what are tannins

A

often astringent

bitter plant polyphenolic compounds

50
Q

what may flavonoids, phenols and tannins cause

A

chelate metals, reduce their absorption
inhibit digestive enzymes
bind to proteins, amino acids and cause their precipitation

51
Q

what causes flatulence

A

foods that are difficult to digest

52
Q

what happens to the undigested food

A

pass down into colon
bacteria in colon break down food
may produce gas - released as flatulence

53
Q

why would food be digested over a long period

what does this cause

A

if contain unabsorbable carbohydrates

slow decomposition may release sulphur gas - foul smell associated to flatulence

Food + Physiology (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions