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FScN 1112 > Chapter 13 Water Soluble Vitamins > Flashcards

Chapter 13 Water Soluble Vitamins Flashcards

1
Q

Water soluble vitamins

A

Are essential organic substances that need for normal function, growth and maintenance of body tissues.

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2
Q

Storage of water soluble vitamins

A

Little amount of WSV are stored in body, so it is less risky to have toxicity.

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3
Q

WSV are easily be destroyed

A

They can be easily destroyed by cooking, heat, light, air, alkaline substances.

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4
Q

Best way to cook

A

Steam, stri-fry, and microwave

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5
Q

Cofactors

A

All B vitamins form coenzymes which is also called cofactors. Metal is another kind of cofactors. Cofactors combine with inactive enzyme to form active enzyme which is able to catalyze specific reactions.

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6
Q

All 8 BV participate in _____

A

energy metabolism

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7
Q

How much of the BV is absorbed?

A

About 50 to 90% of the B-vitamins in the diet are absorbed.

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8
Q

Important source of BV

A

Grains are enrich of BV, minerals, and fiber. But the process of refining remove the germ, husk layers, and bran, and only leave the starch to form white flour.

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9
Q

How much whole grain should be consumed per day?

A

At least half of the grains consumed daily be whole grain,

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10
Q

BeriBeri

A

脚气病. Caused by the deficiency of thiamine.(V B1) It has two types, dry and wet.

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11
Q

Food rich of thiamin

A

Pork products, sunflower seeds, and legumes. Whole and enriched grains and cereals, green peas, asparagus, organ meats (e.g., liver), peanuts, and mushrooms also are good sources.

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12
Q

RDA and DV for thiamin

A

RDA 1.2 mg/day for adult men and 1.1 mg/day for women

DV 1.5 mg

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13
Q

Upper level of thiamin

A

No upper level, because it is readily excreted in the urine..

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14
Q

Absorption of thiamin

A

It is absorbed mostly in small intestine.

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15
Q

Storage of thiamin

A

Little thiamin is stored in the muscles, brain, liver, and kidneys.

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16
Q

Function of thiamin

A

It is required for the metabolism of carbohydrates and branched-chain amino acids. It is needed in two reactions, decarboxylation and transketolase. It is also required for normal nervous system.

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17
Q

Thiamin deficiency

A

Individuals who abuse alcohol, and those with heart failure, gastrointestinal diseases, or eating disorders, as well as the elderly, also are at risk of thiamin deficiency.

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18
Q

How long can be Thiamin deficiency developed?

A

Some signs of thiamin deficiency can develop after only 14 days on a thiamin-free diet.

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19
Q

How does alcohol influence BV

A

Alcohol decreases thiamin absorption, alcohol increases thiamin excretion in the urine, and alcoholics may consume a poor quality diet without enough thiamin.

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20
Q

Structure of riboflavin

A

Ribofl avin contains 3 linked 6-membered rings, with a sugar alcohol attached to the middle ring.

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21
Q

Food source of riboflavin

A

Almost one-quarter of the riboflavin in our diets comes from milk products. The rest typically is supplied by enriched white bread, rolls, and crackers, eggs and meat. Foods rich in riboflavin are liver, mushrooms, spinach and other green leafy vegetables, broccoli, asparagus, milk, and cottage cheese.

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22
Q

______ causes riboflavin to break down rapidly.

A

Exposure to light (ultraviolet radiation)

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23
Q

Riboflavin Needs and Upper Level

A

RDA: Adult men and women are 1.3 and 1.1 mg/day. DV: 1.7mg. No upper level.

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24
Q

Riboflavin is a component of

A

2 coenzymes that play key roles in energy metabolism: flavian mononucleotide (FMN) and fl avin adenine dinucleotide (FAD).

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25
Q

Functions of riboflavin

A

Energy metabolism, activation of other B-vitamins, anti-oxidant function

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26
Q

Ariboflavinosis

A

Riboflavin deficiency. Primarily affects the mouth, skin, and red blood cells.

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27
Q

When will Ariboflavinosis happen

A

Ariboflavinosis develops after 2 months on a riboflavin-deficient diet and is rare in otherwise healthy people.

28
Q

What can cause riboflavin deficiency

A

Diseases such as cancer, certain forms of cardiovascular disease, and diabetes can lead to or worsen a riboflavin deficiency.

29
Q

Pellagra

A

A deficiency disease of BV niacin. The only dietary deficiency disease ever to reach epidemic proportions in the U.S.

30
Q

Two forms of niacin(B3)

A

Nicotinic acid (niacin) and nicotinamide (niacin amide). Both are used to form coenzyme.

31
Q

Coenzyme form of thiamin is

A

Thiamin pyrophosphate (TPP)

32
Q

Symptoms of riboflavin deficiency

A

Inflammation in throat, mouth, and tongue.

33
Q

Food source for niacin

A

It can also be synthesized from tryptophan. Poultry, meat, and fish. Bread.

34
Q

Niacin is very ____ stable

A

heat. It has little loss during the cooking.

35
Q

Tryptophan, protein, and niacin

A

60mg try = 1 mg niacin. 1g protein = 10 mg tryp.

36
Q

RDA and DV for niacin

A

RDA: 16mg for men, 14mg for women. DV: 20 mg

37
Q

Upper level of niacin

A

35 mg. Only for supplement and fortification.

38
Q

Absorption of niacin

A

Occurs in stomach and absorbed in small intestine. From active transport to passive diffusion. All of the niacin is absorbed.

39
Q

Niacin active bioactivity is low in corn because

A

it bound with protein. But if it can be released

40
Q

Transport

A

After absorption, niacin is transported in portal system to the liver to the bed cells. And they are converted to coenzyme in tissues.

41
Q

Functions of niacin

A

Coenzyme, oxidation-reduction reactions. required in at least 200 reactions especially ATP production, NAD+ is required for catabolism of carb, fat and protein.

42
Q

Niacin deficiency

A

Pellagra

43
Q

Pellagra

A

cause the damage on the skin is round the neck.

44
Q

3D of pellagra

A

Dermatitis, Diarrhea, Dementia. If not treated, and even death.

45
Q

Pharmacological use of niacin

A

Niacin is also used to treat lower triglycerides, and increase HDL-C. Combine with diet and exercise.

46
Q

Excess intake of niacin

A

May caused by fleshings. Feel hot and skin turn red.

47
Q

Pantothenic Acid

A

Part of coenzyme A, helps metabolism.

48
Q

Food source of pantothenic acid

A

Meat, milk and many vegetables. And raw food contains better PA because heating, canning will reduce PA in food.

49
Q

Needs of PA

A

AI: 5 mg per day
DV: 10 mg per day.

50
Q

Upper level

A

No upper level. No know toxicity.

51
Q

Absorption of PA

A

Absorbed in small intestine. And transport into body to make blood cells again.

52
Q

Excretion

A

Excrete through urine.

53
Q

Functions of PA

A

Coenzyme A, acyl carrier protein.(increase chain length)

54
Q

Deficiency of PA

A

Rare. Experimentally induced.

Headache, muscle, GI tract substances.

55
Q

Biotin

A

wide in food.

56
Q

Food source

A

Whole grains, legumes, nuts, and eggs.

57
Q

Microbial synthesis

A

Bacteria in large intestine also synthesize biotin.

58
Q

Needs of biotin

A

AI: 30 micrograms
DV: 300 micrograms

59
Q

Upper level of biotin

A

No upper level

60
Q

Absorption of biotin

A

Absorbed in small intestine.

61
Q

Storage

A

A little in muscle, liver, and brain.

62
Q

Excretion

A

urine

63
Q

Function of biotin

A

coenzyme in cab reactions, breakdown of some AA to use as energy. Carboxylation of acetyl-CoA to form malignly-CoA so fatty acids can be synthesized.

64
Q

Deficiency of biotin

A

Rare. Genetic biotinase enzyme deficiency.

65
Q

Consumptions of biotin

A

Anticonvulsant meds, matabsorption, excessive consumption of raw eggs.

66
Q

Vitamins which have upper level

A

niacin, folate, vitamin B-6

67
Q

Unique of B12

A

Only animal products contain. Only one contain cobalt.

FScN 1112 (12 decks)

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