L2 - Health & nutrition

Question 1

Risk for development of CHD decreases with 4% for each portion (100g) of F&V you eat per day

Question 2

Why are F&V healthy?

Answer 2

• low calories
• no saturated fats
• non-digestible fiber (4-10%)
• lots of water (90%)
• minerals (Ca,K,Se,Mn,Fe,Zn)
• essential vitamins (C,E,K,B9,A)

Question 3

F&V may contain thousand of different chemical substances

Answer 3

• (poly)phenols :flavanoids such as anthocyanin
• carotenoids(lycopene, carotene,luteine)
• glucosinolates (broccoli)
• pro-anthocyanins
• bio active components
• many phytochemical (vitC,E,A) are strong antioxidants

Question 4

chemical compounds that are Antioxidants

Answer 4

• Vit C,E, flavanoids, polyphenols, carotenoids
• production of free radicals is part of normal metabolism
• antioxidants neutralize FREE RADICALS-> they react with double bonds and preserve proteins
  ex. peroxyl radicals,hydrogen peroxyde,O2,OH-

Question 5

ORAC value meaning

Answer 5

Oxygen Radical Absorbance Capacity

ex Acai ORAC=1026

Question 6

E-numbers are they safe?

Answer 6

YES, there are a code for a food additive that is allowed in EU
ex chlorophyll E140
Lycopene E160d
Ascorbic acid E300
Citric acid E330

Question 7

Nutri-score : traffic light system universal code to compare different products

Answer 7

ONLY for processes food products
+ fruits,vegetables,pulses,nuts,fibre,protein
-calories,salt,fat,sugar

Question 8

scale based on the amount of antioxidants from high to low amount

1. apple
2. apple juice
3. apple sauce
   * processing destroys the antioxidants usually

Answer 8

Amount of antioxidants
Blueberries -> 6500 -> high amount of anthocyanins
Red currant -> 3000
Grapes -> 1200 -> less anthocyanins (low ORAC value)
-----------------
Brocolli 2800
Orange 1800
Cucumber 200 (contains a lot of water)

Question 9

Scale based on the amount of antioxidants from high to low

1.Avocado (scavenges more free radicals so high ORAC > mango > kiwi > pineapple (almost no antioxidants)

Answer 9

2. Apples (high phenolic compounds so high antioxidants)&raquo_space; tomatoes (lycopene)
3. red lettuce > leafy lettuce > head lettuce

Question 10

Nutrient levels can be influenced by cultivations

-> effect of light conditions applied pre harvest

Answer 10

high light intensity pre harvest -> increase the carbohydrate reserve -> increased starch -> increased antioxidant levels

Question 11

What happens during postharvest storage and distribution?

Answer 11

• During storage in the dark chlorophyll,protein and carbohydrates decrease (PCD dark induced senescence)
• some health promoting compounds may decrease (glycolinolates,flavanoids,volatiles,vitamins)

Question 12

With high temperatures

Answer 12

1. chlorophyl breaks down
   Examples
   -brocolli,mango,pears their vit C decreases with high temperature (20oC)
   *pears need -1oC and controlled atmosphere for better shelf lifechlorophyl breaks down
2. glucosinolates (brassica species) decrease (phytonutrients)

Question 13

Temperature sensitive products

Answer 13

• lycopene in tomato : higher amount at 150C instead of 5oC
• antioxidants in basil : higher amount of ascorbic,chicoric,rosmarinic acid at 12oC
• aroma compounds of basilicum goes down with storage at low temperature 4 degrees