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FSU HUN 1201 > Quiz 6 (Chapter 10) > Flashcards

Quiz 6 (Chapter 10) Flashcards

1
Q

compounds that protect cells from the damage caused by oxidation

A

antioxidant

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2
Q

nutrients with antioxidant properties

A

Vitamin C
Vitamin E
Vitamin A (precursor for beta-carotene)
Selenium

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3
Q

a chemical reaction in which atoms lose electrons

A

oxidation

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4
Q

a chemical reaction in which atoms gain electrons

A

reduction

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5
Q

unstable atoms that damages cell membranes

A

free radicals

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6
Q

oxygen molecule that becomes a free radical

A

Reactive Oxygen Species (ROS)

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7
Q

What metabolic process causes free radicals?

A

immune system fighting infections

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8
Q

What environmental factors cause free radicals?

A 
Pollution
Excess sunlight
Toxic substances
Radiation
Tobacco smoke
Asbestos
UV light
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9
Q

cannot eliminate exposure, but you can reduce it

A

remember this concept

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10
Q

free radicals form within the phospholipid bilayers of cell membranes and steal electrons
damaged lipid molecules cause cell membrane to lose its integrity
causes damage to the cell and all systems affected by the cell
free radicals damage cell membranes, LDLs (bad cholesterol), cell proteins, and DNA

A

Free Radical Damage

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11
Q

diseases linked with free radicals

A 
heart disease
various cancers
diabetes
cataracts
alzheimer's disease
parkinson's disease
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12
Q

how do antioxidants work?

A

stabalize free radicals or oppose oxidation
Antioxidant Vitamins
Antioxidant minerals
phytochemicals

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13
Q

donate their electrons of hydrogen molecules to free radicals to stabilize them and reduce oxidation damage

A

antioxidant vitamins

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14
Q

act as cofactors within enzyme systems that convert free radicals to less damaging substances that can be excreted

A

antioxidant minerals

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15
Q

help stabilize free radicals

A

phytochemicals

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16
Q

antioxidant enzymes

A

break down oxidized fatty acids (reducing the negative effect)
make more vitamin antioxidants available to fight other free radicals

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17
Q

3 most important antioxidant enzymes

A

superoxide dismutase
catalase
glutathione peroxide

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18
Q

converts free radicals to less damaging substances, such as hydrogen peroxide

A

superoxide dismutase

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19
Q

catalase

A

removes hydrogen peroxide from the body by converting to water and oxygen

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20
Q

glutathione peroxide

A

removes hydrogen peroxide and stops the production of free radicals in lipids

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21
Q

vitamin E

A

fat-soluble, absorbed with dietary fats
incorporated into the chtlomicron to be transported to the liver
part of liproprotein VLDL and LDL
90% stored in adipose tissue, cell membranes

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22
Q

forms of vitamin E

A

Tocopherol

Alpha-Tocopherol

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23
Q

tocopherol

A

biologically active forms of vitamin E

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24
Q

alpha-tocopherol

A

most active form, found in foods and supplements

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25
Q

functions of vitamin E

A

protects PUFAs fatty cell components, and LDLs from oxidation (lower cvd risk)
normal nerve and muscle development
enhances immune system
added to oil-based foods and skincare products to reduce rancidity and spoilage
** Improves Vitamin A absorption, if vitamin A intake is low

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26
Q

RDA for vitamin E

A

15mg alpha-tocopherol per day
UL: 1,000 mg alpha-tocopherol per day
determined to be sufficient to prevent erythrocyte hemalysis, (rupturing of RBC)

27
Q

Food sources of Vitamin E

A

vegetable oils
nuts, seeds, soybeans
wheat germ, fortified cereals
little vitamin E in deep-fried, processed foods (Vitamin E is destroyed by exposure to oxygen, metals, ultraviolet light, and heat

28
Q

Vitamin E toxicity

A

supplemental doses
nausea, intestinal distress, vomiting, and diarrhea
increases anticoagulants effects (asparin, coumadin, warfarin)
long-term use may cause hemorrhagic stroke

29
Q

vitamin E deficiency

A 
rare
erythrocyte hemolysis leads to anemia
anemia in premature infants
loss of muscle coordination and reflexes, impaired vision, speech
impaired immunity
fat malabsorption
30
Q

vitamin C

A

water-soluble
“a-scorbic” acid
two forms: ascorbic and dehydroascorbic acid

31
Q

functions of Vitamin C

A 
synthesis of:
collagen
DNA
Bile
neurotransmitters (seratonin)
carnitine (transports long-fatty acids)
hormones (epinephrine, steroids)
ensures appropriate levels of thyroxine hormone
antioxidant for protecting LDL cholesterol from oxidation, lungs from ozone and cigarette damage, whit blood cells (enhances immune function)
reduces formation of nitrosamines (cancer causing agent found in cured and processed meats)
regenerates oxidized vitamin E
enhances iron absorption
32
Q

RDA for Vitamin C

A

90mg/day (men); 75mg/day (women)
UL: 2,000mg/day for adults
smokers require and additional 35mg/day

33
Q

food sources of Vitamin C

A

fresh fruits and vegetables
destroyed by heat and oxygen
can be leached into boiling water
minimize loss: steaming, microwaving, and stir-frying

34
Q

vitamin C toxicity

A

only from supplements
nausea, diarrhea, nosebleeds, abdominal cramps, iron accumulation
harmful to people with hemochromatosis

35
Q

hemochromatosis

A

absorb a lot of iron
enlarged heart
darker skin
liver damage

36
Q

vitamin C deficiency

A

rare in developed countries
scurvy
anemia
high risk for deficiency among people with low fruit and vegetable intake, alcohol and drug abuse

37
Q

scurvy

A

most common deficiency disease

bleeding gums, loose teeth, weakness, wounds that fail to heal, bone pain and fractures, diarrhea, depression

38
Q

beta-carotene

A 
provitamin A (inactive form [precursor] of vitamin A to be converted to active retinol)
phytochemical classified as a carotenoid
not absorbed as well as vitamin A
39
Q

functions of Beta-Carotene

A 
weak antioxidant
fights lipid oxidation in cell membranes
enhances immune system
protects skin from UV-ray damage
protects eyes from damage, preventing or delaying age-related vision impairment
40
Q

RDA for Beta-Carotene

A

not an essential nutrient so there is no RDA

6 to 10 mg of beta-carotene/day from food sources may reduce the risk for cancer and cvd

41
Q

Food sources of Beta-Carotene

A

red, orange, yellow, and deep-green fruits and vegetables
absorbing ~20-40% of carotenoids
Heat improves digestibility and absorption

42
Q

Deficiency and toxicity of Beta-Carotene

A

Deficiency: none known
Toxicity: none
carotenosis is reversible and harmless
supplementation is not recommended

43
Q

vitamin A

A

fat soluble
expressed as retinol Activity Equivalents (RAE)
stored mainly in the liver (90%)
Received as retinol or retinyl esters

44
Q

Active forms of Vitamin A

A

retinol, retinal, retinoic acid

45
Q

functions of vitamin A

A

antioxidant, not well established
scavenges free radicals and protects LDL from oxidation
essential for healthy vision
cell differentiation (process by which stem cells mature into specialized cells)
sperm production and fertilization
bone growth

46
Q

RDA for Vitamin A

A

900 micrograms/day for men
700 micrograms /day for women
UL: 3,000 micrograms/day preformed Vitamin A

47
Q

Food sources of Vitamin A

A

animal (liver, eggs, dairy, fortified foods)
plants (dark-green, orange, and deep-yellow fruits and vegetables that are high in beta-carotene can be converted to vitamin A)

48
Q

Toxicity of Vitamin A

A

mainly from supplementation
birth defects, spontaneous abortion
fatigue, loss of appetite, blurred vision, hair loss, skin disorders, bone and joint pain, abdominal pain, nausea, diarrhea, and damage to the liver and nervous system

49
Q

deficiency of Vitamin A

A

night blindness
xerophthalmia
hyperkeratosis
impaired immunity, failure of normal growth

50
Q

selenium

A

trace mineral
part of glutathione peroxidase enzyme system and spares vitamin E
thyroxine production, basal metabolism, body temp

51
Q

RDA for selenium

A

55 micrograms/day

UL: 400 micrograms/day

52
Q

Food sources of selenium

A

meats, pork, seafood

53
Q

toxicity of selenium

A

brittle hair and nails, skin rashes, vomiting, nausea, weakness, cirrhosis of the liver

54
Q

deficiency of selenium

A

keshan disease
kashin-beck diseases
impaired immunity

55
Q

additional antioxidants

A

copper, zinc, and manganese are part of the superoxide dismutase enzyme antioxidant complex
iron is part of the catalase structure
copper, iron, and zinc for blood health
manganese: important cofactor in carbohydrate metabolism

56
Q

cancer

A

a group of diseases characterized by cells growing out of control

57
Q

tumors

A

immature undifferentiated cell masses that have no physiological function
malignant (cancerous); benign (harmless)

58
Q

Primary steps of cancer development

A

initiation
promotion
progression

59
Q

risk factors for cancer

A 
smoking
unhealthful diets
infectious agents
ultraviolet radiation
physical inactivity
60
Q

antioxidant that prevent cancer

A

enhance immune system
inhibit cancer cell growth
prevent oxidative damage to cells

61
Q

cardiovascular disease (CVD)

A

leading cause of death in adults (U.S.)

diseases of the heart and blood vessels (coronary heart disease, hypertension, atherosclerosis)

62
Q

risk factors of CVD

A 
obesity
smoking
hypertension
diabetes
high LDL cholesterol
males before age 55
females before age 65 and postmenopausal
63
Q

inflammation

A

c-reactive protein (CRP) increases the risk factor for heart attack
marker for infammation (blood test)
high risk for heart attack in the presence of normal cholesterol levels

64
Q

antioxidants and CVD

A

vitamins E and lycopene (scavenged free radicals, reduce low-grade inflammation, reduce blood coagulation and clot formation)

FSU HUN 1201 (6 decks)

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