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MY BIOCHEMICAL NUTRITION > Unit 5- Macronutrients - Carbohydrates > Flashcards

Unit 5- Macronutrients - Carbohydrates Flashcards

1
Q

Carbohydrates

• Monosaccharides (seldom found free in nature)
– Glucose
– Fructose
– Galactose
• Disaccharides
– Sucrose
– Lactose
– Maltose
• Oligosaccharides (Water-soluble, often sweet)
– ______ (Trisaccharide: galactose, fructose, & glucose) Found in beans, cabbage,
brussels sprouts, broccoli, asparagus, other vegetables, and whole grains
– ________ (Tetrasaccharide: 2 galactose, glucose, & fructose) Found in numerous
vegetables (e.g. green beans, soybeans and other beans)
• Polysaccharides
– Amylose
– Amylopectin
– Resistant starch
– Dextrins
– Glycogen (animal carbohydrate)

A

Raffinose

Stachyose

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2
Q

Types of Carbs and Food Sources

Dietary Fibers: intrinsic and intact in natural foods. Mixture of un-digestible polysaccharides & NON-carbohydrate compounds

– ________ = β1——>4 glucose units

– _______ =Linear D-xylose w/ side chains

A

Cellulose

Hemicellulose

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3
Q

Dietary Fibers: intrinsic and intact in natural foods. Mixture of un-digestible polysaccharides & NON-carbohydrate compounds

_____ = Soluble polymer of galacturonic acid

______ = Methoxy-phenol polymers

A

Pectin

Lignin

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4
Q

Dietary Fibers: intrinsic and intact in natural foods. Mixture of un-digestible polysaccharides & NON-carbohydrate compounds

_____ = Sugar acid polymer and galactan mix

__________ = Extensin is the major form

A

Mucilage

Glycoprotein

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5
Q

Dietary Fibers: intrinsic and intact in natural foods. Mixture of un-digestible polysaccharides & NON-carbohydrate compounds

___ _____ = Inositol hexaphosphate, chelating

______ = Esters of fatty acids and alcohols

A

Phytic acid

Waxes

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6
Q

Role of Fiber in Digestion and Absorption

• Varies based on its solubility
• Insoluble fiber _______ stool volume and
________ gastrointestinal (GI) transit time
• Soluble fiber SLOWS GI transit time, BINDS
cholesterol and minerals, and decreases
nutrient absorption
• Fermented into short-chain fatty acids
• Absorb water, fats, bile acids and cholesterol = Lower blood glucose, TGs, cholesterol
• Provide a bulk effect to reduce food intake
• Enhance excretion of gas
• Act as ‘__________’ to promote beneficial
intestinal bacteria (probiotics)
• Some of the best are _______ (polymers of
fructose, eg inulin), found in artichoke, onions,
asparagus, dandelion root

A

increases

decreases

prebiotic

fructans

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7
Q

Role of Fiber in Digestion and Absorption

AI =
___ g/day for men

___ g/day for women

A

38

25

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8
Q

Dietary Fiber

• Although not digested or absorbed, they can 
prevent or ameliorate the following conditions:
– Constipation
– Diarrhea
– Diverticulosis / diverticulitis*
– Glucose intolerance
– Hypercholesterolemia
– Colon cancer
– CHD
– Obesity
A

KNOW

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9
Q

Digestion, Absorption and Transport
Digestion:
1–Monosaccharides: do NOT require ____

2–Disaccharides: digested by _____ enzymes

A

digestion

intestinal

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10
Q 
Sucrose = glucose + fructose/ENZYME =???
Lactose = glucose + galactose/ENZYME =???
Maltose = glucose + glucose/ENZYME =??
Isomaltose = glucose + glucose/ENZYME =?

Starches and Glycogen: digested to glucose, maltose and isomaltose by α-amylase

isomaltase
maltase

A

sucrase

lactase

maltase

isomaltase

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11
Q

Digestion, Absorption and Transport

Absorption:
__________ (only): absorbed in jejunum & ilium. Then transported to liver and other tissues. Absorbed Actively, Passively, or Both (depending on which ________)

A

Monosaccharides

monosaccharide

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12
Q

Digestion, Absorption and Transport

In the intestine, there are 2 modes of absorption:

  1. ______= Na-dependent glucose transporter (SGLT-1)
    - -Absorbs glucose + galactose
    - -Symport: Co-transports Na+ into mucosal cells
    - -Coupled to Na-K pump (‘antiport’) which moves Na+ out
  2. ______= monosaccharide transporter (GLUT5)
    Pentose and hexoses absorbed across concentration gradient
A

Active

Passive

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13
Q

Digestion, Absorption and Transport

_________: Passive-facilitative = Brain, kidney, placenta, colon, RBCs

A

GLUT-1

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14
Q

Digestion, Absorption and Transport

_______: Passive-facilitative–For rapid uptake = Liver, pancreatic β cells, kidney Intestine
—->blood….___-______ syndrome

A

GLUT-2

Fanconi-Bickel

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15
Q

Digestion, Absorption and Transport

_____: Passive-facilitative = Brain(neurons), kidney, placenta

A

GLUT-3

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16
Q

Digestion, Absorption and Transport

_______: ACTIVE –ENERGY IS USED! =Heart, skeletal ms., adipose, Insulin-stimulated transporter for ACTIVE uptake of ______

A

GLUT-4

glucose

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17
Q

Digestion, Absorption and Transport

GLUT-5: Passive-facilitative “___ _____” = Small Intestine For uptake of pentoses For hexoses when [high]

A

Fructose transporter

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18
Q

Digestion, Absorption and Transport

Transport:
1–Brain: Depends on ____ & ______ for
glucose (primary energy source)
2—May SLOWLY adapt to use fatty acids/ketone bodies
3–Abrupt _______ may cause coma or death

A

GLUT-1 and GLUT-3

hypoglycemia

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19
Q

Glucose Absorption

What affects the rate of absorption?

  1. Resistance of _____ to enzyme digestion
  2. Activity of _____ ______ at brush border
  3. Presence of other dietary factors (all SLOW rate)
    a. FAT slows stomach emptying
    b. NON-absorbable polysaccharides
    c. viscous dietary fibers (pectins, β-glucans)
    dilute enzyme concentration
A

starch\

digestive enzymes

***Therefore, a diet rich in whole foods, such as fruits, vegetables, legumes, nuts and minimally processed grain SLOWS the pace of glucose absorption.

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20
Q

Glucose Absorption
Glucose is absorbed (______) across the intestinal cell TO portal blood TO liver

1–The liver removes about ___% of the absorbed glucose for oxidation and storage as glycogen

2–Glucose exits liver, enters systemic circulation. Then, glucose is available for insulin-dependent uptake by ______ tissues

A

GLUT -2

50%

peripheral

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21
Q

Glycemic Index:

Measurement of blood glucose following the
consumption of a carbohydrate food. Compared to the consumption of equal amount of carbohydrate in D-glucose (old days – white bread)

Glycemic Index of Glucose: 100

GI measures _____ of carbohydrate food

A

quality

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22
Q

Factors Affecting Glycemic Index

  • Cooking Methods:– The more cooking/processing, the ______ the Glycemic Index
  • Physical Form of food:– The more _______ the food (whole grain), the SLOWER it is digested and the LOWER the GI

• Type of Starch
Amylopectin > Amylose (potatoes, corn) (legumes: kidney beans, lentils)

• Fiber:
– SOLUBLE fibers SLOW digestion, lowering a food’s GI
– (Oatmeal, dried beans, some fruits and vegetables)

• Sugar:
– Fructose, in fruits, is metabolized SLOWLY, lowering GI

A

higher

fibrous

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23
Q

Glycemic Load

• (Glycemic Index)(grams of avail. carbs in food)/ 100
• Measures the quantity and quality of a
carbohydrate’s effect on _____ ______ and insulin release

A

blood glucose

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24
Q

Glycemic Index

• High GI diet is a predictor of ______ __________,
hypertension, and diet-induced _______ of colon & breast

• Low GI diet is correlated with low cholesterol, low LDL, elevated HDL

So… combine low GI diet with low-fat diet for
weight management

A

Type II Diabetes

cancers

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25
Q

Hormones in Carb Metabolism

4 Major Modes of Hormone Action. Hormones bind to receptor and activate:

  1. Protein tyrosine kinase
  2. Adenylate cyclase —->cAMP
  3. Guanylate cyclase —–> cGMP
  4. Hormone Response Element (on gene)
A

KNOW

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26
Q

Hormones in Carb Metabolism X 4

  1. Protein tyrosine kinase
    A. Hormone binds Receptor
    B. Activates Protein Tyrosine Kinase
    C. Phosphorylates proteins

Hormones utilizing this X 4 = ??

A

Insulin
IGF-I,
IGF-II
Growth Hormone

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27
Q

Hormones in Carb Metabolism X 4

  1. Adenylate cyclase
    A component of GTP-dependent ‘G protein complex’
    ATP—>cAMP—> activates cAMP-dependent protein kinase—>phosphorylates proteins/enzymes
    Hormones utilizing this system X 4 =??
A

Epinephrine,
glucagon,
calcitonin,
ADH

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28
Q

Hormones in Carb Metabolism X 4

  1. Guanylate cyclase
    A component of GTP-dependent ‘G protein complex’
    GTP—->cGMP—->activates cGMP-dependent
    protein kinase—–>phosphorylates proteins/enzymes

***Hydrolyzed by cGMP phosphodiesterase
(Viagra inhibits cGMP phosphodiesterase)

Hormones utilizing this system: X 2 =??

A

1—Nitric oxide (NO)
2—Arginine——-> Citrulline + NO
(Nitric Oxide = Synthase)

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29
Q

Hormones in Carb Metabolism X 4

  1. Hormone Response Element (HRE)

– Hormones can bind receptors or diffuse across
cell membrane and nuclear membrane
– Bind to segment of DNA “HRE”
– Regulates transcription (up or down)

Hormones utilizing this system: X 9!!

A 
Androgens,
 estrogens, 
Thyroxins (T3, T4), 
calcitriol, 
glucocorticoids,
 mineralocorticoids,
 progestins, 
Retinoic acid (vitamer of vitamin A),
 Vitamin D
30
Q

Blood glucose

• Blood glucose
– Normoglycemic: = 60-100 mg/dL
– Hyperglycemic: = ____________
– Hypoglycemic: = ___________
• Factors affecting blood glucose:
– Diet, hormones, metabolites, PAL, BMI, WHR
• After eating (postprandial), blood glucose can be 117-
130 mg/dL
– Will return to fasting level ~1.5 hr
• HbA1c normal levels  4.6-5.4% (5.1%~ 100mg/dL)

A

> 100 mg/dL

31
Q

Blood glucose

Diabetes mellitus: one or more of the following:
1. Fasting blood glucose > 126 mg/dL
2. Random blood glucose > 140 mg/dL
3. > 200 mg/dL 2hr after ingestion of 75g glucose
4. HbA1c (glycated hemoglobin) > 8%
• ___________ LOWERS blood glucose by
– Stimulating uptake in muscle and adipose

A

Insulin

32
Q

Hormones in Carb Metabolism: INSULIN

Insulin _________ Glucagon/Epinephrine
– Increases entry of glucose and neutral amino acids into
target cells
– Increases protein synthesis in skeletal muscle
– Increases glycolysis (activates glucokinase, PFK-1)
– DECREASES gluconeogenesis (inactivates PEPCK gene)
– Increases glycogenesis (activates glycogen synthase)
– DECREASSES glycogenolysis (inactivates glycogen
phosphorylase)
– Increases lipogenesis (activates acetyl-CoA carboxylase)
– DECREASES lipolysis (inactivates hormone-sensitive lipase)

A

opposes

33
Q

Hormones in Carb Metabolism:

Glucagon/Epinephrine OPPOSE Insulin
– Increases protein BREAKDOWN in skeletal muscle
– DEcreases glycolysis 
– INcreases gluconeogenesis 
– DEcreases glycogenesis 
– INcreases glycogenolysis
– DEcreases lipogenesis
– INcreases lipolysis
A

OPPOSITE OF INSULIN

34
Q

Storage of Carbohydrates
• 2 forms:
____________–Stored in extra-cellular fluids
______________—Stored in liver and muscle
• Glycogen: polymer of glucose in α1—>4 and α1—>6
• Body content of glycogen fluctuates with diet and
physical activity
• Typical example: A 70 kg man may have an 18hr supply:
1—150-600 g in muscle
2–90-160 g in liver
3—5-25 g in blood (as glucose)

A

Glucose

Glycogen

35
Q

Function of Carbohydrates

  1. Provide energy
  2. Biosynthesis of Lipids
  3. Biosynthesis of certain amino acids
  4. Biosynthesis of nucleic acids
  5. Biosynthesis of glycosaminoglycans (GAGs)
  6. FORMATION of _____+____________
A

glycoproteins and glycolipids

36
Q

Function of Carbohydrates 1 OF 6

  1. Provide energy:
    Metabolism of 1g carb = 4 kcal
    Can be metabolized under aerobic OR anaerobic conditions

A. Protein and lipid MUST be metabolized under ___________ conditions

B. __________ regulated at 2 points:
– Glycogenolysis
– Glycolysis

A

AEROBIC

Metabolism

37
Q

Function of Carbohydrates 2 OF 6

2. Biosynthesis of Lipids
Dietary glucose:
 ~50% for energy release
~40% for fat synthesis
~10% for glycogen

Carbs provide:
For carbon backbone = _______________
For hydrogen / cofactor = ________
For bond energy = ___________

A

Acetyl-CoA

a. Carbs provide acetyl-CoA
b. Blood insulin increases = stimulates lipogenesis

NADPH

ATP

38
Q

Function of Carbohydrates 3 OF 6

  1. Amino acid biosynthesis: by ____________

Transamination of pyruvate results in: _________, lactate, acetyl-CoA, citrate

A

transamination

alanine

39
Q

Function of Carbohydrates 4 OF 6

Nucleic acid biosynthesis: PPP

R-5-P, ATP and GTP are all produced in carb metabolism,
and involved in synthesis of ___________

A

nucleotides

40
Q

Function of Carbohydrates 5 OF 6

  1. Biosynthesis of Glycosaminoglycans – “GAGs”
    (mucopolysaccharides) : polymers of carbohydrate derivatives, (esp. amino sugars and uronic acids)

Example 1: ______ _____: Joint lubricant in synovial fluid;
component of vitreous humor of eyes

Example 2: _____ ________: component of bone, cartilage and other CT

Example 3:_____ ________: Endogenous anticoagulant, and binds proteins to alter their function

A

hyaluronic acid

chondroitin sulfate

heparan sulfate

41
Q

Function of Carbohydrates 6 OF 6

Biosynthesis of glycoprotein: Glycoproteins (mucoproteins): proteins with attached oligosaccharides

Key examples of glycoproteins:

  1. antibodies
  2. _____ _______ (req’d for VitB12 absorption)
  3. __________ : erythrocyte membrane protein
  4. When GAGs are ATTACHED TO PROTEIN, they are known as ________________ (or peptidoglycan)
A

Intrinsic factor

glycophorin

Proteoglycans

42
Q

Daily Requirement, Deficiency & Excess

Deficiency could result in:
1– Ketosis
2– An excessive loss of ____ ________
3– Problems associated with lacking _____ _______

Carbohydrate deficiencies
• South Beach diet
• Ketogenic diet
• Alcoholism

Excess
– FNB: ___% kcal from sugar UL.

A

body protein

dietary fiber

20%

43
Q

Lactose intolerance

Digestive problem in people who lack the intestinal enzyme ___________
• Undigested lactose:
– Absorbs an excess amt of ______
– Promotes the growth and fermentation of ________ =
excess gas & irritating substances = diarrhea, cramping, stomach pain.

A

lactase

water

bacteria

44
Q

Lactose intolerance

• 2 types of lactase deficiency:

A–– ___________ of the lactase gene (post-infant)
• In people with ancestry from places other than northern Europe, central Africa, Indian subcontinent

B–– People who stop eating foods with lactose
• Lactase can be restored by gradually resuming lactose
consumption

A

Deactivation

45
Q

Lactose intolerance

• Lactase (available w/o prescription) can be added to milk several hours in advance to _________ lactose.
A–– Addition of Lactobacillus acidophilus is ________ in preventing lactose intolerance
B–– ~___% of lactose intolerant people can eat yogurt because Lactobacillus bulgaricus and Lactobacillus thermophilus, which release β-galactosidase, are used in the preparation

A

pre-digest

ineffective

80

**From 1962 to 2000, worldwide intake of sugar
increased by 32% (74 kcal per capita per day)

46
Q

Sugars: Are they really bad?

4 reasons why excess sugars are unhealthy:
1. Energy-dense = Get extra kcal easily= overweight, OB

  1. Poor in nutrients = May actually cause deficiency of
    ___________. Metabolism can deplete body’s reserve of __ vitamins, because need NAD, FAD coenzymes
  2. Promote growth of bacteria= Oral bacteria in particular
    = dental cavities and __________ disease
  3. Lipogenic = Sugars cause release of insulin, activates glycolysis and acetyl Co-A carboxylase to make malonyl-CoA, ________ hormone-sensitive lipase which is lipogenic. (Anti-lipolytic)
A

micronutrients

B

periodontal

inactivates

47
Q

Carbohydrate regulation of blood lipids

  • Brain uses most of ____ g of glucose required daily
  • If blood glucose <40 mg/dL = ___________
A

200

glycogenolysis

48
Q

Carbohydrate regulation of blood lipids

If blood glucose >180 mg/dL = _________in urine
• High carb intake = ______ insulin levels

A

glucose

high

49
Q

Carbohydrate regulation of blood lipids

• ~2hrs after meal, intestinal absorption is complete,
but insulin effects persist = ______ _______ DECREASES = body fears hypoglycemia = lipolysis = FA packed into VLDLs in the liver = __________
serum triglycerides

A

blood glucose

elevated

50
Q

_____________– is a condition in which the body is unable to use (metabolize) the simple sugar galactose.

1— Hereditary metabolic defect (1:65,000)
(autosomal recessive)

2—_________ can be used to detect before birth

Symptoms:
Anorexia / Weight loss
Vomiting / Diarrhea
Lethargy
Icturis / Hepatomegaly
Poor growth
Cataracts
MR
Edema
Death
A

Galactosemia

Amniocentesis

51
Q

Galactosemia

Treatment
– Avoid foods with galactose!
– These foods include
• Milk, milk products
• Legumes
• Organ meats
• Cocoa
• Chocolate
• Coconut
• Some people may develop an alternative enzyme to 
metabolize \_\_\_\_\_\_\_\_\_\_\_\_, usually after 6 years of age
A

D-galactose

52
Q

Diabetes Mellitus
• Type I: Insulin-dependent–Body does NOT produce insulin
• Type II: Non-insulin-dependent–Faulty _____ _______
• Gestational—–Hormones affect level of glucose __________

Symptoms:
1---General weakness
2---Polydipsia
3---Polyuria
4---Polyphagia
5--Ketosis (fruit breath and ketonuria)
6--Hyperglycemia
7--Glycosuria
8---Coma (severe case)
A

insulin receptors

transporters

53
Q

Diabetes Insipidis

Similar symptoms as DM, but different CAUSE:

Disorder of the ______ ________ or hypothalamus =
deficiency of vasopressin (ADH) = REDUCED water
resorption. Trauma or _______ may also cause this
condition.

Treatment: vasopressin and __________

A

pituitary gland

tumors

diuretics

54
Q

Risk factors for DM type II

Overweight: BMI> ___ kg/m2
1– Overnight fasting blood glucose levels significantly correlate to BMI and WHR
2– (correlation to total body fat level is weaker)
3—_____ _______ = Ethnic group: high risk groups include– African-, Native-, Asian-American, Hispanic / Latino, Pacific Islander

A

25

Family history

55
Q

Risk factors for DM type II

Gestational diabetes: during pregnancy or having
a baby > __ lbs
• Hypertension: (consistently > 140/90 mm Hg)
• Fat & Cholesterol: HDL _______ mg/dL

A

9

250

56
Q

Blood glucose: Lab criteria

Normal blood sugar: _____-______ mg/dL

A

60-100

57
Q

Blood glucose: Lab criteria

Diabetes mellitus: one or more of the following:
– Fasting blood glucose > ____ mg/dL
– Random blood glucose >_____ mg/dL
– > 200 mg/dL 2hr after ingestion of 75g glucose
– HbA1c (glycated hemoglobin) > 8%

***Normal blood sugar: 60-100 mg/dL

A

126

140

58
Q

Blood glucose: Lab criteria

________ ________ INCREASES the risk of Type I diabetes. 3+ of the following:
– _________ obesity
– Impaired Fasting Glucose (IFG) > _____ mg/dL
– Dyslipidemia (Fasting TG > 150 mg/dL)
– Low HDL-C (

A

Metabolic Syndrome

Central

110

59
Q

Hypoglycemia

• Low blood glucose = Sugar or fruit juices used to relieve emergency condition
• Characterized by 
– Nervousness
– Tension
– Sweating
– Nausea
– Headache
– Convulsion
– Coma
– Death
***Symptoms related to: Excessive \_\_\_\_\_\_\_\_\_ release.
Low brain glucose level = \_\_\_\_\_\_\_
A

epinephrine

Ketosis

60
Q

Prebiotics & Probiotics

Functional Food = Any food or food ingredient that may provide a health benefit BEYOND traditional nutritional function.
– Examples: inulin, oligofructose (__________)
– Lactobacilli, bifidobacteria, others including both
lactic acid and maybe some non-lactic acid bacteria
(___________)

A

prebiotics

probiotics

61
Q

Prebiotics

Enhances the colonization of HEALTH promoting bacteria in the ______ intestine.

1–– _____-______ food ingredient that beneficially affects the host’s health by selectively stimulating
growth and/or activity of one or a number of bacteria in the colon.
2–– Does NOT depend on administration of a viable
microbe.
3–– Inulin, oligofructose preferentially PROMOTE growth
of bifidobacteria

A

large

Non-digestable

62
Q

Prebiotics

• Inulin and Oligofructose: polymers of fructose (_______) connected by α2—>1 linkages.
–______= 2-60 fructose monomers
– Oligofructose

A

fructan

Inulin

sucrose

63
Q

Prebiotics

1  • Inulin and Oligofructose:
2 • Average American diet:
– 2.6 grams inulin &amp; 2.5 g oligofructose
3  • MAJOR  food sources of FRUCTAN:
– \_\_\_\_\_\_ (70% total dietary fructan)
– Onions (25%)
– Bananas and garlic (remainder)
4  • Fructans have NO toxicity, except high intake 
may cause \_\_\_\_\_\_\_\_\_\_
A

Wheat

flatulence

64
Q

Prebiotics: As additives

1• Both inulin and oligofructose have been used as
FIBER in food products

2• _________ is most SOLUBLE. Its sweetness is about 30-50% of sucrose… used as sugar substitute in dairy products, baking goods and granola bars

3•___________ is less soluble. It has a smooth creamy texture when sheared in water or milk… has a fat-like taste. Used as fat substitute

A

oligofructose

Inulin

65
Q

Prebiotics: Effects on the body

• Limited energy source

1–– Fructans like other soluble fibers, are non-digestible
in _________ intestine.
2–– They are ____________ by bacteria in LARGE INTESTINE = short-chain fatty acids, lactic acid, pyruvic acid, ethanol, and others = these CAN be absorbed and
metabolized for energy release.
3–– Caloric value of fructans ranges from 0-2.5 kcal /
gram —->______ kcal / gram average

A

small

fermentable

1.5

66
Q

Prebiotics: Effects on the body

  • Effects at intestine
  • Increase fecal bulk (_________ diarrhea)
  • Prevent bile re-absorption (__________ constipation)
  • Increase intestinal flora
  • increase short fatty acids
  • Increase vitamin B7 and K synthesis
  • Increase mineral absorption
A

decrease

decrease

67
Q

Probiotics

Definition: “A preparation of, or a product containing, viable defined microorganisms in sufficient numbers which, by implantation or colonization, alter the ________ in a compartment of the host and thereby exert health effects in this host”

Unlike commonly thought, NOT limited to the intestine…
could be other parts of gut, vagina, or skin.

A

microflora

68
Q

Probiotic microbes

• Microbes
– Lactobacillus –12 species
– Bifidobacterium – 7 species
– Streptococcus thermophilus
– Lactic-acid bacteria – 6 other species
– Non-lactic acid bacteria – maybe ?
– Yeast – Sacchromyces –proposed
• Available as fermented probiotic products
– Dairy-based yogurt, cheese, acidophilus milk
– Non-dairy: brined olives, sauerkraut, Togwa (cereal/ 
flour with bacteria)
– Commercial lyophilized bacteria OTC
A

KNOW

69
Q

Probiotics: Criteria

  1. Human origin
  2. Non-pathogenic
  3. Resistance to technological processing and delivery
  4. Resistance to gastric _______
  5. Resistance to bile __________
  6. Viability in GI environment
  7. Adherence to epithelial tissue
  8. Production of antimicrobial substances
  9. Ability to modulate host’s immune response
  10. Ability to modulate host’s biochemistry
    A. Absorption of cholesterol and minerals, lactase activity and vitamin production
A

acidity

toxicity

70
Q

Probiotics: Known Effects

1--Balance of intestinal \_\_\_\_\_\_
2--Reduction of \_\_\_\_\_\_\_\_\_\_\_\_ symptoms
3--Relief from constipation
4--Relief of irritable bowel syndrome
5--Beneficial effects on mineral metabolism, 
esp. bone density and stability
A

flora

allergic

71
Q

Probiotics: Known Effects

6–Protection against malignancy
7–Reduction in serum cholesterol and TGs
8–Enhanced________ function
A. Increased phagocytic activity and ___ cell activity
B. Increased INF-α
9. Protection against rotavirus diarrhea
10. Protection against ‘traveler’s diarrhea’ (_______)

A

immune

NK

E. coli

72
Q

Focal Points

1 • The major nutrients with roles in the human body include energy-containing macronutrients (carbohydrates, lipids, protein, and alcohol) as well as the micronutrients (vitamins and minerals.)

2 • The indigestible food component, fiber, is essential for health, especially related to the GI tract and cardiovascular system, but ____% of Americans do NOT get enough fiber.

3 • Changing concepts regarding the structure, function, and utilization of nutrients in the body are important to keep in mind because they determine the impact of _____ _________ or excesses on health and disease management.

A

80%

nutrient deficiencies

MY BIOCHEMICAL NUTRITION (9 decks)

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