Vitamins

Question 1

Define vitamins

Answer 1

“potent organic compounds that
occur in minute quantities in food”
Coined from vital amine (amines thought
once vital to life)

Question 2

Fat soluble vitamins

Answer 2

A- Retinol (precursor, carotenes)
D- D2 (ergocalciferol), D3 (cholecalciferol)
E- Tocopherols
K- Quinones (K1,K2,K3)

Question 3

Water soluble vitamins

Answer 3

C, B complex

Question 4

Energy releasing B vitamins

Answer 4

B1 - Thiamine
B2- Riboflavin
B3- Niacin
B5- Pantothenic acid
B6- Pyrridoxine
B7- Biotin

Question 5

Hematopoietic B vitamins

Answer 5

B9- Folic acid / folate
B12- Cyanocobalamin / cobalamin

Question 6

Vitamin C inactivation - 2 stages:

Answer 6

Breakdown of AA occurs in 2 stages:
1. Oxidation to DHA (dehydroascorbic acid) by
removal of 2-hydrogen (-2e +2H+)
2. DHA is hydrolyzed to DKG (2,3-diketogluconic acid)
* DHA = 80% vitamin C activity
* DKG = 0% vitamin C activity
* Quantified:
reverse phase HPLC
AA – oxidation (-2e +2H+) -> DHA –hydrolysis > DKG

Question 7

Catalysts and inhibitors of vit c loss

Answer 7

Catalysts (increase loss)
* Metal ion catalysts (Cu, Fe)
* High temperature
Inhibitors (decrease loss)
* Chelators
* Free radical quenching

Question 8

Biofortification

Answer 8

Natural food enhancement
* “The process by which the nutritional
quality of food is improved through
agronomic practices, conventional plant
breeding, or modern biotechnology”

Question 9

Poly(phenolic) compounds

Answer 9

Structurally diverse (>8K)
* Non-essential (short-term),
but increase data human health

• Chemistry:
  – 1+ aromatic ring
  – 1+ hydroxyl groups
• Classification:
  – Flavonoids or non-flavonoids
• Processed foods: derived
  polyphenols
• Bioavailability vs bioactivity