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PHAR 300 > vitamins > Flashcards

vitamins Flashcards

1
Q

What are vitamins

A

Micronutrients required from the body to carry out a range of normal function s
Not produced in body
Organic compounds
Needed in small amounts
Not an energy source

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2
Q

What can affect vitamins

A

Food prep
Affects vitamins in foods
Vitamins found in all food group
Cooked foods an sometime not have as much vitamins we need, sometimes raw food better or better cooked = helps vitamins be more easily absorbedfac

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3
Q

Factors that determine amounts of vitamins

A

Source - animal vs plant
Sunlight
Moisture
Growing conditions
Plants maturity at harvest
Packaging and storage
Affects availability of these vitamins

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4
Q

Describe how food processes or agriculture processes can affect vitamins - why don’t get enough

A

Loss of a. Nutrient due to isolation and or refinement of selected food components
Exposure to us light, heat, excessive mositure - vita d, need sunlight, hard since sun sets early now

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5
Q

Describe how drug interactions - why don’t get enough vitamins

A

Alterations in metabolism = can affect absorption, excretion, redistribution, induction phase 1 and 2 enzymes, systems important to metabolism of given vitamin or mineral = peristalsis and gut absorption

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6
Q

Describe how genetics affects - why don’t get enough vitamins

A

Mutataions
Polymorphisms or alterion in genes important to specific steps in nutrient metabolism and or transporter

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7
Q

Describe chemical stcrtrues of vitamins

A

Organic compounds either = water or fat soluble

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8
Q

Describe vitamin supplements

A

Bc some of us do not get enough /have diff requirements
Vitamin supplements = otcs
Active forms of vitamin

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9
Q

Describe provitamins

A

Inactive forms of vitamin
Body must change them to active form
Ex = beta carotene - broken down by body
Provitamin = substance that may be converted within body to a vtamin

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10
Q

Name fat soluble vitamins

A

A=retinol
D= cholecalciferol
E= tocopherol
K=phylloquinone, menadione

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11
Q

Describe water soluble votamins

A

B1= thiamine
B2= riboflavin
B3= niacin
B5= pantothenic acid
B6= pyridoxine
B7 = biotin
B9=folic acid
B12=cobalamin
C=ascorbic acid

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12
Q

Describe differences in vitamin digestion

A

Fat voluble = more unique
Transported by active process into gift epithelial cells then moved into chylomicrones and distributed through body in lymphatic vessels

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13
Q

What are micelles and chylomicrons

A

Micelles = agggrats of Surfactant amphipathic lipid molecule dispersed in liquid forming colloidal suspension = aggregate lipid vitamins into molecules and bind into epithelial cells
Important in transport of vitamins into intestinal epithelial cells
Chylomicrons = important in movement of vitamins from gut epithelial cells into lymphatics

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14
Q

Describe lymphatics - systems

A

Interaltionship between systems = circulatory and lymphatic system
So votamins do go from lymphatic to circulation but takes more time

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15
Q

Describe fat soluble vitamins

A

Vitamins a, d, e, k have lipid solvent solubility, diverse nonezymatic functions, sequestration in lipid vacuoles and adipose and greater risk for toxicity
If consume a lo = not eliminated quickly so stored in fat deposits in lymphatic nodes and part of body
More toxicity associated with fat soluble vitamins

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16
Q

Describe fat soluble vitamins - solubility’s where

A

Like dietary triglycerides = solubility’s in duodenal lumen in presence of bile and pancreatic enzymes
Maintained within lipophilic core of mixed micelles
Pancreatic estehrases = in presence of bile salts, catalyze the release of fat soluble vitamins from their esters

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17
Q

Describe rest of fat soluble vitamin absoritpn

A

With fatty acids derives from dietary triglycerides
Fat soluble vitamins released from micelles at enetrocyte brush border membrane = if take in meat and veggies = everything comes in together and absorbed but vitamins sit in system for longer
At high doses vit a and e can be absorbed directly from water miscieble emulsions
Next steps = involve incorporation into chylomicrons for secretion into lymphatics and ultimate uptake by liver
Intestinal, biliary and pancreatic diseases that cause decreased dietary lipid absorption may cause decrease in asoriptn of fat soluble vitamins

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18
Q

Describe active forms vit a and precursors

A

Active = retinoids = retinol, retinal, retinoic acid
Precursors = carotenoids

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19
Q

What is vitamin a important for

A

Vision = night and day, becomes party fro retina, keeps eye surface healthy, allows night and colour vision
Immune function = produce immmune cells to fight mcirgrnaisms
Cell production and differentiation = production of enzymes, proteins
Reproduction = keep reproductive tracts healthy, women = maintain fertility, men = stem production, embryo dev
Bones= help produce bone cells, required for bone remodelling a increase in osteoclasts

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20
Q

Describe vitamin a and vision

A

Integral part of visual cycle = allows use to see

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21
Q

What is vitamin a - for vision

A

Vit a = precursor rhodopsin
Photopigemnt found in rods within retina- help see at night
No vit a = night blindness occurs

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22
Q

How do we see

A

Depends on 2 Main photoreceptors that sit in posterior aspect of eye - rods and cones = more rods than cones
Light first enters and passes through lens, then travel through posterior segment = vitreous up our
Next light travels through 10 layers of neural retina to get to rods and cones

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23
Q

Describe rods and cones

A

Rods and cones made up of inner segment with nucleus and outer segment = discs that contain light absorbing photopigemnts
Rods useful for Night vision
Cones useful for day vision

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24
Q

Where vit found

A

Meats, fruits,
V high sources = beef liver, carrots
High sources = spinahce, mango, cantaloupe
Good = dried plums, all bran cereal corn flakes, blackeyed peas

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25
Q

What can vitamin a deficiency result in

A

Issue in eye = xerophthalmia
Skin and other epithelial cells = Keratin, hyperkeratosis
Immune function = vulnerable to infection
Other effects = growth retardation,bone deform, defective teeth, kidney stones

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26
Q

A Describe too much vit a - toxicity symptoms

A

Fatigue
Vomiting
Abd pain
Bone and joint pain
Loss of appetite
Skin disorder
Headache
Blurred or double vision
Liver damage

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27
Q

Describe too much vit a - 3 points

A

TERTAOGEN = causes birth defects,clef palate, heart abnormalities
Discolouration of skin
Acne treatment = retin a and accutane

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28
Q

Describe too much vit a - associated with

A

Increased ris for hip fracture in post menopausal women
Lung cancer
Cardiovascular mortality and total mortality

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29
Q

Describe forms and formations vit d

A

Activated in liver and kidney
25-hydroxyvitamin d - 25(OH)D

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30
Q

DESCRUHE FUCNTIOSN vit d

A

Essential for bone health
Helps regulate insulin formation and secretion

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31
Q

What’s re sources vit d

A

Exposure to sunlight
Fortified foods, milk, cereal
Oily fish, egg yolk, liver
Supplements
Less toxicity

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32
Q

Describe beta d in food

A

Vit d must be chemically modified first by liver then by kidneys to function
Active vtamin d will increase absorption of calcium and phosphorus in intestines, important for bone health

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33
Q

Describe sun and vita d

A

Exposure to sunlight = 7 dehydrocholesterol in skin absorbs uvb rendition and is converted to previtamin d3 which iosmerizes to vit d3
Previt d3 and vit d3 also absorbed uvb radiation and are converted into a variety of photo products some of which have unique biologic properties
Sun induced vita d synthesis greatly influenced by season, time of day, latitude, altitude, air pollution, skin pigment, scunrenn use, passing through glass and plastic and gaining =if leave milk and stuff iout in glass contain = will reduce amount vit d it has

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34
Q

Describe vit d metabolism

A

Sequentially in liver
And kidneys into 25-hydroxyvitamin d which is biologically active form
2 forms have t be enzymatically creative for it to be a activate molecule

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35
Q

Describe vit d signalling

A

1,25(oh)2d3
Signals through vit d rejector = nuclear, binds directly to dna = causes transcription
Proliferation, differentiation

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36
Q

Describe vit d deficicny

A

Rickets in kids - poor formation bone
Osteomalacia and osteoporosis in adults

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37
Q

Describe vit d toxicity

A

Hypercalcemia = stones, groans, thrones, psychiatric overtones

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38
Q

Does vit d have chemoprevention effects

A

Nooo
Did not significantly lower risk of developing cancer in total study poppy
African Americans assigned to vit d did experience a suggestive 23% reduction in cancer risk
But more research needed

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39
Q

Describe forms vit e

A

Family of 8 similar compounds
Only alpha tocopherol - considers for human vit e requirement
Stored mainly in body fat

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40
Q

Describe vit e functions

A

Antioxidant =
Protects cell membranes from free radicals
May lower risk of some chronic diseases

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41
Q

Describe dietary recommendations vit e

A

Related to intake of polyunsaturated fatty acids
15mg/day alpha tocpherol for adults
19mg/day if breasfeeding

42
Q

Describe sources of vit e

A

Nuts, seeds, veggies, oil, whole grain, wheat germ oil, fruit, veggies, animal products

43
Q

Describe vit e deficiency

A

Occurs with fat malabsorption or rare genetic disorders

44
Q

Describe vit e toxicity

A

Non toxic and adverse effects have not been found
Not many many toxic effects
Can interfere with blood clotting
Lung injury when inhaled.= through vapes

45
Q

Vit k forms

A

K1 and k2

46
Q

Vit k functions

A

Blood clotting
Bone health

47
Q

Vit k dietary recommendations

A

Men = 120mg/day
Women = 90mg/day

48
Q

What is vit k needed for

A

Synthesis of thrombin = coagulation of blood
Deficiency vit k = bleed excessively could - since need thrombin
Vit k promotes synthesis of coagulation factors
Warfarin interferes with vit k synthesis
Vit k catalyses thrombin precursor to prothrombin through oxidation of vitk,warfarin interferes with vit k oxide reductase

49
Q

Describe vit k food sources

A

Green veggies, plant oils, intestinal bacterial
Depends on bacteria some can produce vit k for you

50
Q

Describe vit k deificiency

A

Rare in healthy ppl
Newborns at risk - not breastfed//not getting a formula with proper amount vit kd

51
Q

Describe vit k toxicity

A

Rare
Can interfere with anticoagulant meds

52
Q

Describe 8 b vits

A

Act primarily as coenzymes in energy metabolism

53
Q

Describe vit c - Gen

A

Antioxidant
Can stabilize vit e = important for stability and absorption other vits

54
Q

What is enzyme and coenzyme

A

Eynzuyme = protein that acts as catalyst to increase biochemical reaction rate without altering itself in process
Coenzyme = organic non protein molecule that is required by an enzyme to perform e its catalytic activity

55
Q

Describe oxidant

A

Reactive molecules produced both inside body and envireomtn = can react with other cellular molecules in body, such as protein, dna and lipids
When does that = damages molecules and causes disease as and cell death

56
Q

Describe anti oxidant

A

Compounds that inhibit oxidant
Chemical reaction that can produce free radicals

57
Q

Describe water soluble vit digestion

A

Do not need much to be absorbed = go right to blood stream then urinate out

58
Q

Describe functions B1/THIAMIN

A

COENZYME in energy metabolism
Part of co enzyme thiamin pyrophosphate = tpp
Helps breakdown glucose for energy, make rna and dna, helps power protein, helps synthesize and regulate neurotransmitters

59
Q

Describe thiamin dietary recommendations

A

Men = 1.2mg/d
Women = 1.1mg/d
Pregnancy = 1.4mg/d
Breastfeeding = 1.5mg/d

60
Q

Describe thiamin food sources

A

Pork, legumes, nuts, seeds, fish, seafood, enriched grain products
Cooking REDUCES CONTENT VIT B1

61
Q

DESCRIBE THIAMin deificicney

A

Beriberi = overall profound muscle weakness and nerve destruction
Milder symptoms = headache, irritability, depression and loss appetite

62
Q

Describe thiamin toxicity

A

No reports

63
Q

Describe riboflavin = B2 functions

A

Coenzyme in energy metabolism
Supports antioxidants

64
Q

Describe riboflavin = B2 food sources

A

Milk, dairy
Enriched grains
Eggs

65
Q

Describe milk packaging

A

Usually opaque contains
Light breaks Dow riboflavin easily so foods high in riboflavin are stored in opaque contains
= rare to see milk in bottles

66
Q

Describe riboflavin deififcney

A

Ariboflavinosis
Occurs most often in chronic alcoholism

67
Q

Describe riboflavin toxicity

A

No reported cases

68
Q

Describe aribioflavinosis

A

Sky tops = skin disorders, hyperemia (excess bloood), Edema or mouth and throat, angular stomatitis = lesions at corner of mouth, cheilosis - swollen cracked lips, ahir loss, reproductive issues, sore throat, itchy, red
Looks like hand, mouth and foot disease = coxsackievirus

69
Q

Describe vit b3= niacin functions

A

Coenzyme in energy metabolism
Supports fatty acid synthesis

70
Q

Describe food sources niacin

A

Made from amino acid tryptophan
Whole and enriches grains
Usually meat, poultry, fish, nuts, peanuts

71
Q

Describe niacin deificney

A

Pellagra = four ds= dermatitis, diarrhea, dementia and death
Can worsen if also deificnet in b1, b6 and iron

72
Q

Describe niacin toxicity and medicinal sues

A

High doses used to treat high blood cholesterol
Side effects = skin flushing, liver dmaage
When ppl do extrem diets and cur out whole foods groups

73
Q

Describe vit b6 = pyridoxine

A

Plp = pyridoxal 5’-phosphate = active form vit b6
Coenzyme in protein and aaa metabolism, gluconeogenesis = aas —> glucose
Produce non essential aas, produce neurotransmitters and hemoglobin and helps lower blood level homocysteine

74
Q

Vit b6 food sources

A

Meat
Fish
Poultry
Potatoes
Fortified meat substitutes
Banananna
Sunflower seeds

75
Q

Describe b6 dificieny

A

Microcytic hypochromic anemia
Heart disease - high homocysteine
Dmaage nervous system—> depression, headaches, confusion, convulsions

76
Q

DESCRIE B6 TOXICITY AND MEDICINAL USES

A

Can cause subtle neurological dmaage
Other symptoms = upset stomach, headache, sleepiness, tingling, prickling or burning sensation

77
Q

Describe folate/b9 functions

A

Coenzyme in dna synthesis and cell division coenzyme in aa metabolism
Needed for normal rbc maturation
Works with b6 and b12 to help control homocysteine levels

78
Q

Sources folate

A

Fortified cereals,enriched grains
Green leafy veg, orange juice, sunflower seeds, legumes

79
Q

Describe folate deificney

A

Angie a and diarrhea = megaloblastic anemia
Birth defects = spina bifida = malformation of spine, results in exposed spinal nerve
—recommended to take if preg, but Important to know toxicity
Heart disease

80
Q

Describe folate toxicity

A

Can mask vit b12 deificney with folate supplements, if take folate = could notice b12 deifiicney
Hypersensitive ppl may suffer from hives or respiratory distress - from taking too much folate

81
Q

DESCRIE vitb12 - cobalamin

A

Cobalt containing compounds

82
Q

DESCRIE vitb12 - cobalamin Functions

A

Neede for normal folate function = dna and rbc synthesis, metabolize homocysteine maintains myelin sheath around nerves

83
Q

DESCRIE vitb12 - cobalamin - food sources

A

Only animal foods = meats, liver, milk, eggs
Some fortified foods

84
Q

DESCRIE vitb12 - cobalamin Absorption

A

Needs intrinsic factor
From animal based diet = haptocorin carrier helps breakdown vitb12 - instrinsic factor = esophagus
Then proteases breaks down and in small intestine, b12 binds intrinsic factor form parietal cells
Transcoblamin 2 = helps vit b12 absorioptn into enetrocytes = gut epithelial cells and then goes into blood stream and to liver
Vitb12 as function as coenzyme
Absorbed and taken to liver and redistributed in body

85
Q

DESCRIE vitb12 - cobalamin Deificiency

A

Can lead to pernicious anemia = could lead to nerve damage
Rbs can look enlarged = Megoblastic anemia

86
Q

DESCRIE vitb12 - cobalamin Toxicity

A

No upper limit set

87
Q

Describe b5/pantothenic acid - functions

A

Competent of coenzyme a

88
Q

Describe b5/pantothenic acid - food sources

A

Widespread in foods
Reduced by freezing, canning, and refining

89
Q

Describe b5/pantothenic acid - deificiency and toxicity

A

Rare

90
Q

Describe b7/biotin - functions

A

Coenzyme
Amino acid metabolism = aa—>glucose
Fatty acid synthesis
Release of energy from fatty acids
DNa synthesis

91
Q

Describe b7/biotin - food sources

A

Cauliflower
Liver
Peanuts
Cheese
Protein avidin =raw egg whites, binds biotin and prevents absoritoppn

92
Q

Describe b7/biotin - deificney and toxicity

A

Rare

93
Q

Describe functions vit c

A

Antioxidant
Neede for collagen synthesis = why its in many skin care products
Enhances absorption of iron from plant foods
Makes other essential compounds= steroid hormones, bile salts,thryoid hormones, parts of dna

94
Q

Describe food sources vit c

A

Fruits = citrus, strawberries, kiwi, fortified juice
Veggies = broccoli, tomatoes, potatoes, cabbage, leafy green, peppers

95
Q

Describe vit c fun fact

A

Level of vit c in blood ultimately plateaus bc urinate it out = cannot store excess
Not fully proven but large dose vit c may help reduce how long cold lasts, do not protect against cold tho

96
Q

Describe vit c deficiency

A

Scurvy = sunken eyes, pale skin, loss of teeth
Can lead to death

97
Q

Describe vit c toxicity

A

May cause gi distress in high dose
But can take high doses in general

98
Q

DESCRIE vit c fun fact 2

A

Jacques Cartier in winter = crew has scurvy = die
Chief told him to boil pine needles = high amounts vit c, drink teat = go better
But didn’t tell pppl about it so ppl still didn’t know
British physician = 1700s, line juice cures and parents scurvy = British navy drank this, became known as limeys

99
Q

What are bogus vitamins

A

Unnecessary substances found in some supplements
May be markets as vitamins and health boosters

100
Q

Bogus vitamins ex

A

Hesperidin
Pangamic acid
Rutin

PHAR 300 (22 decks)

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