Upload
allyson-phelps
View
224
Download
3
Embed Size (px)
Citation preview
Department of Food Science
Lecture 6 – February 9, 2015
Announcements• Exam- 1 on Thursday 2.12.2015;
• 12:35-1:55 pm• Lectures 1-6 included in Exam-1
Go over the outline of lectures in power point slides; Study the textbook material for exams.
Remember to bring proof of ID in order to write the exams.
Department of Food Science
Lecture 6 – February 9, 2015
• Thursday Exam-1• Exam will go on per schedule. If College
is open, we will have the exam per schedule in regular class hours.
• If college is closed, please check your Rutgers email- Dr. Quadro will email you where and what time the exam will be scheduled for.
Department of Food Science
Lecture 6 – February 9, 2015
Six Classes of Nutrients
1. Carbohydrate2. Protein3. Fat4. Vitamins 5. Minerals 6. Water
Department of Food Science
Lecture 6 – February 9, 2015
The Power of Vitamins
Elimination from the diet must result in a more-or-less clearly defined deficiency disease, and restoration must cure or prevent that deficiency disease.
It is false that more vitamins you take, your body responds better in illness and promotes health
Vitamins are ESSENTIAL nutrients
Department of Food Science
Lecture 6 – February 9, 2015
MICRONUTRIENTS• Structure
Individual Units NOT linked together – i.e. NOT building blocks
like for glucose, fatty acids, amino acids• Function
Do NOT yield energy when broken down Assist enzymes and other biological factors that
release energy from CHO, Proteins, Fats = coenzymes
• Amounts needed Measured in micrograms or milligrams, not
grams
Department of Food Science
Lecture 6 – February 9, 2015
Solubility of vitamins: Water vs. Fat
Water Soluble• Vitamin C• B Vitamins
Thiamin Riboflavin Niacin Pantothenic Acid Biotin Vitamin B6
Folic Acid Vitamin B12
Fat Soluble• Vitamin A• Vitamin D• Vitamin E• Vitamin K
Department of Food Science
Lecture 6 – February 9, 2015
• Vitamins stored in the body are fat-soluble: vitamins A, D, E, K.
Vitamins that are not stored in the body are water-soluble:
* B12 is the only water-soluble vitamin that can be stored in the body, primarily in the liver.
Thiamin Riboflavin
Niacin Pantothenic acid
Biotin Pyridoxine
Folate B12*
Vitamin C
Department of Food Science
Lecture 6 – February 9, 2015
Table 2: Major food sources of water-soluble vitamins.
Grains Fruits VegetablesMeats, Eggs
Legumes, Nuts, Seeds
Milk, Dairy
Thiamin X X X
Riboflavin X X
Niacin X X X
Biotin X X X
Pyridoxine X X X
Pantothenic acid
X X X X X X
Vitamin B12 X X
Folate X X
Vitamin C X X
Department of Food Science
Lecture 6 – February 9, 2015
Fortified and Enriched Foods• Fortification: process of adding
nutrients to foods. The added nutrients are generally not found in the food, such as fortifying orange juice with calcium.
• Enrichment: adding nutrients back to foods that have lost nutrients due to processing. An example is the addition of B vitamins to white rice.
• Water-soluble vitamins more sensitive to heat, light, etc.
Department of Food Science
Lecture 6 – February 9, 2015
Dietary Reference Intakes (DRIs)
• Reference values quantitative estimates of nutrient intakes to be used for planning and assessing diets for
healthy people
• Refer to average daily nutrient intake of individuals over time
• In most cases, the amount taken from day to day may vary substantially without ill effect
Department of Food Science
Lecture 6 – February 9, 2015
Water Soluble Vitamin Functions
Water Soluble Vitamins• Vitamin C• B Vitamins
Thiamin (B1) Riboflavin (B2) Niacin Vitamin B6
Folic Acid Vitamin B12
Pantothenic Acid Biotin
Skin, bones, infections
Help release energy from MACROnutrients:
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin C: Ascorbic acidFUNCTIONS INCLUDE:• Helps to form fibrous structural protein of
connective tissues – collagen Teeth Bones Wounds (scarring) Arteries Cataracts
• Enhances the immune system Be careful: Vitamin C is not a cure for the
common cold
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin C • Antioxidant = Protectant; along with Vitamin E,
vitamin C beneficial in higher doses in heavy smokers
Protects tissue from oxidative stress Enhances absorption of iron (protects it
from oxidation) – tip: take vitamins with orange juice
• Very different mode of action from B Vitamins• Essential nutrient – must get from diet
Animals can actually synthesize from glucose, but humans cannot
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin C Sources
RDA ULMen (age 19-30) 90mg 3,000mgWomen (age 19-30) 75mg 2,000mg
Department of Food Science
Lecture 6 – February 9, 2015
DEFICIENCY OF VITAMIN C• SCURVY- associated with poor wound
healing, bleeding and improper formation of collagen
Fitzpatrick’s Color Atlas & Synopsis of Clinical DermatologyKlaus Wolff, Richard Allen Johnson, Dick Suurmond Copyright 2005, 2001, 1997, 1993 by The McGraw-Hill Companies. All Rights reserved.
Scurvy. Perifollicular hemorrhage on the leg. The follicles are often plugged by keratin (perifollicular hyperkeratosis). This eruption occurred in a 46-year-old alcoholic, homeless male, who also had bleeding gums and loose teeth.
Department of Food Science
Lecture 6 – February 9, 2015
B Vitamins
1.Thiamin (B1)2.Riboflavin (B2)3.Niacin4.Vitamin B6
5.Folic Acid6.Vitamin B12
7.Pantothenic Acid8.Biotin
Coenzymes:Catalysts in Biochemical Pathways
Department of Food Science
Lecture 6 – February 9, 2015
B vitamins
• Busily work in pathways all throughout the body
• Indispensable for metabolismact as coenzymes
Department of Food Science
Lecture 6 – February 9, 2015
Best Known Water Soluble Vitamin Deficiencies
Thiamin Niacin
Beriberi Pellagra
Muscle wastingNerve damage
Pork, Soy, legumes, Whole grains
Symptoms
GoodSources
Diarrhea, Dermatitis, Dementia, Death (4D’s)
Protein: milk, fish, chicken; whole grains
Vitamin C
Scurvy
Bleeding gums,Hemorrhages, Open wounds, loose teeth
Fruits and vegetables
Department of Food Science
Lecture 6 – February 9, 2015
OVERVIEW OF TOXICITY OF B-VITAMINS
• Thiamin (B1)• Riboflavin• Niacin (B3)• Pantothenic Acid• Biotin• Vitamin B6• Folic Acid• Vitamin B12
Nausea, headaches, cramps, ulcer
NONE
NONE
Depression, fatigue, headaches, nerve damage, walking problemsDiarrhea, insomnia, irritability
NONE
NONE
NONE
Department of Food Science
Lecture 6 – February 9, 2015
Thiamin (Vitamin B1)RDA 1.2mg men/1.1mg
women per day• Acts primarily as a
coenzyme in reactions that release energy from carbohydrate
• Deficiency: Beriberi Symptoms: Weakness, paralysis,
heart changes, poor coordination and nerve tingling
Department of Food Science
Lecture 6 – February 9, 2015
Thiamin deficiency• Lethargy, fatigue, neurological
symptoms, cardiovascular problems are associated with BERIBERI
• Commonly seen in alcoholics: Wernicke-Korsakoff Syndrome –
mental confusion, psychosis, memory disturbances, coma
Alcoholics are particularly at a risk of developing deficiency of B-vitamins.
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin B 2: Riboflavin
• Sources: milk, poultry, fish, enriched grains
• Requirements: 1.1mg/ day for women; 1.3 mg/day for men
Department of Food Science
Lecture 6 – February 9, 2015
RIBOFLAVIN• Deficiency: ariboflavinosis
• Inflammation around mouth, cracking of tissues around corners of mouth, skin eruptions
• Toxicity: not reported
Department of Food Science
Lecture 6 – February 9, 2015
Niacin (Vitamin B3)
RDA 16mg men/14mg women
• Part of coenzyme for energy
• Can be made from the amino acid tryptophan in the body
Department of Food Science
Lecture 6 – February 9, 2015
NIACIN DEFICIENCY
•Deficiency disease: Pellagra•Characterized by progressive
physical and mental deterioration
•4 D disease: dementia, diarrhea, dermatitis, death.
Department of Food Science
Lecture 6 – February 9, 2015
VITAMIN B6- PYRIDOXINE
• Found in both animal and plant foods- fruits, vegetables, grains, meats
• Requirements: 1.9mg/day (men & women 19-50 years)
Department of Food Science
Lecture 6 – February 9, 2015
PYRIDOXINE• Deficiency: microcytic anemia (small
RBCs due to lack of Hemoglobin); depression, fatigue, headaches, nerve damage, walking problems
• Toxicity: rare; from supplements
• Links of B6 to carpal tunnel syndrome, PMS, immune functions: inconclusive as yet
Department of Food Science
Lecture 6 – February 9, 2015
FOLATE/ FOLIC ACID
• FOUND IN: legumes, fruits, vegetables and fortified grain products
• REQUIREMENTS: RDA- 400 mcg for normal healthy adults; 600 mcg during pregnancy
Department of Food Science
Lecture 6 – February 9, 2015
FOLATE/FOLIC ACID
• DEFICIENCY: MEGALOBLASTIC or MACROCYTIC ANEMIA
• RBCs grow bigger, but immature. Lower number of RBCs produced
• TOXICITY: not established
Department of Food Science
Lecture 6 – February 9, 2015
Folate/Folic acid & Pregnancy• To prevent neural tube defects, like
spina bifida in children:• All women of child bearing age
should take: 400 micrograms of folic acid 4 mg if history of seizure disorders
(should see physician)• 50% of all pregnancies are unplanned
Department of Food Science
Lecture 6 – February 9, 2015
Folate/Folic Acid Sources
FOOD
SUPPPLEMENTS
• Natural FOLATE in bound form
• Synthetic FOLIC ACID• 2x MORE bioavailable than natural folate
Department of Food Science
Lecture 6 – February 9, 2015
• Nutrition researcher- Joshua Miller of Rutgers University in New Jersey, people might want to avoid piling supplements on top of multivitamins and fortified food.
• "People should realize if they're eating breakfast cereals and bread and pastas, they're getting a good amount of folic acid in food," he said. "I think they should try not to exceed the upper limit.”http://www.foxnews.com/health/2013/01/28/high-doses-folic-acid-dont-raise-cancer-risk-study-finds/
#ixzz2KDmGS2y9
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin B12: Cyanocobalamin
•Found exclusively in animal products
• Requirements: 2.4 mcg/day• Milk is a good source
• Vegan intake of B12?: supplements necessary
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin B12: Cyanocobalamin• Deficiency: Pernicious
megaloblastic anemiaSimilar to folate deficiency anemia- folate necessary for DNA synthesis is not met by low levels of vitamin B12
• Toxicity: not known
Department of Food Science
Lecture 6 – February 9, 2015
Biotin• Found widespread in foods• Requirements: 30 mcg/day• Deficiency is very rare
Seen in individuals who consume raw eggs Biotin protected by Avidin in eggs; heat
releases avidin
• Toxicity- rare; only from overdoses of supplements
Department of Food Science
Lecture 6 – February 9, 2015
http://www.fda.gov/consumer/updates/vitamins111907.pdf
Department of Food Science
Lecture 6 – February 9, 2015
FDA tips for supplementation
http://www.fda.gov/consumer/updates/vitamins111907.pdf
Department of Food Science
Lecture 6 – February 9, 2015
Dietary Supplements• Dietary supplements can be another
source of vitamins in the modern diet.• Dietary supplements contain some
combination of vitamins, minerals, herbs, botanicals, amino acids, enzymes or extracts.
• Dietary supplements cannot replace the benefits of a diet containing a wide variety of foods.
• Dietary supplement production is not supervised by the FDA.
Department of Food Science
Lecture 6 – February 9, 2015
CHOLINE• Not currently classified as a vitamin• Source of carbon atoms in biochemical
reactions in the body• Synthesized to a limited extent by
humans• Widely distributed in foods
Department of Food Science
Lecture 6 – February 9, 2015
CholinePROTEIN
Methionine(essential aa)
Converted in body
Lecithin from foods
In 1998 made a conditionally essential nutrient; no particular age
group is at risk for deficiency
Choline AI
425550
Women Men
In 2001, nutrient content claim:‘good source’
Department of Food Science
Lecture 6 – February 9, 2015Choline
http://www.nal.usda.gov/fnic/foodcomp/Data/Choline/Choln02.pdf
Department of Food Science
Lecture 6 – February 9, 2015
Heart health benefits – B vitsHomocysteine• an amino acid in the blood• too much of it is related to a higher risk
of coronary heart disease, stroke and peripheral vascular disease
• Plasma levels strongly influenced by diet as well as genetic factors Dietary components with greatest
effects:• Folic acid and Vitamins B6 and B12
• Higher blood levels of B vitamins related to lower concentrations of homocysteine
http://www.americanheart.org/presenter.jhtml?identifier=4677 http://www.americanheart.org/presenter.jhtml?identifier=535
Department of Food Science
Lecture 6 – February 9, 2015
Phytonutrients in Foods
•Phytochemicals physiologically active compounds found in plants that are not essential nutrients but that appear to help promote health and reduce risk for cancer, heart disease, and other conditions.
• Also called phytonutrients phyto = plant
Department of Food Science
Lecture 6 – February 9, 2015
Phytochemicals: Mechanisms of Action
• Antioxidant protection against harmful cell damage
• Anticancer preventing initiation and promotion of cancer
• Antiestrogen blocking action of estrogen thereby lowering
risk of some cancers
Department of Food Science
Lecture 6 – February 9, 2015
unstable oxygen molecules can be formed from sunlight, smoking, and pollution Free Radicals and Anti-Oxidants
Department of Food Science
Lecture 6 – February 9, 2015
Antioxidant Power and Your Cells – Staying Healthy
Department of Food Science
Lecture 6 – February 9, 2015
Average Consumption of Fruits and Vegetables in LOW
Iceburg lettuce, frozen potatoes (mainly french fries) and potato chips constituted 1/3rd of daily vegetable servings in 2000
Department of Food Science
Lecture 6 – February 9, 2015
Food Consumption Patterns
Iceburg lettuce, frozen potatoes (mainly french fries) and potato chips constituted 1/3rd of daily vegetable servings in 2000
Department of Food Science
Lecture 6 – February 9, 2015
Preserving the Nutrients: Minimizing Nutrient Losses
MINIMIZE: Oxygen Temperature Light
The more you expose your nutrients to extremes, the more damaging it is
Good Practices:• Refrigerate fruits and vegetables• Store in closed containers or airtight wrappers• Rinse fruits BEFORE cutting• Avoid high temperatures in cooking
Department of Food Science
Lecture 6 – February 9, 2015
Coenzyme Role of B-Vitamins
Thiamin B12BiotinPantothenicAcid
Niacin FolateB6RiboflavinVitamin
FMNTPP NADFAD PLPNADP THF CoA Biotin B12Coenzyme
Protein Metabolism Fat MetabolismCarbohydrate Met
E N E R G Y
NAD PLP
THF B12 NAD
TPP FAD FMN
CoA B12
NADFAD FMN
CoA B12
PLP
B12
NADP
Biotin
Department of Food Science
Lecture 6 – February 9, 2015
RDI Dose Comparison
1.1 1.1
1.3
0.4
1.21.3 1.3
0.4
0.030.030.0024
0.00240
0.5
1
1.5Women
Men
14/16 5/5
Mill
igra
ms
Department of Food Science
Lecture 6 – February 9, 2015
35
100
10
10
20
30
40
50
60
70
80
90
100
RDI (mg) Women
RDI (mg) Men
UL (mg)
Tolerable Upper Limit (UL)M
illig
ram
s
No known adverse effects
High levels have been used to lower cholesterol and prevent heart disease – side effects
First major toxicity not reported until 1983 – women taking for PMS experienced numbness
Department of Food Science
Lecture 6 – February 9, 2015
http://www.nutraingredients.com/Research/Vitamin-C-rich-foods-may-boost-artery-health
Department of Food Science
Lecture 6 – February 9, 2015
According to the American Dietetic Association and USDA Nutrient Database for Standard Reference, the following foods are good sources of vitamin C:•one medium orange - 69 mg•1 cup orange juice - 124 mg•1 medium raw green pepper - 106 mg•1 cup raw strawberries - 81 mg•1 cup cubed papaya - 86 mg•1 medium raw red pepper - 226 mg•1/2 cup cooked broccoli - 58 mg
http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/phyto.html
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin C from McDonald’s French Fries
http://www.mcdonalds.com/app_controller.nutrition.index1.html
Department of Food Science
Lecture 6 – February 9, 2015
Vitamin C intake3000
2000
200
125110100907530100
UL Men
UL Women
Limited absorption and little increase in blood concentration
Rec for Men Smokers
Rec for Women Smokers
Saturates Tissues
RDA Men
RDA Women
Supports metabolism
Prevents Scurvy
Department of Food Science
Lecture 6 – February 9, 2015
Recent news on Folic acid supplementation
• High doses of folic acid don't raise cancer risk, study finds
• Published January 28, 2013 by Reuters• Read: http://www.foxnews.com/health/
2013/01/28/high-doses-folic-acid-dont-raise-cancer-risk-study-finds/#ixzz2KDmGS2y9
Department of Food Science
Lecture 6 – February 9, 2015
• People taking high doses of the B vitamin folic acid are not at an increased risk of cancer, according to an international analysis - easing some concern about the possible side effects of national programs aimed to raise intake of the vitamin.
• The United States and Canada have required flour to be fortified with folic acid since 1998, after deficiencies of it in pregnant women were tied to brain and spinal cord birth defects in their babies.
Department of Food Science
Lecture 6 – February 9, 2015
• But fortification isn't required in Western Europe, for example, partly out of concern that the extra folic acid might slightly increase people's risk of cancer due to its role in cell growth. Cells, including cancer cells, need folate - the natural form of folic acid - to grow and divide.
Department of Food Science
Lecture 6 – February 9, 2015
• In the review by John Baron from the Geisel School of Medicine at Dartmouth in Lebanon, New Hampshire:
• Most cancers take 10 to 20 years to develop, so it's hard to tell from shorter studies like this one if there really is no link or if the researchers didn't follow people for long enough to see an association, whether positive or negative, he added.
.
Department of Food Science
Lecture 6 – February 9, 2015
• Neural tube defects have decreased by 50% since the March of Dimes started campaigning
• The leading organization for pregnancy and baby health, The March of Dimes has been protecting the health of babies and children for more than 70 years using cutting edge research, innovative community services, education and advocacy programs that help save babies’ lives.
Department of Food Science
Lecture 6 – February 9, 2015
• Spina Bifida: “Open or split spine”: Spina bifida occurs at the end of the
first month of pregnancy when the two sides of the embryo's spine fail to join together, leaving an open area. In some cases, the spinal cord or other membranes may push through this opening in the back.
Department of Food Science
Lecture 6 – February 9, 2015
Phytochemicals or Phytonutrients
• chemicals found in plants that protect plants against bacteria, viruses, and fungi.
• Eating large amounts of brightly colored fruits and vegetables (yellow, orange, red, green, white, blue, purple), whole grains/cereals, and beans containing phytochemicals may decrease the risk of developing certain cancers as well as diabetes, hypertension, and heart disease.
• The action of phytochemicals varies by color and type of the food. They may act as antioxidants or nutrient protectors, or prevent carcinogens (cancer causing agents) from forming.
http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/phyto.html
Department of Food Science
Lecture 6 – February 9, 2015
The list below is a partial list of phytochemicals found in foods
•Allicin is found in onions and garlic. Allicin blocks or eliminates certain toxins from bacteria and viruses.•Anthocyanins are found in red and blue fruits (such as raspberries and blueberries) and vegetables. They help to slow the aging process, protect against heart disease and tumors, prevent blood clots, and fight inflammation and allergies.•Biflavonoids are found in citrus fruits.•Carotenoids are found in dark yellow, orange, and deep green fruits and vegetables such as tomatoes, parsley, oranges, pink grapefruit, and spinach.•Flavonoids are found in fruits, vegetables, wine, green tea, onions, apples, kale, and beans.•Indoles are found in broccoli, bok choy, cabbage, kale, Brussel sprouts, and turnips (also known as “cruciferous” vegetables). They contain sulfur and activate agents that destroy cancer-causing chemicals.•Isoflavones are found in soybeans and soybean products.•
Department of Food Science
Lecture 6 – February 9, 2015
Continued ……..list of foods containing phytochemicals
• Lignins are found in flaxseed and whole grain products.• Lutein is found in leafy green vegetables. It may prevent macular
degeneration and cataracts as well as reduce the risk of heart disease and breast cancer.
• Lycopene is found primarily in tomato products. When cooked, it appears to reduce the risk for cancer and heart attacks.
• Phenolics are found in citrus fruits, fruit juices, cereals, legumes, and oilseeds. It is thought to be extremely powerful, and is studied for a variety of health benefits including slowing the aging process, protecting against heart disease and tumors, and fighting inflammation, allergies, and blood clots
http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/phyto.html
Department of Food Science
Lecture 6 – February 9, 2015
Phytochemicals cannot be found in supplements and are only present in food. Foods high in phytochemicals include the following
•There is no recommended dietary allowance for phytochemicals. Eat a variety of foods, including plenty of fruits and vegetables, to ensure you are getting adequate amounts in your diet.
broccoli Berries
Soynuts Pears
Turnips Celery
Carrots Spinach
Olives Tomatoes
Lentils Cantaloupe
Garlic Apricots
onion Soybeans
Green tea Apples
Cabbage Brussel sprouts
Bok choy Kale
Red wine
http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/phyto.html