NHM 101 1nd Edition Lecture 16 Outline of Last Lecture I Energy Balance and Body Composition II Body weight and body composition Outline of Current Lecture III Antioxidants Phytochemicals and Functional Foods Current Lecture Antioxidants Free radicals o Created by oxygen reacting with bodys compounds o Other causes UV rays air pollution tobacco o Damage fatty acids DNA RNA and proteins Antioxidants donate electron to free radical Defending against Free Radicals System of minerals against oxidants o Selenium manganese and zinc Antioxidant vitamins o Vitamin E Defends body lipids o Beta Carotene Defends lipid membranes o Vitamin C Protects other tissues Choose more fruits and vegetables rich in beta carotene vitamin c and minerals Choose fats high in vitamin e Phytochemicals and Functional Foods Found in plant derived foods o Have biological activity in the body Physiological effects o Suppression of diseases These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute o Adverse effects if consumed in excess Functional Foods o Contain bioactive compounds Phytochemicals Defending against cancer o Protect against DNA damage o Soybeans Phytoestrogens o Tomatoes Lycopene Defending against heart disease o Flavonoids Food sources whole grains legumes soy vegetables fruit herbs teas chocolate wine Plant sterols Defensing against other diseases o Insulin resistance o Inflammation Functional Foods All foods that have a potentially beneficial effect on health o Whole o Fortified Characteristics similar to food and drugs Consumption patterns for beneficial effect Cost
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