NHM 101 1nd Edition Lecture 16 Outline of Last Lecture I. Energy Balance and Body CompositionII. Body weight and body composition Outline of Current Lecture III. Antioxidants, Phytochemicals, and Functional Foods Current LectureAntioxidants- Free radicalso Created by oxygen reacting with bodys compoundso Other causes: UV rays, air pollution, tobaccoo Damage fatty acids, DNA/RNA, and proteins - Antioxidants donate electron to free radicalDefending against Free Radicals- System of minerals against oxidantso Selenium, manganese, and zinc- Antioxidant vitaminso Vitamin E Defends body lipidso 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 ePhytochemicals and Functional Foods- Found in plant derived foodso Have biological activity in the body- Physiological effectso Suppression of diseasesThese 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 Foodso Contain bioactive compounds Phytochemicals- Defending against cancero Protect against DNA damageo Soybeans Phytoestrogenso Tomatoes Lycopene - Defending against heart diseaseo Flavonoids Food sources whole grains, legumes, soy, vegetables, fruit, herbs, teas, chocolate, wine Plant sterols- Defensing against other diseaseso Insulin resistanceo Inflammation Functional Foods- All foods that have a potentially beneficial effect on health o Wholeo Fortified- Characteristics similar to food and drugs- Consumption patterns for beneficial effect-
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