Lecture 22Learning ObjectivesKnow what causes the formation of free radicalsKnow diseases associated with free radical damageDescribe how antioxidants help in cancer and CHD prevention.Identify the modifiable risk factors of cancer.Know dietary recommendations to reduce cancer risk.Identify which nutrients function as antioxidants and identify their functions (outside of antioxidant function) food sources and diseases of deficiency.Know the increased needs of smokers for antioxidantsKnow benefit/risk of antioxidant supplementsVitamin C Functions:Water-soluble vitaminAntioxidantStabilizes free radicalsDRI: healthy adultsMales: 90 mg/day (smokers 125 mg)Females: 75 mg/day (110 mg)Water-soluble vitaminDRI: is higher in smokersSources fruits and vegetables (varies)Functions:Antioxidant in extracellular fluid and lungssynthesis in collagenenhances immune system and iron absorption (non-heme)A fat-soluble vitaminIt is destroyed by heatIt is found in oils and nutsIt is an antioxidantVitamin EBeta-CarotenePrecursor to Vitamin APart of a group called carotenoidsMore available when cookedFunctions:AntioxidantStabilizes free radicalsNo DRIFound in pumpkins, sweet potatoes, spinach, collards, kale, turnip, greens, carrotsToxicity and deficiencyNo known toxicitySkin may turn yellowAntioxidant supplements may increase cancer riskVitamin AFat-solubleStored in liver, adipose tissue, kidneys, lungsMay be antioxidantFunctionsVisionImmunityCell differentiationSperm productionFound in fortified milk, beef liver, brightly colored veggiesToxicityToxic, especially from supplementsDeficienciesNight blindnessDietary GuidelinesEat more fruits and veggiesMake ½ your plate fruits and veggiesAdditionalZinc, iron, copper and manganeseNutrition 130 1st EditionLecture 22 Learning Objectives- Know what causes the formation of free radicals- Know diseases associated with free radical damage- Describe how antioxidants help in cancer and CHD prevention.- Identify the modifiable risk factors of cancer.- Know dietary recommendations to reduce cancer risk.- Identify which nutrients function as antioxidants and identify their functions (outsideof antioxidant function) food sources and diseases of deficiency.- Know the increased needs of smokers for antioxidants- Know benefit/risk of antioxidant supplements Vitamin C Functions:- Water-soluble vitamin - Antioxidant o Stabilizes free radicals- DRI: healthy adultso Males: 90 mg/day (smokers 125 mg)o Females: 75 mg/day (110 mg) Water-soluble vitamin- DRI: is higher in smokers- Sources fruits and vegetables (varies)- Functions:o Antioxidant in extracellular fluid and lungso synthesis in collagen 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 enhances immune system and iron absorption (non-heme)A fat-soluble vitamin- It is destroyed by heat- It is found in oils and nuts- It is an antioxidant- Vitamin E Beta-Carotene- Precursor to Vitamin Ao Part of a group called carotenoidso More available when cooked- Functions:o Antioxidant Stabilizes free radicalso No DRI- Found in pumpkins, sweet potatoes, spinach, collards, kale, turnip, greens, carrots- Toxicity and deficiencyo No known toxicityo Skin may turn yellow Antioxidant supplements may increase cancer riskVitamin A- Fat-soluble - Stored in liver, adipose tissue, kidneys, lungs- May be antioxidant- Functionso Visiono Immunityo Cell differentiation o Sperm production- Found in fortified milk, beef liver, brightly colored veggies- Toxicityo Toxic, especially from supplements- Deficiencieso Night blindness- Dietary Guidelineso Eat more fruits and veggieso Make ½ your plate fruits and veggies- Additionalo Zinc, iron, copper and
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