HES 2823 1st Edition Lecture 25 Outline of Last Lecture I Water A Functions B Intracellular C Extracellular D Electrolytes E Fluid Balance F Recommendations G Deficiency Outline of Current Lecture I Fluid Balance continued II Phytochemicals Current Lecture I II Fluid Balance continued A Diuretics increase urine production 1 Caffeine and alcohol 2 Poor choice for those at risk for dehydration Phytochemicals plant compounds important to health A Reduce risk of heart disease cancer and diabetes B Referred to as functional foods C Soybeans 1 Reduce risk of heart disease and cancer 2 Contains phytoestrogens 3 Women with higher estrogen levels have higher risk of developing breast cancer a Phytoestrogens attach to receptors in breasts and prevent bodily estrogen from attaching which lowers risk b However may heighten risk of reoccurring cancer in those who have previously had cancer 4 Reduces menopause symptoms replacing hormone replacement therapy but requires large amounts of soy intake 5 Soy milk now popular ground up soybeans 6 Tofu bean curd D Tomatoes sauce ketchup 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 E F G H 1 Reduce cancer risk 2 Lycopene red pigment very stable a Strongest antioxidant in food b Fat soluble compound absorbed better with other fat in meal c Strawberries watermelons radishes Garlic cloves powder 1 Reduces heart disease risk 2 Allicin sulfuring containing compound strong taste flavor odor 3 Mediterranean diet contains much garlic Broccoli sprouts 1 Reduces cancer risk 2 Sulfur containing 3 Only marketed recently at beginning of functional food research 4 50x more concentrated that broccoli Blueberries and blackberries 1 Reduce cancer risk 2 Pigment compound containing antioxidants 3 Blueberries protect against oxidative damage caused by exercise exceeding cancer prevention benefits alone Incorporate color within the diet
View Full Document
Unlocking...