HES 2823 1st Edition Lecture 25 Outline of Last Lecture I. WaterA. FunctionsB. IntracellularC. ExtracellularD. ElectrolytesE. Fluid BalanceF. RecommendationsG. DeficiencyOutline of Current Lecture I. Fluid Balance (continued)II. PhytochemicalsCurrent LectureI. Fluid Balance (continued)A. Diuretics: increase urine production1. Caffeine and alcohol2. Poor choice for those at risk for dehydrationII. Phytochemicals: plant compounds important to healthA. Reduce risk of heart disease, cancer, and diabetesB. Referred to as functional foodsC. Soybeans1. Reduce risk of heart disease and cancer2. Contains phytoestrogens3. Women with higher estrogen levels have higher risk of developing breast cancera. Phytoestrogens attach to receptors in breasts and prevent bodily estrogen from attaching, which lowers riskb. However, may heighten risk of reoccurring cancer in those who have previously had cancer4. Reduces menopause symptoms, replacing hormone replacement therapy,but requires large amounts of soy intake5. 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.1. Reduce cancer risk2. Lycopene: red pigment (very stable)a. Strongest antioxidant in foodb. Fat-soluble compound absorbed better with other fat in mealc. Strawberries, watermelons, radishesE. Garlic (cloves, powder)1. Reduces heart disease risk2. Allicin: sulfuring containing compound (strong taste, flavor, odor)3. Mediterranean diet contains much garlicF. Broccoli sprouts1. Reduces cancer risk2. Sulfur-containing3. Only marketed recently at beginning of functional food research4. 50x more concentrated that broccoliG. Blueberries and blackberries1. Reduce cancer risk2. Pigment compound containing antioxidants3. Blueberries protect against oxidative damage caused by exercise, exceeding cancer prevention benefits aloneH. Incorporate color within the
View Full Document
Unlocking...