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Chapter 10 Outline Nutrients involved in antioxidant function 1 Compounds that protect cells from the damage caused by oxidation a hence anti oxidation 2 Nutrients with antioxidant properties a Vitamin E b Vitamin C c Vitamin A precursor beta carotene d Selenium 3 Exchange Reactions a Oxidation b Reduction c Remember once the molecule gains an electron it is considered reduced is a chemical reaction in which atoms lose electrons occurs when atoms gain electrons 4 Free Radicals a Stable atoms have an even number of electrons pairs orbiting b Electron loss during oxidation leaves an odd number or unpaired electrons c Unstable atoms are called free radicals d Reactive oxygen species ROS oxygen molecule that becomes a free radical e Cell membranes are highly affected 5 What causes Free Radicals a Metabolic processes i Immune system fighting infections b Environmental factors 6 Free Radical Damage a Can destabilize other molecules and damage cells b Cell membrane damage i Free radicals form within the phospholipid bilayers of cell membranes and steal electrons ii Damaged lipid molecules cause cell membrane to lose its integrity iii Causes damage to the cell and all systems affected by the cell 7 Diseases linked with Free Radicals a Free radicals damage low density lipoproteins LDLs cell proteins and DNA b Increase risk for chronic diseases i Pollution ii Excess sunlight iii Toxic substances iv Radiation v Tobacco smoke vi Asbestos i Heart disease ii Various cancers iii Diabetes iv Cataracts v Alzheimer s disease vi Parkinson s disease 8 How Do Antioxidants Work a Stabilize free radicals or oppose oxidation b Antioxidant vitamins and reduce oxidation damage c Antioxidant minerals i Donate their electrons or hydrogen molecules to free radicals to stabilize them i Act as cofactors within enzyme systems that convert free radicals to less damaging substances that can be excreted d Phytochemicals help stabilize free radicals 9 Antioxidant Enzymes a Break down oxidized fatty acids b Make more vitamin antioxidants available to fight other free radicals c Superoxide dismutase converts free radicals to less damaging substances such as hydrogen peroxide d Catalase removes hydrogen peroxide from the body by converting to water and oxygen e Glutathione peroxidase removes hydrogen peroxide and stops the production of free radicals in lipids 10 Nutrients as Antioxidants a Other compounds beta carotene phytochemicals stabilize free radicals and prevent damage to cells and tissues b Nutrients with antioxidant properties i Vitamin E ii Vitamin C iii Beta carotene phytochemical and Vitamin A precursor iv Vitamin A v Selenium 11 Vitamin E a Fat soluble absorbed with dietary fats i ii iii Incorporated into the chylomicron to be transported to the liver part of lipoprotein VLDL and LDL 90 Stored in adipose tissue cell membranes compounds are the biologically active forms is most active potent found in food and supplements b Forms of Vitamin E i Tocopherol tocopherol ii Alpha iii RDA alpha tocopherol mg day iv Food labels and supplements c Functions of Vitamin E 1 alpha tocopherol equivalents or International Units IU i Protects Polyunsaturated fatty acids PUFAs fatty cell components and LDLs from oxidization lower heart disease risk ii Normal nerve and muscle development iii Enhances immune system iv Added to oil based foods and skincare products to reduce rancidity and spoilage v Improves vitamin A absorption if vitamin A intake is low d RDA for Vitamin E i RDA 15 mg alpha tocopherol per day ii Determined to be sufficient to prevent erythrocyte hemolysis rupturing lysis of Red blood cells erythrocytes iii Tolerable Upper Intake Level UL 1 000 mg alpha tocopherol per day e Food Sources of Vitamin E i Vitamin E is widespread in foods 1 Vegetable oils safflower sunflower canola soybean mayonnaise salad dressing 2 Nuts seeds soybeans 3 Wheat germ fortified cereals 4 Vitamin E is destroyed by exposure to oxygen metals ultraviolet light and heat Little vitamin E in deep fried processed foods 5 f Vitamin E Toxicity g Deficiency i High supplemental doses of vitamin E may be harmful for certain individuals ii Side effects 1 nausea intestinal distress and diarrhea iii Augments anticoagulants effects aspirin Coumadin iv Long term use may cause hemorrhagic stroke i Deficiency is rare ii Erythrocye hemolysis rupturing of red blood cells leads to anemia iii Anemia in premature infants iv Symptoms loss of muscle coordination and reflexes impaired vision speech v vi Associated with fat malabsorption Impaired immunity with low selenium 12 Vitamin C and its Functions i Water soluble ii A scorbic acid iii 2 active forms ascorbic and dehydroascrbic acid b Functions i synthesis of 1 Collagen prevents 2 DNA 3 Bile 4 Neurotransmitters serotonin 5 Carnitine transports long chain fatty acids 6 Hormones epinephrine steroids 7 Ensures appropriate levels of thyroxine hormone ii Antioxidant for protecting LDL cholesterol from oxidation Lungs from ozone and cigarette damage 1 2 3 White blood cells enhances immune function iii Reduces formation of nitrosamines 1 cancer causing agent found in cured and processed meats iv Regenerates oxidized v Enhances iron absorption c Vitamin C Requirements i RDA 90 mg day men 75 mg day women ii UL 2 000 mg day for adults iii require additional 35 mg day iv Other situations requiring more vitamin C 1 Healing from traumatic injury surgery burns 2 Use of oral contraceptives i Best sources fresh fruits and vegetables ii Destroyed by heat and oxygen iii Can be leached into boiling water iv Minimize loss steaming microwaving and stir frying d Food Sources of Vitamin C e Too Much Vitamin C i Water soluble 1 can lead to toxic doses and megadoses 2 Long term excess of 2 000 mg day a nausea diarrhea nosebleeds and abdominal cramps 3 Harmful for people with hemochromatosis excess in the body 1 bleeding gums loose teeth weakness wounds that fail to heal bone f Not enough Vitamin C i Rare in developed countries ii Scurvy most common deficiency disease pain and fractures diarrhea depression iii Anemia can result iv High risk for deficiency among people with Low fruit and vegetable intake 1 2 Alcohol and drug abuse 13 Beta Carotene i Provitamin A 1 inactive form precursor of vitamin A to be converted to active ii Phytochemical classified as a iii Expressed in food as Retinol Activity Equivalents RAE which indicates how much active vitamin A is available to the body after conversion 12 1g beta caro vit A iv Beta


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FSU HUN 1201 - Chapter 10

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