NUTR 1010 Lecture Notes - Lecture 9: Bioavailability, Oxidative Stress, Provitamin
21 Apr 2016
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Document Summary
Vitamins organic molecules that we need to eat for our bodies to function. Classified as either water soluble or fat soluble. Natural sources: almost all foods contain some vitamins, cooking and storing can cause vitamin losses. Fortified foods: adding to foods, can help with deficiencies. Natural health products: supplements, traditional herbs, probiotics. Bioavailability how well the body can absorb and use a nutrient. Depends if the vitamin is water or fat soluble. All involved with energy metabolism: act as coenzymes, thiamin, riboflavin, niacin, pantothenic acid, biotin. Vitamins b6, foliate, and b12 function together to metabolize amino acids: especially homocysteine, too much homocysteine in the blood increases atherosclerosis! Added to white flours, pasta and breakfast cereals. Found abundantly in meats, meat alternatives, milk, grains and fruit and vegetables. Possible low intakes of: folate among non-vegetable eaters, vitamin b12 among vegans. Flour, white flour, enriched flour or enriched white flour is enriched with: thiamine, riboflavin, niacin, folic acid, iron.
