NSC 170C1 Lecture Notes - Lecture 22: Stir Frying, Red Blood Cell, Megavitamin Therapy
18 Oct 2016
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Document Summary
What are vitamins: organic micronutrient, regulates certain processes often as a coenzyme, not produced in the body in appreciable amounts, naturally occurring in foods. Roles of vitamins in categories: growth and development, energy and amino acid metabolism, red blood cell formation and blood clotting. Free redicals are a normal part of body processes. Diet high in antioxidant vitamins reduce risk of. Aging decreases person ability to fight off free radicals. Vitamin deficiencies: consistent lack of nutrients. Vitamin toxicities: not often a result of food intake, megadose of vitamin supplements, 10 times the recommendation. Fats, oils, and fatty portions of foods. Digestion and absorbing vitamins: we do not break them apart, highly absorbable, fat soluble are put in chylomicron, go through lymph before blood stream, water soluble go direction into bloodstream. Retaining vitamin content in foods: vitamin destruction. Local, fresh produce, eat fresh, reduce cooking times. Utilize microwave, steaming, or stir fry over water.
