ESS 3 Lecture Notes - Lecture 8: Vitamin K, Retinol, Antioxidant
12 Oct 2018
School
Department
Course
Professor
Document Summary
Fat-soluble vitamins: common characteristics: dissolve in lipids, absorption in small intestine, potential for toxicity, often present in fatty portion of foods. Fat-soluble: individual functions: vitamin a, vision and cell differentiation, functions as a hormone, vitamin d, bone growth and maintenance, cell development, and immunity, functions as a hormone, vitamin e, antioxidant, vitamin k, blood clotting and bone formation. Serves many critical biochemical and physiological functions in the body: vision, functions as a hormone in, cell development, immune function, growth, bone health, and reproduction. Important role as a phytochemical with potent antioxidant properties: plant forms of vitamin a, carotenoids and beta-carotene. Function as antioxidants: deficiency is a leading cause of blindness in children worldwide, hypovitaminosis a. Vitamin k: a significant amount is produced by intestinal bacteria, dietary sources: leafy greens, some fruits, some cheeses, some oils, key role in blood clotting, needed for synthesis of protein for blood, primary deficiency is rare.
