HUN 2201 Lecture Notes - Vitamin B6, Pyridoxal Phosphate, Acyl Carrier Protein

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: HUN 2201
• Professor: All

Document Summary

Leafy greens: folate, vitamin a, vitamin e, vitamin k. Cooking, storage, and processing can affect vitamin content: fortified foods. Degree of fortification depends on food supply, needs of population, and public health policies. Enriched: food that had nutrients added to restore those lost in processes to a level equal or higher than originally present. Much fortification today is not government mandated, but commercially discretionary. This can cause toxicities, however: dietary supplements. Increase nutrient intake, enhance athletic performance, promote weight loss, alleviate existing symptoms and conditions, extend life, prevent chronic disease. Do not provide all the benefits of a diet containing a wide variety of foods: no phytochemicals. Fat soluble depend on simple diffusion and bind to lipoproteins or chylomicrons for transport. Water soluble may depend on energy transport systems or bound to specific molecules to be absorbed: bound to blood proteins to be absorbed by cells, availability of transport protein affects amount of vitamin delivered to cells.