NUTRITN 130 Lecture Notes - Lecture 2: Dietary Reference Intake, Electrolyte, Bloating
19 Mar 2016
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Document Summary
Antioxidants a compound that has the ability to prevent or repair the damage caused by oxidation. Antioxidants may reduce the rusk of cvd by: Preventing free radical damage (oxidation) of ldl cholesterol. Acting as an anticoagulant to prevent blood clots. How do antioxidants help fight cancer and heart disease. Why used: give processed meats pink color and inhibit microbial growth. Health issues: converted to nitrosamines during cooking. Identify which nutrients function as antioxidants and food sources. Vitamin e: vegetable oils, nuts, wheat germ: fat soluble vitamin, destroyed by heat, functions normal fetal and early childhood nerve and muscle development, has a role in immunity, antioxidant. Vitamin c: water soluble vitamin: antioxidant stabilizes free radicals: dri: is higher in smokers, sources: fruits and vegetables, functions: Beta-carotene: part of a group called carotenoids, more available when cooked, functions antioxidant, carrots, pumpkin, sweet potato.
