BPK 110 Lecture Notes - Vitamin B12 Deficiency, B Vitamins, Reactive Oxygen Species
11 Aug 2012
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Document Summary
Amount and type depends on the food source. Established dris help us monitor our vitamin intake. Issues from absorption and/or handling of the vitamin within the body (bioavailability) Amount naturally present + fortification (processing, preparation & storage factors) Companies trying to increase the marketability of their product. Bioavailability-the rate and extent to which a nutrient is absorbed and used by the body. Approximately 40-90% of vitamins in food are absorbed. Efficiency of digestion & transit time through the digestive tract. Vitamin d will not be absorbed well when taken without food. Method of preparation (not same as vitamin content) Blood transport systems (fat vs. water soluble vitamins) Water soluble may bind to protein carriers in the blood. Conversion of pro-vitamins or vitamin precursors into active vitamins in the body. In the mouth, chewing breaks food into small particles helping to release vitamins. In the stomach, digestion of food releases vitamins.
