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Antioxidant Concept Map Group 25 (Vitamins (Vitamin C (Water Soluble)…

- - - - dehydroascorbic Acid
        
        Protects against oxidative damage from free radicals
        
        Can easily accepts electrons
    - - Enhance iron absorption
        
        Increases absorption of Fe3+
        
        Keeps dietary iron in reduced form for better absorption
      - Collagen Synthesis
        
        Helps prevent bruising and ensures proper would healing
    - - Reducing agent (electron donor and accepter) to stop free radical damage
      - Activates with Vitamin E
        
        Inactive Vitamin E + Ascorbic Acid (Reduced Vitamin C) = Active Vitamin E and Hydroascorbic Acid
      - Keeps Folate (a B vitamin) enzyme intact
    - - Toxicity
        
        Not very common (is excreted in urine)
        
        Prevents common cold symptoms and duration (however, this is non-conclusive)
        
        Pro-Oxidant
        
        Release high levels of iron which act a catalyst for free radicals (which can cause cell damage)
        
        Increase in formation of kidney stones in renal patients
        
        Rebound Scurvy
      - Deficiency
        
        People at risk
        
        Alcoholics
        
        If nutrient poor diet
        
        Smokers
        
        RDA: +35mg/d over a non smoker --> Vitamin C is used to combat oxidants produced by cigarette smoke
        
        Burn victims
        
        For skin healing
        
        Can lead too
        
        Scurvy
        
        weakness, petechiae (pinpoint hemorrhages), bleed gums, loose teeth, painful joints, failure of wounds to heal
        
        Widespread Tissue Breakdown
        
        Vitamin C is needed for collagen synthesis
      - Absorption (<100mg) :80+%(1250mg): ~50%
    - - Recommended Intake
        
        Males - 90mg/day
        
        Females - 75mg/ day
        
        Smokers* - +35/day (more than non-smoker)
      - Fruits
        
        Citrus (oranges, grapefruit, lemon
        
        Highest Source
        
        Kiwis, berries, tomatoes, guavas, bananas, apples
      - Vegetables
        
        Red pepper, carrot, broccoli
      - Easily lost while cooking, susceptible to heat. Best to eat raw.
  - - - Antioxidant role
        
        Protects cells from free radicals in the body, linked to aging and cancer
      - Food Sources
        
        Plant foods like carrots, sweet potatoes, dark leafy greens, squash, green and red peppers
      - The body can convert beta carotene to retinol