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Antioxidants, Audrey Hu, Names:, Khoi Do, Charis Kwan, Kania Sugiarto -…

- - - - Exposure to environmental factors
      - Naturally occuring
  - - - Carry out functions by donating electrons
    - - Carry out functions by activating enzyme systems
- - - - retinal converts into retinol for reproduction in the body
  - - - Active Vitamin E + Vitamin C
      - reduced form of Vitamin C will activate Vitamin E by having neutralized free radicals
- - - - Effects
        
        Functional
        
        Used to destroy dangerous substances by the immune system
        
        Oxidises food in order to create cellular energy in the form of ATP
        
        Negative
        
        Damages cell membranes and proteins
        
        Damages DNA and may result in cancer
        
        Damages LDL lipoproteins in the blood
      - Free radicals in the body
        
        Hydroxyl
        
        Superoxide
        
        Nitric Oxide
      - Reacts with other compounds
        
        Chain reaction: Initiation, Propagation, Termination, Regeneration
        
        Creates more free radicals
        
        Antioxidants prevents free radicals from reacting and creating more free radicals
      - Formation
        
        Presence of unpaired electrons in the outermost shell after oxidation
        
        Factors
        
        Toxic Substances
        
        Pollution
        
        Radiation
        
        UV Light
        
        Smoking
- - - - Vitamin E (Tocopherol)
        
        Antioxidant roles
        
        when vitamin E is found in the cell membrane, it will catch the free radicals that will destroy the fatty acids in the membrane
        
        lung cell membrane: special role in lung because of constant contact with oxygen
        
        protects mitochondrial and nuclear membrane to protect the DNA and other cell components due to oxidizing
        
        the lower amount of vitamin E, this may cause a risk for cancer and it may change the DNA
        
        protects DNA and other cell compounds from oxidising damage
        
        Deficiency
        
        babies who are just born are at greater risk
        
        if not enough vitamin E in infants, they must be put in a incubator with higher oxygen levels
        
        an increase of oxidative stress on lung membranes are needed
        
        oral supplement is given
        
        Hemolytic anemia
        
        loss of red blood cells causing a lack of oxygen to cells for energy production
        
        food sources
        
        mostly in plant foods
        
        plant oils such as: corn oil, wheat germ oil, sunflower seed oil, safflower oil, soybean oil, almond oil (store these oils in dark and cool areas such as cupboards)
        
        nuts: hazelnuts and almonds
        
        seeds: sunflower, sesame and pumpkin
        
        little amounts in liver and egg yolk
        
        is lost by
        
        heat (deep frying and processing the specific food)
        
        when exposed to oxygen, metals and light
        
        Loss prevention
        
        Store away from light and in cool temperatures
        
        Minimize heat processing as much as possible
        
        Non-Antioxidant Roles
        
        Reduced Platelet Aggregation; protects against heart diseases by inhibiting enzyme needed for platelet aggregation
        
        Toxicity
        
        mostly caused by inappropriate supplement use
        
        Symptoms: muscle weakness, fatigue, nausea and diarrhea
      - Vitamin A
        
        Is a combination of
        
        Carotenoids
        
        Carotenoids
        
        Can be stored in body or converted to retinoids
        
        Transported to the liver in chylomicrons, and attaches to retinol-binding protein (RBP) for transportation to target tissues
        
        ~50 common in human diet
        
        Examples:
        
        Beta-Carotene
        
        Alpha-Carotene
        
        Lycopene
        
        Lutein
        
        Cryptoxanthin
        
        Zeaxanthin
        
        Beta-Carotene
        
        Deficiency
        
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        Functions
        
        2 more items...
        
        High intake can lead to
        
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        Food Sources:
        
        Green and orange vegetables
        
        Red and orange fruit
        
        Fortified margarine and breakfast cereals
        
        Can be converted into retinoids
        
        Retinoids
        
        Retinal
        
        Vision
        
        Retinoic Acid
        
        Growth and development
        
        Retinol
        
        Reproduction; stored in liver
        
        Deficiency
        
        Xerophthalmia
        
        Failure to grow properly
        
        Reduced mucous production
        
        Infection and lowered immunity
        
        Night blindness
        
        1-2 years without foods rich in Vitamin A
        
        Toxicity
        
        Chronic
        
        consistent over consumption of retinoid supplements results in more oxidation and increases the risk of cancer
        
        Teratogenic toxicity
        
        Over consuming Vitamin A supplements during pregnancy has a high chance of resulting in fetal malformation
        
        Single dose
        
        Food sources
        
        Protein rich animal foods
        
        Egg yolk
        
        Fish oils
        
        Butter
        
        Cheese
        
        Fortified Milk
        
        Liver
        
        Non-Antioxidant Roles
        
        -improves vision
        
        needed to break down old bones and regenerate
        
        protects against infection in eyes, urinary tract, skin and lungs
        
        required for the production of immune cells to fight against infection
    - - Vitamin C
        
        Antioxidant Functions
        
        acts in intracellular and extracellular compartments
        
        Donates electrons to free radicals
        
        Restore vitamin E back to it's active antioxidant form
        
        Keep folate coenzyme intact
        
        Reduce formation of nitrosamine in the stomach
        
        Deficiency Problems
        
        Scurvy
        
        Symptoms:
        
        weakness
        
        painful joints
        
        bleeding gums, loose teeth
        
        failure of wounds to heal
        
        petechiae (pinpoint hemorrhage on face and limbs)
        
        Treatment: ~5 days @ 100 mg/day (medium orange ~85 mg)
        
        Widespread tissue breakdown
        
        Due to reduced property of collagen synthesis function of vitamin C
        
        People who are at risk of deficiency
        
        Alcoholics
        
        Smokers
        
        RDA of an extra 35 mg/day
        
        Combats oxidation damage from tobacco
        
        Burn patients
        
        Overconsumption
        
        Megadose of 10xDRI
        
        Causes diarrhea
        
        Excess vitamin C excreted through urine
        
        Release iron from storage protein
        
        Free iron can act like a free radical (pro-oxidant) and causes cellular damage
        
        Rebound scurvy occurs when high vitamin C consumption is abruptly reduced
        
        Increased risk of kidney stones
        
        Food sources
        
        Mostly from vegetables and fruits
        
        Vitamin C is loss
        
        Through cooking and processing
        
        With excessive heat
        
        From prolonged exposure of cut surfaces to air
        
        From exposure to baking soda
        
        Non-Antioxidant Functions
        
        Improves Iron Absorption
        
        Iron is kept in a reduced oxidation state
        
        Helps absorption of iron from plant sources
        
        Essential for collagen production
        
        Maintains various tissue structures
        
        Prevents bruises
        
        Aids in healing wounds
- - - - allows the body to use less vitamin E by reducing the number of free radicals for vitamin E to neutralize
    - - 1mg/day - should only be used as a supplement
      - if consumed too much - brittle nails, hair loss, neurological damage, fatigue, and irritability
    - - associated mostly with proteins in plant & animal foods
      - animal: meats (especially organ meat), fish, shellfish, eggs, milk
      - plant: grains, seeds and produce grown in Selenium rich soil
      - Stable mineral, losses during food preparation are insignificant
      - vegetables
        
        yams
        
        parsely
        
        broccoli
        
        asparagus
        
        Swiss chard
    - - Thyroid Hormones
        
        Selenium must convert thyroxine (T4) to triiodothyronine (T3)
        
        important for monitoring BMR, the growth and development of the body and body temperature
    - - Keshan's disease
        
        critical joint pain
        
        Cardiomyopathy
        
        occurs in people who obtain their whole foods that are grown in selenium-deficient soils