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Vitamins - Coggle Diagram

- - - - Alcoholics consuming nutrient-poor diets
      - smokers (RDA: +35 mg/d over non-smoker)
    - - symptoms
        
        weakness
        
        petechaie (pinpoint hemorrhage on face/limbs)
        
        bleeding gums & loose teeth
        
        painful joints
        
        wounds unable to heal
      - treatment
        
        5 days with 200mg/d intake
  - - - can cause diarrhea
    - - releases iron from protein which causes cellular damage
    - - preventing common cold, though may help reduce symptom severity/duration when taken at first sign of cold
      - prevents cancer
    - - high levels to normal levels can cause scurvy
    - - increases risk of stone formation
  - - - donates electron to a free radical to stop
        damage
      - restores vitamin E to active antioxidant form
      - keeps folate (a B-vitamin) coenzyme intact
  - - - increases absorption of non-heme iron (Fe3+) obtained from plants
      - keeps dietary Iron in reduced oxidation
        state (Fe2+)
        
        Fe2+ has higher bioavailability
    - - protects biological components
        
        connective tissue
        
        skin
        
        tendons
        
        blood vessels
        
        gum tissue
      - helps heal wounds and prevent bruising
  - - - mostly fruits like citrus (orange), grapefruit, kiwi, guava
- - - - animal-based
        
        salmon and eggs
      - plant-based
        
        almonds and olive oil
  - - - muscle weakness
      - ataxia
      - vision problems caused due to oxidative stress
  - - - nausea
      - diarrhea
      - fatigue
  - - - lipid metabolism
      - regulation of gene expression etc.
      - immune system support
- - - - red and orange fruits
      - green and orange vegetables
      - losses in food preparation
        
        moderate cooking can increase availability of B-carotene
      - fortified margarine and breakfast cereals
    - - fortified milk, butter, and cheese
      - protein-rich foods
      - fish oils
      - liver (pate) and eggs (yolk)
  - - - can cause
        
        hypercarotenemia
    - - intake can be
        
        chronic
        
        teratogenic
        
        too high when
        
        ≥200,000 µg RAE
      - symptoms
        
        loss of appetite, nausea, headaches, dry skin, enlarged liver/spleen
  - - - carotenoids
        
        (provitamin A)
        
        found in plant foods
        
        B-carotene
      - retinoids
        
        (preformed vitamin A)
        
        found in animal foods
  - - - supports health of mucous membranes in epithelial tissue
      - helps in production of immune cells and cell differentiation
      - enhances vision
      - breaks down osteoclasts for bone turnover
      - protects against infection
    - - enhances and protects eyesight
      - anti-inflammatory effects
      - protects skin from sun damage
  - - - reduces risk for cancer and atherosclerosis
      - neutralizes free radicals (lipids in cells and LDL)
    - - not considered as an antioxidant
  - - - low intake can lead to
        
        greater risk for heart disease and cancer
    - - low intake can lead to
        
        xerophthalmia
        
        poor jaw growth and dental health
        
        night blindness
        
        serious infections
- - - - trace minerals
        
        high bioavailability (60-90%)
        
        two most common forms in humans
        
        selenocysteine (active Se)
        
        selenomethionine (storage Se)
      - sources
        
        proteins (plants & animal)
        
        whole grains, mushrooms, vegetables, liver, meats, seafood, eggs
      - deficiency
        
        usually due to selenium depletion in soil in areas people rely on local food grown
        
        Keshan's disease (cardiomypathy)
        
        severe joint pain
      - surplus
        
        supplement us only (<1mg/day)
        
        nausea, vomiting
      - losses in food prep
        
        stable (not easily lost) in normal cooking/baking
      - non-antioxidant roles
        
        thyroid hormones
        
        converts throxine (T4) to triiodothyronine (T3)
        
        function
        
        regulate basal metabolism,
        
        growth and development,
        
        body temperature
        
        T3 is most biologically active
      - antioxidant roles
        
        spares use of vitamin E
        
        cofactor for glutathione
        peroxidase enzyme which protects cell membranes
        
        reduces production of free radicals