FNN 100 Lecture Notes - Lecture 13: Transferrin Receptor, Vitamin, Iron Supplement

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Barbara Wendland

Document Summary

Vit k, fe, zn, i and other trace minerals. Food source: mustard greens, cooked, kiwi, soy oil liver and leafy greens (broccoli, spinach, kale, brussel sprouts, turnip) Also produced by bacteria in gi tract (some of which is absorbed) Enzyme for blood clotting: prothrombin: blood clotting factors: proteins that circulate inactively, when activated form fibrin (which forms blood clots) Damaged tissue prothrombin (vit k activates) thrombin which activates fibrinogen into fibrin. Other roles: protects in osteoporosis and op involved with bone mineralization, preventing calcification of blood vessels and loss of elasticity (maintains heart rate) Need constant supply (as its used rapidly) Deficiency rare in healthy adult: can happen from fat malabsorption (fat soluble vitamin, lt use of antibiotics (kill bacteria in gut, most common in newborns. Breast milk is low in vit k. Given vit k at birth: abnormal blood coagulation.