FNN 100 Lecture Notes - Lecture 10: Thiamine Pyrophosphate, Vitamin B6, B Vitamins

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

Document Summary

Vitamins organic compounds that are essential in the diet. B vitamins were thought to be one chemical substance but are actually different substances (b1, b2, b12) Fortification adding nutrients to foods generally not found in the food (adding ca to orange juice, table salt with iodine, milk with vit d) Enrichment adding nutrients back to foods that have lost nutrients de to processing (b vitamins to white rice) 40-90% of vitamins are absorbed in the si. Fat-soluble require fat in the diet to be absorbed. Water-soluble may require transport molecules or specific molecules in gi tract. Some absorbed in inactive provitamin or precursor forms that must be converted. Assists in energy production, carb metabolism, production of ribose, and health of nervous system. May be destroyed by cooking or storage. Also effected by antithiamin factors that destroy vitamins. Habitual consumption of these foods may increase the risk of deficiency.