FSN 210 Lecture Notes - Lecture 13: Bioavailability, Pellagra, Stomatitis
9 Nov 2016
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Document Summary
Only small amounts are stored in the body. Small, organic molecules that are cofactors combine with inactive enzymes to form active enzymes. In foods, b-vitamin are present as vitamins or coenzymes. May be bound to protein so they need to be freed to be absorbed. Grains are an important sources of b-vits, minerals and ber. When milled germ, bran, and husk are removed. In u. s. most products from milled grains are enriched. Forti cation: adding nutrients not originally found in food. More than half of grains should be whole. Two phosphate groups are added to form thiamine coenzymes tpp. Found in small amounts in a wide variety of foods. Availability can be reduced in foods and gut. Needed to produce energy from glucose for nerve cells. Absorbed in small intestines by sodium-dependent active transport. Transported by red blood cells in coenzyme form. Symptoms are related to nervous and muscular system. 60-65% is absorbed via active transport or facilitated diffusion.
