NUTR100 Lecture Notes - Lecture 11: Thiamine Pyrophosphate, Thoracic Duct, B Vitamins
13 Jun 2018
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Chapter 8: Water Soluble Vitamins
- Vitamins and Minerals: characterized by solubility in water
o Allows generalizations about absorption, secreted, and stored in body
- Water soluble: b vitamins , vitamins c
- Fatty soluble: Vitamins ADEK
- Do’t dietly poide energy to body
- Enzyme: protein that accelerates the rate of chemical reaction
- Coenzyme: molecule that combines with an enzyme to facilitate enzyme function
o Required by some metabolic reactions
- Vitamins are organic
- Found in foods, greens are source for B vitamins, citrus= vit C, milk=riboflavin
o Depends on how food is handled,
- Fortification and Enriched Foods
o Fortification: process of adding nutrients to foods, increases nutrient intake, can
increase risk of toxicity, can reduce deficiencies in certain populations
▪ Health Canada regulates which foods must be fortified and which should
be added
▪ Depends on food supply, needs of population, and health policies
▪ Table salt with iodine, milk with Vit D, grains with thiamine, riboflavin
▪ Used to increase nutrient intake that may be lacking
o Enrichment: adding nutrients back to foods that have lost nutrients do to
processing
- Dietay Suppleets: egulates y Health Caada’s atual Health poduts
- Most vitamin absorption takes place in small intestine
o Absorbed like carbs and proteins into blood vessels head to liver to be processed
o Fat soluble vitamins are absorbed into the Lymph(lactiles), the lactiles
congregate to form the lymphatic vessels, congregate to form thoracic duct,
then they enter normal body circulation
- Bioavailability (amount of nutrient that can be absorbed and used by the body) of
Vitamins:
o 40-90% absorbed in small intestine
o Fat soluble require fat
o Water soluble vitamins may require transport molecules or specific molecules in
the GI tract
o Some vitamins are absorbed in inactive provitamin or vitamin precursor forms
that must be converted into active forms by the body.
- Thiamin: first B vitamin to be identified (B1)
o Available in foods, especially in enriched grains, whole grains, legumes, nuts and
seeds, can be destroyed in processing
o Active form in as the coenzyme thiamin pyrophosphate (TPP) essential for
production of ATP from glucose
o Deficiency: beriberi
▪ Dominate in Asia, mostly diet of polished white rice
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Document Summary
Vitamins and minerals: characterized by solubility in water: allows generalizations about absorption, secreted, and stored in body. Water soluble: b vitamins , vitamins c. Enzyme: protein that accelerates the rate of chemical reaction. Coenzyme: molecule that combines with an enzyme to facilitate enzyme function: required by some metabolic reactions. Found in foods, greens are source for b vitamins, citrus= vit c, milk=riboflavin: depends on how food is handled, Dieta(cid:396)y supple(cid:373)e(cid:374)ts: (cid:396)egulates (cid:271)y health ca(cid:374)ada"s (cid:374)atu(cid:396)al health p(cid:396)odu(cid:272)ts. Bioavailability (amount of nutrient that can be absorbed and used by the body) of. ***wo(cid:374)"t (cid:271)e tested o(cid:374) rda fo(cid:396) a(cid:374)ythi(cid:374)g, (cid:449)ill (cid:271)e tested o(cid:374) (cid:396)e(cid:395)ui(cid:396)e(cid:373)e(cid:374)ts fo(cid:396) (cid:373)a(cid:272)(cid:396)o(cid:374)ut(cid:396)ie(cid:374)ts**: not necessarily safe. Riboflavin(b2) acetylcholine: coenzyme form(active form) is fad, fad involved in oxidation-reduction reactions, fad works with the antioxidant enzyme glutathione peroxidase. Vitamin b6 (pyridoxine: group of 6 related compounds, functions, coenzyme plp for more than 100 enzymes( most in amino acid metabolism)
