Food and Nutrition zone

 Niacin Vitamin B-3 Niacin, or vitamin B-3, exists in 2 forms; nicotinic acid (niacin) and nicotinamide (niacinamide). Both forms are used to synthesize the niacin coenzymes: nicotinamide adenine, dinucleotide (NAD+) and nicotinamide adenine dinucleotide phosphate (NADP+).  Niacin in Foods: Food sources of Niacin Niacin can be obtained from foods as the vitamin itself or synthesized in the body from the essential amino acid tryptophan. Poultry, meat and fish provide about 25% of the performed niacin in North American diets. Another 11% comes from enriched bread and bread products. Coffee and tea also contribute a little performed niacin to the other diet. Mushrooms, wheat bran, fish, poultry and peanuts are also rich sources of niacin. Protein-rich foods are also good sources of niacin because they provide tryptophan. Unlike some other water-soluble vitamins, niacin is very heat stable and little is lost in cooking. In the synthesis of niacin from tryptophan, 60 mg of dietary...

 Riboflavin Vitamin B-2 Riboflavin ; also known as vitamin B-2, was once called "yellow enzyme" because it has a distinctive yellow-green fluorescence. In fact, its name comes from its color (flavin means "yellow" in Latin). Riboflavin contains 3 linked 6-membered rings, with a sugar alcohol attached to the middle ring. Riboflavin in Foods: Almost one-quarter of the riboflavin in our diets comes from milk products. The rest typically is supplied by enriched white bread, rolls, and crackers, as well as eggs and meat. Foods rich in riboflavin are liver, mushrooms, spinach and other green vegetables, broccoli, asparagus, milk, and cottage cheese. Exposure to light causes riboflavin to break down rapidly. To prevent this light-induced breakdown, paper and plastic containers __not glass __should be used as packaging for riboflavin rich-foods, such as milk, milk products, and cereals. Riboflavin Needs and Upper Level: The RDAs for riboflavin for adult men and women are 1....

Thiamin Vitamin B-1 In the late 1800s, beriberi became even more common and one of the leading causes of death. This occurred because the rice-milling technology introduced at that time completely removed the bran and the germ, resulting in highly polished white rice but also stripping the rice grains of their thiamin content. However, scientists did not link the disease beriberi with a nutrient deficiency until early in the 1900s, when it was discovered that a vital factor in rice germ cures beriberi. That factor is the B-vitamin thiamin, it also known as vitamin B-1 . Structure of Thiamin:    Thiamin consists of a central carbon attached to a 6-member nitrogen containing ring and a 5-member sulfur-containing ring. Its name comes from thio, meaning "sulfur" and amine, referring to the nitrogen groups in the molecule. Two phosphate groups are added, to form this vitamin's coenzyme, thiamin pyrophosphate (TPP) (also called thiamin diphosphate).  The chemical bond between...

Water-Soluble Vitamins Like fat-soluble vitamins, water-soluble vitamins are essential organic substances needed in small amounts for the normal function, growth, and maintenance of body tissues. For example, thiamin, riboflavin, niacin, pantothenic acid, and biotin are especially important for energy metabolism. Vitamin B-6, folate, and vitamin B-12 are important for amino acid metabolism and red blood synthesis. Vitamin C participates in the synthesis of numerous compounds, including collagen, and choline is required for nervous system function and aids amino acid and lipid metabolism.  In contrast to the fat-soluble vitamins, only small amount of water-soluble vitamins are stored in the body. The risk of water-soluble vitamin toxicity tends to be low because, unlike fat-soluble vitamins, water-soluble vitamins are readily removed by the kidneys and excreted in the urine. In fact, Tolerable Upper Intake Levels have been set only 4 of the water-soluble vitamins and choline. ...

 Vitamin K Vitamin K food sources Vitamin K appropriately gets its name from the Danish word koagulation ("coagulation" or "clotting"). Its primary action s blood clotting, in which its presence can make the difference between life and death. Blood has a remarkable ability to remain liquid, but it can clot within seconds when the integrity of that system is distributed.  It has other names such as Phylloquinone (vitamin K1), menaquinone (vitamin K2), and menadione (in supplements). Roles in the Body: More than a dozen different proteins and the mineral calcium are involved in making a blood clot. Vitamin K is essential for the activation of several of these proteins, among them prothrombin, made by the liver as a precursor of the protein thrombin. When any of the blood-clotting factors is lacking, hemorrhagic disease results. If an artery or vein is cut or broken, bleeding goes unchecked. Of course, this is not say that hemorrhaging is always caused by vitamin K de...

Vitamin E Vitamin E The vitamin E family consists of to subgroups __the tocopherols and the tocotrienols __each containing four members designated by letters of the Greek alphabet (alpha, beta, gamma, and delta). All consist of a complex ring structure with a long saturated (in tocopherols) or unsaturated (in tocotrienols) side chain. The positions of methyl groups (CH3) on the side chain and their chemical rotations distinguish the four members within each subgroup. Of all the members of the vitamin E family, only alpha-tocopherol is maintained in the body and can meet the body's needs for the vitamin. The others are not converted to alpha-tocopherol in the body, nor are they recognized by its transport protein. For these reasons, the RDA is based only on alpha-tocopherol. Most vitamin E research has focused on alpha-tocopherol, but recent studies suggest that the other tocopherols and tocotrienols have unique antioxidant and anti-inflammatory roles that better protect against ...

 Vitamin D Vitamin D food sources Vitamin D differs from the other nutrients in that the body can synthesize it, with the help of sunlight, from a precursor that the body makes from cholesterol. Therefore, vitamin D is not an essential nutrient; given enough time in the sun, people need no vitamin D from foods.  Also known as calciferol , vitamin D comes in two major forms. Vitamin D2 derives primarily from plant foods in the diet. Vitamin D3  derives from animal foods in the diet and from synthesis in the skin. These two forms of vitamin D are similar and both must be activated before they can fully function.  To make vitamin D, ultraviolet rays from the sun hit a precursor in the skin and convert it to pre-vitamin D3, which is converted to vitamin D3 with the help of body's heat. To activate vitamin D _whether made in the body or consumed from the diet _two hydroxylation reactions must occur. First, the liver adds an OH group, and then the kidneys add another OH gr...

 Vitamin A Vitamin A; most essential vitamin Vitamin A refers to the performed retinoids and provitamin A carotenoids that can be converted to vitamin A activity. Retinoids is a collective term for the biologically active forms of vitamin A. They are called performed vitamin A because, unlikely carotenoids, they do not need to be converted in the body to become biologically active. Retinoids exist in 3 forms; retinol, retinal and retinoic acid. The tail segment of the vitamin A structure terminates in 1 of these 3  chemical groups and determines the name or classification. To some extent, these can be interconverted . However, retinoic acid cannot be converted back to the other forms. the ability to interconvert forms helps maintain adequate amounts of each retinol form for its unique functions.  Carotenoids are yellow-orange pigmented materials in fruits and vegetables, some of which are provitamins __that is, they can be converted into vitamin A. Of the 600 or more kno...