6948126
Description
Flashcards by Mamie Cooper, updated more than 1 year ago
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Created by Mamie Cooper
over 7 years ago
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| Question | Answer |
| Reduction | gain of a negatively charged electron |
| Oxidation | loss of a negatively charged electron |
| oxidative stress | imbalance between production of reactive compounds and body's ability to protect against their adverse effects |
| Free radical | unstable atom with unpaired electron in its outermost shell |
| Defense against free radicals | enzyme systems and antioxidant chemicals work together to limit free radical formation |
| Enzyme activity | requires presence of minerals selenium,manganese,zince,iron, copper |
| antioxidant | substance has ability to prevent or repair damage caused by oxidation |
| How antioxidants work | neutralize free radicals by donating an electron to a free radical, stabilizing it, the antioxidant is oxidized |
| Vitamin E funtions | Development of central nervous system antioxidant maintains nervous tissue and immune function |
| Vitamin E as antioxidant | Protects cell membrane vitamin E donates electrons or hydrogens to free radicals to make cell more stable important in lungs and RBCs |
| Vitamin E deficiency | Problem in preterm infants because transfer occurs late in pregnancy |
| Vitamin E sources | i. Synthesized by plants and their oils ii. Salad oils iii. Margarines iv. Shortening v. Fortified cereals vi. Nuts and seeds |
| Too much Vitamin E | Excess can interfere with vitamin k and anticoagulant medications causing hemorrhage |
| Vitamin C functions | i. Collagen synthesis ii. Carnitine synthesis iii. Serotonin and norepinephrine synthesis iv. Antioxidant v. Increases iron absorption vi. Vital for immune function vii. May decrease function of carcinogen nitrosamines in the stomach |
| Vitamin C deficiency | severe bruising scurvy smokers need extra 35mg |
| Vitamin C sources | i. Brighter fruits and vegetables ii. Citrus fruits iii. Strawberries iv. Green peppers v. Cauliflower broccoli vi. Romaine |
| Too much vitamin C | i. Hemochromatosis ii. Increased kidney function iii. Stomach inflammation and diarrhea iv. GI distress |
| Carotenoids | Phytochemicals with health promoting chemicals |
| Carotenoids Functions | Vision – reduce macular degeneration Cardiovascular disease prevention Cancer prevention, lung, oral, skin, prostate |
| Tumor | i. Mass of cells; cancerous or noncancerous ii. Benign-noncancerous iii. Malignant-spreading locally and to distant sites |
| Metastasize | i. spreading of disease from one part of body to another, even parts of body that are remote from site of original tumor ii. cells spread via blood vessels, lymphatic system, or direct growth of tumor |
| Factors that influence cancer formation | i. Genetics ii. Diet iii. environmental |
| Calorie and fat contributions | i. Excess calorie intake and obesity responsible for 14% of cancer death in men 20% women ii. Increased estrogen and insulin output suspected iii. Reduce calories to 70% of usual intake increases longevity |
| Cancer inhibiting constituents of food | i. Antioxidants and phytochemicals help prevent DNA mutation ii. Vitamin C and E prevent form of carcinogen in GI tract iii. Fruit and veggies intake reduce risk of nearly all types of cancer |
| Phytochemicals | i. Antioxidants ii. Inhibit cancer and cell death iii. Mimic or inhibit hormones and enzymes iv. Decrease form if blood clots v. Decrease inflammation affecting immune-related disorders |
| French paradox | i. Cardiovascular disease is low in regions of France despite diet high saturated fats. |
| ORAC | i. Oxygen radical absorption capacity ii. Measures antioxidant capacity in test tube not humans |
| Sources of phytochemicals | i. Oxygen radical absorption capacity ii. Measures antioxidant capacity in test tube not humans iii. Onions iv. Spinach and leafy greens v. Eggs vi. Citrus fruits vii. Plat oils |
| Megadoses | i. Harmful in some cases ii. Pro-oxidants causing more damage or healthy cells |
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