Chapter 10 FN

Pregunta	Respuesta
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

Siguiente

Descripción

Resumen del Recurso

Similar

	Creado por Mamie Cooper hace más de 7 años