MindMap Gallery vitamins
Vitamins in food nutrition are a type of trace low-molecular organic compounds necessary to maintain normal physiological functions of the body and specific metabolic reactions in cells.
Edited at 2023-11-21 22:59:16El cáncer de pulmón es un tumor maligno que se origina en la mucosa bronquial o las glándulas de los pulmones. Es uno de los tumores malignos con mayor morbilidad y mortalidad y mayor amenaza para la salud y la vida humana.
La diabetes es una enfermedad crónica con hiperglucemia como signo principal. Es causada principalmente por una disminución en la secreción de insulina causada por una disfunción de las células de los islotes pancreáticos, o porque el cuerpo es insensible a la acción de la insulina (es decir, resistencia a la insulina), o ambas cosas. la glucosa en la sangre es ineficaz para ser utilizada y almacenada.
El sistema digestivo es uno de los nueve sistemas principales del cuerpo humano y es el principal responsable de la ingesta, digestión, absorción y excreción de los alimentos. Consta de dos partes principales: el tracto digestivo y las glándulas digestivas.
El cáncer de pulmón es un tumor maligno que se origina en la mucosa bronquial o las glándulas de los pulmones. Es uno de los tumores malignos con mayor morbilidad y mortalidad y mayor amenaza para la salud y la vida humana.
La diabetes es una enfermedad crónica con hiperglucemia como signo principal. Es causada principalmente por una disminución en la secreción de insulina causada por una disfunción de las células de los islotes pancreáticos, o porque el cuerpo es insensible a la acción de la insulina (es decir, resistencia a la insulina), o ambas cosas. la glucosa en la sangre es ineficaz para ser utilizada y almacenada.
El sistema digestivo es uno de los nueve sistemas principales del cuerpo humano y es el principal responsable de la ingesta, digestión, absorción y excreción de los alimentos. Consta de dos partes principales: el tracto digestivo y las glándulas digestivas.
vitamins
vitamin deficiency
lack of reason
Insufficient vitamin intake
Reduced absorption and utilization
Vitamin requirements are relatively increased
Classification by cause
primary vitamin deficiency
secondary vitamin deficiency
Classified by degree of deficiency
clinical vitamin deficiency
clinical vitamin deficiency
deficiency disorder
vitamin A deficiency
General deficiency: reduced dark adaptation ability, severe cases: night blindness
dry eye disease
Epithelial dryness, hyperplasia and keratinization
Growth delays in children
Vitamin D deficiency
Caused by lack of sunlight or diet or digestion and absorption
rickets in children
adult osteomalacia
adult osteoporosis
spasticity of the hands and feet
VE deficiency and excess disease
In patients with long-term deficiency, the concentration of VE in the plasma can be reduced, the red blood cell membrane is damaged, the life span of red blood cells is shortened, and hemolytic anemia occurs.
Ingesting too much can cause symptoms of poisoning, blurred vision, headache and extreme fatigue.
VC deficiency
The hydroxylation process of proline and lysine cannot proceed smoothly, and collagen synthesis is blocked causing scurvy.
Thiamine deficiency
dry beriberi
wet beriberi
beriberi in infants
riboflavin deficiency
oral reproductive syndrome
Long-term deficiency can also lead to growth retardation and mild to moderate iron deficiency anemia in children.
Niacin deficiency
Pellagra
VB6 deficiency
Adults: seborrheic dermatitis
Infants: Irritability, muscle twitching and convulsions
folate deficiency
Health care issues for babies, teenagers and pregnant women
Pregnant women: megaloblastic anemia Baby: deformed baby
Adults: Arteriosclerosis may lead to colon and breast cancer
fat soluble vitamins
Vitamin A
Refers to the structure containing retinol, A large class of substances with biological activity
Retinol
retinaldehyde
Retinoic acid
Retinyl ester
Provitamin A Complex
Certain colored plants contain carotene, a small part of which can be converted into retinol and retinaldehyde in the small intestine and liver cells. These carotenes are collectively called provitamin A.
Features
Light yellow crystal, insoluble in water
Stable to acid, heat and alkali
Easily oxidized, ultraviolet rays and metal ions promote oxidation
Fatty acid rancidity can severely damage VA, and antioxidants can be used to protect subtopics
Physiological function
maintain normal vision
Maintain the normal growth and differentiation of epithelium and maintain the normal formation of epithelial tissue cells
Maintain normal development of bones and teeth and promote growth and development
Anti-cancer effect
Participate in maintaining normal bone metabolism
Vitamin A overdose
Causes acute, chronic, and teratogenic toxicity
source
animal liver
milk, eggs
Dark vegetables and fruits
Dimension D
Physiological function
Promote calcium absorption in the small intestine
Promote renal tubular reabsorption of calcium and phosphorus
Exhibits multiple effects on bone cells
Regulate gene transcription
Regulating blood calcium balance through the vitamin D endocrine system
source
sea fish
yolk
liver
cream
Vitamin E
Physiological function
protect biofilm
protect the activity of certain enzymes
Prevent aging and chemical pollution
Related to animal reproductive function and sperm production
Maintain normal immune function of the body
source
Plant tissues, especially nuts, vegetable oils and vegetables
water soluble vitamins
VC
Ascorbic acid, an acidic polyhydroxy compound ketolactone with six carbon atoms
Physical and chemical characteristics
Dehydrogenation in the presence of oxygen
Easy to oxidize
Heating, exposure to air, alkaline solutions and metal ions can all accelerate oxidation
Physiological function
Maintain normal energy metabolism of cells
Promote the synthesis of collagen tissue
Participate in the body’s hematopoietic function
Keep iron in the ferrous state in the digestive tract to prevent nutritional anemia
Convert folic acid into active tetrahydrofolate to prevent megaloblastic anemia
Anti-oxidize effect
Detoxification
Maintain myocardial function and prevent cardiovascular disease
source
Green leafy vegetables, tomatoes
Ascorbic acid oxidase in cucumber and cabbage has a destructive effect on VC
VB1
Thiamine
Physical and chemical properties
It is stable in acidic conditions and relatively stable to temperature and oxygen. It decomposes when heated to the melting point (249).
It is extremely unstable under alkaline conditions and can be destroyed at room temperature.
Particularly sensitive to sulfites and easily cracked
Thiamine enzymes in sashimi and mollusk guts break down thiamine
Polyhydroxyphenols in red cabbage, black currants, tea, and coffee can reduce thiamine and render it inactive.
Physiological function
Closely related to energy metabolism in the body
Related to heart function
Neurophysiological effects
source
Cereals and other staple foods
VB2
Riboflavin
Physical and chemical properties
light sensitive
Stable to heat in acidic and neutral solutions, easily destroyed in alkaline solutions
Physiological function
Participate in organizational breathing
Promote growth and development
related to behavior
protect skin
source
Meat, eggs and milk
Vitamin PP
niacin
Physiological function
It is the transporter of hydrogen and electrons in the biological oxidation process.
Coenzyme components
Maintain normal functions of skin, digestion, and nervous system
Lower serum cholesterol
It is part of the glucose tolerance factor and has the effect of enhancing insulin response.
source
Animal liver and kidney, lean meat, malt and malt products
VB6
Physiological function
Composition of various coenzymes
Related to the biosynthesis of coenzyme A and arachidonic acid
Related to the decomposition of liver glycogen and the secretion of certain hormones (insulin and growth hormone) in the body
Adjuvant therapeutic agents for certain diseases
lFood sources are wide but the content is not high
Folic acid, FA
Physical and chemical properties
The yellow crystal is insoluble in cold water, but its sodium salt is easily soluble
It does not exist in nature and has no biological activity. It is the precursor of biologically active folate.
Sensitive to UV rays
Physiological function
Necessary for protein and nucleic acid synthesis and thus play an important role in cell division and reproduction
The formation of porphyrin, a structural component of hemoglobin, and the rapid proliferation of red blood cells and white blood cells all require the participation of folic acid
Convert glycine and serine to each other, convert phenylalanine into tyrosine, histidine into glutamic acid, and cysteine into methionine
Involved in the metabolism of long-chain fatty acids such as DHA, the synthesis of creatine and epinephrine in the brain
Synthesize ethanolamine in alcohol into choline
source
Red amaranth, spinach, asparagus, asparagus, sourdough, apple citrus
Definition and classification
definition
It is to maintain the normal physiological functions of the body and the specific metabolism in cells. A type of trace low molecular organic compounds necessary for reactions
Features
Exists in the form of ontology or precursor form that can be utilized by the body in natural foods
Most cannot be synthesized in the body and cannot be stored in large quantities. must be supplied by food
Neither a raw material for tissue nor a source of energy
Classification
water soluble
fat soluble
Vitaminoids