1 / 24

Water

Water. 60% of body weight Recommended Levels: Men: ~13 cups Women: ~9 cups. Characteristics of Water. It has polarity polar substances (like proteins and ions) easily dissolve in water It has a temperature stabilizing effect it has a high heat capacity and high heat of vaporization

aqua
Download Presentation

Water

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Water 60% of body weight Recommended Levels: Men: ~13 cups Women: ~9 cups

  2. Characteristics of Water • It has polarity • polar substances (like proteins and ions) easily dissolve in water • It has a temperature stabilizing effect • it has a high heat capacity and high heat of vaporization • allows a stable body temperature • allows easy loss of heat • It has cohesiveness and so acts as a lubricant • water has cohesiveness which imparts surface tension • It acts as an excellent solvent • due to water’s polar covalent bonds • it is an ideal medium for metabolic reactions

  3. Hydrogen Bond Examples

  4. Water Acting as a Solvent

  5. Acid-Base Balance • pH is a measure of the hydrogen ion • (H+) concentration [ ] in a solution. • The greater the [H+], the lower the • pH or more acidic a solution is. • Acids • donate H+ when placed in water • increasing the [H+] in the solution • Bases • donate hydroxide ions (OH-) ions • decreasing the [H+] in solution • pH • measures [H+]:[OH-] ratio • 10 fold change at each 0.1 change • Buffers • buffers prevent changes in pH • carbonic acid/bicarbonate system

  6. Common Acids and Bases

  7. Minerals

  8. Sodium Upper Tolerable Intake Level: • 2300 mg DRI: • 1200-1500 mg Increased Risks: • Diabetes • Hypertension • Kidney disease • Over 50 • African descent • Parents with hypertension Processed and Fast Foods make up 75% of salt in US diet Chief Functions: • Osmotic balance • Nervous system functioning • pH balance • Muscle contractions Excess Salt Intake Leads to: • Increased blood pressure • Cardiovascular disease • Cerebral hemorrhage • Stroke • Stomach cancer DASH: • Low sodium • High potassium • Increased fruits/veggies/whole grains • Decreased fats

  9. Phytochemicalsbiologically active chemical compounds in plants • Carotenoids • Flavonoids • Phenolic Acids • Phytoestrogens • Organosulfur Compounds • Indoles and Sulforaphanes

  10. Carotenoids • Lowers Cardiovascular Disease Risk • Lowers Age-Related Eye Diseases • Cataracts • Macular degeneration • Lowers Certain Cancer Risk • Prostate • Esophagus • stomach • Agents: • Alpha-carotene • Beta-carotene • Lutein • Lycopene • Tomatoes • Guava • Pink grapefruit • Watermelon • Red, Orange and • Deep Green veggies • and Fruits: • Carrots • Cantaloupe • Sweet potatos • Apricots • Kale • Spinach • Pumpkin • Tomatoes Acts as an Antioxidant

  11. Flavonoids • Lowers Cardiovascular Disease Risk • Lowers Cancer Risk • Possible Action: • Reduced Inflammation • Reduced Blood clotting • Reduced Blood pressure • Detoxification of carcinogens • Reduction in replication of cancerous cells *Limonene Berries Black and green tea Chocolate Purple grapes and juice Citrus fruits Olives Soy products Flaxseed Whole grains *Memory Aid *Dark Chocolate may be as good as Red Wine

  12. Resveratrol Flavonoid found in purple grapes, red wine, and peanuts Acts as an antioxidant to reduce heart disease and cancer May offset artery-damaging effects of high-fat diets

  13. Phenolic Acids May trigger enzyme production to make carcinogens water soluble, facilitating excretion Coffee beans Apples Blueberries Cherries Grapes Oranges Pears Prunes Strawberries Oats Potatoes soybeans • Tannins: • inhibit carcinogen activation and cancer promotion • Black-eyed peas, grapes, lentils, red & white wine, tea

  14. Phytoestrogens • Plant relative of human hormone: estrogen • Act as an antioxidant • Block estrogen activity in cells, possibly reducing some specific cancers: • Breast • Colon • Ovaries • Prostate Flaxseed Whole grains Soybeans

  15. Lignan Compounds that are converted into biologically active phytoestrogens by bacteria in the intestine. Some evidence suggests that it can educe cancer risk Large doses could interfere with vitamin or mineral absorption Flaxseed

  16. Organosulfur Compounds May speed production of carcinogen-destroying enzymes or slow production of carcinogen-activating enzymes May lessen heart disease Fight fungal infections Reduce the clotting of blood Improve levels of blood cholesterol Chives Garlic Leeks Onions

  17. Indoles and Sulforaphanes Cruciferous Vegetables: May trigger production of enzymes that block DNA damage from carcinogens

More Related