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Chemistry 106 University of Nebraska Spring 2009

Vitamin D. several vitamin D's exist, with slightly different molecular structure, but with identical physiological function characteristicsFat-soluable vitamin excess only occurs from overdosing of supplements most common of D vitamins: D3, chloracalciferol sources: formed from sunlight

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Chemistry 106 University of Nebraska Spring 2009

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    2. Vitamin D

    4. Vitamin C Chemical name: ascorbic acid (is carboxyl acid) Characteristics Water soluble vitamin food sources: citrus fruits- and vegetables destroys bacteria/viruses, healing of wounds deficiency symptoms: scurvy (bleeding of gums, loss of teeth, lethargy)

    5. Vitamin E Fat Soluble vitamin Unique among vitamins in that its primary function is as an antioxidant, especially in the lungs (vitamin C also has some antioxidant properties) Important in maintenance of cell membranes, essential for reproduction Lack of E can cause sterility and contribute to muscular dystrophy Widely distributed in many foods

    6. “B” Vitamins

    7. Vitamin Myths What do massive doses of Vitamin C do in the body? Water soluble – not stored Relatively nontoxic Other vitamins (A & E for example) can be toxic by overdose Does Vitamin C really cure disease? Linus Pauling (1971) claimed it does Large-scale studies since then show no advantage to massive doses of the vitamin However, the myth persists especially about curing the cold “Placebo Effect” – if you think it will work, it will Although vitamins might prevent disease no one knows if they can cure disease.

    8. Natural versus Synthetic Vitamins

    9. Natural versus Synthetic Vitamins

    12. The Health Food/Junk Food Debate

    13. The Health Food/Junk Food Debate Junk food: food containing a large number of calories but with few nutrients_- (empty calories) highly processed sweet food, snacks, “fast” food

    14. Nutrition Content Labeling Recommended Daily Allowances (RDA) Levels of intake of essential nutrients judged to meet the nutritional needs of the majority of healthy individuals Help provide a standard for daily dietary intake of micronutrients No RDA has been established for carbs or fats ( there is one for protein) One size fits all philosophy doesn’t fit anyone

    15. Nutrition Content Labeling Reference Daily Intake (RDI) Highest RDA micronutrient allowance Excluding pregnant or nursing mothers Daily Reference Value (DRV) Highest RDA macronutrient allowance (includes carbs, fats, proteins) Daily Value (DV) (% Daily Value) Combineds RDI and DRV usually based on 2000 calories/day

    16. Nutrition Content Labeling “Nutrition Facts” Found on labels of processed foods (cereal, etc) – based on %DV Ingredients listed in order of decreasing weight Includes chemicals we think of as food additives

    17. Nutrition Content Labeling “Nutrition Facts” based on 2000 calories/day Fats subdivided into saturated and unsaturated types Carbohydrates categorized as sugars and fiber Total protein- is always listed Based on standard serving size (set by Feds)

    19. Food Additives A quick history lesson Salt (NaCl) used for centuries as preservatives Egyptians used food dyes 3500 yrs ago !! Using herbs, spices, & honey to enhance flavor practiced for centuries Used to cover rank smell and taste of rancid food

    20. Food Additives History of food additive regulation in the U.S. Late 1800’s U.S. Patent Office issued first patent for food additive (NaCl and Ca3 (PO4)2) 1902: Dr. Harvey Wiley (chemist) used volunteers to test additives by eating them Upton Sinclair’s “The Jungle” highlighted slaughterhouse and meat processing facility filth and unsanitary conditions in early 1900’s

    21. Food Additives History of food additive regulation in the U.S. Sinclair’s book stimulated passing of 1906 Meat Inspection Act 1906 Pure Food and Drug Act 1906 food and drug administration (FDA) created

    22. Food Additives Today Pure Food and Drug Act includes cosmetics – Federal food, drug and cosmetic act A food additive is any substance added to food to produce a specific, beneficial result One type of additive: Substances used as an additive before Jan. 1, 1958 Substances that through long usage we generally recognize as safe GRAS (Generally recognized as safe) list– substances not requiring constant testing for safety anise, cinnamon, ascorbic acid, etc

    23. Food Additives A second type of additive Compounds shown by scientific studies to be safe Must be tested- prior to use Includes newly developed chemicals Butylated hydroxytoluene (BHT), pyridoxine hydrochloride

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