 Complex  substances that regulate body  processes Coenzymes (partners) with enzymes in reactions No calories, thus no ...
Fat-soluble             Water-solubleDissolve in fat         Dissolve in water                        Carried in bloodstre...
 Functions:             Food   sources:    Normal vision          Liver    Protects from          Fish oil     infec...
 Functions:                Sources:    Promotes absorption     Sunlight (10 – 15     of calcium and           mins 2x ...
 Functions:                 Sources:    Antioxidant, may         Vegetable oils     lower risk for heart     Foods ma...
 Functions:                Sources:    Helps blood clot          Body can produce    Helps body make            on it...
 Functions:              Sources:    Helps produce         Whole-grain and     energy from carbs      enriched grain  ...
 Functions:               Sources:    Produce energy         Liver    Changes tryptophan     Yogurt and milk     (am...
 Functions:             Sources:  Helps body use           Foods high in   sugars/fatty acids        protein typically...
 Functions:                 Sources:    Helps body make          Chicken     non-essential amino      Fish     acids ...
 Functions:                  Controls plasma                               homocystine levels    Produces DNA and      ...
 Functions:               Sources:  Works with folate to     Animal products   make RBC’s               Meat  In man...
 Functions:                 Sources:    Produces energy          Wide variety of    Helps body use            foods  ...
 Helps produce         Sources:  energy                 Found in almost all Helps the body use      foods  proteins, f...
 Functions:                  Heals cuts and  Helps produce               wounds   collagen                   Protects ...
 Rickets (children and vitamin D) Osteoporosis/osteomalacia (vitamin D) Scurvy (vitamin C) Night blindness (vitamin A)...
 Regulate body processes Give structure to things in the body No calories (energy) Cannot be destroyed by heat
 Major   minerals         Trace   minerals    Calcium                Chromium    Phosphorus             Copper    M...
 Bone building Muscle contraction Heart rate Nerve function Helps blood clot
 Generates  energy Regulate energy metabolism Component of bones, teeth Part of DNA, RNA (cell growth, repair) Almost...
 Part of 300 enzymes (regulates body  functions) Maintains cells in nerves, muscles Component of bones Best sources ar...
 Chloride:    Fluid balance    Digestion of food, transmits nerve impulses Potassium    Maintains blood pressure    ...
 Sources:    Salt (sodium chloride)    Fruits, veggies, milk, beans, fish, chicken, nuts     (potassium)
 Part of hemoglobin, carries oxygen Brain development Healthy immune system Sources:     Animals (heme) vs. plants (n...
Vitamins and minerals
Upcoming SlideShare
Loading in …5
×

Vitamins and minerals

4,384
-1

Published on

Find more related content at www.Pharminfopedia.com

Published in: Education
0 Comments
3 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
4,384
On Slideshare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
353
Comments
0
Likes
3
Embeds 0
No embeds

No notes for slide

Vitamins and minerals

  1. 1.  Complex substances that regulate body processes Coenzymes (partners) with enzymes in reactions No calories, thus no energy
  2. 2. Fat-soluble Water-solubleDissolve in fat Dissolve in water Carried in bloodstream,A, D, E, K C and B-complex vitaminsA and D excess can be Excess amounts mayharmful cause extra work onE and K usually not kidneys
  3. 3.  Functions:  Food sources:  Normal vision  Liver  Protects from  Fish oil infections  Eggs  Regulates immune  Fortified milk or system other foods  Antioxidant  Red, yellow, orange, (carotenoids) and dark green veggies (carotenoids)
  4. 4.  Functions:  Sources:  Promotes absorption  Sunlight (10 – 15 of calcium and mins 2x a week) phosphorus  Salmon with bones  Helps deposit those  Milk in bones/teeth  Orange juice  Regulates cell (fortified) growth  Fortified cereals  Plays role in immunity
  5. 5.  Functions:  Sources:  Antioxidant, may  Vegetable oils lower risk for heart  Foods made from oil disease and stroke, (salad dressing, some types of margarine) cancers  Nuts  Protects fatty acids  Seeds and vitamin A  Wheat germ  Green, leafy veggies
  6. 6.  Functions:  Sources:  Helps blood clot  Body can produce  Helps body make on its own (from some other proteins bacteria in intestines)  Green, leafy veggies  Some fruits, other veggies, and nuts
  7. 7.  Functions:  Sources:  Helps produce  Whole-grain and energy from carbs enriched grain products  Pork  Liver
  8. 8.  Functions:  Sources:  Produce energy  Liver  Changes tryptophan  Yogurt and milk (amino acid) into  Enriched grains niacin  Eggs  Green, leafy veggies
  9. 9.  Functions:  Sources:  Helps body use  Foods high in sugars/fatty acids protein typically  Helps enzymes (poultry, fish, beef, function normally peanut butter,  Produces energy legumes)  Enriched and fortified grains
  10. 10.  Functions:  Sources:  Helps body make  Chicken non-essential amino  Fish acids  Pork  Helps turn  Liver tryptophan into  Whole grains niacin and serotonin  Nuts  Help produce body chemicals (insulin,  Legumes hemoglobin, etc)
  11. 11.  Functions:  Controls plasma homocystine levels  Produces DNA and (related to heart RNA, making new disease) body cells  Sources:  Fortified and  Works with vitamin enriched grains and B12 to form breakfast cereals hemoglobin  Orange juice  May protect against  Legumes heart disease  Green, leafy veggies  Peanuts  Lowers risk of  Avacados neural tube defects in babies
  12. 12.  Functions:  Sources:  Works with folate to  Animal products make RBC’s  Meat  In many body  Fish chemicals and cells  Poultry  Helps body use fatty  Eggs acids/amino acids  Milk, other dairy
  13. 13.  Functions:  Sources:  Produces energy  Wide variety of  Helps body use foods proteins, carbs, and  Eggs fats from foods  Liver  Wheat germ  Peanuts  Cottage cheese  Whole grain bread
  14. 14.  Helps produce  Sources: energy  Found in almost all Helps the body use foods proteins, fat, and  Meat, poultry, fish carbs from food  Whole grain cereals  Legumes  Milk  Fruits, veggies
  15. 15.  Functions:  Heals cuts and  Helps produce wounds collagen  Protects from (connective tissue infection, boosts in bones, muscles, immunity etc)  Antioxidant  Keeps capillary  Sources walls, blood vessels  Citrus fruits firm  Other fruits, veggies  Helps body absorb iron and folate  Healthy gums
  16. 16.  Rickets (children and vitamin D) Osteoporosis/osteomalacia (vitamin D) Scurvy (vitamin C) Night blindness (vitamin A) Beriberi (thiamin)
  17. 17.  Regulate body processes Give structure to things in the body No calories (energy) Cannot be destroyed by heat
  18. 18.  Major minerals  Trace minerals  Calcium  Chromium  Phosphorus  Copper  Magnesium  Flouride  Electrolytes  Iodine (sodium, chloride,  Iron potassium)  Manganese  Selenium  Zinc
  19. 19.  Bone building Muscle contraction Heart rate Nerve function Helps blood clot
  20. 20.  Generates energy Regulate energy metabolism Component of bones, teeth Part of DNA, RNA (cell growth, repair) Almost all foods, especially protein-rich foods, contain phosphorus
  21. 21.  Part of 300 enzymes (regulates body functions) Maintains cells in nerves, muscles Component of bones Best sources are legumes, nuts, and whole grains
  22. 22.  Chloride:  Fluid balance  Digestion of food, transmits nerve impulses Potassium  Maintains blood pressure  Nerve impulses and muscle contraction Sodium  Fluid balance  Muscles relax, transmit nerve impulses  Regulates blood pressure
  23. 23.  Sources:  Salt (sodium chloride)  Fruits, veggies, milk, beans, fish, chicken, nuts (potassium)
  24. 24.  Part of hemoglobin, carries oxygen Brain development Healthy immune system Sources:  Animals (heme) vs. plants (non-heme)  Better absorbed from heme  Consume vitamin C with non-heme  Fortified cereals, beans, eggs, etc.
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×