My ppt gives a brief about the related topics

1. BY:
SHOAIB AHMED SHARIEF

2. TOPICS
1) BIOTIN
2) CHOLINE
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3) PHYTOCHEMICALS

3. BIOTIN
 Also known as vitamin H
 Is a water-soluble B-vitamin (vitamin B7 )
 Structure consists of 2 rings and a chain :
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Imidazol
Thiophene + valeric acid side chain
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1.
2.

4. Sources of Biotin :
1. Liver
2. Soybeans
3. Egg yolk
4. Cereals
5. Legumes
6. Nuts
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7. leafy green vegetables

5. Functions of Biotin
 Biotin is a coenzyme for carboxylase enzymes
•
•
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Acetyl coenzyme A carboxylase
Pyruvate carboxylase
Methylcrotonyl CoA carboxylase
Propionyl CoA carboxylase
 Involved in the synthesis of :
1.
2.
Fatty acids
Amino acids
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 Biotin is essential in many of the metabolic
pathways including the Citric Acid Cycle (Krebs),
Glycolysis.

6. The dietary Biotin intake :
1. in adults- 35 to 70 μg/day
2. for diabetics-15,000 µg/day
3. There is no upper limit for biotin.
4. Some patients with inborn deficiencies are prescribed
up to 200µg/day to meet biotin needs and maintain
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optimal metabolic function.

7. Biotin Deficiency:
 Biotin deficiency is very rare because it is widely found in
most of the foods we eat.
 However, deficiency can occur and cause:
1.
Dermatitis-red rash around the eyes, nose, mouth, and
genital area.
Alopecia- Hair loss
3.
Lethargy
4.
Acidosis
5.
Neurological abnormalities- depression
6.
Hallucinations.
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2.

8. Uses of Biotin
1. Focusing mainly on Health and diet
• Diabetics may benefit from biotin supplementation.
• Hair and nail problems (brittleness)
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2. Biotin is widely used throughout the Biotechnology
Industry to conjugate proteins for biochemical assays.
(ELISA)

9. CHOLINE
 Choline is an essential nutrient
 it is water soluble
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 Choline is a quaternary ammonium salt with the
chemical formula (CH3)3N+(CH2)2OHX−, where X− is
a counter ion such as chloride, hydroxide or tartrate.

10. Source of Choline
1. Beef liver
2. Chicken liver
3. Eggs
4. Broccoli
5. peanut butter
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6. milk

11. Function of Choline:
 Choline is the precursor molecule for the Neurotransmitter
Acetylcholine, which is involved in many functions
including memory and muscle control.
 Choline and its metabolites are needed for three main
physiological purposes
Acetylcholine
Phosphatidylcholine
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Trimethylglycine (TMG)

12. Adequate Intake (AI) of Choline
1. Children (1-3 years of age)-200 μg/day
2. Women (≥ 19 years of age)-425 μg/day
3. Pregnant Women(14-50 years of age)-450 μg/day
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4. Men (≥ 19 years of age)-550μg/day

13. Choline Deficiency:
1.
liver disease
2.
Atherosclerosis
3.
possibly neurological disorders.
Choline supplementation can be used in the treatment of
1. liver disorders
2. Hepatitis
3. Glaucoma
4. Atherosclerosis
5. Alzheimer's disease
6. Neurological disorders.
7. Choline has also been proven to have a positive effect on
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those suffering from alcoholism.
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Pharmaceutical Uses of Choline:

14. PHYTOCHEMICALS
 Phyto means "plant" in Greek.
 Phytochemicals are non-nutritive plant chemicals
that have protective or disease preventive
properties.
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 Some are responsible for color and other
organoleptic properties, such as the deep purple of
blueberries and the smell of garlic.

15. Source of phytochemicals:
 Most foods contain phytochemicals except for some
refined foods such as sugar or alcohol.
 Some foods such as-
2.
Vegetables
3.
Beans
4.
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Whole grains
fruits and herbs
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1.

16. Uses and Functions of Phytochemicals:
 Scientists estimate that there may be as many as 10,000
different phytochemicals having the potential to affect
diseases such as
 cancer
 stroke or metabolic syndrome.
1. Antioxidant - Most phytochemicals have antioxidant activity
and protect our cells against oxidative damage and reduce
the risk of developing certain types of cancer. Some
phytochemicals have been found to lower LDL cholesterol.
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allyl sulfides (onions, leeks, garlic)
carotenoids (fruits, carrots),
flavonoids (fruits, vegetables),
polyphenols (tea, grapes).
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Example-

17. 2. Anti-bacterial effect - The phytochemical allicin
from garlic has anti bacterial properties.
3. Decrease formation of blood clots.
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4. Phytochemicals protect plants from oxidation.

18. What are other concerns?
 Potential negative effects are investigated by FDA
 Concerns are mostly not about safety of foods but:
 Transfer of characteristics that lead to
bacteria resistant to pesticides or antibiotics.
 High levels of hormones in some humans and plants
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 Creation of new proteins that cause allergies

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THANK YOU.