B.5. Vitamins Flashcards
Fat soluble vitamins are?
K, A, D, E
What are the characteristics of fat soluble vitamins? (3)
1) Contains long, NON-polar hydrocarbon chains/ rings
2) Fat-soluble in organic NON-polar or slightly polar solvents
3) Stored in the body’s fatty tissues
→ absorbed more easily by the body in the presence of dietary fats
They don’t have to be consume everyday
Water soluble vitamins are?
The nine other essential vitamins
→ including Vit. B’s and C
What are the characteristics of water soluble vitamins? (2)
1) Contains highly polar hydroxyl or amine groups = capable of extensive H bonding w/ water
2) Stored only in small amts in the body = MUST be consumed regularly
→ Any leftover leaves the body via urine
Which water soluble vitamin is able to be stored in the liver for many years?
B12
Characteristics of Vitamin A (Retinol → active form in mammalian tissues) (5)
1) Contains long, non-polar C chains w/ conjugate system of alternate double and single bonds
2) Only one -OH (hydroxyl) group
3) NON-polar
4) Fat-soluble primary alcohol
5) 6C ring
Why is Vit. A light sensitive?
It contains many conjugated double bonds
Why is Vit. A needed? (3)
1) Required for the production of Rhodopsin (light sensitive material in rods of the retina) = facilitates night vision
2) Strengthens the immune-system
3) Form and maintain healthy bones, teeth, soft tissues, mucus membrane and skin
Characteristics of Vitamin C (Abscorbic acid)
1) has smaller 5-membered ring containing:
→ C=C alkene
→ C=O carbonyl group
→ 4 hydroxyl group (-OH) = which from H bonding w/ polar water molecules
Why is Vit. C needed? (4)
1) Antioxidant = promotes healthy teeth and gum
2) Helps produce collagen, used to make skin and other tissues
3) Helps body absorb iron
4) Promotes wound healing
Characteristics of Vitamin D (D3 = cholecalciferol → natural form, diff from the ones used in supplement) (4)
1) Has close structural and functional similarity to steroids
2) 2 forms (D2 and D3) differ only in their side chain
3) Contains only one -OH group (like Vit. A)
4) Large non-polar hydrocarbon chain = fat soluble
Why is Vit. D needed? (2)
1) Helps body absorb calcium (Ca) = which is needed for normal development and maintenance of healthy teeth and bones
2) Helps maintain proper blood levels of Ca and Phosphorus
The different methods of cooking veggies which affect Vit. C content (3)
1) Water-soluble = readily leaked out
washing and boiling considerably decrease Vit. C content = boiling in large amts of water = increase the loss
2) Steaming = reduce loss = unless it’s carried out for a long time
3) Presence of enzyme ascorbic acid oxidase = readily destroy Vit. C
How should the veggies be cooked to reduce the amt of Vit. C lost?
+ Quantity of water used should be at MINimum = so Vit. C doesn’t dissolve
→ v. important for veggies with large surface area that the Vit. C can be lost like Cabbages
What properties of potatoes allow them to lose less Vit. C?
+ Smaller s.a
+ gelitinisation of starch = prevents diffusion and loss of Vit. C
