Unformatted text preview: or older; and the distal ileum (portion
of the small intestine) of cattle of all ages.” This suggests non-organic foods probably contains those things.
• A nutrient that that combines with or neutralizes free radicals, preventing oxidative damage
to the cell.
Free radicals are damaging your DNA and causing cells to be pre-cancerous. As we get older we lose
the ability to deal with free radicals. Certain foods are better at handling diseases than medicine. Phytochemicals (micronutrients)
• “plant chemical”.
• Complex chemicals that vary from plant to plant
• Example: orange has over 170 distinct phytochemicals
• Function: fight bacteria and viruses, UV lights, free radicals
• Health benefits: cancer prevention (free radical and hormone neutralizing), lowering of LDL
cholesterol Cardio-protective: reduces blood pressure
O2 + electrons + protons (ATP)
When something goes wrong:
O2 picks up lone eO2- (super oxide anion)
- highly reactive
- binds with cell membranes,
DNA and disrupts membrane
Enzyme that deal with it is
superoxide dismutase. As we
our ability to make the enzyme
deceases. LS 2N03 – Human Nutrition for Life Sciences Organic vs. Inorganic
D.M. Pincivero, 2013 Our cells lose the ability
to deal with the free
radicals as we age.
endometrial, and prostate
cancer are tied to being
affected by what we eat.
Trans-fat, sat-fat = bad.,
mono-saturated and poly
= beneﬁcial. 8 MACRONUTRIENTS O2 + electrons + protons = ATP for energy to fuel cellular processes (ie. sleeping two
muscles must work: cardiac and diaphragm muscles)
Our cells break up ATP to harness energy however we need to replace whatever we use.
We have to constantly make ATP because we are constantly using it.
We combust fats, nutrients and carbs to make ATP. 1) Carbohydrates
• “hydrate of carbon” Purpose: Supplies energy to the cell
Storage: Particularly applicable to neurons and RBC (prefer carbs than other macro nutrients). Low...
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