Food Chemistry 1

Milk egg yolk tomato almond peanuts avocado mushroom

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Unformatted text preview: ciency Folic acid Biologically active form Function Tetrahydrofolate (THF) Stimulates digestive acids; appetite Receive one carbon fragments from donors and transfer them in AA synthesis and nucleotide synthesis Green leafy veggies ("foliage"), organ meats, legumes, okra, whole grain cereals 400 g/day, more during pregnancy and lactation Megaloblastic/macrocytic anemia and growth failure Once, most common vitamin deficiency in US; now fortified cereals Absorption inhibited by many medicines, so a problem with the elderly Sources RDA Deficiency Cobalamin Vitamin B12 Function Corrin ring system with Co in center Synthesis of Met MethylmalonylCoA to succinylCoA Transfer of methyl groups Produce red blood cells Degradation of oddchain FA, enter TCA Sources RDA Liver, whole milk, cottage cheese, oysters, salmon, clams, eggs, shrimp, pork, chicken (animal sources) 2.4 g/day Caused by pernicious anemia Methylmalonic acidemia (MMA) Deficiency Ascorbic Acid Vitamin C Function Sources Reducing agent, readily oxidized by O2 React with free radicals that can damage DNA, proteins, lipids, etc. Reduces Fe(III) to Fe(II) for absorption Hydroxylation processes (synthesis of collagen) Citrus, potato skins, tomatoes, green veggies...
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