Question

Subject is Nutrition

Explain the characteristics of vitamins, and classify vitamins according to their solubility, 9.2 Compare and contrast the absorption and storage of fat-soluble and water-soluble vitamins, 9.3 Define the term “antioxidant” and explain which vitamins perform this function, 9.4 Describe the best sources of vitamins and the factors that affect the vitamin content of foods?

Answer 1

-Characteristics of vitamins include:

Vitamins are natural components occurring in small amount in food.

They are very essential for normal physiological functions in a human body.

They can cause deficiencies if it is absent in the diet you are taking.

-Vitamins are classified based on solubility as:

water soluble vitamins: Vitamin B complex and vitamin C

Fat soluble vitamins: vitamin A D E K

- Absorption and storage of vitamins:

Water soluble vitamins are dissolve easily in water and absorbed into different tissues for immediate use. These vitamins have to be replenished in daily diet because it is not stored in the body. It is quickly excreted in urine.

The fat soluble vitamins are dissolved in fats and absorbed as fat globules through small intestine. They get distributed through blood. The excess fat soluble vitamins are stored in liver and adipose tissues for future use.

- Antioxidants: They are substance which will prevent oxidation and slows damage to cells caused by free radicals.

There are 3 vitamins which act as antioxidants: vitamin C, vitamin E and carotenoids.

- plants and animals are the major source of vitamins. Vitamin A is present in carrots, sweet potato, spinach, vitamin B12 in meat, poultry and fish, vitamin C in most of citrus fruits, and vitamin E in nuts, seeds and vegetable oils.

Factors affect vitamin content of food:

Production factor and climate conditions play an important role in the vitamin content.

Maturity factor and position on the tree of substance rich in vitamin C is one of the factors affecting.

Type of fruits like it species and variety can influence the amount.

Handling and storage conditions   

Container in which the food material is stored.