How Do Photochemicals Work - Essay Example

How Do Photochemical Work? 1. What is the recommended daily intake for five different vitamins? What are the different measurements of vitamins? The following chart shows the recommended minimum daily intake levels and the recommended "not to exceed" daily maximums (tolerable upper intake levels) for five vitamins as recommended for healthy adults by the Food and Nutrition Board of the National Academy's Institute of Medicine. NK means "not known" Mg Milligrams Mcg micrograms (1,000 mcg = 1 mg) IU International Units (how many mg or mcg varies by nutrient)       Vitamin Women Men   Minimum maximum minimum maximum Vitamin A 700 mcg 3,000 mcg 900 mcg 3,000 mcg Vitamin B1 Thiamin 1.1 mg NK 1.2 mg NK Vitamin B2 Riboflavin 1.1 mg NK 1.3 mg NK Vitamin B3 Niacin 14 mg 35 mg 16 mg 35 mg Vitamin B6 1.3 mg 100 mg 1.3 mg 100 mg Vitamin C 75 mg 2,000 mg 90 mg 2,000 mg Vitamin D 5 mcg 50 mcg 5 mcg 50 mcg Vitamin E 15 mg 1,000 mg 15 mg 1,000 mg Vitamin K 90 mcg NK 120 g NK 2. Explain the theory of antioxidants. Give an example of one and the effect it has on the human body. An Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. One example of an antioxidant is Ascorbic acid which is known to prevent scurvy or the disease characterized by formation of liver spots on the skin, spongy gums, and bleeding from all mucous membranes. 3. How do photochemical work? There are many photochemical and each works differently. Most photochemical have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer. Isoflavone, found in soy, is involved in hormonal action as it imitates human estrogens and help to reduce menopausal symptoms and osteoporosis. Some photochemical also stimulate enzymes that make the estrogens less effective and could reduce the risk for breast cancer. Interference with DNA replication - Saponins found in beans interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells. Capsaicin, found in hot peppers, protects DNA from carcinogens. The photochemical allicin from garlic has anti-bacterial properties. Some photochemical bind physically to cell walls thereby preventing the adhesion of pathogens to human cell walls 4. What is genetic modification of food? What are two identified risks and two identified benefits of this type of biotechnology. Genetic modification of food is the process of producing food from genetically modified organisms (GMO) that have had their genome altered through genetic engineering. The process of producing a GMO used for GM Foods may involve taking DNA from one organism, modifying it in a laboratory, and then inserting it into the target organism's genome to produce new and useful traits. Potential hazards are those associated with toxic or allergenic compounds. A gene may also be transferred from an organism expressing a protein that has no history of use as a food. Benefits resulting from such changes may include longer lasting and better tasting fruits and vegetables, crops which require less use of pesticides, improved nutrient content in certain foods, etc. In general, food production could be more efficient or more inexpensive and may contribute to enhancing the global food supply. 5. Identify five minerals. What are the functions and food sources of these five minerals? Include what happens when you have too much or too little of the mineral. Calcium - aids in blood clotting, muscle activity, nerve function, heart action and activates certain enzymes. It is found in milk, other dairy products, cabbage, unrefined cereals, legumes and bone meal. Long term, dietary deficiency of calcium renders the bones weak and prone to fracture. It also results to nerve and muscle impairments, spasms of skeletal muscles and abnormal beating of the heart. Phosphorus - aids in cell life and reproduction, utilization of carbohydrates and fats and nourishes the brain. It can be found in meats, fish, nuts, legumes, dairy products and unrefined cereals. High phosphate levels in the blood reduce the formation of the active form of vitamin D (calcitriol) in the kidneys, reduce blood calcium, and lead to increased PTH release by the parathyroid glands. Inadequate phosphorus (hypophosphatemia) results to loss of appetite, anemia, muscle weakness, bone pain, rickets (in children), osteomalacia (in adults), increased susceptibility to infection, numbness and tingling of the extremities, and difficulty in walking. Potassium - Plays leading role in utilization of proteins, carbohydrates; helps maintain normal heartbeat. All fruits, vegetables. Potato peelings richest source. Potassium Deficiency (Hypokalemia) can cause many problems ranging from hypertention to diarrhea. Hypokalemia can be fatal at times if not taken care of. Sulphur - Found in (and important to) skin, fingernails, hair; the “beauty mineral.” Protein foods, onion, cabbage families. Sodium - Maintains water balance, osmotic pressure in body fluids; aids in maintaining acid-base balance; indispensable for kidney function. Table and sea salt, cheese, butter, cereals. “A diet truly low in sodium would be hard to achieve.” 6. What is the connection between salt and blood pressure? Although there’s much dissent in the medical community about the specifics, one point that all the experts agree upon is that there is a direct link between excess salt in the diet and high blood pressure. The most recent study, known as DASH (Dietary Approaches to Stop Hypertension), found a very significant reduction of blood pressure for those on a low salt diet in all of the study’s participants. 7. How is water stored and used by the human body? In individuals of normal weight, water is abundant in most parts of the body, except in adipose tissue (fat). In men about 60% of the body mass is water. This value is about 55% in women due to a higher proportion of body fat. 2/ 3 of the total water in the body can be found in cells while the remaining 1/3 is divided into Plasma (1/4 ) the remaining ¾ contained in organs such as the gastrointestinal, cerebrospinal, and ocular fluids. Water delivers oxygen and nutrients to different parts of the body. It removes toxins and waste from the body. Aside from these two major functions, water also regulates body temperature through perspiration, reduces friction between joints and facilitates movement, acts as a cushion between organs in order to protect them and facilitates normal functions of body processes 8. Describe the consequences of water deficiency and water toxicity. Symptoms may include headaches similar to what is experienced during a hangover, a sudden episode of visual low, decreased blood pressure (Hypotension), and dizziness or fainting when standing up due to orthostatic hypotension. Untreated dehydration generally results in delirium, unconsciousness, swelling of tongue and in extreme cases of death. Dehydration symptoms generally become noticeable after 2% of one’s normal water volume has been lost. Initially, one experiences thirst and discomfort, possibly along with loss of appetite and dry skin. This can be followed by constipation. Athletes may suffer a loss of performance of up to 30%, and experience flushing, low endurance, rapid heart rates, elevated body temperatures and rapid onset of fatigue. References: Galdston, I., Human Nutrition Historic and Scientific (New York International Universities Press, 1960) Nelson, D. L.; Cox, M. M. “Lehninger, Principles of Biochemistry” 3rd Ed. Worth Publishing: new York 2000 Lippard, S. J. and Berg, J. M., Principles of Bioinorganic Chemistry, University Science Books: Mill Valley, CA, 1994. Read More