Nutrition Assignment: Definitions, Vitamins, and Their Characteristics

This nutrition assignment delves into the realm of vitamins and antioxidants, providing clear definitions for essential terms such as antioxidants, phytochemicals, and bioavailability. It differentiates between fat-soluble and water-soluble vitamins, outlining their distinct characteristics and absorption pathways within the body. The assignment then details the functions of both water-soluble vitamins (B1, B2, B3, B6, folic acid, B12, biotin, B5, and C) and fat-soluble vitamins (A, D, E, and K), highlighting their crucial roles in various bodily processes, including nervous system function, metabolism, vision, bone development, and blood coagulation. The document is a comprehensive overview of essential nutrients and their impact on human health, with citations provided for further reading.

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Define the terms:
Antioxidant
Antioxidants are substances that are produced by our bodies and are found in certain foods that
inhibit oxidation and can avert or slow damage to cells triggered by free radicals, unstable
molecules that the body releases as a response to environmental and further pressures (Reiter et.
al 207)
Phytochemical
This is a chemical compound that occurs naturally in plants. They assist the plant to thrive by
fighting pathogens, predators and other competitors. They are commonly found in fruits,
vegetables, grains and other plants (Ghoshal 2018).
Bioavailability
Bioavailability is defined as a fraction of medicine or other substances which gets into the blood
flow when introduced into the body system and is effective in its purpose. It is the measure of the
dose that is absorbed and escapes first-pass eradication (Veber et. al).
Differentiating characteristics of fat-soluble and water-soluble vitamins
Water soluble Vitamins exhibit the following characteristics.
They are absorbed in the body through the blood system.
They are readily expelled during urination in the urine.
They act as co-enzymes to catalyze action in the body
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They easily dissolve in water
Vitamins with that are fat Soluble Vitamins have the following qualities.
They are taken in through lymphatic system
They are deposited in tissues
They have a hormone-like function.
They easily dissolved in fats.
Water-soluble vitamins and their main functions
 Vitamin B1is also known as the thiamine. It is crucial in sustaining nervous system
function.
 Vitamin B2 is also a water soluble vitamin and its main role is the conversion of the amino
acid tryptophan into niacin.
 Niacin is also called Vitamin B3 which aids in digestion, and metabolic activities
metabolism
 Vitamin B6 or the pyridoxine helps in the protein metabolism and the production of red
blood cells.
 Folic acid this vitamin aids in protein metabolism and sometimes known to lower the
deficiencies associated with the brain, spine and the spinal cord in the newborn babies.
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 Vitamin B12 also known as the cobalamin ensures that the red blood cells produced by the
body are healthy and it also aid in the protection of the nervous structure ( Moll & Davis
2017).
 Biotin aids to discharge energy from starches and aids in the breakdown of proteins,
carbohydrates and fats from food molecules.
 Another water soluble vitamin is the vitamin B5 contributes in the making of the red blood
cells and conversion of food into energy.
 Vitamin C is also called the ascorbic acid which aids in iron absorption and collagen
production. It is also very crucial in wound healing and bone development (Khaneghah
et.al 2019).
Fat-soluble vitamins and their roles
 Vitamin A is essential to bones development, teeth development, and it is famously
known to help in vision.
 Vitamin D is vital in the teeth and bone development since accelerates the immersion and
breakdown of minerals like iron and phosphorus.
 Vitamin E is one of the antioxidants that aids to fight contamination or infection and
ensures healthy red blood cells.
 The last vitamin in this category is the Vitamin K which essential for blood coagulation
which leads to cloting.(Świerczyński, Fichna, & Szymaszkiewicz 2020)
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References
Reiter, R. J., Mayo, J. C., Tan, D. X., Sainz, R. M., Alatorre‐Jimenez, M., & Qin, L. (2016).
Melatonin as an antioxidant: under promises but over delivers. Journal of pineal
research, 61(3), 253-278.
Ghoshal, G. (2018). Biotechnology in Food Processing and Preservation: An Overview. In
Advances in Biotechnology for Food Industry (pp. 27-54). Academic Press.
Veber, D. F., Johnson, S. R., Cheng, H. Y., Smith, B. R., Ward, K. W., & Kopple, K. D. (2002).
Molecular properties that influence the oral bioavailability of drug candidates. Journal of
medicinal chemistry, 45(12), 2615-2623.
Moll, R., & Davis, B. (2017). Iron, vitamin B12 and folate. Medicine, 45(4), 198-203.
Khaneghah, A. M., Hashemi, S. M. B., Es, I., Gholamhosseinpour, A., Loizzo, M. R.,
Giardinieri, A., ... & Ferreira, D. S. (2019). Water-soluble vitamins. In Innovative
Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients
and Bioactive Compounds (pp. 241-266). Woodhead Publishing.
Świerczyński, M., Fichna, J., & Szymaszkiewicz, A. (2020). Inflammatory bowel disorders and
fat-soluble vitamins. In Molecular Nutrition (pp. 583-611). Academic Press.
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