Vitamin c Written

8/3/2019 Vitamin c Written

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VITAMIN C

It is also called Ascorbic acid. It is convertible into different forms with L- ascorbic acid and L-

dehydroascorbic acid as the most state. Further oxidation of L- ascorbic acid produces

dikeogulonic acid that has no biological value.

Interestingly, the chemical structure of ascorbic acid is quite similar to glucose. Almost all plants

and animals can manufacture Vitamin C except human beings, guinea pigs, a rare fruit bat,

and a rare bulbul bird. They dont have the enzyme that converts glucoseto gluconic acid to

ascorbic acid. Hence, they must be supplied daily in food.

Functions of Vitamin C

Formation and maintenance of the protein collagen, the base structure of all connective

tissues in the body. Bones and teeth continually need vitamin C to repair connective

tissues. It keeps capillaries and other blood vessels strong, thus preventing anemia and

capillary hemorrhages.

Metabolism of proteins & for the synthesis of hormones & neurotransmitters. It aiids in

the production of the hormones: epinephrine and norepinephrine, insulin and thyroxin.

These last two hormones regulate metabolism.

Builds the bodys resistance to infection. As a major antioxidant, it strengthensresistance to infection and counters the adverse effects of free radicals. Vitamin C

serves as a bodyguard by becoming oxidized first to protect other substances and

nutrients.

Helps in coping with severe stress by facilitating the production of steroid hormones,

especially the adrenocorticohormones.

Healing of bone fractures, wounds, cuts, burns and lesions

Enhances absorption of iron from foods


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Measurement and Recommended Intake

Unit in milligrams (mg)

In general, males need more vitamin C than females. Physiological stresses and other

factors like surgery, illness, infection, shock and injuries increases the need for vitamin C

The Philippine RENI for vitamin C in mg/day are as follows:

Adults (19 year and over)

Males 75 Boys

Females 70 10-12yrs. 45

Pregnancy 105 13-15yrs. 65

Lactation 120 16-18yrs. 75

-(1st 6 mos.) 105 Girls

-(2nd 6 mos.) 100 10-12yrs. 45

Children: 1-3yrs. 30 13-15yrs. 65

4-6yrs. 30 16-18yrs. 70

7-9yrs. 35 Infants (6-11mos.) 30

Deficiency and Toxicity

Severe deficiency can result in scurvy, w/c is how the vitamin was eventually named.

The name ascorbic acid was derived from the anti- scorbutic (anti-scurvy) factor.

There is no evidence of harm for persons who take regular supplemental doses of 500 to

1,000 mg a day (or 1 gram).

Massive doses of vitamin C may conflict with anti-clotting medications, may interfere with

some test used to determine diabetes and are a problem for persons with iron overload

(hemochromatosis).

Megadoses of vitamin C at 2,000 mg or more a day interfere with Vitamin B12 utilization.


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Food Sources and

Cooking/Processing Stability

Vitamin C is vitamin of freshness

Best sources: Citrus fruits (oranges, suha/pomelo, tangerine, calamansi, dayap

lemons)

Excellent fruit sources: guava, papaya, passion fruit, kiwi, cantaloupe, melons, mangos,

bananas, guyabano, duhat and berries

Vegetable sources: fresh raw leafy vegetables, tomatoes, red peppers and green

peppers, dark-green vegetables of all kinds, like the leaves of ampalaya, malunggay, sili,

saluyot, camote, spinach or kulitis, kangkong, alugbati and gabi leaves.

-Dark green leaves are more nutritious than pale leaves.

-When cooked properly, vitamin C contents of the vegetables will still be retained in amounts

that will contribute to the total vitamin C daily requirement.

-Quick freezing

-Minimum amount of water in boiling

Poor sources: dairy products, grains and grain products, nuts, meats, cooked dried

beans and peas.

Vitamin C is most stable in acid fruits.

Refrigerated citrus fruit juices stored in a seal container with a small airspace will retain

most of their vitamin C; however in the presence of air (oxygen), juices will retain less

vitamin C.


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FOLATE(Folacin; Folic Acid and Pteroyl- monoglutamic Acid)

FOLATE is generally the term for all forms of this vitamin.

Folate orFolacin- naturally occuring vitamin in food

Folic acid (pteroyl-monoglutamic acid)- form used in fortification and vitamin

supplements; rarely occurs naturally in food.

-from the word foliagewhen it was first discovered to occur abundantly in fresh green

leafy vegetables.

1/3 of folate is stored in liver; the rest is stored in body tissues

Folate Functions

Synthesis of DNA and RNA, new cell formation, metabolism and for normal growth. This

function is especially important in tissues that have rapid cell production and turnover,

such as bone marrow that produces blood cells, and the intestinal tract where

regeneration os some cells occurs every few days.

Synthesis and breakdown of amino acids.

Essential before and during pregnancy for the growth of the fetus. A deficiency can

affect the nervous system and brain infection. In the developing fetus, neural tube

defects, such as spina bifida and anencephaly may occur. Adequate intake reduces risk

of these birth defects.

Normal formation of RBC. Deficiency signs include misshapen red blood cells and

anemia.

Along with vitamin B6 and B12- protective against coronary heart dse. and

atherosclerosis by reducing blood homocysteine levels.

Reduced incidence of colon cancer and cervical cancer in women with higher intakes.


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Measurement and Recommended Intake

Measured in mcg of Dietary Folate Equivalents (DFE) or Folate Equivalent (FE). This

recognizes the different bioavailability of the folate used to enrich foods, which began in

1998 in the US. Unfortunately analytical techniques for food can only measure total

folate.

It is recommended that all women capable of being pregnant consume 400 micrograms

of synthetic folic acid from fortified foods and/or supplements in addition to intake of food

folate from a varied diet.

The Philippine RENI is 400 mcg DFE/ day for older children (10-12 years), adolescents

(13-18 years) and adults (19 years and above)

children 1-3 years need 160 mcg DFE/day

RENI forpregnancy is 600 mcg while forlactation is 500 mcg


Deficiencies can occur from alcohol abuse, poor food intake and conditions that requires

cell production.

At risk for deficiency include pregnant women and premature infants, elderly, alcoholics,

smokers

* Can result in elevated homocysteine levels

Homocysteine is an amino acid derived from protein- rich foods. Several enzymes turn

it back to methionine or break it down for excretion in the urine.

Poor growth, problems in nerve development and function, diarrhea, inflammation of the

tongue, mental confusions and anemia

No adverse effects have been observed associated with excess from folate from foods.

However, excessive intakes may obscure and delay the diagnosis of vitamin B12

deficiency. This can result in risk of progressive unrecognized neurologic damage, in

addition to pernicious anemia


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Food Sources and

Cooking/Processing Stability

Excellent food sources: liver, nuts, dark- green leafy vegetables, and many fruits, with

lesser amount in fish, eggs, and dairy foods. Except for organ meats, meats are not rich

sources.

Small amounts: Milk, green tea and black tea; but if consumed in large quantities

can contribute to the dietary intake of folacin.

Natural folate- unstable and easily degraded by heat, oxidation, and sunlight

50-95% - can be lost in preparation or food processing

Food folate is approximately 50% bioavailable.

Synthetic folate- used in fortifying food is about 85% available when eaten as part of a

meal.

As supplement- 100% available without any food

*Therefore, folic acid in fortified foods is about 1.7 times more bioavailable than

food folate.


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ZINC

Concentration found in the muscles (over 60%)

Assist in digestion: rate of absorption dependent on stored levels in the body.

It is found throughout the body including the bones, eyes, prostate gland, and testes,

with the highest concentration found in the muscles (over 60%)

Necessary for many enzymes, including those associated with energy metabolism. This

mineral is needed for the synthesis of proteins and for genetic material, immune

reactions, taste, wound healing, the hormone insulin, and normal growth of the fetus, the

making of sperm and the transport of vitamin A in the body.

Zinc Functions

Versatile role in enzyme production for bodys metabolism of protein, carbohydrate, fat,

alcohol and many other functions. It is important in for growth and development and

necessary for wound healing. It is needed for the ability to taste foods.

Synthesis of proteins, stabilizing cell membranes, maintenance of DNA & RNA, storage

and release of hormone insulin. Over 100 enzymes require zinc as a cofactor. It isneeded for proper storage and release of the hormone insulin.

Functioning of immune system. The active form of vitamin A and the cells ability to

produce and dispose of carbon dioxide requires zinc. It is important to the production of

prostaglandins that regulate many body processes including blood pressure, the heart

rate, and the normal functioning of the oil glands of the skin. Zinc is also involved with

the mineralization of bone and may protect the body from heavy-metal (lead poisoning).

Blood clotting, Fxn of thyroid hormone, maintain bld. cholesterol levels.

Growth and repair of tissues. Children have very high zinc needs because of their rapid

growth. It is very important for the development of fetus in pregnancy. The largest

quantity of zinc in the male human body is in the testes, where it is needed for the

synthesis of testosterone, the hormone needed to produce healthy viable sperms.


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FLUORIDE It is essential for strong bones and helps make teeth resistant to decay.

Works with calcium, phosphorus, magnesium and vitamin D

Fluoride Fuctions

Formation of bones and teeth to be resistant to decay. Intake is especially critical during

the first eight years of childhood.

Reduce the occurrence of dental carries by 50 to 65 %.

Topical fluoride (in the form of gels, foams, paste, or mouth rinse)- concentrated fluoride

source formulated to supplement inadequate dietary intake for fluoride. A decline in the

prevalence and severity of dental caries has been observed when a combination of fluoride

sources is used. Their use has to be under professional advice.

Crystalline deposits in bones and teeth are larger and more perfectly formed- where

diets are high in fluorine. Bones are more stable and resistant to degeneration and

osteoporosis. Fluoride works with calcium, phosphorus, magnesium, and vitamin D in

this task.

Might aid in wound healing and enhance iron absorption

Recommended Intake

The Philippine RENI for Fluoride in mg/day are as follows:

Adolescent male 13-18yrs 2.5-2.9

Adult males 19 years & over 3.0

Adolescent & adult females 2.5

Children: 1-3yrs. 0.7

4-6yrs. 1.0

7-9yrs. 1.2

10-12yrs 1.7-1.8


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Deficiency results in increased susceptibility to dental carries.

Mottling, pitting, dulling of the teeth has been observed in areas where fluoride is a

natural ingredients in the water at levels of 2-6 ppm.

Intake greater than 8 ppm= fluorosis of the bones

Chronic ingestion of 50mg/day= bone and tooth deformities

Food Sources

Best source: fluorinated water- ave. of 1 ppm (per million parts)

Topical applications are not as effective in preventing cavities as in ingested fluoride.

Ave. cup of tea= 0.3 mg of Fluoride

Concentrations of decaffeinated teas usually contain more fluoride than regular tea.

Fluoride in food is dependent on the content in the soil where it is grown.

There is also fluoride in the meat of marine fish.


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DE LA SALLE HEALTH SCIENCES INSTIUTE

College of Nursing and School of Midwifery

Dasmarias, Cavite, Philippines 4114

Submitted by: Submitted to:

GROUP V Prof. Lindsay Laurice Camet

Molato, Kimberly

Daclison, Cathy

Baldeo, KristoferFiel, Airah

Yabut, Shan

Sarabillo, Kathrine

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Vitamin c Written