Fat Soluble Vitamins

Beschreibung

GCSE Food & Nutrition Mindmap am Fat Soluble Vitamins, erstellt von Prof. Branestawm am 07/04/2014.
Prof. Branestawm
Mindmap von Prof. Branestawm, aktualisiert more than 1 year ago
Prof. Branestawm
Erstellt von Prof. Branestawm vor mehr als 10 Jahre
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Zusammenfassung der Ressource

Fat Soluble Vitamins
  1. A
    1. Function
      1. Helthy mucous membranes
        1. Formation of visual purple in the eye which helps to see in dim light
          1. Beta Carotene is an antioxidant vitamin
          2. Deficiency
            1. Night Blindness
              1. Excess in pregnency can cause birth defects
              2. Retinol ( ANIMAL)
                1. Sources
                  1. Milk, cheese, eggs, oily fish and cod liver oil, liver andkidney
                2. Beta-Carotene (VEGETABLE)
                  1. Sources
                    1. Carrots, spinach, tomatoes, brocolli, apricots, fortifies margarines
                3. D ( choleocalciferol)
                  1. Function
                    1. promotes absorption of Calcium for healthy bones and teeth
                    2. Sources
                      1. fish liver oils, oily fish, cheese and butter, fortified margarines, the action of sunlight on the skin
                      2. Deficiency
                        1. Rickets (children)
                          1. Osteomalacia (elderly)
                            1. Prevented by exposure to sunlight
                          2. E (tocopherols)
                            1. Function
                              1. Healthy skin & reproductive system
                                1. An antioxidant vitamin
                                2. Sources
                                  1. most plant food, vegetable oils, eggs, cereal products
                                  2. Deficiency
                                    1. Rare
                                  3. K
                                    1. Function
                                      1. normal clotting of the blood
                                      2. Sources
                                        1. Green leafy veg, spinach, cabbage, meat and liver
                                        2. Deficiency
                                          1. rare, may occur in newborn babies.
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