VITAMIN C

It is also called Ascorbic acid. It is convertible into different forms with L- ascorbic acid and Ldehydroascorbic 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 glucose to 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 strengthens resistance 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

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 Females Pregnancy Lactation -(1st 6 mos.) -(2nd 6 mos.) 70 105 120 105 100 10-12yrs. 13-15yrs. 16-18yrs. Infants (6-11mos.) Boys 10-12yrs. 13-15yrs. 16-18yrs. Girls 45 65 70 30 45 65 75

Children: 1-3yrs. 30 4-6yrs. 7-9yrs. 30 35

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.

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.

FOLATE
(Folacin; Folic Acid and Pteroyl- monoglutamic Acid) FOLATE is generally the term for all forms of this vitamin. Folate or Folacin- 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 foliage when 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.

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 for pregnancy is 600 mcg while for lactation is 500 mcg

Deficiency and Toxicity 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

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.

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 is needed 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.

Recommended Intake Normal human zinc intake is estimated at 10-15 mg per day Philippine RENI men 19yrs and over- 6.4 mg/day women 19yrs and over- 4.5 mg/day pregnancy & lactation- additional 0.6-5.1 mg and 7 mg Deficiency and Toxicity Overt zinc deficiency is rare. Vulnerable groups: alcoholic and drug addicts, the elderly, low-income families and vegetarians Zinc deficiency results in poor healing and growth retardation.

Symptoms of deficiency include: anemia, slowed growth, birth defects, spontaneous abortion, delayed sexual maturation, sterility, reduced taste perception, slow healing of wounds, poor alcohol tolerance, glucose intolerance, mental disorders, skin and hair problems, loss of appetite, skeletal abnormalities & poor resistance to infection. Associated with increase incidence and severity of PNA Excessive intakes of zinc inhibit copper and iron absorption. Doses of 150 to 300 mg a day (over 10 times the RDA) can lower levels of WBC and lower bld. levels of copper; associated w/ changed cholesterol metabolismatherosclerosis Severe GI irritation and vomiting- following an intake of 2 g (2000 mg) of zinc sulfate Renal failure

Food Sources Excellent sources: oysters, beef, liver, crab, seafood, poultry (esp. the dark meat), organ meats, nuts and seeds, whole grain breads and cereals, tofu, legumes & milk. Vegetables and fruits contain less. Zinc level varies in plants and fruits. Zinc from meat is 4x more available than that of from fibrous foods. For infants- zinc is better absorbed from breast milk than formula milk.

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 Adult males 19 years & over Adolescent & adult females Children: 1-3yrs. 4-6yrs. 7-9yrs. 10-12yrs 2.5-2.9 3.0 2.5 0.7 1.0 1.2 1.7-1.8

Deficiency and Toxicity 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.

DE LA SALLE HEALTH SCIENCES INSTIUTE College of Nursing and School of Midwifery Dasmarias, Cavite, Philippines 4114

Submitted by:
GROUP V
Molato, Kimberly Daclison, Cathy Baldeo, Kristofer Fiel, Airah Yabut, Shan Sarabillo, Kathrine

Submitted to:
Prof. Lindsay Laurice Camet