water 60% of body weight recommended levels: men: ~13 cups women: ~9 cups
TRANSCRIPT
Water
60% of body weight
Recommended Levels:
Men: ~13 cups
Women: ~9 cups
Characteristics of Water•It has polarity
•polar substances (like proteins and ions) easily dissolve in water
•It has a temperature stabilizing effect •it has a high heat capacity and high heat of vaporization
•allows a stable body temperature•allows easy loss of heat
•It has cohesiveness and so acts as a lubricant •water has cohesiveness which imparts surface tension
•It acts as an excellent solvent •due to water’s polar covalent bonds•it is an ideal medium for metabolic reactions
Hydrogen Bond Examples
Water Acting as a Solvent
Acid-Base BalancepH is a measure of the hydrogen ion(H+) concentration [ ] in a solution.The greater the [H+], the lower the pH or more acidic a solution is. •Acids
•donate H+ when placed in water •increasing the [H+] in the solution
•Bases •donate hydroxide ions (OH-) ions •decreasing the [H+] in solution
•pH •measures [H+]:[OH-] ratio •10 fold change at each 0.1 change
•Buffers •buffers prevent changes in pH •carbonic acid/bicarbonate system
Common Acids and Bases
Minerals
SodiumChief Functions:
– Osmotic balance– Nervous system functioning– pH balance– Muscle contractions
Excess Salt Intake Leads to:– Increased blood pressure– Cardiovascular disease– Cerebral hemorrhage– Stroke– Stomach cancer
DASH:– Low sodium– High potassium– Increased fruits/veggies/whole
grains– Decreased fats
Upper Tolerable Intake Level:– 2300 mg
DRI:– 1200-1500 mg
Increased Risks:– Diabetes– Hypertension– Kidney disease– Over 50– African descent– Parents with hypertension
Processed and Fast Foods make up
75% of salt in US diet
Phytochemicalsbiologically active chemical compounds in plants
•Carotenoids
•Flavonoids
•Phenolic Acids
•Phytoestrogens
•Organosulfur Compounds
•Indoles and Sulforaphanes
CarotenoidsLowers Cardiovascular Disease RiskLowers Age-Related Eye Diseases
•Cataracts•Macular degeneration
Lowers Certain Cancer Risk•Prostate•Esophagus•stomach
Agents:•Alpha-carotene•Beta-carotene•Lutein•Lycopene
•Tomatoes•Guava•Pink grapefruit•Watermelon
Red, Orange andDeep Green veggiesand Fruits:•Carrots•Cantaloupe•Sweet potatos•Apricots•Kale•Spinach•Pumpkin•Tomatoes Acts as an Antioxidant
FlavonoidsLowers Cardiovascular Disease RiskLowers Cancer Risk
Possible Action:•Reduced Inflammation•Reduced Blood clotting•Reduced Blood pressure•Detoxification of carcinogens•Reduction in replication of cancerous cells
BerriesBlack and green teaChocolatePurple grapes and juiceCitrus fruitsOlivesSoy productsFlaxseedWhole grains
*Memory Aid
*Dark Chocolate may be as good as Red Wine
*Limonene
Resveratrol
Flavonoid found in purple grapes,red wine, and peanuts
Acts as an antioxidant to reduceheart disease and cancer
May offset artery-damaging effectsof high-fat diets
Phenolic AcidsMay trigger enzyme productionto make carcinogens water soluble,facilitating excretion
Coffee beansApplesBlueberriesCherriesGrapesOrangesPearsPrunesStrawberriesOatsPotatoessoybeans
Tannins: •inhibit carcinogen activation and cancer promotion•Black-eyed peas, grapes, lentils, red & white wine, tea
Phytoestrogens
Plant relative of human hormone: estrogen
Act as an antioxidant
Block estrogen activity in cells, possibly reducing some specific cancers:
•Breast•Colon•Ovaries•Prostate
FlaxseedWhole grainsSoybeans
Lignan
Compounds that are converted into biologically active phytoestrogens by bacteria in the intestine.
Some evidence suggests that it can educe cancer risk
Large doses could interfere with vitamin or mineral absorption Flaxseed
Organosulfur Compounds
May speed production of carcinogen-destroying enzymes or slow production of carcinogen-activating enzymes
May lessen heart disease
Fight fungal infections
Reduce the clotting of blood
Improve levels of blood cholesterolChivesGarlicLeeksOnions
Indoles and SulforaphanesCruciferous Vegetables:
May trigger production of enzymes that block DNA damage from carcinogens