Selenium, Choline, Vitamins, Minerals, and Proteins in Animal Nutrition
Vitamin E and Selenium in Animal Nutrition
Vitamin E:
- Inhibits accumulation of damaging free radicals (Vitamin A, Beta-carotene, and Vitamin C are also antioxidants).
- Enhances the body’s immune response (defense against cancer).
- Protects Vitamin A and spares Selenium (Se).
- Inhibits conversion of nitrites (present in smoked, pickled, and cured food) to nitrosamines (strong tumor promoters) in the stomach.
Selenium (Se):
Types of Toxicity:
- Blind staggers type (with as low as 2-5 ppm): Wandering aimlessly,
Nutrition and Athletic Performance
Nutrition for Athletes
Macronutrients
Lipids
Lipids are stored as triglycerides in adipose and muscle tissues.
Omega-3 Fatty Acids
Omega-3 fatty acids are polyunsaturated lipids found in fish. They stimulate growth hormone, improve blood flow, and have anti-inflammatory effects.
L-Carnitine
L-carnitine helps transport fatty acids into the mitochondria, increasing their blood levels.
Caffeine
Caffeine can improve performance in resistance exercises, potentially by increasing adrenaline levels and affecting
Read MoreNutrients: Fueling Your Body for Optimal Health
Essential Nutrients for a Healthy Body
The energy stored in food molecules is released during cellular respiration and used to produce ATP molecules that power cellular activities.
Raw Materials for Body Building and Repair
Food also supplies the raw materials used to build and repair body tissue. A healthy diet ensures that your body receives all the required substances.
Key Nutrients Your Body Needs
The nutrients that your body needs are water, carbohydrates, fats, proteins, vitamins, and minerals.
Read MoreCarbohydrates: Types, Functions, Sources & Requirements
Carbohydrates in Diet: Sources and Allowances
Types of Carbohydrates:
- Monosaccharides (e.g., glucose, fructose)
- Disaccharides (e.g., sucrose, lactose)
- Oligosaccharides (e.g., raffinose, stachyose)
- Polysaccharides (e.g., amylose, glycogen)
In general, monosaccharides and disaccharides, which are smaller carbohydrates, are commonly referred to as sugars. The term carbohydrate often refers to foods rich in complex carbohydrates like starch (cereals, bread, pasta) or simple carbohydrates like sugar (candy,
Read MoreKey Facts in Nutrition and Food Science
Here are some key facts related to nutrition, food science and diet:
- Vitamins A, D, E, and K are fat-soluble. True
- Palmitic acid is a saturated fatty acid with 16 carbons. True
- Carbohydrates should make up 45-55% of total calories. True
- A high-protein diet is always healthy. False
- Lipids provide 9 kcal/g. False (Lipids provide 9kcal/g)
- Micelles interact with the brush border of the intestinal wall, facilitating lipid absorption. True
- Chylomicrons are high in triglycerides. True
- It is advisable to increase
Vitamins and Fruits: Types, Benefits, and Deficiencies
Vitamins and Fruits: A Nutritional Overview
The term “vitamins” was coined in 1912 by Casimir Funk to describe essential food accessory factors necessary for life.
Fat-Soluble Vitamins
A, D, E, K
Water-Soluble Vitamins
B1, B2, B6, B12, C, niacin, biotin, folic acid, pantothenic acid.
Fruits: An Edible Delight
Fruits are edible products obtained from cultivated or wild plants.
Types of Fruits
- Stone Fruit: Peach
- Pome Fruit: Pear and apple
- Grains: Fig and strawberry
- Fresh Fruit: Consumed immediately or within