Vitamins

Phytochemicals

compounds in plants that confer color, taste, and other characteristics; some phytochemicals are  bioactive food components in functional foods

Functional foods

whole, fortified, enriched, or enhanced  foods that have a potentially beneficial effect on health when  consumed as part of a varied diet on a regular basis at  effective levels

fortification 

addition of nutrient to food

bioavailability 

The rate of absorption and used

precursors

The inactive form of vitamin is available in food and becomes active once in the body

primary deficiency

vitamin consumption is insufficient and does not meet the physiological needs 

secondary deficiency

When there is impaired absorption and excess excretion 

toxicity

rarely from food, supplement may be toxic

Water soluble vitamins

Vitamin B and C

Fat soluble vitamins 

Vitamin A,D,E, K 

water soluble vitamins differences 

• absorbs  directly from blood stream 

• Transports freely, is not stored 

• excretes readily 

• toxicity is unlikely, possible in high dosages 

• Frequent need as it is not stored 

Fat soluble

• absorbs from lymph nodes then bloodstream 

• Transports using a protein carriers in water soluble areas 

• does not excrete readily, stores in liver and fat tissues

• toxicity from over supplement

• periodically taken, depends on storage