2(ergocalciferol), found mainly in yeast and plant foods, and vitamin D3(cholecalciferol), synthesized by skin and the most common form added to foods. Vitamin D is hydroxylated first in the liver at the 25-carbon position to form the 25-hydroxyvitamin D (25(OH)D), which enters the cir...
Thus, the outcome from carbohydrate breakdown is that glucose is the predominant, common molecule available for transport to the cells. By comparison, endogenous glucose production (glycogenolysis and gluconeogenesis) are continuous processes, although modulated by the body's need forblood glucosestability...
Name the 4 most common fat-soluble vitamins and how they are found in foods. Which essential nutrient(s) cannot be obtained from a 100% plant-based diet? A. Some of the essential amino acids B. Potassium C. Vitamin B12 D. Thiamine and niacin Most nutrients in food are absorbed...
The ALS reported in this article was implemented in a university bilingual (Spanish–English) science course—a type of course in which two languages are used and treated as valuable resources for science teaching and learning (Archila & Truscott de Mejía,2020a)—called Food Microbiology. A co...
While iron is an essential nutrient for everyone, active individuals have higher needs as there is a higher rate of red blood cell (the oxygen transporter) destruction associated with activity. Additionally, many athletes are overly health conscious and may steer away from high-iron foods, like ...
Chemical digestion involves the catalytic processing of food in the gastrointestinal (GI) tract by digestive enzymes, aided by co-secreted substances, required to break down the food substances into simpler molecules for absorption. This process is necessary for transport and subsequent metabolic reaction...
The constant relationship reported by others between the absorption of the two isotopes was confirmed, suggesting that the extrinsic iron and the food iron were absorbed from a common pool. The addition of ascorbic acid to maize porridge before cooking significantly enhanced the absorption of both ...
acidophilus, most of the magnetic nanoparticles become connected to the exopolysaccharides of bacteria. The presence of nanoparticles has no detrimental effect on the reproduction capacity of bacteria; thus, this combination can be incorporated into fermentative foods, for example, as an IDA treatment ...
The application of molecular connectivity to predict the chemiluminescent behavior of substances when they react with common oxidants in a liquid phase is useful for finding new chemiluminescent reactions. A large empirical screening, together with a review of the literature, can provide baseline data ...
(e.g., citric acid), alcohol, andfermented foodsalso enhance nonheme iron absorption. In some, but not all studies, vitamin A andcarotenoidshave been shown to enhance nonheme iron absorption. Nonheme iron absorption is inhibited by phytic acid (found in wholegrainbreads, cereals, legumes, ...