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Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
The discovery of vitamins in the early 1900s, their later chemical characterization and the clarification of pivotal metabolic functions are sequential aspects of a brilliant chapter in the history of modern nutritional sciences and medicine. The name, derived from “vital-amines”, indicates their elementary metabolic key functions in human metabolism. Vitamins are truly families of compounds, which include precursors and various free and bound forms, all with individual roles in metabolism and function. A more recent approach therefore searches for the components, the understanding of their roles in physiology and pathology as well as looking for novel pharmacological applications. When used properly, vitamins are, indeed, “magical” substances. Due to their efficacy, they should therefore be regarded as drugs with effects and side effects to be weighted against each other. Today, it is not the previously fatal deficiency-associated diseases that are in the focus of interest, but rather the relation of suboptimal vitamin bioavailability to chronic disease. This is complicated by genetic susceptibility, lifestyle, and the presence or absence of health-compromising habits, such as smoking. In turn, the development and application of new and more sensitive and specific assays further enable us to look more closely into the many functions of vitamins. Water soluble vitamins are complex molecular structures and even today, many areas in vitamin biochemistry are not yet fully understood. Novel effects and functions of vitamins remain and continue to be discovered. This book presents most recent research results and fascinating new knowledge on the role and effects of the water soluble vitamins in man. Some of the most distinguished chemists, biochemists, biologists and clinicians have contributed valuable chapters sharing unexpected novel insights into the biochemistry, (epi)genetics, metabolism, and function of water soluble vitamins, with their potential for clinical applications. Thus, physicians, clinicians, scientists, researchers, epidemiologists. nutritional specialists and health professionals alike will find stimulating and fascinating new insight in the many roles that water soluble vitamins play in human health and disease.
The first demonstration of the existence of a vitamin and the full recognition of this fact are often attributed to the work of McCollum, who found that a sub stance in butterfat and cod-liver oil was necessary for growth and health of ani mals fed purified diets. It became obvious that an organic substance present in microconcentrations was vital to growth and reproduction of animals. Following the coining of the word vitamine by Funk, McCollum named this fat-soluble sub stance vitamin A. We can, therefore, state that vitamin A was certainly one of the first known vitamins, yet its function and the function of the other fat-soluble vitamins had remained largely unknown until recent years. However, there has been an explosion of investigation and new information in this field, which had remained quiescent for at least two or three decades. It is now obvious that the fat-soluble vitamins function quite differently from their water-soluble counter parts. We have learned that vitamin D functions by virtue of its being converted in the kidney to a hormone that functions to regulate calcium and phosphorus metabolism. This new endocrine system is in the process of being elucidated in detail, and in addition, the medical use of these hormonal forms of vitamin D in the treatment of a variety of metabolic bone diseases has excited the medical com munity.
The world continues to lose more than a million lives each year to the HIV epidemic, and nearly two million individuals were infected with HIV in 2017 alone. The new Sustainable Development Goals, adopted by countries of the United Nations in September 2015, include a commitment to end the AIDS epidemic by 2030. Considerable emphasis on prevention of new infections and treatment of those living with HIV will be needed to make this goal achievable. With nearly 37 million people now living with HIV, it is a communicable disease that behaves like a noncommunicable disease. Nutritional management is integral to comprehensive HIV care and treatment. Improved nutritional status and weight gain can increase recovery and strength of individuals living with HIV/AIDS, improve dietary diversity and caloric intake, and improve quality of life. This book highlights evidence-based research linking nutrition and HIV and identifies research gaps to inform the development of guidelines and policies for the United Nations’ Sustainable Development Goals. A comprehensive approach that includes nutritional interventions is likely to maximize the benefit of antiretroviral therapy in preventing HIV disease progression and other adverse outcomes in HIV-infected men and women. Modification of nutritional status has been shown to enhance the quality of life of those suffering HIV/AIDS, both physically in terms of improved body mass index and immunological markers, and psychologically, by improving symptoms of depression. While the primary focus for those infected should remain on antiretroviral treatment and increasing its availability and coverage, improvement of nutritional status plays a complementary role in the management of HIV infection.
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.
This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.