Deficiency of Thiamin Occurs where polished rice is the only staple ■ Dry beriberi Weakness nerve degeneration irritability poor arm/leg coordination, loss of nerve transmission Wet beriberi Edema enlarge heart heart failure
Deficiency of Thiamin ◼ Occurs where polished rice is the only staple ◼ Dry beriberi ◼ Weakness, nerve degeneration, irritability, poor arm/leg coordination, loss of nerve transmission ◼ Wet beriberi ◼ Edema, enlarge heart, heart failure
Food sources of thiamin Wide variety of food White bread, pork hot dogs luncheon meat cold cereal Enriched grains/ whole grains a Thiaminase found in raw fish
Food Sources of Thiamin ◼ Wide variety of food ◼ White bread, pork, hot dogs, luncheon meat, cold cereal ◼ Enriched grains/ whole grains ◼ Thiaminase found in raw fish
Who is at Risk For Deficiency Poor Alcoholics Elderly Diet consisting of highly processed foods
Who is at Risk For Deficiency? ◼ Poor ◼ Alcoholics ◼ Elderly ◼ Diet consisting of highly processed foods
BVit-VB2(Riboflavin) CH2-(CHOH)3-CH2OH CH N Structure NH CH3 N 核黄素 CH2-(CHOH)3-CHa-O CH2 CH N CH3 HO OH 黄素单核苷酸 黄素腺嘌呤二核苷酸
Structure: BVit-VB2 (Riboflavin)
roperties of VB2 ①对热稳定,对酸和中性pH也稳定在120°℃C加热 6h仅少量破坏 ②在碱性条件下迅速分解 ③在光照下转变为光黄素和光色素,并产生自由 基,破坏其它营养成分产生异味,如牛奶的日光臭 味即由此产生
① 对热稳定,对酸和中性pH也稳定,在120 ℃加热 6h仅少量破坏. ② 在碱性条件下迅速分解. ③ 在光照下转变为光黄素和光色素,并产生自由 基,破坏其它营养成分产生异味,如牛奶的日光臭 味即由此产生. Properties of VB2