CORE AREA 1 FOOD STUDIES Vitamin E (tocopherol) HL
Properties • Fat soluble
• Insoluble in water
Sources • Nuts
• Wheat germ Functions
A powerful antioxidant that can counteract the damaging effects of free radicals
Protects red and white blood cells from damage
Protects the retina in the eyes of newborn babies
• Unstable to alkalis and light • Antioxidant
• Seeds • Avocados
• Stable to acids • Heat stable
• Vegetable oils • Eggs
Effects of deficiency
Risk of damage to cells by free radicals, increasing the risk of some cancers, coronary heart disease and strokes
• Anaemia, due to low levels of red blood cells, which are needed to transport oxygen
• Reduced immunity, due to low levels of white blood cells, which are needed to fight infection
Eye disorders in premature babies, which can lead to blindness
Vitamin K (naphthoquinones) Forms
Phylloquinone K1: made by plants Menaquinone K2: made by intestinal bacteria
HL
Properties • Fat soluble
Food sources
• Leafy green vegetables • Cereals • Offal • Oily fish
Functions
Aids the clotting of blood by synthesising prothrombin
Regulates the level of calcium in bones • Fish liver oils Effects of deficiency
Slow blood clotting of ruptured blood vessels, leading to haemorrhaging. This is common in newborn babies, as their diet lacks vitamin K and their intestines may not have begun to produce it.
Increased risk of bone fractures and bone diseases such as osteoporosis
• Insoluble in water • Heat stable Other sources Synthesised by bacteria in the small intestine. Menadione K3: a synthetic form • Destroyed by light
Haemorrhaging due to slow blood clotting 38 Complete Home Economics
