Mineral Vitamins Essay

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Register to read the introduction… vitamin D), antioxidants (e.g. vitamin E), and mediators of cell signaling and regulators of cell and tissue growth and differentiation (e.g. vitamin A). The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactor bio-molecules (coenzymes), that help act as catalysts and substrates in metabolism. When acting as part of a catalyst, vitamins are bound to enzymes and are called prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell. Although these roles in assisting enzyme reactions are vitamins' best-known function, the other vitamin functions are equally …show more content…
Also involved in the release of energy from food, the synthesis of protein, regulation of water balance in the body, proper nerve and muscle function, and regulation of blood pressure.

Riboflavin
Necessary in the release of energy from carbohydrates, the activation of many vitamins, and the breakdown of fat. Also required for normal growth and tissue repair, the synthesis of red blood cells, corticosteroids, and glycogen.

Selenium
Plays an important role in our immune system's function, in thyroid hormone metabolism and in reproduction. It is also part of the body's antioxidant defence system, preventing damage to cells and tissues. Important antioxidant that works with vitamin E to protect the body from free-radical damage. It is also associated with fat metabolism, and important to male fertility.

Silicon Needed for healthy body tissues.

Sodium
Necessary for the regulation of water balance within the body, the passage of substances in and out of each cell, and the maintenance of a normal body pH. Also plays a role in the generation of normal electrical nerve signals, muscle contraction, and the regulation of blood
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‘Our review indicates there is currently no evidence to support the selection of organic over conventionally produced foods on the basis of nutritional superiority,’ said Alan Dangour of the London School's Public Health Intervention Research Unit. Surveying 50,000 studies conducted over 50 years, the authors focused on 55 that met their standards of scientific rigor.

The studies that led to the group's controversial conclusions covered a wide range of crops and livestock that are raised and marketed under organic standards. For 10 out of 13 food crops studied, the researchers found no significant differences. Where they did find differences, those were attributed to differences in fertilizer use (say, the use of nitrogen vs. phosphorus) and the ripeness level at which the crops were harvested. The authors judged the differences observed ‘unlikely’ to ‘provide any health benefit’ to

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