tag:blogger.com,1999:blog-86964711555521900542024-03-14T08:49:39.207-07:00VITAMINVitamins are defined as a group of complex organic compounds present in minute amounts in natural foodstuff that are essential to normal metabolism and lack of which in the diet causes deficiency diseases. Vitamins are required in trace amounts (micrograms to milligrams per day) in the diet for health, growth and reproduction.Unknownnoreply@blogger.comBlogger291125tag:blogger.com,1999:blog-8696471155552190054.post-61386358134938009622024-03-14T08:48:00.000-07:002024-03-14T08:48:54.667-07:00Vitamin A Deficiency: A Global Health ConcernVitamin A deficiency may seem like a distant concern in developed nations like the United States, but it remains a pervasive issue in many parts of the world, particularly in developing countries. Despite being preventable and treatable, it affects over 120 million children worldwide, making it a significant public health problem with far-reaching consequences.<br /><br />One of the most alarming outcomes of vitamin A deficiency is childhood blindness, a leading cause of preventable blindness in the developing world. In regions where immunization programs are lacking and malnutrition is prevalent, millions of children succumb to complications of infectious diseases like measles, exacerbated by their weakened immune systems due to insufficient vitamin A.<br /><br />The historical understanding of vitamin A deficiency dates back to ancient Egypt, where it was observed that night blindness could be cured by consuming liver—an organ later identified as a rich source of vitamin A. This crucial nutrient plays a vital role in maintaining eye health by preventing dryness and damage to the cornea and retina, thereby averting conditions like xerophthalmia.<br /><br />Beyond its impact on vision, vitamin A deficiency manifests in various ways, including dry skin, brittle hair, and weakened nails. Moreover, it compromises the body's ability to fend off infections, contributing to respiratory and diarrheal illnesses, which can be particularly fatal in vulnerable populations such as young children.<br /><br />While severe cases of vitamin A deficiency are recognizable by overt symptoms, there's growing concern about its subclinical forms—where levels of the vitamin are depleted but symptoms aren't immediately apparent. This subtle deficiency can heighten the risk of respiratory and diarrheal infections in children, impede their growth and bone development, and even decrease their chances of surviving serious illnesses.<br /><br />In the United States, certain groups of children are deemed particularly vulnerable to subclinical vitamin A deficiency. Toddlers and preschoolers, especially those from low-income families with inadequate access to healthcare and nutrition, are at heightened risk. Additionally, recent immigrants or refugees from regions where vitamin A deficiency and measles are prevalent face increased susceptibility. Furthermore, children with pancreatic, liver, or intestinal disorders, as well as those with impaired fat digestion or absorption, are more likely to develop deficiencies despite living in a developed nation.<br /><br />In conclusion, while vitamin A deficiency may not be a pressing concern in affluent societies, its devastating effects persist in many parts of the world, especially among children. Addressing this issue requires concerted efforts at both local and global levels, including targeted interventions, nutritional education, and improved access to essential healthcare services. By prioritizing the prevention and treatment of vitamin A deficiency, we can safeguard the health and well-being of millions of children worldwide.<br /><i>Vitamin A Deficiency: A Global Health Concern</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-61476260336595517612024-03-02T07:07:00.000-08:002024-03-02T07:12:09.941-08:00Vitamin A Food SourcesVitamin A is a crucial nutrient for various bodily functions, and its sources extend beyond just whole eggs, whole milk, and liver. While these foods contain natural forms of vitamin A, it's worth noting that vitamin A is predominantly found in the fat portion of whole milk. Thus, fat-free milk lacks this essential nutrient, but most fat-free milk products in the US are fortified with vitamin A to compensate for this deficiency. Additionally, dried nonfat milk solids are often enriched with vitamin A to ensure adequate intake.<br /><br />Beyond dairy and liver, numerous fortified foods contribute to vitamin A intake, such as breakfast cereals. These fortified options serve as convenient and accessible sources of the nutrient, aiding individuals in meeting their daily requirements. Importantly, regular consumption of vitamin A-rich foods or those containing beta-carotene, a precursor to vitamin A, is essential for maintaining optimal health. While the body can store vitamin A in the liver, consistent intake is necessary to replenish stores and ensure sufficient levels during periods of low dietary intake. Thus, incorporating a variety of vitamin A sources into one's diet is paramount for overall well-being.<br /><i>Vitamin A Food Sources<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a-hpk7hIfDVCxSvPGCko0YuqtXciAky4aysa4SvmJvcm_3_HyI8soFP3KJ3O1fMR1E_Jm8o4mExXlNVmKmEZziPi8bVjdpm4RQP3mb9EcfIhgUECLBuuuXQR0OGMP87XE_u5aQ4I8OByfW4vrfY3OsnyaaMSti3tHONl5ndEQXb4bTNJYzkVAJ6ZPlM/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="293" height="777" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a-hpk7hIfDVCxSvPGCko0YuqtXciAky4aysa4SvmJvcm_3_HyI8soFP3KJ3O1fMR1E_Jm8o4mExXlNVmKmEZziPi8bVjdpm4RQP3mb9EcfIhgUECLBuuuXQR0OGMP87XE_u5aQ4I8OByfW4vrfY3OsnyaaMSti3tHONl5ndEQXb4bTNJYzkVAJ6ZPlM/w357-h777/1.jpg" width="357" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-67966130367079306802024-02-13T18:09:00.000-08:002024-02-13T18:25:04.299-08:00Vitamin B12 Sources and BioavailabilityVitamin B12, an essential nutrient for human health, plays a vital role in various bodily functions. Its primary functions include supporting red blood cell production, maintaining nervous system health, aiding in energy metabolism, and assisting in the utilization of folate, another important B vitamin. Without sufficient intake of vitamin B12, individuals are at risk of developing vitamin B12 deficiency anemia, which can lead to various health issues.<br /><br />To meet the recommended daily intake of vitamin B12—2.4 micrograms for adults, 2.6 micrograms for pregnant individuals, and 2.8 micrograms for breastfeeding individuals—it is crucial to incorporate foods rich in this nutrient into our diets. While animal products like shellfish, fish, and dairy are traditional sources of vitamin B12, there are suitable alternatives available for vegetarians and vegans.<br /><br />Plant-based options such as nutritional yeast and fortified foods are excellent sources of vitamin B12 that can fulfill dietary requirements. Additionally, supplements are readily accessible for those who struggle to obtain adequate levels through food alone.<br /><br />It's worth noting that the bioavailability of vitamin B12 varies depending on the source and dosage. Absorption rates decline when the body's capacity of intrinsic factor is exceeded, typically occurring at doses between 1 and 2 micrograms. Moreover, the type of food source influences bioavailability, with dairy products offering approximately three times higher bioavailability than meat, fish, and poultry. Similarly, dietary supplements provide a bioavailability roughly 50% higher than that of food sources.<br /><br />In summary, ensuring an ample intake of vitamin B12 is crucial for overall health and preventing deficiency-related ailments. By diversifying our diets to include both animal and plant-based sources rich in vitamin B12, individuals can effectively meet their nutritional needs and maintain well-being.<br /><i>Vitamin B12 Sources and Bioavailability<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdvSYAbXdZ-PQ2fDnBhV8pi2mXP4exKaw8r0H3z5bAl_97suJgINc-rbuuYCU-ENQQEr5nWwZpSnO8ovZLlKOCIziB6BVEegvu9JeO66XcaFRvD4jYr1vt4Ypgkqok15OUwCzR6fiowiD6gvy5CU7AwSgF2Qhf29xpxgWdCnPsJ6UTxtvJmZoQJddz4s/s430/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="430" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdvSYAbXdZ-PQ2fDnBhV8pi2mXP4exKaw8r0H3z5bAl_97suJgINc-rbuuYCU-ENQQEr5nWwZpSnO8ovZLlKOCIziB6BVEegvu9JeO66XcaFRvD4jYr1vt4Ypgkqok15OUwCzR6fiowiD6gvy5CU7AwSgF2Qhf29xpxgWdCnPsJ6UTxtvJmZoQJddz4s/w401-h278/1.jpg" width="401" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-67781759631938362942024-01-28T07:52:00.000-08:002024-01-28T07:54:22.884-08:00Wheat: Nutrient-Rich and VersatileWhole wheat foods stand out as rich reservoirs of essential vitamins, encompassing the likes of vitamin A, vitamin C, B-vitamins, and folate. A notable advantage of wheat is its global availability, making it a versatile and easily integrated component of daily dietary routines across the world.<br /><br />Delving into the intricate layers of the wheat grain unveils a wealth of nutritional treasures. The outer layer, known as bran, is not only a robust source of fiber but also delivers a substantial dose of B vitamins, minerals, and an array of nutrients vital for overall health. Moving inward, the germ, situated at the seed's core where growth is initiated, emerges as a hub of nourishment, generously providing vitamin E and various B vitamins. In contrast, the innermost layer, the endosperm, encompasses proteins, carbohydrates, iron, and B-vitamins such as riboflavin and niacin, contributing to the nutritional profile of whole wheat.<br /><br />An intriguing aspect of whole wheat nutrition lies in the antioxidant properties of vitamins A (in beta-carotene form), C, and E. These antioxidants play a critical role in neutralizing the potential harm inflicted by free radicals. Unchecked free radicals may heighten the susceptibility of cells to carcinogenic substances, underscoring the importance of these vitamins in maintaining cellular health.<br /><br />Beyond mere sustenance, whole wheat plays a proactive role in physical well-being. The combination of wheat protein and vitamins B and E facilitates the development and repair of muscle tissues. Notably, wheat germs, though often eliminated during purification processes, harbor significant amounts of vitamin E, a nutrient whose deficiency could potentially contribute to cardiovascular issues, including heart disease.<br /><br />The spectrum of B vitamins in wheat, ranging from thiamine and riboflavin to pyridoxine and niacin, is of particular importance due to their water-soluble nature. These molecules play a crucial role in metabolic processes, especially in the breakdown and utilization of carbohydrates, proteins, and fats.<br /><br />For those seeking to augment their folate intake, incorporating a quarter-cup of wheat germ into their diet proves advantageous. This small addition boosts folate levels by a substantial 81 micrograms, representing 20 percent of the recommended daily intake. In essence, the nutritional richness of whole wheat extends far beyond its widespread availability, making it a cornerstone for a well-rounded and health-conscious diet.<br /><i>Wheat: Nutrient-Rich and Versatile<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH71tMECBQsEV0cniqArngr2WIVD85oaGexssPnPykcXmvuqfZiNzKhe-O7EAzymRtLdJwEJxeYdE5NWs0Q3paTbNstHF-rbZznj4xmXWa353P7svVULvvQTJ8IBVDNhmdOlX4mv9QZuWgd9reNf9AMJve4ssKj9R_NCknuMGJg_z8DpP1_JAZGV5D6hE/s574/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="574" data-original-width="546" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH71tMECBQsEV0cniqArngr2WIVD85oaGexssPnPykcXmvuqfZiNzKhe-O7EAzymRtLdJwEJxeYdE5NWs0Q3paTbNstHF-rbZznj4xmXWa353P7svVULvvQTJ8IBVDNhmdOlX4mv9QZuWgd9reNf9AMJve4ssKj9R_NCknuMGJg_z8DpP1_JAZGV5D6hE/s320/2.jpg" width="304" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-61548209596503859272024-01-09T05:43:00.000-08:002024-01-09T05:43:55.087-08:00Pellagra: History and DiscoveryPellagra, arising from insufficient niacin intake, derives its name from the Italian phrase "pelle agra," translating to rough skin. Originating in the Lombard dialect of Northern Italy, this term underscores the condition's most prominent clinical feature.<br /><br />In 1735, Spanish physician Don Gaspar Casal identified pellagra among peasants in Spain's Asturia region, labeling it "mal de la rosa." This ailment exhibited classic symptoms like dermatitis, diarrhea, and dementia, often resulting in fatality. Casal's posthumous work in 1762 extensively elaborated on the condition, using a Spanish term that echoed the characteristic sunburn-like skin erythema associated with pellagra.<br /><br />The initial documented cases of the disease in 1755 and 1762 provided an accurate description, linking it to spoiled maize. Pellagra emerged in Italy approximately 50-100 years later, persisting widely in the country during the nineteenth century, with Lombardy reporting 39,000 cases in 1862. Serbia and Southern Russia grappled with the disease in the early 20th century.<br /><br />The term "pellagra" likely made its debut in 1771 in Milan, Italy, coining the name that denotes "rough skin." Frappoli in 1771 proposed the term, possibly tracing its origins to the "pellarella" documented in Milan in 1578.<br /><br />In the first half of the 19th century, societal aspects of pellagra gained attention, particularly in Liberali's 1831 studies on the manic dementia linked to the condition. Pellagra vanished from Southern France around 1880, and by 1916, it had nearly disappeared in Italy for reasons that remain unclear.<br /><br />In 1922, Goldberger and Tanner suggested that pellagra resulted from an amino-acid deficiency. Joseph Goldberger, an American physician and epidemiologist, is acclaimed in American clinical epidemiology for his pellagra studies in the early 20th century.<br /><br />The 1937 discovery that pellagra is caused by a deficiency in niacin (nicotinic acid), a B vitamin, highlighted that the body's synthesis of this vitamin depends on the availability of the essential amino acid tryptophan, found in milk, cheese, fish, meat, and eggs.<br /><i>Pellagra: History and Discovery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB35Lck_EaWVwNnSdXJqywQEMd0pMKQMTCoN-dvWkb4gKENF5BkYEiLVZLHMNHSdXYxR8c55gZXfnUaBaJfzfUMoDIVY-xy2TkFzohQJ9dvrI-Pp7b-87-XzAOD8Y_GQqxsgyGHFpI1QPvipHP978ny-K5deTkwHwp2ebR9les9ruYGxzwU0KqiyHXsl0/s651/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="651" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB35Lck_EaWVwNnSdXJqywQEMd0pMKQMTCoN-dvWkb4gKENF5BkYEiLVZLHMNHSdXYxR8c55gZXfnUaBaJfzfUMoDIVY-xy2TkFzohQJ9dvrI-Pp7b-87-XzAOD8Y_GQqxsgyGHFpI1QPvipHP978ny-K5deTkwHwp2ebR9les9ruYGxzwU0KqiyHXsl0/w423-h378/1.jpg" width="423" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-79255752125637952752023-11-21T08:50:00.000-08:002023-11-21T08:50:00.149-08:00Discovery and history of niacinRecognition that niacin is a vitamin in the early 20th century resulted from efforts to understand and treat a widespread human disease – pellagra. <br /><br />Pellagra was probably first observed in 1735 in Asturias, autonomous community in Kingdom of Spain. <br /><br />It was identified among the peasants by Don Gaspar Casal in 1735, soon after the maize was introduced into Europe. A loathsome skin disease, it was called “mal de la rosa” and often mistaken for leprosy. <br /><br />Pellagra was already an epidemic in Europe in the 18th century, and in the first half of the 20th century it also started its spread in the United States of America, particularly among the poorest social classes. <br /><br />In 1915, American epidemiologist and US Public Health Service officer Joseph Goldberger conducted a series of experiments on 11 healthy volunteer prisoners in a Mississippi jail and found that he could induce pellagra by altering their diets. He concluded that the disease was caused by the absence of some factor that was lacking in corn. He named it the P-P (for pellagra-preventative) factor. <br /><br />In 1937, American biochemist Conrad Arnold Elvehjem and his colleagues successfully isolated the vitamin and demonstrated that pure nicotinic acid and nicotinic acid amide would reverse the pellagra and black tongue in dogs by feeding them the Goldberger diet. <br /><br />He also isolated the P-P factor from active liver extracts, showing that this factor is actually nicotinic acid (subsequently named niacin for nicotinic acid vitamin). <br /><br />The discovery of niacin as the antipellagra vitamin was announced by C. A. Elvehjem, R. J. Madden, F. M. Strong, and D. W. Woolley in 1937 (J. Am. Chem. Xoc. 59, 1767 (1937)), <br /><br />During the following year a number of clinical trials were made which established beyond doubt the value of niacin in the treatment of pellagra, and that the acid or its amide should be regarded as the P-P (pellagrapreventive) factor.<br /><b>Discovery and history of niacin</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-86384853576684600562023-08-16T18:56:00.008-07:002023-08-16T18:56:57.718-07:00Vitamin E Heart BenefitsVitamin E, a fat-soluble nutrient found in a variety of foods, acts within the body as an antioxidant, shielding cells from harm brought on by free radicals. These free radicals are byproducts produced when the body converts consumed food into energy. Over eight decades ago, Vitamin E was recognized as an essential micronutrient crucial for rat reproduction.<br /><br />Consisting of eight lipid-soluble compounds, Vitamin E is composed of four tocopherols and four tocotrienols. Its primary sources are nuts and a range of vegetable oils. γ-Tocopherol holds sway over Vitamin E levels in Western diets, while α-tocopherol prevails in the bloodstream, exhibiting the highest biological activity.<br /><br />Many proponents suggest that Vitamin E, acting as an antioxidant, might have the potential to alleviate diseases tied to oxidative stress. Both research endeavors and clinical observations highlight its favorable influence on cardiovascular health. This reputation as a guardian of heart health has been cultivated over an extended period.<br /><br />Cardiovascular disease, encompassing conditions like coronary artery disease, hypertensive heart disease, congestive heart failure, peripheral vascular disease, and atherosclerosis, which includes strokes, stands as the leading cause of death in the United States.<br /><br />Meticulous investigations have unveiled plausible mechanisms by which Vitamin E could bestow cardiovascular benefits, notably by curbing the oxidation of low-density lipoprotein (LDL) cholesterol in the bloodstream.<br /><br />The notion is put forth that antioxidant nutrients, including Vitamin E, may potentially decelerate the advancement of atherosclerosis. Observational studies involving groups of individuals have suggested that Vitamin E supplementation might assist in the prevention of cardiovascular disease. Additionally, experimental evidence demonstrates that incorporating dietary Vitamin E can mitigate the progression of spontaneous atherosclerosis in nutritional models replicating cardiovascular disease.<br /><i>Vitamin E Heart Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhnuSUktxV4bfuvnwJwW3VzOZUDkI16qosi-LghCGBuZKkgAT9LXyiryLpvkML6b1VnQtGMMDeV4OIvuAu4vRTf1pnmb6AhlNu3WEy5uhOXT_HAYzWV7z872GcrUBZhoM7tyIA-rn75qKdfvUJ9c_WC3U1wfMXW07qLGYeA6bcyQCbL8a_DeXtj4Gz5s/s571/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="571" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhnuSUktxV4bfuvnwJwW3VzOZUDkI16qosi-LghCGBuZKkgAT9LXyiryLpvkML6b1VnQtGMMDeV4OIvuAu4vRTf1pnmb6AhlNu3WEy5uhOXT_HAYzWV7z872GcrUBZhoM7tyIA-rn75qKdfvUJ9c_WC3U1wfMXW07qLGYeA6bcyQCbL8a_DeXtj4Gz5s/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-86146849039088734792023-07-25T09:07:00.008-07:002023-07-25T09:07:55.637-07:00Vitamin K and posttranslational modification Posttranslational modifications (PTMs) encompass changes to the side chains of amino acids in certain proteins that occur after their synthesis. These diverse modifications, numbering over 400, profoundly influence various aspects of protein functions.<br /><br />Vitamin K assumes a vital role in the synthesis of several proteins that are indispensable for blood clotting and bone development. It is also referred to as anti-hemorrhagic factor or phylloquinone.<br /><br />During the process of blood coagulation, vitamin K plays a pivotal role in the synthesis of prothrombin and factors VII, IX, and X. It actively participates in the posttranslational modifications of these proteins, specifically by facilitating the γ-carboxylation of glutamate residues.<br /><br />Vitamin K seems to serve as both a precursor and a potential enzyme in the formation of prothrombin, a product of liver metabolism.<br /><br />Another protein, osteocalcin, relies on vitamin K for the production of healthy bone tissue. Vitamin K exerts its anabolic effect on bone turnover through several mechanisms, including the promotion of osteoblast differentiation, upregulation of specific genes in osteoblasts, and activation of bone-associated vitamin K-dependent proteins, which play crucial roles in the mineralization of the extracellular bone matrix.<br /><br />Foods rich in this vitamin are primarily composed of vitamin K1 (with K2 accounting for only 10%). These vitamin-rich foods can be found in abundant quantities in green vegetables that are rich in chlorophyll, such as spinach, broccoli, kale, Brussels sprouts, lettuce, and parsley.<br /><i>Vitamin K and posttranslational modification<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQksayAuZVGsDrrzNVuCAB08isl7Awv0kTKpFbcyaIpbiGV9TcnOtndXsUeTOTkDxI8wLqQ9QbUbJsciLvIpTDY5j9zjSKLAgreA4STmXLVxvZ7l_SwixdPZnjhu-4uWLaqocsWGNYvdU7014L-sWc_BdgezdwQgW7YIU3Y1VenZ0UBa_qg1EebqhURY/s1331/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="973" data-original-width="1331" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQksayAuZVGsDrrzNVuCAB08isl7Awv0kTKpFbcyaIpbiGV9TcnOtndXsUeTOTkDxI8wLqQ9QbUbJsciLvIpTDY5j9zjSKLAgreA4STmXLVxvZ7l_SwixdPZnjhu-4uWLaqocsWGNYvdU7014L-sWc_BdgezdwQgW7YIU3Y1VenZ0UBa_qg1EebqhURY/w434-h317/1.jpg" width="434" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-67526125386072768852023-06-29T06:31:00.005-07:002023-06-29T06:31:49.683-07:00Vitamin C enhance iron absorptionAscorbic acid is a chemically defined compound, having the empirical formula C6HsO6 and a molecular weight of 176.13. Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters; vitamin C is also involved in protein metabolism. A higher bioavailability of the dietary iron can be achieved by increasing the content of food components enhancing iron absorption. <br /><br />Food iron is absorbed by the intestinal mucosa from two separate pools of heme and nonheme iron. Haem iron is found in animal foods such as red meat, chicken and fish. And non-haem iron is abundant in plant-based foods, including whole grains, beans, fruits and vegetables. Heme iron is absorbed with better efficiency from the intestine than nonheme iron. <br /><br />The presence of ascorbic acid in the diet increases the absorption of nonheme iron. The dominant form of iron in foods is Fe3+, which is much less bioavailable than Fe2+. One of ascorbic acid's main attributes is its ability to reduce ferric to ferrous iron. <br /><br />Ascorbic acid aids iron absorption by creating a chelate with ferric iron Fe3+ at a stomach acid pH that stays soluble at the alkaline pH of the duodenum, the first section of the small intestine. <br /><br />In addition, ascorbate, ascorbic acid salt, donates an electron, acting as a free radical scavenger and reducing iron oxidation states to Fe2+, which is the only bioavailable form for enterocyte cells. Fe2+ is the only iron that can be absorbed through iron transporters of intestinal enterocyte cells. <br /><br />In vivo observations showing an enhancement of iron absorption in the presence of ascorbic acid have been attributed to ascorbic acid's chelating and reducing properties. Reduction was previously thought to be an essential function of ascorbic acid prior to Fe2+ uptake by the divalent metal transporter (DMTl). <br /><br />However, Fe3+ reduction has now been shown to be due to the action of ferrireductase Dcytb (duodenal cytochrome b) located at the brush border membrane of duodenal enterocytes. This suggests that ascorbic acid's main role is to promote iron solubility. <br /><br />Four ounces (1/2 cup) of orange juice is enough to increase iron absorption. Other sources of vitamin C include citrus fruit, fresh bell peppers, strawberries, cantaloupe, and fresh broccoli. <br /><br />Inadequate iron absorption leads to iron deficiency anemia. Iron deficiency is the most common nutritional deficiency worldwide.<br /><b>Vitamin C enhance iron absorption<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8J3SprP9MW3e_4xVh_Zz9tY8hPmRvVIUmW4Qf9xcZiCL-sbafFkOWjtcuadvxO4n5o9QxyqXSnRp8hBZsb_-qgLmb18lhC5E2bhHi4fcEQWIUWy_zZyWCPo2N0eEyyidxuExumaB2oyczQ265LAy-G6_3__070bfNVBcGa9YKty8jz468W5vUABvlfc/s1574/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="1574" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8J3SprP9MW3e_4xVh_Zz9tY8hPmRvVIUmW4Qf9xcZiCL-sbafFkOWjtcuadvxO4n5o9QxyqXSnRp8hBZsb_-qgLmb18lhC5E2bhHi4fcEQWIUWy_zZyWCPo2N0eEyyidxuExumaB2oyczQ265LAy-G6_3__070bfNVBcGa9YKty8jz468W5vUABvlfc/w380-h268/1.jpg" width="380" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-78477942177208450382023-05-31T22:05:00.003-07:002023-05-31T22:05:53.616-07:00Hypervitaminosis KHypervitaminosis can be defined as a condition of abnormally high storage levels of vitamins, which can lead to toxic symptoms (toxicity). Hypervitaminosis may be acute and chronic with very specific and general clinical symptoms. Acute hypervitaminosis is the result of one time intake of very high dose of one or multiple vitamin preparations/supplements. <br /><br />Vitamin K is important for blood clotting and bone health. It may also prevent dangerous buildup of calcium in tissues, organs, and blood vessels of people with or at risk of certain conditions like kidney disease, heart disease, and diabetes. <br /><br />Vitamin K1 (phylloquinone) is dietary vitamin K. Sources include green leafy vegetables (especially collards, spinach, and salad greens), soy beans, and vegetable oils. Vitamin K2 refers to a group of compounds (menaquinones) synthesized by bacteria in the intestinal tract; the amount synthesized does not satisfy the vitamin K requirement. <br /><br />Excessive intake of vitamin K rarely occurs. Excess doses (>1,000 times the requirement) can promote thrombogenesis and hemolysis. Vitamin K toxicity is rare but is most common in formula-fed infants. High doses of vitamin K can worsen the clotting problems caused by severe liver disease. <br /><br />Vitamin K toxicity can occur only with type K3 that leads to haemolytic anemia by inhibiting the glutathione function that may lead to accumulation of reactive oxygen species. This may cause rupture of red blood cells membrane due to oxidative stress and thus lead to haemolytic anemia, jaundice and liver damage.<br /><b>Hypervitaminosis K<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvX2KdfhzwpDsznB3KDEERienrRsRVgWVxtccW0KT6-ELk7ftUmE_Gp3zLGUFKChk_jQCqH-IqJAcZtHE7eX8212ZVC_A6nlG7qx7uEB9X0KPo_NpPzlmM1DCwIAKyWLWChUw_iSHEwdx7YPRs1e_p1lQQ2D-z5R3u_eXgO8lqSv17fR1uamtoqOyr/s753/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="753" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvX2KdfhzwpDsznB3KDEERienrRsRVgWVxtccW0KT6-ELk7ftUmE_Gp3zLGUFKChk_jQCqH-IqJAcZtHE7eX8212ZVC_A6nlG7qx7uEB9X0KPo_NpPzlmM1DCwIAKyWLWChUw_iSHEwdx7YPRs1e_p1lQQ2D-z5R3u_eXgO8lqSv17fR1uamtoqOyr/w452-h209/1.jpg" width="452" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-90920432392083448092023-05-03T17:38:00.011-07:002023-05-03T17:41:22.819-07:00Vitamin C is an antioxidantL-ascorbic acid, or vitamin C is a natural compound, whose peculiar antioxidant properties are used in biological systems and for the conservation of several different manufacts. Vitamin C (ascorbic acid) is a six-carbon lactone that is synthesized from glucose in the liver of most mammalian species, but not by humans, non-human primates, and guinea pigs. <br /><br />Vitamin C is an antioxidant that helps protection against infection and iron absorption. It maintains prolyl hydroxylase in an active form by preserving its iron atom in the reduced Fe2+ state, and it keeps collagen in a sufficiently hydroxylated form preventing skin lesions and blood vessel fragility that are so prominent in scurvy. <br /><br />When vitamin C is digested, it becomes a water-soluble antioxidant. Vitamin C is called an antioxidant because, by donating its electrons, it prevents other compounds from being oxidized. Vitamin C is one of the potent reducing agents and scavenger of free radicals in biological systems, working as a scavenger of oxidizing free radicals and harmful oxygen-derived species, such as hydroxyl radical, hydrogen peroxide (H2O2), and singlet oxygen. <br /><br />Free radicals are molecules located in the body which are highly reactive, and known for causing tissue damage. Free radicals are made when human body breaks down food or when the body are exposed to tobacco smoke or radiation. The buildup of free radicals over time is largely responsible for the aging process. Free radicals may play a role in cancer, heart disease, and conditions like arthritis. <br /><br />It is thought that a shortage of antioxidants could cause, or assist in causing, Alzheimer's disease, cancer, cardiovascular disease, cataracts, diabetes, hypertension, infertility, macular degeneration (eye lens degeneration), measles, mental illness, periodontal disease, respiratory tract infection, as well as rheumatoid arthritis. <br /><br />Vitamin C is an antioxidant and natural rejuvenator and also helps the formation of collagen. Together with vitamin E make up a real beauty treatment for the skin.<br /><b>Vitamin C is an antioxidant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrrXahpTD0glE7oxTawQ3F4dYKlY4Ah-pACKZLpNVyXzcsou1ZYs_59OvQO1KMmvLzUMzchWSSVhXEFfoMTnRShrm-LEGSQLTGVzZprBgedA2dBV3jMCB2WWOblzRJdYtPGjfkeoKUCDLfKuAuXrRCODXzN4xD18dkv82E_VRZh-i00YYLdJC4f8k/s500/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="500" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrrXahpTD0glE7oxTawQ3F4dYKlY4Ah-pACKZLpNVyXzcsou1ZYs_59OvQO1KMmvLzUMzchWSSVhXEFfoMTnRShrm-LEGSQLTGVzZprBgedA2dBV3jMCB2WWOblzRJdYtPGjfkeoKUCDLfKuAuXrRCODXzN4xD18dkv82E_VRZh-i00YYLdJC4f8k/w446-h318/2.jpg" width="446" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-10252009766925320762023-03-25T08:34:00.002-07:002023-03-25T16:44:24.377-07:00Folate deficiency anemiaFolate is the natural form of vitamin B9, water-soluble and naturally found in many foods. It is also added to foods and sold as a supplement in the form of folic acid. Folate is found in citrus fruits and juices as well as leafy greens, legumes and fortified carbohydrates. Having adequate folate in human diet is essential for preventing deficiency-related anemia. <br /><br />A folate deficiency is rare because it is found in a wide range of foods. Signs of deficiency can include: megaloblastic anemia; weakness, fatigue; irregular heartbeat; shortness of breath; difficulty concentrating; hair loss; pale skin; mouth sores. <br /><br />Folate-deficiency anemia is the lack of folic acid in the blood. Folic acid is a B vitamin that helps body make red blood cells. Red blood cells carry oxygen around the body using a substance called hemoglobin. Anemia is the general term for having either fewer red blood cells than normal or having an abnormally low amount of hemoglobin in each red blood cell. <br /><br />Low levels of folic acid can cause megaloblastic anemia. Megaloblastic anemia characterized by the formation of abnormally large red blood cells with defects in DNA synthesis. <br /><br />There are fewer of these cells. They are also oval-shaped, not round. Sometimes these red blood cells do not live as long as normal red blood cells. <br /><br />Folate deficiency can occur due to dietary deficiency, malabsorption, pregnancy, malignancy, blood disorders, inflammation, or drugs. Common symptoms of anemia include fatigue, dyspnoea, palpitations, headaches, tinnitus or anorexia.<br /><b>Folate deficiency anemia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBh1VOGPu2GrrlP7U9dpRd_AflaujRHl7T8v3p8cxmK68T1ZMwC6YMBAdyd373IPaetR3p7r7BQSq8rehFde3kFM3ju4MTZRUeUJvMmERiQpT5NpaH2nAkmKlkzhJr-nSKpcvaj6fV5djv4wbClAvMHOx9yZ2yQmd8yTj8sQCziazwtHsEPj3R8Ng/s656/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBh1VOGPu2GrrlP7U9dpRd_AflaujRHl7T8v3p8cxmK68T1ZMwC6YMBAdyd373IPaetR3p7r7BQSq8rehFde3kFM3ju4MTZRUeUJvMmERiQpT5NpaH2nAkmKlkzhJr-nSKpcvaj6fV5djv4wbClAvMHOx9yZ2yQmd8yTj8sQCziazwtHsEPj3R8Ng/w417-h240/1.jpg" width="417" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-16627766273329717652023-03-18T09:27:00.011-07:002023-03-18T09:31:20.581-07:00Vitamin C in blueberriesBlueberries ripen over a period of several months and keep remarkably
well. Fresh blueberries are extensively used as food and are also canned
and frozen, and after preservation are used commercially in the bakery,
preserve, and jelly industries.<br />
<br />
The blueberry is a North American native fruit that belongs to the Vaccinium genus from the <i>Ericacea</i>
family, characterized mainly by a high content of antioxidants such as
polyphenols and vitamin C. Scientists reported that fresh blueberries
contained 6.3 mg/g of vitamin C.<br />
<br />
Vitamin C –an antioxidant that is needed to stop free radicals from
doing harm in human bodies. Free radicals form in human bodies from
activities that we do everyday like being out in the sun or breathing
air with pollution. They promote aging and disease. Blueberries have 38%
more free radical fighters or antioxidants than red wine.<br />
<br />
Vitamin C is readily oxidized, especially in the presence of metal
ions such as copper and iron. Heat and light accelerate the process,
while additional factors such as oxygen concentration, pH and
water activity strongly influence the rate of the reaction.<br /><b><span style="color: #0b5394;">Vitamin C in blueberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fDS-ocW897XKEv5yDopQ_Tbyx6x627a8jInu24ymXHZPkeQmvFZf8CeqEGZmz38Fa_DWnP6tO1CwIdS8rVSNrq2l3Hhhebf-7o2Xez1TAFqiAFcvF_g-1oVChH7FRnfwiL-eriw73GMp-Jg5QgPwYLprTJWmkUSFvNeL5L5KatUnYvutRbCba5iO/s518/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="497" data-original-width="518" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fDS-ocW897XKEv5yDopQ_Tbyx6x627a8jInu24ymXHZPkeQmvFZf8CeqEGZmz38Fa_DWnP6tO1CwIdS8rVSNrq2l3Hhhebf-7o2Xez1TAFqiAFcvF_g-1oVChH7FRnfwiL-eriw73GMp-Jg5QgPwYLprTJWmkUSFvNeL5L5KatUnYvutRbCba5iO/s320/1.jpg" width="320" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-67931971244003972092023-02-23T00:42:00.003-08:002023-02-23T00:42:12.796-08:00Hypervitaminosis B12Vitamin B12, also called cobalamin, is one of 8 B vitamins. All B vitamins help the body convert food (carbohydrates) into fuel (glucose), which is used to produce energy. <br /><br />The highest percentage of vitamin B12 that is required for enzymatic reactions is taken into the body through food, primarily of animal origin (offal, various types of meat, eggs, milk). Vitamin B12 is responsible for numerous functions in your body, including red blood cell formation, energy production, DNA formation, and nerve maintenance <br /><br />Elevated vitamin B12 (also known as hypervitaminosis B12 or hypercobalaminemia) is most important as a diagnostic and prognostic marker for malignant disease. <br /><br />Increased concentrations of vitamin B12 are the result of excessive intake of this vitamin, increased release of vitamins from hepatic depots, or elevated concentrations of transcobalamin resulting from the increased production or reduced decomposition of this molecule. <br /><br />Hematologic disorders like chronic myelogeneous leukemia, promyelocytic leukemia, polycythemia vera and also the hypereosinophilic syndrome can result in elevated levels of vitamin B12. <br /><br />The increase in circulating vitamin B12 levels is predominantly caused by enhanced production of haptocorrin. The essential function of haptocorrin is protection of the acid-sensitive vitamin B12 while it moves through the stomach. High vitamin B12values are commonly associated with malignancies and solid tumours. Liver diseases (acute hepatitis, cirrhosis, cancer) lead to an increase in vitamin B12 levels in serum, because the liver is no longer able to store this vitamin.<br /><b>Hypervitaminosis B12<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u7hR9O0DSdrmPdhNCExtxRyuosthxCbOUdzbLY_-pIscNNewcDer6LsfyN2VAiE1JL94bZKscF6JKOZuYrLGD9TORMIrMIF7FjN1jErfDn6Z76vQ1xCalSWk6l5tBa9kmiYSs-k87T7KPAaUonltmDRvuuncgbFHRcfJGlX18KZoZmuq8zEXtUIJ/s720/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="636" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u7hR9O0DSdrmPdhNCExtxRyuosthxCbOUdzbLY_-pIscNNewcDer6LsfyN2VAiE1JL94bZKscF6JKOZuYrLGD9TORMIrMIF7FjN1jErfDn6Z76vQ1xCalSWk6l5tBa9kmiYSs-k87T7KPAaUonltmDRvuuncgbFHRcfJGlX18KZoZmuq8zEXtUIJ/w472-h534/1.jpg" width="472" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-16724048257185566842023-02-20T09:11:00.001-08:002023-02-20T09:11:00.153-08:00Vitamin B9Vitamin B9 is water soluble vitamin. Its synthetic form folic acid (FA) used in fortification and supplements, are critical to human health due to their role in one-carbon transfer reactions required for biological methylation and nucleotide biosynthesis. <br /><br />Folate is the natural form of vitamin B9. The name folate comes from folium, which is the Latin word for leaves, because folates were first isolated from spinach. Folate is critical to human health as it mediates one carbon transfer reactions important to processes such as nucleotide biosynthesis, the methionine cycle and biological methylation. <br /><br />Folate is added to foods and sold as a supplement in the form of folic acid; this form is actually better absorbed than that from food sources. <br /><br />Vitamin B9 is important as it helps the body as a coenzyme to<br />• utilize amino acids, the building blocks of proteins<br />• playing an essential role in deoxyribonucleic acid (DNA) synthesis,<br />• maintenance of DNA integrity and DNA repair<br />• form blood cells in the bone marrow and for healthy cell growth and function<br />• ensure rapid cell growth in infancy, adolescence, and pregnancy<br />• control (together with vitamin B6 and vitamin B12) blood levels of the amino acid homocysteine, associated with certain chronic conditions such as heart disease. <br /><br />The chemical formula of folic acid is C19H19N7O6. The core of the molecule consists of heterocyclic pterin structure, with a methyl group in the sixth position bound to para-aminobenzoic and glutamic acids so that folic acid presents pteroylglutamic acid. <br /><br />Folate deficiency can result from inadequate intake, defective absorption, abnormal metabolism or increased requirements. This type of deficiency is no longer a problem in many countries that fortify foods such as cereal and pasta with folic acid. <br /><br />Early symptoms of folate deficiency are non-specific and may include tiredness, irritability and loss of appetite. Severe folate deficiency leads to megaloblastic anemia, a condition in which the bone marrow produces oversized immature red blood cells. <br /><br />Folate is found mainly in dark green leafy vegetables, beans, peas and nuts. Fruits rich in folate include oranges, lemons, bananas, melons and strawberries. Men and women ages 19 years and older should aim for 400 mcg DFE. Pregnant and lactating women require 600 mcg DFE and 500 mcg DFE, respectively.<br /><b>Vitamin B9</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-70813270023527392532023-01-17T21:33:00.003-08:002023-01-17T21:33:49.819-08:00Hypervitaminosis CVitamin C (ascorbic acid) is a water-soluble vitamin that supports growth and development. It helps human body absorb iron. It also plays a crucial role in wound healing, keeping the bones strong, and enhancing brain function. <br /><br />While the acute toxic dose for vitamin C has not been determined, the chronic toxic dose is more than 2 g/day. The recommended daily amount for vitamin C is 75 milligrams (mg) a day for women and 90 mg a day for men. During pregnancy, 120 mg a day are recommended. <br /><br />Too much vitamin C can cause undesirable effects. The symptoms of hypervitaminosis C in adults are manifested as feelings of weakness, dizziness, diarrhea, nausea, vomiting, insomnia, headache, allergic reactions to skin, heartburn, and stomachache. <br /><br />Overdoses of ascorbic acid have been reported to be associated with increased nervous excitability, itching, and rashes on the skin in children. <br /><br />The most common side effect of high vitamin C intake is digestive distress. In general, these side effects do not occur as a result of eating foods that contain vitamin C. They occur only as a result of taking high doses of vitamin C supplements. <br /><br />Vitamin C enhance iron absorption. People with hemochromatosis are in danger of a vitamin C overdose. This condition causes human body to store excessive amounts of iron, which is exacerbated by taking too much vitamin C. This condition can lead to body tissue damage. <br /><br />An excess of vitamin C in the body stimulates the accumulation of oxalates and their deposition in the renal tissue and gall bladder. An overdose of vitamin C during pregnancy can cause severe disorders in the metabolism of the fetus.<br /><b>Hypervitaminosis C<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrNAmUyKh1VfdkcZKj5eNgRMJVUXFIIZaq3T_G1qBHt2ZO57CMoMAYroO9UU83HT-TkbIUchFrDWDbYHHhlSgPm71Dtyzw3b2uEZmPrqjWBihTPchJVjLu4lV7_hdEgw5uqFpcK7w9PEW9kOawZc_f3jQrU9AbYanW_f6qfAMIUqEZNSJXLA7G5Cu/s608/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="608" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrNAmUyKh1VfdkcZKj5eNgRMJVUXFIIZaq3T_G1qBHt2ZO57CMoMAYroO9UU83HT-TkbIUchFrDWDbYHHhlSgPm71Dtyzw3b2uEZmPrqjWBihTPchJVjLu4lV7_hdEgw5uqFpcK7w9PEW9kOawZc_f3jQrU9AbYanW_f6qfAMIUqEZNSJXLA7G5Cu/w454-h401/1.jpg" width="454" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-17872317257139733872022-12-05T23:19:00.003-08:002022-12-05T23:19:21.548-08:00Biological functions of vitamin EVitamin E is a fat-soluble vitamin with several forms, but alpha-tocopherol is the only one used by the human body. Since its discovery, vitamin E has been extensively researched by many scientists in an attempt to fully understand its role in a variety of diseases. <br /><br />Vitamin E is most widely recognized for its antioxidant function that terminates the self-perpetuating cycle of lipid peroxidation. This means it protects body tissue from damage caused by substances called free radicals. Free radicals can harm cells, tissues, and organs. They are believed to play a role in certain conditions related to aging. <br /><br />Tocopherols act as antioxidants by breaking free-radical chain reactions. Vitamin C helps to regenerate the active form of vitamin E. Vitamin E deficiency can result in erythrocyte fragility, muscular degeneration, steatitis, retinopathy, and reproductive failure. Vitamin E excess appears to be non-toxic. <br /><br />Vitamin E also enhances immune function and prevents clots from forming in heart arteries. Vitamin E (alpha-tocopherol) has been shown to prevent oxidation of low-density lipoprotein cholesterol in vascular (endothelial) cells, nucleotides of DNA and RNA and cell membrane lipids. <br /><br />Vitamin E came to public attention in the 1980s when scientists began to understand that free radical damage was involved in the early stages of artery-clogging atherosclerosis, and might also contribute to cancer, vision loss, and a host of other chronic conditions. <br /><br />Vitamin E is only a minor component of the cell membrane; however, it may play a significant structural role in the plasma membrane. Vitamin E is a lipophilic molecule that partitions into hydrophobic portions of the bilayer. Once attached, the vitamin’s mobility within the membrane is impaired, and this is thought to stabilize the membrane. <br /><br />Vegetable oils, such as wheat germ, sunflower, corn germ, soybean, and rapeseed, are the primary dietary source of vitamin E for humans.<br /><b>Biological functions of vitamin E<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqBJb1FIa0XPS0n5puwnBkO7sKOmU96eLuReTMfIh5zSPgz0mZWhY-niRmrGbEfK8j_jj3BmZGG4FNOJunitdw8dZ91qKDj90zJ6i63oRUBNcHF8mRhzY9KxLJG27wKhsCabeFuRi1xSQ5019EiYJiVNfK6vihklxOAoLfcZ4GJ3vOVer7fumGyvR/s756/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="756" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqBJb1FIa0XPS0n5puwnBkO7sKOmU96eLuReTMfIh5zSPgz0mZWhY-niRmrGbEfK8j_jj3BmZGG4FNOJunitdw8dZ91qKDj90zJ6i63oRUBNcHF8mRhzY9KxLJG27wKhsCabeFuRi1xSQ5019EiYJiVNfK6vihklxOAoLfcZ4GJ3vOVer7fumGyvR/w441-h208/1.jpg" width="441" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-77439792668138155172022-11-11T07:25:00.005-08:002022-11-11T07:25:49.188-08:00Food sources of vitamin B9Folate is the natural form of vitamin B9 and it is important in red blood cell formation and for healthy cell growth and function. The nutrient is crucial during early pregnancy to reduce the risk of birth defects of the brain and spine. The vitamin is water-soluble and naturally found in many foods. The synthetic form of folate is folic acid. <br /><br />Folate plays an important role in protein metabolism and helps to form DNA and RNA. It plays a key role in breaking down homocysteine, an amino acid that can exert harmful effects in the body if it is present in high amounts. It’s also necessary for the production of healthy red blood cells and is critical during periods of rapid growth, such as during pregnancy and fetal development. <br /><br />Folate is found mainly in dark green leafy vegetables, beans, peas and nuts. Fruits rich in folate include oranges, lemons, bananas, melons and strawberries. <br /><br />One cup (177 grams) of cooked kidney beans contains 131 mcg of folate, or about 33% of the Daily Value (DV). Meanwhile, one cup (198 grams) of cooked lentils contains 358 mcg of folate, which is 90% of the DV. <br /><br />In January 1998, the U.S. Food and Drug Administration required food manufacturers to add folic acid to foods commonly eaten, including breads, cereals, pasta, rice, and other grain products, to reduce the risk of neural tube defects. <br /><br />A diet lacking foods rich in folate or folic acid can lead to a folate deficiency. Folate-deficiency anemia is the lack of folic acid in the blood. Folate deficiency can also occur in people who have conditions, such as celiac disease, that prevent the small intestine from absorbing nutrients from foods. Low levels of folic acid can cause megaloblastic anemia. With this condition, red blood cells are larger than normal. <br /><br />Men and women ages 19 years and older should aim for 400 mcg DFE. The CDC recommends that all women get at least 400mcg of folate a day, whether or not they plan on becoming pregnant. Pregnant and lactating women require 600 mcg DFE and 500 mcg DFE, respectively.<br /><b>Food sources of vitamin B9<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6XnZYHWgLGT7v5SF3s6vujP83QDera5nOt4wpx7WlDqHsDl-sQA3RzJNTkAT-VMAgXp0ocxXb_22h7pRpC-RAXz4gelYNhic6fXJC2r42rSHFZFJ0X2CFsKQPpe7FWsoTjVIZujpEZrgpqvRUj1Rb7GjBIwKUcrheuI_mY-pTGQIvy9EpKfX3wI/s426/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="260" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6XnZYHWgLGT7v5SF3s6vujP83QDera5nOt4wpx7WlDqHsDl-sQA3RzJNTkAT-VMAgXp0ocxXb_22h7pRpC-RAXz4gelYNhic6fXJC2r42rSHFZFJ0X2CFsKQPpe7FWsoTjVIZujpEZrgpqvRUj1Rb7GjBIwKUcrheuI_mY-pTGQIvy9EpKfX3wI/w275-h451/1.jpg" width="275" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-33065894489781232662022-10-01T08:28:00.004-07:002022-10-01T08:28:20.600-07:00Physiological Importance of riboflavinRiboflavin, also called vitamin B-2, is one of several essential vitamins required as part of a balanced diet, as well as one of eight B-family vitamins. <br /><br />Vitamin B2 is a water-soluble vitamin, so it dissolves in water. All vitamins are either water soluble or fat soluble. <br /><br />Riboflavin is important for body growth. It helps in red blood cell production. It also aids in the release of energy from proteins. <br /><br />Riboflavin is essential to the formation of two major coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). Vitamin B-2 helps human body break down the three macronutrients -- protein, carbohydrate, and fat. Riboflavin, in the form of FAD, helps body break down fats and carbohydrates into fuel by contributing to the electron transport chain, a series of chemical reactions that give off usable energy for body cells. <br /><br />Without an adequate amount of riboflavin, macronutrients like carbohydrates, fats, and proteins cannot be digested and maintain the body. With a healthy digestive system, the body can absorb most of the nutrients from the diet, so it is important to get most of the riboflavin from dietary sources. <br /><br />Riboflavin also helps convert tryptophan to niacin, which activates vitamin B6. The conversion of vitamin B6 to the coenzyme pyridoxal 5'-phosphate requires FMN. Vitamin B-6 (pyridoxine) is important for normal brain development and for keeping the nervous system and immune system healthy. <br /><br />Riboflavin (as FAD or FMN) is required for the metabolism of iron. It also plays an essential role in folate and related one-carbon metabolism, where FAD is required as a cofactor for methylenetetrahydrofolate reductase (MTHFR), a key folate-metabolizing enzyme. <br /><br />Riboflavin also serves an antioxidant function due to its ability to activate antioxidant enzymes. Antioxidants protect body cells from damage caused by harmful chemicals called reactive oxygen species, or ROS.<br /><b>Physiological Importance of riboflavin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8xoPH4yvKcCsv7TvImAoeOd_aQdB5pRzIxRX19SKiiUtpUxSnBQB7Tuj8CSYUoJYM9Vanj-NyvM13XbADnmEpyaMk3KV-Kps--HhOK-VAWAFgyDopnAfg3LFPAownndq3sEUJPhfCgkI0FR6u3lSKwBJXyAIv4gh3ajD1ynqZwK9MwYwGFYwQYx-/s1180/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="1180" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8xoPH4yvKcCsv7TvImAoeOd_aQdB5pRzIxRX19SKiiUtpUxSnBQB7Tuj8CSYUoJYM9Vanj-NyvM13XbADnmEpyaMk3KV-Kps--HhOK-VAWAFgyDopnAfg3LFPAownndq3sEUJPhfCgkI0FR6u3lSKwBJXyAIv4gh3ajD1ynqZwK9MwYwGFYwQYx-/w435-h325/1.jpg" width="435" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-3834359075026661732022-09-17T09:44:00.000-07:002022-09-17T09:44:00.143-07:00Riboflavin in noodlesIn the Malaysian and Filipino studies,31 the wheat flour used to make the instant noodles was fortified with two forms of iron (NaFeEDTA and ferrous fumarate) as well as folic acid, vitamin B-12, vitamin A, zinc, thiamin and riboflavin. Compounds and the fortification level were chosen according to WHO recommendations. <br /><br />Instant noodles can be fortified either by fortifying the flour used to make the noodles or by fortifying the seasoning consumed along with the noodles. Micronutrients including vitamin A, B1, B2, niacin, folic acid, iron, and iodine can be added although the micronutrients and their overages will vary with each approach. <br /><br />Riboflavin, chemically, is 7, 8-dimethyl-10-ribityl-isoalloxazine which consists of a flavin isoalloxazine ring bound to a sugar side chain, Ribitol. Riboflavin is also known as an essential vitamin B2, a water-soluble vitamin, is heat stable. Cooking does not lower levels of riboflavin, however exposure to light could destroy it. <br /><br />Pure riboflavin was first isolated from milk in 1933 by Kuhn, Gyori and Wagner-Jauregg, working at the Kaiser Wilhelm Institute for Medical Research in Heidelberg, and it was chemically synthesized in 1934. <br /><br />Riboflavin can be found in a wide variety of foods and natural sources, especially milk, organ meats—mostly in calf liver, egg, fish, nuts, certain fruits and legumes, wild rice, mushrooms, dark green leafy vegetables, yeast, beer, cheese and dietary products. Riboflavin is poorly stored by vertebrates because of its limited absorption in humans. <br /><b>Riboflavin in noodles</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-13131088769199937582022-08-30T04:02:00.002-07:002022-08-30T04:02:08.528-07:00Xerophthalmia – Causes and symptoms Xerophthalmia is a progressive eye disease caused by vitamin A deficiency. Lack of vitamin A can dry out the tear ducts and eyes. If it goes untreated, it can progress into night blindness or spots on the eyes. It can even damage the cornea of the eye and cause blindness. Vitamin A serves several essential functions in the eye, and deficiency can lead to a constellation of ocular signs and symptoms that affect the conjunctiva, cornea, and retina. <br /><br />This disease is rare in the U.S. It’s more commonly seen in developing countries, where people are more likely to have nutrient deficiencies. Vitamin A deficiency remains a public health concern in more than half of all countries, mostly affecting young children in impoverished regions. <br /><br />Children 3 to 6 years of age are at a higher risk of developing night blindness due to xerophthalmia. It affects around a third of the pediatric population worldwide and causes blindness in 250,000–500,000 children in developing countries each year. <br /><br />Xerophthalmia is caused by a lack of vitamin A. Human body doesn’t produce vitamin A on its own. Instead, human body have to get vitamin A from the foods they eat. Lack of vitamin A in the diet may be caused by malnutrition, malabsorption, chronic alcoholism or by highly selective dieting. <br /><br />Vitamin A is a fat-soluble vitamin that humans derive primarily from diet. It has several essential functions in the body, including cell development, metabolism, immune function, vision, and reproductive function. <br /><br />Vitamin A is essential for vision because it’s an element of the protein that absorbs light in the receptors in retina. Vitamin A deficiency causes metaplasia and keratinization of mucus-secreting epithelium, which can cause conjunctival and corneal xerosis, corneal ulcers, keratomalacia, and corneal scarring. <br /><br />The typical symptoms of xerophthalmia include:<br />*Thin lining of eyelid and eyeball, called the conjunctiva, dries out, thickens, and begins to wrinkle<br />*Night blindness, an eye disease in which patient can’t see in dim light<br />*Ulcers or scars on cornea<br />*Bitot’s spots, or white spots on conjunctiva<br />*Softening of cornea <br /><br />The most common animal sources for vitamin A are cod liver oil, liver, butter, cheese, eggs, and fish, whereas the most common vegetable sources include sweet potato, carrot, broccoli, sweet red pepper, spinach, and lettuce.<br /><b>Xerophthalmia – Causes and symptoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9IURldP7p1Q8zrq1onlz6L7KGvLxItucqdN_o6F2Tb2JlQ8XMlKhudJHPlFyB9CkCxSoOPEPBss-iNJEdWvGFQG7x2SXiHqBEwGBvbtQfqJoUCT48yQcRuJH1Z1Jl4-VdCpDPqjn7motxpy5Y_2gjJtjfp5IM6FaLg9UNhTC6eSCGG7ughmTed_K/s254/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="198" data-original-width="254" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9IURldP7p1Q8zrq1onlz6L7KGvLxItucqdN_o6F2Tb2JlQ8XMlKhudJHPlFyB9CkCxSoOPEPBss-iNJEdWvGFQG7x2SXiHqBEwGBvbtQfqJoUCT48yQcRuJH1Z1Jl4-VdCpDPqjn7motxpy5Y_2gjJtjfp5IM6FaLg9UNhTC6eSCGG7ughmTed_K/w376-h293/1.jpg" width="376" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-21815925183160061362022-07-30T02:58:00.005-07:002022-07-30T02:58:58.074-07:00Hypervitaminosis DVitamin D toxicity, also called hypervitaminosis D, is a rare but potentially serious condition that occurs when excessive amounts of vitamin D in human body. It is usually the result of taking high-dose vitamin D supplements. Hypervitaminosis D is characterized by a considerable increase in circulating 25(OH)D levels up to a level of approximately 160–500 ng ml−1 plasma. <br /><br />It is usually due to taking more than the recommended daily value of vitamin D. Some prescription medications used to treat high blood pressure (thiazide diuretics) and heart diseases (digoxin) can cause an increase in vitamin D in the blood. <br /><br />Hypervitaminosis D and its clinical manifestation, severe hypercalcemia, are related to excessive long-term intake of vitamin D, malfunctions of the vitamin D metabolic pathway, or the existence of coincident disease that produces the active vitamin D metabolite locally. <br /><br />The main consequence of vitamin D toxicity is a buildup of calcium in human blood (hypercalcemia), which can cause nausea and vomiting, weakness, and frequent urination. <br /><br />The most often noted clinical symptoms of Hypervitaminosis D include: confusion, apathy, recurrent vomiting, abdominal pain, polyuria, polydipsia, and dehydration. Vitamin D toxicity might progress to bone pain and kidney problems, such as the formation of calcium stones. <br /><br />Long-term high-dose D supplement intake may result in adverse health effects, increase in mortality, greater risk of pancreatic cancer, cardiovascular events, and increased falls and fractures in the elderly.<br /><b>Hypervitaminosis D<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircJ0xEha5sEVE7EFQF2YJGpCXhbrXL17c8HYgzozJCCTGY4jA3bZM-kP0DGnB-juv5BisFhI9WcE2DtAQQk6SwcDxifIQ0gPRQV2mj8ll05--3N86EGhURL8y-ZzJhirbX-AWa2wyRpX9O3OIBRi3YFWEkhpnwEmC3Q4t3fYCtvLNFJfEh6DnI1dF/s1400/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1012" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircJ0xEha5sEVE7EFQF2YJGpCXhbrXL17c8HYgzozJCCTGY4jA3bZM-kP0DGnB-juv5BisFhI9WcE2DtAQQk6SwcDxifIQ0gPRQV2mj8ll05--3N86EGhURL8y-ZzJhirbX-AWa2wyRpX9O3OIBRi3YFWEkhpnwEmC3Q4t3fYCtvLNFJfEh6DnI1dF/w326-h452/1.jpg" width="326" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-86202505300191667242022-07-03T19:00:00.006-07:002022-07-03T19:01:25.701-07:00History and discovery of vitamin B3 (niacin)Pellagra was first described in Spain by Don Gaspar Casal in 1735 after the introduction of maize into Europe from the America. Pellagra has sometimes been called the disease of the four Ds – dermatitis, diarrhoea, dementia and death. <br /><br />In the 1920s, Goldberger in the United States reported that pellagra and black tongue in dogs responded to treatment with animal protein and also to boiled protein-free extracts of yeast. <br /><br />Niacin was first described by chemist Hugo Weidel in 1873. It was extracted by Casimir Funk in 1912 while he was trying to find a cure for another disease known as beriberi, but he thought it to be thiamine. <br /><br />Casimir Funk abandoned his work after finding that nicotinic acid had no effect on beriberi. <br /><br />In 1915, American epidemiologist and US Public Health Service officer Joseph Goldberger conducted a classic series of observational and experimental studies in humans, combined with an extensive series of experiments with an animal model of the condition (black tongue in dogs). <br /><br />Afterward, Conrad Elvehjem a biochemist from Wisconsin in 1937 extracted an active ingredient from livers that was referred as ‘pellagra-preventing factor’ and the ‘anti-black tongue factor’ called niacin. <br /><br />In general, it has been termed as ‘vitamin PP,’ ‘vitamin P-P,’ and ‘PP factor.’ The name niacin comes from nicotinic acid + vitamin, to distance itself from the word nicotine, which the public knows as a toxic chemical found in tobacco.<br /><b><span style="color: #0b5394;">History and discovery of vitamin B3 (niacin)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U6QhRkHs4yyRYGg7oDaZxHg7eQ9zy2M9vjHndR-BPaZWORfvFDhyZyJmXNw6Q_3J_f1ipfb92yX6t0joLYmKUV1AWKz8npbgUrRHyUFOiGfMFAGQ7tvIe0QrUdkJ47BjjtRfj_6r6vLsEDMqJKscHPD3_jJyt-D78uMFRNoNpNk19szhNM1XJExw/s443/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="418" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U6QhRkHs4yyRYGg7oDaZxHg7eQ9zy2M9vjHndR-BPaZWORfvFDhyZyJmXNw6Q_3J_f1ipfb92yX6t0joLYmKUV1AWKz8npbgUrRHyUFOiGfMFAGQ7tvIe0QrUdkJ47BjjtRfj_6r6vLsEDMqJKscHPD3_jJyt-D78uMFRNoNpNk19szhNM1XJExw/w372-h394/2.jpg" width="372" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-81979289001632094982022-05-24T16:38:00.007-07:002022-05-24T16:38:52.390-07:00AvitaminosisVitamins are organic compounds essential for normal health. They are not synthesized in the body and must be supplied with the diet. Some vitamins form coenzymes, and others function as hormones. Their deficiency produces specific pathological conditions (avitaminosis). <br /><br />According to National Health and Nutrition Examination Survey (NHANES) data, the most common vitamin deficiencies from 2003-2006 in the general United States population were vitamin B6, vitamin D, vitamin C, and vitamin B12. <br /><br />Avitaminosis is any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin. Avitaminosis may be acute or chronic, due to lack of single or more vitamins. Acute deficiencies are due to inadequate intake of vitamins. They respond to treatment more quickly than chronic types because of the absence of pathological changes which are invariably present in chronic deficiencies. <br /><br />The diseases in the Avitaminosis group are pellagra, beriberi, scurvy, rickets, and night blindness. Avitaminosis is often due to a lack of nutrition or unavailability of food with certain vitamins. <br /><br />Avitaminoses include<br />*Vitamin A deficiency causes xerophthalmia or night blindness<br />*Thiamine deficiency causes beriberi<br />*Niacin deficiency causes pellagra<br />*Vitamin B12 deficiency leads to megaloblastic anemia<br />*Vitamin C deficiency leads to scurvy<br />*Vitamin D deficiency causes rickets<br />*Vitamin K deficiency causes bleeding<br /><b>Avitaminosis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNvR43IhCqr2mOxotjqHbDYS-RCM6dZ6_RUwh6cEsesE-oM84bBvlaLPbQhDw2XpFLesH8D70-ylj6QotVQ58XFaNmugZjuvAgnfPY-xWpbOkY9YMTovEfbkT8V0kzVFpBffcuVKhvIzeYE35F3ZbODN3o-y5qtdNZO_QaLISnZle-uThFugZxPSx/s495/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="453" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNvR43IhCqr2mOxotjqHbDYS-RCM6dZ6_RUwh6cEsesE-oM84bBvlaLPbQhDw2XpFLesH8D70-ylj6QotVQ58XFaNmugZjuvAgnfPY-xWpbOkY9YMTovEfbkT8V0kzVFpBffcuVKhvIzeYE35F3ZbODN3o-y5qtdNZO_QaLISnZle-uThFugZxPSx/w379-h414/2.jpg" width="379" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8696471155552190054.post-62387316290113335292022-04-06T08:50:00.004-07:002022-04-06T08:50:58.341-07:00Thiamine rich orange juiceOranges are a treasure trove of nutrients and protective plant compounds, including vitamins, minerals, and antioxidants. Orange juice is a healthy source of thiamine. Eight ounces of orange juice contain 0.223 milligram of thiamine, almost 19 percent of the DRI for males 19 and over and 20 percent of the DRI for females in that age group.<br /><br /><div>Thiamine is one of the B vitamins. Thiamine is naturally present in some foods or added to some food products.<br /><br /></div><div>Thiamine is a vital player in energy metabolism, which means it is involved in the growth, development, and function of cells. Thiamine may also play a role in supporting cognition and nervous system health. </div><div><br /></div><div>Thiamine is sometimes called the “anti-stress” vitamin because it supports the body’s ability to function under stressful conditions. Inadequate intake of this vitamin in diet causes dropsy, palpitations and heart failure.<br /><br /></div><div>Thiamine acts as an anti-beriberi or antineuritic vitamin. People with beriberi have difficulty standing, walking, and controlling their muscles. This disease was common in the 1800s in Southeast Asian countries when people started eating white “polished” rice instead of brown rice.<br /><br /></div><div>Thiamine also acts as an antineuritic which is preventing or relieving inflammation of a nerve.<br /><b>Thiamine rich orange juice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJabtl3b4jbq8vmAYns9b4Rk1QTbIvyIFCdcRoiBmMVWDhD31Ol5YPUqkqHx5VyQ71VbQzelmZ1VNMTfjSUjbC1Iz66ivympbmTMyN101TlLVtCMiIvExNJckcyqLenpsAwOXnb0d-9iSCdbN5brDYLEy5NDSWMRp-2IVIlwuiNepFft9ZkX07EbuO/s4116/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4090" data-original-width="4116" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJabtl3b4jbq8vmAYns9b4Rk1QTbIvyIFCdcRoiBmMVWDhD31Ol5YPUqkqHx5VyQ71VbQzelmZ1VNMTfjSUjbC1Iz66ivympbmTMyN101TlLVtCMiIvExNJckcyqLenpsAwOXnb0d-9iSCdbN5brDYLEy5NDSWMRp-2IVIlwuiNepFft9ZkX07EbuO/s320/1.jpg" width="320" /></a></div></b><br /></div>Unknownnoreply@blogger.com