Vitamins, Minerals and Nutrients: Definitions

Vitamins, Minerals & Nutrients

Description & Definitions
	Alpha-lipoic Acid (ALA) (ThioticAcid) C₈H₁₄O₂S₂	Alpha-lipoic Acid or ALA is natural antioxidant that helps neutralize free radicals in the body and protects cells from damage. ALA, also known as thiotic acid, is a non-essential 'vitamin-like' natural antioxidant found widely in plant and animal sources such as kidney, heart and liver meats as well as spinach, broccoli and potatoes.The richest sources in the human diet are yeast and liver. The body makes small amounts of alpha-lipoic acid. It's unlikely that anyone on a normal diet could get too much ALA. The main function of Alpha-lipoic Acid is to increase the body's production of glutathione, which helps dissolve toxic substances in the liver.
	Antioxidants	Antioxidants may neutralize the effects of free radicals (oxidants), which many scientists believe can be a cause of cell damage. Antioxidants are classified into two broad divisions, depending on whether they are soluble in water(hydrophilic) or in lipids (hydrophobic). In general, water-soluble antioxidants react with oxidants in the cell cytoplasm and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation. These compounds may be synthesized in the body or obtained from the diet.The different antioxidants are present at a wide range of concentrations in body fluids and tissues, with some such as glutathione or ubiquinone (Coenzyme Q10) mostly present within cells, while others such as uric acid are more evenly distributed Examples of antioxidant nutrients include: vitamins C and E and vitamin A as beta carotene.
	Beta Carotene	The best known form of carotenoid is beta-carotene (pro-vitamin A). Beta-Carotene can be converted to retinol in the body when it is needed. Beta-Carotene is an important source of vitamin A. It is believed to be a superior source of vitamin A because it is readily converted into a more active form of the substance. Good sources of beta carotene include: red, yellow, orange and many dark green leafy vegetables. Vitamin A is stored in the liver. The stores of vitamin A in the liver of a well nourished adult can supply the body's needs for several months. Regularly taking large amounts of vitamin A can exceed the liver's storage capacity, resulting in adverse effects on the body. However it is unlikely that anyone on a normal diet could get too much of this vitamin. When vitamin A is obtained from beta-carotene, there is no danger of excess intake because it is formed in the body only when it is needed.
	Biotin	Biotin is important for cell growth and the metabolism of fats, sugar and some amino acids. It helps to release energy from carbohydrates. Good sources of biotin include: eggs, liver, yeast breads and cereals.
	Calcium (Elemental)	Calcium is crucial in forming strong bones and teeth and is essential for muscle contraction and the transmission of nerve impulses. Good sources of calcium include: milk, yogurt and most cheeses, dark green leafy vegetables (like kale, broccoli, bok choy) and fish with edible bones.
	Canthaxanthin	Canthaxanthin is known mainly as the natural pigment of the orange-yellow Chanterelle mushroom, but also occurs in various lower animals, some crustaceans, insects, fishes and birds. Besides its pigmentation properties, Canthaxanthin has various physiological functions and can be converted into vitamin A in case of deficiency. Canthaxanthin is used for egg-yolk and broiler pigmentation, as the red component of the yolk colour, and in foods and cosmetics requiring a more orange-red hue.
	Chloride (Elemental)	Chloride is a chemical the human body needs for metabolism. It also helps keep the body's acid-base balance. The amount of chloride in the blood is carefully controlled by the kidneys. The chloride ion is formed when the element chlorine picks up one electron to form an anio (negatively-charged ion) Cl⁻. The salts of hydrochloric acid HCl contain chloride ions and can also be called chlorides. An example is sodium chloride or table salt, with the chemical formula NaCl. In water it dissolves into Na⁺ and Cl⁻ ions. There is a high correlation between the sodium and chloride contents of the human diet. Chloride serves as an electrolyte helping to preserve the fluids in our body and plays an important role in nerve function were the inhibitory action of glycine and some of the action of Gamma-aminobutyric acid (GABA) relies on the entry of Cl⁻ into specific neurons. The North American Dietary Reference Intake recommends a daily intake of between 2300 and 3600 mg/day for 25-year-old males. Good sources of chloride include: table salt, chlorinated water, some fruits and vegetables.
	Chondroitin / Chondroitin Sulfate	Chondroitin is a chondrin derivative which is gelatin-like substance that can be obtained from cartilage (connective tissue). Chondroitin sulfate is a glycosaminoglycan (GAG), which is basically a long chain of specialized polysaccharides (or sugars). In the body, chondroitin is used as a building block for larger structures known as proteoglycans, which are used to form connective tissue such as cartilage. Chondroitin is related in structure and function to another sugar derivative, glucosamine, both of which are widely used as dietary supplements to nourish joint cartilage. Chondroitin Sulfate is not found in the diet in appreciable amounts, the primary source is animal cartilage. Normally secreted by the cells that form cartilage (chondrocytes), chondroitin provides elasticity to joints by drawing fluid into cartilage tissue. The benefit of chondroitin sulfate in patients with osteoarthritis is likely the result of a number of effects including its anti-inflammatory activity, the stimulation of the synthesis of proteoglycans and hyaluronic acid, and the decrease in catabolic activity of chondrocytes inhibiting the synthesis of proteolytic enzymes, nitric oxide and other substances that contribute to damage cartilage matrix and cause death of articular chondrocytes. Data from a variety of reports describing the biochemical basis of the effect of chondroitin sulfate on osteoarthritis articular tissues. The rationale behind the use of chondroitin sulfate is based on the belief that osteoarthritis is associated with a local deficiency in some natural substances, including chondroitin sulfate.
	Chromium	Chromium, is a chemical element which has the symbol Cr. It is a steely-gray, lustrous, hard metal that takes a high polish and has a high melting point. It is also odourless, tasteless, and malleable. Trivalent chromium (Cr(III) or Cr³⁺) is required in trace amounts for sugar metabolism in humans (Glucose Tolerance Factor) and its deficiency may cause a disease called chromium deficiency In combination with B vitamins, helps the body regulate fuel stores for energy. In the United States the dietary guidelines for daily chromium uptake were lowered from 50-200 µg for an adult to 35 µg (adult male) and to 25 µg (adult female). Good sources of chromium include: meat, eggs, whole-grain products and cheese.
	Copper	Copper is important for the formation of bone, hemoglobin and red blood cells. Copper also helps keep nerves healthy, and is involved in hair and skin coloring and sensitivity to taste as well as aiding in the healing process. Good sources of copper include: organ meats, especially liver, seafood, nuts and seeds.
	Coenzyme Q10 (CoQ10)	Coenzyme Q10 is found in the mitochondria (a specialized component of cells) of all cells. It functions as part of the cellular system that generates energy from oxygen for bodily processes. It is synthesized throughout the body, specifically in the heart, liver, kidney, and pancreas. Coenzyme Q10 is naturally found in foods such as beef, chicken, salmon, and broccoli, and is synthesized in all body tissues.
	Daily Recommended Value	Daily Recommended Value is used on labels to indicate the percent of the recommended daily amount of each nutrient that a serving of a food or vitamin/mineral supplement provides. Daily value has replaced the use of US RDA (United States recommended daily allowance) on labels.
	Epigallocatechin Gallate (EGCG)	EGCG is a natural green tea extract. Green tea is prepared from the steamed and dried leaves of Camellia sinensis, a large shrub with evergreen leaves native to eastern Asia. Green tea is different from black tea in that it is produced from leaves that have been withered, rolled, fermented, and dried. Because of the curing process, the properties of the green tea are very similar to that of the fresh leaf. Green tea contains polyphenols (catechins), tannins, flavonols, and methylxanthines (caffeine, theophylline, theobromine). The most active substance in green tea EGCG. Modern scientific research demonstrates that the beneficial effects of green tea are largely due to its main ingredient: catechin, Epigallocatechin Gallate (EGCG). Recent research has also indicated that there may be positive effects of EGCG in the field of disease risk reduction regarding cancer and cardiovascular disease. Further research has revealed additional findings where green tea, green tea extract and its constituents can also contribute: Antioxidant activity removing free radicals Enhanced metabolism and fat oxidation Oral health, including fresh breath Glucose metabolism
	Folic Acid (Vitamin B8)	Folic acid is essential for the manufacture of DNA, the substances necessary for cell reproduction. It also promotes normal red blood cell formation. An adequate intake of folic acid is important to reduce the risk of certain birth defects. Good sources of folic acid include: leafy vegetables, some fruits, legumes, liver, yeast breads, wheat germ, and vegetable oils such as soybean, corn, cottonseed, and safflower.
	Free Radicals	Free radicals are atoms or a group of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. They can do damage when they react with important cellular components, such as DNA, or the cell membranes. Cells may function poorly or die if this occurs. To prevent free radical damage, antioxidants support the body's defense system.
	Ginkgo Biloba	The Ginkgo Biloba is a tree most commonly found in China and Far East. Ginkgo Biloba extract is obtained from the dried leaves. There have been many traditional uses for Ginkgo, although more recently, western culture has taken interest in the extract's cognition enhancing properties. Scientists believe that, with aging, the brain loses cells in areas that produce important neurotransmitters, as well as experiences a disruption in the communication between these cells.
	Ginseng (American Ginseng Standardized Extract)	Ginseng is a broad term used to include many types of plants in the genus Panax. American Ginseng includes those plants that are grown in North America. Traditionally used in Asia and parts of the former Soviet Union as a folk medicine "cure-all." Helps the body adapt to stress.
	Glucosamine	Glucosamine is an aminopolysaccharide (a combination of an amino acid-glutamine and a sugar- glucose). Glucosamine appears to stimulate the production of molecules that provide strength and elasticity to the joint.
	Guarana	Guarana Seed is a dried paste made from the crushed seeds of Paullinia cupana (also known as P. Sorbilis), a woody vine shrub native to Brazil and the Amazon. Guarana Seed contains high levels of caffeine.
	Iodine	Iodine, best known for keeping the thyroid gland healthy, also helps metabolize fat and aids physical and mental development. Good sources of iodine include: iodized salt and saltwater fish.
	Iron	As blood passes through the tiny air sacs in the lungs, oxygen attaches itself to the iron in the blood and is carried to all parts of the body. In general, premenopausal women need more iron than men do, because menstruation depletes the body of iron. Good sources of iron include: meat, raisins, green leafy vegetables and nuts.
	International Units (IU)	International units (IU) is a standard unit of measurement for fat soluble vitamins A, D and E.
	Low-density Lipoprotein (LDL)	LDL is low-density lipoprotein or "bad" cholesterol. Cholesterol and other fats can't dissolve in the blood. They have to be transported to and from the cells by special carriers called lipoproteins. Too much LDL cholesterol can clog your arteries, increasing your risk of heart attack and stroke.
	Lutein	Lutein and Zeaxanthin are carotenoids found in highest concentration in the macular region of the eyes (the back of the eye where the retina is located). Like other carotenoids, Lutein and Zeaxanthin act as antioxidants, protecting cells against the damaging effects of free radicals. They also act as filters against the oxidizing ultraviolet light of the sun in light-sensitive tissues, such as the macula, lens, and retina. Food sources of Lutein and Zeaxanthin include corn, egg yolk, green vegetables, such as broccoli, green peas, brussel sprouts, cabbage, kale, collard greens, spinach, lettuce, and fruits, including kiwi and honeydew melon. Lutein and Zeaxanthin have identical chemical formulas and are isomers.
	Lycopene	Lycopene is an antioxidant found in nature in fruits and vegetables.
	Magnesium	Magnesium is necessary for glucose metabolism, the synthesis of proteins and nucleic acids, muscle contraction, transmission of nerve impulses and the delicate electrical balance of cells. Good sources of magnesium include: legumes, nuts, whole grains and green vegetables.
	Manganese	Manganese helps to metabolize protein and fat. It maintains the health of the immune and nervous systems. It is important for bone growth and reproduction. Manganese makes it possible for the body to use thiamin and vitamin E. Good sources of manganese include: whole-grain products, along with some fruits and vegetables.
	Mineral	In nutrition, an inorganic substance originating in the earth that may be required to maintain health.
	Molybdenum	Molybdenum is important for normal cell function. It enables the body to use nitrogen and is important for enzymes needed in metabolism. Molybdenum helps regulate iron stores in the body. Good sources of molybdenum include: milk, legumes, breads and grain products
	Niacin (Vitamin B3)	Another name for vitamin B3, niacin is found in every cell of the body and is necessary for energy production. It is also needed for DNA formation and to maintain normal function of skin, nerves and the digestive system. Good sources of niacin include: poultry, fish, beef, peanut butter and legumes.
	Nickel	Nickel is a mineral present in the diet. Sources of nickel include: nuts, beans, peas, grain, and chocolate.
	Nutrients	A chemical compound (such as protein, fat, carbohydrate, a vitamin, or mineral) that is found in food. Nutrients are used by the body to function and maintain health.
	Omega-3 fatty acids	The functional Omega-3 polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) found in abundance in oily/fatty fish such as salmon, menhaden, mackerel, herring, sardines and tuna. Consumption of these fish tends to be low in most Western diets. One way of ensuring an adequate intake of omega-3 PUFA, especially of EPA and DHA, is to consume fortified foods or dietary supplements containing these health-giving natural compounds. DHA plays an important role as a structural membrane lipid and is a vital component in the brain.
	Pantothenic Acid	Pantothenic acid is essential for the metabolism of fat and sugar within the body. Good sources of pantothenic acid include: meat, poultry, fish, whole-grain cereals and legumes.
	Phosphorus	Phosphorus teams with calcium to aid in cell growth, bone and tooth formation, kidney function and the contraction of the heart. Good sources of phosphorus include: milk, meat, poultry, fish, eggs, legumes and nuts.
	Phytosterols	Phytosterols, also known as plant sterols, are naturally occurring compounds found in all plants and are chemically related to cholesterol, which is found in animal tissue. More than 40 phytosterols have been identified, but sitosterol, campesterol, and stigmasterol are the most abundant. These three compounds comprise up to 98% of the total phytosterols. Vegetable oils are the richest source of phytosterols.
	Policosanol	Policosanol is a composite of a group of higher aliphatic primary alcohols isolated from sugar cane wax.
	Pomegranate	The pomegranate fruit (Punica granatum L) contains polyphenolic flavonoids, including anthocyanins, catechins, ellagic tannins, and fallic and ellagic acids that exhibit antioxidant activity. Phenolic compounds are known to scavenge or neutralize the oxidant effect of free radicals.
	Potassium	Potassium is essential for making all muscles (including the heart) function properly. It is vital for the transmission of nerve impulses, digestion, and the release of insulin. It serves as an electrolyte that helps to maintain the fluid level inside and outside cells. Good sources of potassium include: fruits, many vegetables, fresh meat, poultry and fish.
	Polyunsaturated fatty acids (PUFAs)	Polyunsaturated fatty acids (PUFAs) are components of dietary fats and oils. They are known as essential fats. Like vitamins, PUFAs are essential for life; they cannot be made in the body and must be obtained via the diet. There are two large families of PUFAs, Omega-3, which has a fluidic effect on the blood, and Omega-6 involved in blood coagulation. A healthy body should maintain a balance between the tendency of the blood to clot and its tendency to flow. Both families can be metabolized to long-chain PUFAs (LC-PUFAs). LC-PUFAs have been shown to have an important role in health and disease. Today we not only consume more fat than is recommended in our current diet, but the percentage of fat from the omega-6 family and other saturated fats is quite high. This makes us more prone to coronary problems and thrombosis. Diets rich in omega-3 fatty acids, contribute to reduce the risk of cardiovascular disease. Pregnant women can also reduce the risk of premature birth by taking omega-3. To ensure the correct intake and balance of LC-PUFAs, dietary supplementation is sometimes necessary.
	Recommended Dietary Allowance (RDA)	RDAs are published by the Food and Nutrition Board of the Institute of Medicine, part of the National Academy of Science, which establishes goals rather than requirements for healthy persons. Different guidelines are established for 16 different age and gender groups.
	Riboflavin (Vitamin B2)	Another name for vitamin B2, riboflavin is found in every cell of the body and is necessary for energy production. It is also needed to maintain metabolism and the function of skin and nerves. Good sources of riboflavin include: milk and other dairy products, enriched bread and other grain products, eggs, meat, green leafy vegetables and nuts.
	Selenium	Selenium is a trace mineral that, working in combination with vitamin E, protects the cells from damage from oxygen radicals. Good sources of selenium include: seafood, liver and kidney, as well as other meats.
	Silicon	Silicon is required in the body for proper integrity of the skin, ligaments, tendons, and bones. Aging and low estrogen status may decrease a person's ability to absorb silicon. Sources of silicon include: unrefined grains of high fiber content, such as oatmeal and brown rice, root vegetables, and cereal products.
	Soy Isoflavone	Soy extract typically contains soy isoflavones. It helps support comfort and well-being for women of menopausal age.
	Thiamin (Vitamin B1)	Also known as vitamin B1, thiamin participates in the body's ability to use protein and carbohydrates to produce energy. It also aids in metabolism, especially of carbohydrates. It is important for normal functioning of the nervous system. Good sources of thiamin include: whole-grain and enriched grain products, such as beans, rice, pasta and fortified cereals.
	Vanadium	Vanadium is a trace mineral present in nature. Source of vanadium include shellfish, parsley, mushrooms, dill seed, and wine.
	Vitamins	A nutrient that the body needs in small amounts to function and maintain health. Vitamins are generally classified as either water-soluble, meaning that they dissolve easily in water, or fat-soluble vitamins, which are absorbed through the intestinal tract with the help of lipids (fats). In general, water-soluble vitamins are readily excreted from the body. Each vitamin is typically used in multiple reactions and, therefore, most have multiple functions. In humans there are 13 vitamins: 4 fat-soluble (A, D, E and K) and 9 water-soluble (8 B vitamins and vitamin C).
	Vitamin A (Retinol)	Vitamin A is important for the growth and development of bones, teeth and gums. It is also essential for night vision, healthy skin, hair and mucous membranes. Good sources of vitamin A include: liver, fish, oil, eggs, and vitamin A-fortified foods
	B Vitamin or Vitamin B Complex	The term 'B complex' refers to the mixture or combination of 8 B vitamins: Thiamin (B1), Riboflavin (B2), Niacin (B3), Pyridoxine (B6), Pantothenic Acid (B5), Folic Acid (B8), Cyanocobalamin (B12) and Biotin. Most of the B vitamins play a critical role as cofactors in cellular energy metabolism. Cofactors can be thought of as "helper nutrients" that assist chemical reactions. For example, the process of glycogenolysis, which converts energy stored as glycogen into glucose molecules, requires vitamin B6 and Thiamin.
	Vitamin B6 (Pyridoxine)	Vitamin B6 influences many body functions including regulating blood glucose levels, manufacturing hemoglobin and aiding the utilization of protein, carbohydrates and fats. It also aids in the function of the nervous system. Good sources of vitamin B6 include: chicken, fish, pork, liver and kidney. It may also be found in whole grains, nuts and legumes.
	Vitamin B12 (Cyanocobalamin) C₆₃H₈₈CoN₁₄O₁₄P	Vitamin B12 (Cyanocobalamin) is essential for normal growth, healthy nerve tissue and blood formation. It is also a crucial element in the reproduction of every cell of the body. Vitamin B12 is normally involved in the metabolism of every cell of the body, especially affecting the DNA synthesis and regulation but also fatty acid synthesis and energy production. However, many (though not all) of the effects of functions of B-12 can be replaced by sufficient quantities of folic acid (another B vitamin), since B-12 is used to regenerate folate in the body. Most 'B-12 deficient symptoms' are actually folate deficient symptoms, since they include all the effects of pernicious anemia and megaloblastosis, which are due to poor synthesis of DNA when the body does not have a proper supply of folic acid for the production of thymine. When sufficient folic acid is available, all known B-12 related deficiency syndromes normalize. Good sources of vitamin B12 include: meat, fish, poultry, eggs, milk and other dairy foods.
	Vitamin C (Ascorbic Acid) C₆H₈O₆	Vitamin C (Ascorbic Acid) serves as an antioxidant and plays a role in collagen formation, neurotransmission and tissue repair. The benefits of Vitamin C were discoverd by sailors who noticed that disease scurvy could be prevented by sucking limes or lemons, but it was not until the early 1930s that the substance responsible for preventing scurvy was identified as L-ascorbic acid. The presence of ascorbate is required for a range of essential metabolic reactions in all animals and plants. It is made internally by almost all organisms, humans being the most well-known exception.Vitamin C is widely used as a food additive. Good sources of vitamin C include: oranges, grapefruits and tangerines, many other fruits and vegetables, including berries, melons, peppers, dark green leafy vegetables, potatoes and tomatoes.
	Vitamin D3(Cholecalciferol) C₂₇H₄₄O	Vitamin D3 (Cholecalciferol) helps the body properly utilize calcium and phosphorus necessary to build strong bones and teeth. Vitamin D3 is structurally similar to steroids such as testosterone, cholesterol, and cortisol (Vitamin D3 itself is a secosteroil). Good sources of vitamin D3 include: fortified milk, cheese, eggs and fish (sardines and salmon).
	Vitamin E (Tocopherol)	Vitamin E (Tocopherol) is an antioxidant that can prevent a chemical reaction called oxidation, which can sometimes result in harmful effects in your body. It is also important for the proper function of nerves and muscles. Good sources of vitamin E include: vegetable oils, such as soybean, corn, cottonseed, and safflower, as well as nuts, seeds and wheat germ.
	Vitamin K1 (Phytomenadione)	Vitamin K (Phytomenadione) helps the blood clot when the body is injured and is important in bone metabolism. Good sources of vitamin K include: green leafy vegetables, such as spinach and broccoli.
	Zeaxanthin	Lutein and Zeaxanthin are carotenoids found in highest concentration in the macular region of the eyes (the back of the eye where the retina is located). Like other carotenoids, Lutein and Zeaxanthin act as antioxidants, protecting cells against the damaging effects of free radicals. They also act as filters against the oxidizing ultraviolet light of the sun in light-sensitive tissues, such as the macula, lens, and retina. Food sources of Lutein and Zeaxanthin include corn, egg yolk, green vegetables, such as broccoli, green peas, brussel sprouts, cabbage, kale, collard greens, spinach, lettuce, and fruits, including kiwi and honeydew melon. Zeaxanthin is the principal pigment in yellow corn. Lutein and Zeaxanthin have identical chemical formulas and are isomers.
	Zinc	Zinc is necessary for cell growth, reproduction and repair. It helps regulate the body's immune response and insulin metabolism, and aids in the healing of wounds. Good sources of zinc include: meat, seafood and liver.






		Choline for animal nutrition (normally in the form of choline chloride) is usually referred to as a B-complex vitamin. Its essential biological function is in building and maintaining cell structures as well as in its involvement in fat metabolism. Choline chloride prevents perosis in poultry. Green Tea Green tea – a great source of healthful benefits The healthy benefits of green tea have been embraced by Asian countries for centuries and include detoxification, improvement of blood flow and overall improvement of resistance to disease. apo-carotenal or canthaxanthin may be the colorant of choice. Apo-carotenal covers the orange to orange-red shades with high potency. Apocarotenal, or trans-beta-apo-8'-carotenal, is a carotenoid found in spinach and citrus fruits. Like other carotenoids, apocarotenal plays a role as a precursor of vitamin A, even though it has 50% less pro-vitamin A activity than beta-carotene. The empirical chemical formula for apocarotenal is C₃₀H₄₀O. Apocarotenal has an orange to orange-red colour and is used in foods, pharmaceuticals and cosmetic products. Depending on the product forms, apocarotenal is used in fat based food (margarine, sauces, salad dressing), beverages, dairy products and sweets. Its E number is 160E. Apocarotenal is a carotenoid found in spinach and citrus fruits. Like other carotenoids, apocarotenal plays a role as a precursor of vitamin A, even though it has 50% less pro-vitamin A activity than beta-carotene. Apocarotenal has an orange to orange-red colour and is used in foods, pharmaceuticals and cosmetic products. Depending on the product forms, apocarotenal is used in fat based food (margarine, sauces, salad dressing), beverages, dairy products and sweets.