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Vitamins and Supplements

vitamins

Vitamins and Supplements

A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism. For example, ascorbic acid functions as vitamin C for some animals but not others, and vitamins D and K are required in the human diet only in certain circumstances. The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.

Vitamins are classified by their biological and chemical activity, not their structure. Thus, each “vitamin” may refer to several vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals are grouped under an alphabetized vitamin “generic descriptor” title, such as “vitamin A,” which includes the compounds retinal, retinol, and many carotenoids. Vitamers are often inter-converted in the body.

History

The value of eating a certain food to maintain health was recognized long before vitamins were identified. The ancient Egyptians knew that feeding liver to a patient would help cure night blindness, an illness now known to be caused by a vitamin A deficiency.The advancement of ocean voyage during the Renaissance resulted in prolonged periods without access to fresh fruits and vegetables, and made illnesses from vitamin deficiency common among ships’ crews.

In 1749, the Scottish surgeon James Lind discovered that citrus foods helped prevent scurvy, a particularly deadly disease in which collagen is not properly formed, causing poor wound healing, bleeding of the gums, severe pain, and death. In 1753, Lind published his Treatise on the Scurvy, which recommended using lemons and limes to avoid scurvy, which was adopted by the British Royal Navy. This led to the nickname Limey for sailors of that organization. Lind’s discovery, however, was not widely accepted by individuals in the Royal Navy’s Arctic expeditions in the 19th century, where it was widely believed that scurvy could be prevented by practicing good hygiene, regular exercise, and by maintaining the morale of the crew while on board, rather than by a diet of fresh food. As a result, Arctic expeditions continued to be plagued by scurvy and other deficiency diseases. In the early 20th century, when Robert Falcon Scott made his two expeditions to the Antarctic, the prevailing medical theory was that scurvy was caused by “tainted” canned food.

Vitamins are essential for the normal growth and development of a multicellular organism. Using the genetic blueprint inherited from its parents, a fetus begins to develop, at the moment of conception, from the nutrients it absorbs. It requires certain vitamins and minerals to be present at certain times. These nutrients facilitate the chemical reactions that produce among other things, skin, bone, and muscle. If there is serious deficiency in one or more of these nutrients, a child may develop a deficiency disease. Even minor deficiencies may cause permanent damage.

In nutrition and diseases

For the most part, vitamins are obtained with food, but a few are obtained by other means. For example, microorganisms in the intestine—commonly known as “gut flora”—produce vitamin K and biotin, while one form of vitamin D is synthesized in the skin with the help of the natural ultraviolet wavelength of sunlight. Humans can produce some vitamins from precursors they consume. Examples include vitamin A, produced from beta carotene, and niacin, from the amino acid tryptophan.

Once growth and development are completed, vitamins remain essential nutrients for the healthy maintenance of the cells, tissues, and organs that make up a multicellular organism; they also enable a multicellular life form to efficiently use chemical energy provided by food it eats, and to help process the proteins, carbohydrates, and fats required for respiration.

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Fitness ‘lowers breast cancer risk’

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Fitness ‘lowers breast cancer risk’

Women who stay fit and physically active after the menopause can significantly reduce their risk of breast cancer, a study has shown.

But they have to work hard to get the benefit, spending more than seven hours a week taking “moderate-to-vigorous” exercise, say scientists.

“Light intensity” activities such as bowling, table tennis, fishing, slow walking and light gardening did not have the same effect. And no amount of exercise appeared to protect younger women during their fertile years.

Examples of “moderate-to-vigorous” activity given by the scientists included tennis, biking, swimming, weight-lifting, cheerleading, hiking, fast-walking, jogging and heavy housework and gardening.

Previous studies have linked physical activity and protection against breast cancer. But this was one of the first to look at the importance of different kinds of exercise at various stages of life.

Researchers asked more than 110,000 post-menopausal women to rate their activity levels at ages 15 to 18, 19 to 29, 35 to 39, and in the past 10 years.

Over a 6.6-year follow-up period, it was found that women in the last group who had done more than seven hours a week of moderate-to-vigorous exercise were 16% less likely to develop breast cancer than inactive women.

No link was seen between reduced breast cancer risk and physical activity at younger ages.

Light intensity exercise at any stage of life had no effect on the chances of developing breast cancer.

Breast cancer affects around 45,500 women each year in the UK and causes more than 12,400 deaths. An estimated one in nine women will suffer from the disease at some time in their life.

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If you smoke, watch out for low back pain

If you smoke, watch out for low back pain

If you needed another reason to cut the cigarette habit: Smokers, especially younger smokers, are more likely to report low back pain than people who have never smoked, according to a new analysis.

After examining existing research, Finnish researchers concluded smoking is “modestly” associated with the risk of low back pain and the effects may be “at least partly reversible.” Their findings are published in the January issue of the American Journal of Medicine.

Dr. Rahman Shiri of the Finnish Institute of Occupational Health and colleagues wanted to know if smoking increases the risk of low back pain, a problem that affects an estimated 8 in 10 adults during some point in their lives.

Previous analysis of the existing research came to different conclusions, with one study suggesting an association between smoking and low back pain and the other reporting “unclear findings.”

The Finnish researchers identified and reviewed 81 studies from around the world involving smokers, former smokers, or never-smokers and low back pain conducted between 1966 and 2009. Of those, 40 studies involving more than 300,000 adults and adolescents met the standards for the analysis.

The Finnish team subjected the data of the individual studies to further statistical analysis to tease out the strength of relationships even as the studies reported various outcomes.

They determined that even though the data did not prove smoking leads to low back pain, the analysis of previous the literature suggested a “fairly modest” association between smoking and low back pain.

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