16th November 2022, Wednesday Glad to see you all!! Welcome Grade 11 to today’s Biology class Get ready for the lesson… Ms. Shaheena Hameed Starter feedback NUTRITION Learning objectives TOPIC 1 – MOLECULES, TRANSPORT AND HEALTH LESSON 1C – CARDIOVASCULAR HEALTH AND RISK Dietary antioxidants and cardiovascular health KEY WORDS ❑ Antioxidants ❑ Free radicals 1. To explain the function of antioxidants 2. To analyze the importance of vitamin C related to heart health Objective 1 To explain the function of antioxidants Antioxidants are molecules that inhibit the oxidation of other molecules which can lead to chain reactions that may damage cells Eating a diet full of antioxidant-rich foods is linked to a lower risk of heart disease. Certain antioxidants, like Coenzyme Q10 (CoQ10) in particular, help support heart health. Coenzyme Q10 (CoQ10) is a fat-soluble antioxidant that helps support cardiovascular health. Free radicals are atoms or molecules that are highly reactive with other cellular structures because they contain unpaired electrons. Free radicals are natural by-products of ongoing biochemical reactions in the body, including ordinary metabolic processes and immune system responses AFL 1 Instruction: Answer the following questions in your notebook in simple words. You should participate in each AFL as it is graded Try your level best! 1) Molecules that inhibit the oxidation of other molecules which can lead to chain reactions that may damage cells are called ………….. 2) What are antioxidants? Give any 2 health benefits of antioxidants. 3) List examples of foods rich in antioxidants. Extension: What are free radicals? AFL 1 Feedback 1) Antioxidants 2) Molecules that inhibit the oxidation of other molecules which can lead to chain reactions that may damage cells 3) Lemon, nuts, spinach Objective 2 To analyze the importance of vitamin C related to heart health AFL 2 Instruction: Answer the following questions in your notebook in simple words 1) What are the possible risks to the arteries if the diet is very low in vitamin C? 2) List any 3 importance of vitamin C in the body. 3) When vegetables are cooked in boiling water, they may lose some of their nutrients. The graph below shows the effect of cooking on the content of three vitamins and two minerals found in carrots. Using the information in the graph, compare the effects of cooking on the content of vitamins and minerals found in carrots. Thinking skill: It has been suggested that cooking food in a microwave oven does not reduce the nutrient content of foods by as much as cooking in boiling water. A student wanted to test this idea on the vitamin C content of carrots. Describe an investigation that the student could carry out to compare these two methods of cooking on the vitamin C content of carrots. May Allah bless you all… Have a great day!!
