Micronutrients: Redox Chemistry of Vitamins and Mineral Bioavailability
Students will learn about vitamins and minerals as essential micronutrients, understanding their importance for health without delving into complex chemical structures.
Key Questions
- Explain the antioxidant mechanism of ascorbic acid (vitamin C) using its standard reduction potential, and quantify its reducing capacity relative to vitamin E (α-tocopherol) using electrode potential data.
- Analyse how iron bioavailability is affected by oxidation state (Fe²⁺ vs Fe³⁺), gastric pH, and the presence of chelating agents such as phytate and ascorbate, explaining each effect at the molecular level.
- Evaluate the relative chemical stability of water-soluble versus fat-soluble vitamins during food processing, relating degradation mechanisms to specific structural features such as conjugated double bonds and enol groups susceptible to oxidation or hydrolysis.
MOE Syllabus Outcomes
Suggested Methodologies
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