Which of the following is NOT a function of vitamin E?

A) improving the absorption of vitamin C if dietary intake is low
B) enhancing the immune system and protecting white blood cells
C) protecting polyunsaturated fatty acids (PUFA) in cell membranes from oxidation
D) protecting low-density lipoproteins (LDLs) from oxidation


A

Nutritional Science

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Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

What will be an ideal response?

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A type of study that demonstrates the role of genetics in regulating body weight is:

a. case-control studies. b. twin studies. c. food frequency studies. d. longitudinal studies.

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The client with chronic kidney disease will usually need supplements of:

a. sodium, potassium, and fat-soluble vitamins. b. vitamin B6, folate, and calcium. c. phosphorus, iron, and calcium. d. potassium, phosphorus, and vitamin D.

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Pickled foods, canned soups, soy sauce, and deli (luncheon) meats contain high amounts of

A. sodium. B. magnesium. C. potassium. D. selenium.

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