Kimpang Meet 8 Mineral

8/13/2019 Kimpang Meet 8 Mineral

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Shinta Rosalia Dewi


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The term usually refers to elements otherthan C, H, O, and N that are present in foods.

Regulate body processes

Give structure to things in the body No calories (energy)

Cannot be destroyed by heat

Minerals into two groups, the major salt

components and the trace elements.


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Major minerals Calcium

Phosphorus

Magnesium Electrolytes

(sodium, chloride,

potassium)

Trace minerals Copper

Flouride

Iodine Iron

Manganese

Selenium Zinc

Chromium


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Some of the major mineral constituents,especially monovalent species, are present infoods as soluble salts and mostly in ionizedform.

For example, to the cations sodium andpotassium and the anions chloride andsulfate.


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An element is essential for life if its removalfrom the diet or other route of exposure to anorganism results in a consistent andreproducible impairment of a physiological

function


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~25% absorption

Vitamin D aids absorption

75 is obtained from dairyproducts

Many products are fortifiedwith it

Deficiency : Osteoporosis

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Very hard for vegans to getenough calcium
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Easily absorbed by the body Enhanced by Vitamin D

Deficiency are rare

Soda, phosphoric acid

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Extra calories

Poor nutrientdensity

Interferes withcalcification

Replaces morenutritious drinks

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minute amount, but critical energy metabolism, catalyst, ATP production

critical to heart function

Deficiency Abnormal nerve & muscle function

toxicity is rare, but can be fatal Large dose supplements Intestinal distress, alterations in heart beat


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fluid volume regulator, electrolyte balancer deficiency

must be replaced with water if blood sodiumdrops

toxicity edema and hypertension

diet moderate in sodium is recommended


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essential nutrient fluid and electrolyte balance

abundant in foods (especially processed) part of sodium chloride

rarely lacking

dehydration due to water deficiency

Deficiencies

Metabolic alkalosis Increased bicarbonate compensates for decreased Cl

Growth retardation


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maintaining fluid and electrolyte balance in blood found in both plant and animal cells

less found in processed foods

deficiency hypertension most common electrolyte imbalance muscle weakness Diarrhea & vomiting Hypokalemia

toxicity rare from food over consumption of supplements


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small amounts found in the body small amounts needed

deficiency can be fatal, excess can be deadly


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essential nutrient Source : red meats, fish, poultry, eggs,

legumes are good sources mostly found in

hemoglobin carrier of oxygen

myoglobin protein in muscles, making oxygen available

iron balance is critical deficiency

fatigue and anemia Toxicity

6 12 vitamins with 100% iron content will kill a smallchild

(The dose makes the poison.)


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cofactor for many enzymes affecting growthand digestion

deficiency growth retardation

sexual immaturity

impaired immune response

protein containing foods are a good source ofzinc


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converted to iodide in GI tract essential component of thyroid hormone

regulates temperature, reproduction, growth, cellproduction

deficiency goiter: enlarged thyroid gland cretinism

during pregnancy

irreversible mental and physical retardation


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essential antioxidant nutrient deficiency associated with heart disease

seafood, meats, whole grains, vegetables dependent on soil content

toxicity loss and brittleness of hair and nails


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important player in several enzyme reactions deficiency is rare

food sources are legumes, whole grains, nuts,shellfish, seeds


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cofactor for many enzymes that metabolizecarbs, lipids and amino acids

deficiency is rare

too much can affect the nervous system

found in nuts, whole grains, leafy veggies


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presence makes bones stronger teeth more resistant to tooth decay

fluoridated water is best source

most bottled water is lacking too much can damage teeth


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essential nutrient involved in carbohydrateand lipid metabolism maintains glucose homeostasis

deficiency creates diabetic like symptoms

sources include liver, whole grains, yeast


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heavy metals lead

mercury

cadmium

enter food through water, soil, airpollution

interfere with nutrients

bioaccumulation


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Bioavailability may be defined as theproportion of a nutrient in ingested food thatis available for utilization in metabolicprocesses.

In the case of mineral nutrients,bioavailability is determined primarily by theefficiency of absorption from the intestinallumen into the blood


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Bioavailability influenced by: Genetics Nutritional status Nutrient interactions Aging


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Fortification of the U.S. food supply began in1924 with the addition of iodine to salt toprevent goiter, a prevalent public healthproblem in the United States at the time

vitamin D be added to milk to prevent rickets

In 1943, the government issued an ordermaking enrichment of flour with iron,

riboflavin, thiamin, and niacin mandatory.


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Breakfast cereals and other products.calcium, zinc, and other trace minerals

The sailors consume sweet wine laced withiron filings to strengthen their resistance to

spears and arrows and to enhance sexualpotency

Addition of iron to foods is a difficult

balancing act because some forms of ironcatalyze oxidation of unsaturated fatty acidsand vitamins A, C, and E.


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Ferrous sulfate is the cheapest, mostbioavailable, and most widely used ironsource for food fortification.

Results of several studies have indicated that

off odors and off flavors occur in bakeryproducts made from flour that was heavilyfortified with ferrous sulfate and stored forextended periods of time

Ferrous sulfate should not be used to fortifyis to be used in mixes containing added fats,oils, or other easily oxidized ingredients


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In recent years, elemental iron powders havebeen the sources of choice for fortification offlour for home use, breakfast cereals, andinfant cereals. These are all products with

long shelf lives. Elemental iron powders are relatively stable

and do not appear to cause serious problemswith oxidation in foods.

Bioavailability of the powders is variable,probably due to differences in particle size.


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Calcium Calcium plays a major regulatory role in

numerous biochemical and physiologicalprocesses.

For example, calcium is involved inphotosyntheses, oxidative phosphorylation,blood clotting, muscle contraction, celldivision, transmission of nerve impulses,enzyme activity, cell membrane function, andhormone secretion.


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Its multiple roles in living cells are related toits ability to form complexes with proteinscarbohydrates and lipids.

Calcium binding is selective. Its ability to bind

to neutral oxygens, including those ofalcohols and carbonyl groups, and to bind totwo centers simultaneously allow it tofunction as a cross-linker of proteins andpolysaccharides


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In living systems, phosphates serve a varietyof functions.

For example adenosine triphosphate (ATP) isthe principle source of energy in cells.

Phosphoproteins (ferritins) are involved iniron storage. Phospholipids are majorcomponents of membranes.

Hydroxyapatite, Ca10(PO4)6(OH)2, comprises

the mineral phase of bone. Sugar phosphates, such as glucose 6-

phosphate, are key intermediates incarbohydrate metabolism.


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These include phosphoric acid, theorthophosphates, pyrophosphates,tripolyphosphates, and higherpolyphosphates.

Phosphate food additives serve manyfunctions including acidification (soft drinks),buffering (various beverages), leavening,stabilizing, emulsifying, water binding, andprotection against oxidation


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The primary significance of nickel from a foodprocessing perspective is its use as a catalyst forthe hydrogenation of edible oils

Copper is a cofactor in many enzymes includingphenolase and is at the active center ofhemocyanin, an oxygen carrying protein in somearthropods.

Both Cu1+ and Cu2+ bind tightly to organicmolecules and thus exist primarily as complexes

and chelates in foods. On the negative side, copper is a potent catalyst

of lipid oxidation in foods.


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Kimpang Meet 8 Mineral