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Minerals
major minerals >100mg/day
trace minerals >5mg/day,…
Minerals
- major minerals >100mg/day
- trace minerals >5mg/day
Sodium
Function
- regulation of fluid balance
- transports substances across cell membranes
Food sources
- processed & prepared food (canned vege, soups)
- condiments (table salt, soy sauce)
- leavening agent (sodium salts)
- natural sources (meats, poultry, dairy products)
Toxicity n Deficiency
- hypertension (>2300mg/day)
Iron
Function
- protein haemoglobin (carry oxygen in blood)
- protein myoglobin in muscle (oxygen for muscle contraction)
- utilization of energy for cells metabolic machinery
- catalyst (lipid perodixation)
- colour modifier
- enzyme cofactor
Toxicity n Deficiency
- too much cause cancer n heart disease
- too little cause anemia, impaired immune response, reduce productivity, cognitive development
Food source
- heme iron , readily absorbed (meat, poultry, fish)
- nonheme iron,less absorbed (plants)
enhanced by vit c, diminished by phytates, oxalates
Potassium
Function
- fluid balance: electrolyte inside cells
- muscle contraction & nerve impulse conduction
- help lower high BP
- aids in bone health: increase bone density
- reduces kidney stones
Food sources
- fruits n vege
- dairy food, nuts, legumes
Toxicity n Deficiency
- too much cause hyperkalemia (irregular heartbeat, damage heart)
- too little cause hypokalemia (muscle weakness, cramps, irregular heartbeat n paralysis (excessive vomiting, diarrhoea, eating disorder)
Magnesium
Function
- helps >300 enzymes (energy metabolism)
- used in synthesis protein
- helps muscle n nerve function
- maintains healthy bone n regular heartbeat
- help lower high BP n reduce type 2 diabetes risk
- colour modifier: remove mg from chlorophylll changes
Food sources
- whole grains, vege. nuts, fruits
- milk, yohurt, egg
Toxicity n Deficiency
- too much cause diarrhoea (350mg/day)
Calcium
Function
- helps build strong bones n teeth
- muscle, nerves, blood
- help lower high BP
- fight colon cancer
- reduce risk of kidney stone
- texture modifier
Food sources
- milk, yogurt, cheese
- broccoli, kale, canned salmon
Toxicity n Deficiency
- too much 2500mg/day cause hypercalcemia
- too little cause less dense, weakened, brittle bones
Phosphate
Functions
- bones n teeth
- important components of cell membrance
- part of DNA RNA
- acidulant in soft drinks
- leavening acid
- moisture retention in cured meat
- emulsification aid of meat in processed cheese
Food source
- meat , fish, poultry, dairy
Chloride
Function
- helps maintain fluid balance
Sulfur
Funtion
- help make structure of some amino acid
- browning inhibitor in both enzymatic n non-enzymatic
- antimicrobial (wine)
Zinc
Function
- part of many enzyme
- associated with hormone insulin
- part of making genetic material n protein
- wound healing, taste perception, reproduction, vision, immune function
- lining of cans for proteinacous food
- help stabilize colour during canning
Food source
- animal product
- shellfish
- legumes
Copper
Function
- component of enzymes in absorption and use of iron
- part of enzymes for collagen, heal wounds, and maintaining nerve fiber' myelin sheath
- color modifier, black discolouration
- enzyme cofactor
- texture stabilizer
Food source
- seafood
- nuts, whole grain, seed
Selenium
Function
- co-factor for glutathione peroxidase
- protects heart and others from oxidative damage
- cancer prevention
food source
- seafood, meat
- whole grains, vege
Iodine
Function
- regulate growth, development n metabolic rate at thyroid
- dough improver
Food source
- seafood, bread
- dairy products
- iodized salt
Manganese
Function
- enzyme cofactor
- component of bones n glands
Source
- nuts, whole grains, leafy vege
Flouride
Function
- formation of bone n teeth
- make teeth resistant to decay
Food source
- drinking water
- tea, seafood
Chromium
Function
- enhances insulin action
- CHO & lipid metabolism
Source
- meats
- whole grain, brewer's yeast
Molybdenum
Function
- required by several enzyme
Source
- legume, cereals, organ meats
Biological function
work together to perform important function in body
- fluid n electrolyte balance
- blood formation
- building healthy bone
- maintain healthy immune system
- fluid balance
- extracell minerals - Na, Cl
- intracell minerals - K w Ca, Mg
- cofactors in
- antioxidant systems
- energy production
- muscle contraction
- nerve transmission
- make up crystalline structure for bone n teeth
stability
- remain during digestion
- dont change shape/structure
- absorbed from diet in form of water-soluble salt
- not destroyed by heat, acid, oxygen, UV
bioavailability
factors
- chemical form of mineral
- food ligands
- redox activity of food component
- mineral-mineral interaction
- physiological state of consumer
VITAMINS
ascorbic acid
(vitamin c)
Food source
- fruits, green vege, tomatoe, potato. berries
- animals - milk, liver
Function
- formation of collagen, major comp for connective tissue
- synthesis of neurotransmitter
- enhance absorption of iron
- highly effective antioxidant
- synthesis of carnitine
-
application
- inhibits nonenzymatic n enzymatic browning
- dough system
analytical methods
- spectrophotometric analysis
- redox titration
- HPLC analysis
Stability n degradation
- readily and reversibly oxidized to DHAA
- biological activity lost when DHAA lactone ring hydrolyzed to diketogulonic acid
- oxidation of AA to DHAA and it degradation products depands on pH, temp, presence of heavy metal, oxygen
- lossby leaching from cut/bruises surface
riboflavin
(vitamin B2)
Function
- converted to active form (FMN), (FAD) as coenzymes for redox reactions in carbs protein fat metabolism, activation of B12 n folate, protection of RBC n other cell from oxidative stress
Deficiency
- ariboflavinosis (cracked n red lips), inflammation on lining of mouth
Food source
- highest conc in yeast n liver
- milk, mlk product, lean meat, eggs
Stability n degradation
- sensitive to light
- degrades in alkaline condition
ethylene oxide destroy B2
- heat stable
Analytical method
- HPLC
- basis for riboflavin method
niacin
(vitamin B3)
Function
- coenzyme in catabolic n anabolic redox eaction
- biosynthesis
Deficiency
- pellagra (diarrhoea, dermatitis, dementia, death)
Stability n degradation
- heat, light, air, alkali stable
- loss in cooking n storage
food source
- vege/animal origin food
- tryptophan; meat, milk, eggs
Analytical method
- chemicall assay
- HPLC method
retinol
(vitamin A)
Source
- fish liver oil
- mammal liver
- provitamin A -carotenoid pigment: beta carotene
Function
- essential for cornea health
- healthy cells of retina
- reproduction, growth, development in clhildren, immune system, healthy skin
Stability
- resistant at 100C
- oxdised fast at >150C n UV, air/oxygen
- complete loss in rancid oils/fats
- small retained in dried n preserved food
- vit E n sulfur dioxide helps prevent oxidation
Deficiency
- hypervitaminosis A (high dose of vit A cause hair loss, bone pain, skin problem, liver damage
- xerosis. xerophthalmia, night blindness
folic acid
(vitamin B9)
Function
- age related memory, vision/hearing loss, promotes healthy RBC, maintain body enzyme
- methylation-modification of heavy metals, regulation of gene expression, n protein function
- nucleic acid synthesis
- formation of choline, export fat to liver (catalyse breakdown of fat during metabolism)
Source
- beans/legumes, citrus fruit, dark green vege, grains, meat, poultry/egg
Stability n degradation
- stable in acid
- destroyed when heated in pH ≥ 7
- unstable to heat, air, water, alkali
Deficiency
- neural tube birth defect, anemia, vitiligo
-
pyridoxine
(vitamin B6)
Function
- nervous system (neurotransmitter synthesis)
- RBC formation
- niacin formation
- homocysteine downregulation (prevent atherosclerosis)
- immmune system (antibody formation)
- steroid hormone (inhibit of binding of steroid hormone)
Food source
- mainly in bound form
- (pyridoxine) plants, pyridoxal n pyridoxamine in animal
- chicken, beef liver, pork, veal
Stability n degradation
- unstable at prolong heat treatment, not sensitive to oxidation
- pyridoxine more stable to heat than pyridoxal n pyridoxamine
-
tocopherol
(vitamin E)
Function
- metabolism of iron an healthy immune system n nervous tissue
- antioxidant
-
deficiency
- creatinuria, muscular dystrophy
- anemia in infants (Fe destroy vit E)
-
-
(vitamin K)
Source
- dark green vege
- margarine, liver
- vege oils
Function
- cofactor of production of blood clotting (prothrombin)
- aids in synthesis of bone calcium-bind protein
K1
(phylloquinone)
in green vege
K2
(menaquinone)
synthesized by intestinal bacteria
Stability
- sensitive to fluorescent light n sunlight
- phylloquinone affected by heat
biotin
(B7)
Food source - free from: vege, milk fruit; bound to protein: organ meat, seed, yeast
- important in metabolic reaction (fatty acid synthesis)
- stable at heat treatment, air, pH ≤7
Enriched vs fortified
- enriched = nutrient yang dah ada hilang, so kita add balik/increase content of existing nutrient
- fortified = add new nutrient yang tak pernah ada
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