Vitamins, Minerals and Water.pptxnbbbvvvvb

Hggh

1. Vitamins, Minerals and Water Jannatul Ferdushi Jany Lecturer Dept. of Food Technology & Rural Industries Bangladesh Agricultural university Mymensingh, 2202

2. Outline Vitamins Classification of vitamins Different minerals Water

3. Vitamins Are complex organic substances Normal growth, maintenance and reproduction Body can’t produce all vitamins that you get those by taking nutritious diet Fat soluble vitamins: Carried in fatty parts of foods and dissolve in fats Body stores them in fat Build up can be dangerous Water soluble vitamins: Dissolve in water Body can’t store them

4. Vitamin A Fat soluble vitamin Found in two forms: retinol and beta carotene Sources: Retinol: animal foods such as liver, meat, egg yolk, fatty fish and milk fat Beta carotene: plants: dark green leafy vegetables, bright yellow fruits Daily requirements: retinol: 600 mg, beta carotene: 2400 mg Function: Important nutrient for normal vision especially in the dark Helps in rebuilding of glandular and epithelial tissues Necessary for normal skeletal growth of human beings Deficinecy : Night blindness Bitot’s spot Corneal xerosis Corneal ulcer keratomalacia

5. Vitamin D Fat soluble Found in two important forms: calciferol (D2) and cholecalciferol (D3) Sources: c alciferol derived by plant sterols and ergo sterols where cholecalciferol is found in animal fats and fish oils, liver, egg yolk, butter, cheese. Daily requirements: 2.5 mcg/day Function: Sunlight converts the cholesterol of the body skin to vitamin D. Promotes the intestinal absorption of calcium and phosphorus Facilitate Ca deposition in the bones and teeth Deficiency: Rickets Oesteomalacia Decrease Ca and Ph deposition in the blood.

6. Vitamin E Sources: vegetable oils, hydrogenated fat, dark green leafy vegetables, nuts, whole grains, legumes. Daily requirement: 10 mg/day Function: acts as an antioxidant, protect cells from the damage caused by free radicals . Free radicals are compounds formed when our bodies convert the food we eat into energy. Deficiency: Ataxia of trunks and limbs Muscle weakness

7. Vitamin K Co factor of enzymes and acts as catalyst for the formation of prothrombin Destroyed by freezing, mineral oils and rancid fats Sources: Dark green leafy vegetables, cabbage, cauliflower, liver, cow milk Daily requirements: 0.03 mg/kg body weight for adults Functions: Formation of prothrombin Stimulates the production of coagulation factors Synthesize required protein Act as catalyst for activating enzymes Deficiency: Hemorrhage, bleeding disorder

8. Vitamin C Known as ascorbic acid Water soluble vitamin Most unstable of all vitamins and rapidly destroyed by high temperature, oxidation, drying or storage Sources: almost all citrus fruits, tomatoes, cabbage, green leafy vegetables Daily requirements: 40 mg/day Function: Potent antioxidant Increase general resistance of the body to fight infections Protects eyes and lungs from oxidizing agents Reduces oxidation of LDL Deficiency: Scurvy Frequent diarrhoea Fever vomiting

9. Vitamin B1 (Thiamine) Water soluble vitamin Relatively stable at heat Destroy in neutral and alkaline solution Sources: Richest source: un milled cereals, pulses and nuts. Poor source: meat, fish, egg, liver, dark green leafy vegetables, fruits. Milk is important source for infants Daily requirement: 1-2 mg/day or 0.5 mg/1000 kcal of energy intake Function: Carbohydrate metabolism Proper functioning of nervous system Deficiency: Beri Beri

10. Vitamin B2 (Riboflavin) Sources: Good source: Milk and milk products, eggs, liver, green leafy vegetables Fair source: wheat, millet and pulses Poor source: rice, germinating pulses Riboflavin is synthesized by bacteria in the large intestine Daily requirements: 1-2 mg or 0.6 mg/1000 kcal intake Function: Protein, fat and carbohydrate metabolism Cellular oxidation co factors for various enzyme Oxidation of fatty acids and transport H + ion Deficiency: Confined skin Mucosa glossitis

11. Vitamin B3 (Niacin) Sources: rich in whole grain cereals, nuts, pulses, meat, liver, chicken. Poor source in maize Daily requirements: 20 mg/day or 6.6 mg/1000 calorie intake Function: Required by the body for the utilization of carbohydrates and tissue respiration Normal functions of skin, gastrointestinal and nervous system Deficiency: Gastrointestinal disorder Diarrhoea Loss of appetite Nausea Vomiting

12. Vitamin B6 (Pyridoxine) Sources: Liver, meat, fish, whole cereals and legumes Daily requirements: 1.5-2 mg/day Function: Metabolism of amino acids, fats, carbohydrates Deficiency: Convulsion Weight loss Abdominal distress

13. Vitamin B12 ( Cynocobalamine ) Sources: liver, eggs, fish, milk. Lose potency when over cooked Daily requirement: 1 µg for adult and 0.2-1 µg for children Function: Synthesis of DNA and fatty acids Metabolism of amino acids, fats, carbohydrates Making red blood cell Deficiency: anemia

14. Vitamin B9 ( Folic acid) Sources: green leafy vegetables, liver, egg, cereals, nuts, whole grains and oil seeds Daily requirements: Adults: 100 µg/day Pregnant women: 300 µg Lactating women: additional 150 µg Children: 100 µg Function: DNA synthesis Making RBC Deficiency: Anemia

15. Minerals Inorganic chemical elements Act as co factor of enzymes for metabolism Structure of body tissue such as bones, teeth and nails, blood, nerves and muscles Vital to physical and mental development Sources: meat, fish, milk, cheese, green leafy vegetables and legumes

16. Mineral Function Calcium Mineralization of bones and teeth; regulator of many of the body’s biochemical processes; involved in blood clotting, muscle contraction and relaxation, nerve function, blood pressure and immune defenses Phosphor Mineralization of bones and teeth; part of every cell used in energy transfer and maintenance of acid-base balance sodium Maintain normal fluid and electrolyte balance, assists nerve impulse initiation and muscle contraction Chloride Maintains normal fluid and electrolyte balance Chromium Works with insulin and is required for release of energy from glucose Copper Necessary for absorbtion and use of iron in the formation of hemoglobin

17. Fluoride Involved in the formation of dental enamel and prevents dental caries; involved in the formation of teeth and skeleton and inhibits osteoporosis in old age Iodine As part of the two thyroid hormones iodine regulates growth, physical and mental development and metabolic rate Iron Essential in the formation of blood involved in the transport and storage of oxygen in the blood and is a co factor bound to several non- hene enzymes required for the proper functioning of cells Sulfur Integral part of vitamins, biotin and thiamin as well as the hormone insulin Zinc Essential for normal growth, development, reproduction and immunity Magnesium Involved in bone formation and tissue energy metabolism

18. Water Water is our body’s most important nutrient, is involved in every bodily function, and makes up 70-75% of our total body weight Helps to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports nutrients, and flushes toxins from the body Daily minimum 10-12 glasses of water should be taken