Natural Sources of Micronutrients_Dr. Madhavan Nair
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Transcript of Natural Sources of Micronutrients_Dr. Madhavan Nair
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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Micronutrient rich natural products for
health
Natural Sources of Micronutrients
K. Madhavan Nair, PhDScientist E
Micronutrient research group
Department of Biophysics
National Institute of Nutrition (ICMR)
Conference on Micronutrient Fortification of Foods:
Science, Application & Management
7-8 January 2011
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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BALANCED DIET
Contain different types of food in such
quantities and proportions that the
need for energy, protein, minerals and
vitamin is not only met, but a small
provision is made for extra nutrients
to withstand short duration of leanness.
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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CEREALS & MILLETS (400g)
FATS & OILS (30g)
PULSES & LEGUMES (80g)
VEGETABLES & FRUITS (400g)
MEAT, FISH AND POULTRY (60g)
MILK AND MILK PRODUCTS (300ml)
Food groups and balanced diet and RDA of
micronutrients for a reference man
Micronutrients RDA
Iron (mg) 17.0
Zinc (mg) 12
Iodine (g) 150
Vitamin A (µg) 600
-Carotene (µg) 4800
Thiamine (mg) 1.7
Riboflavin (mg) 1.6
Niacin (mg) 18
Vitamin B6 (mg) 2.0
Vitamin C (mg) 40
Folate (µg) 200
Vitamin B12 (µg) 1.0
(ICMR Nutrient requirement and recommended dietary allowance for Indians, Edition 2010)
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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Natural Sources of Micronutrients
Food Non Food
Plant source Animal Source
Primary SourcesContains the micronutrients
Secondary Source
Enhances utilization of the micronutrient
Animal foods like red meat also improve absorption of micronutrients from plant sources
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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Whole-Grains
Fe, Zn, Mn, Se,Cu, I
B vitamins, folicacid, vitamin E
Vegetables
Fe, Zn
folic acid, totalbeta-carotene,vitamin C
Fruits
many water solublevitamins:
Folic acid, vitamin C, -carotene
Dairy
Ca,
I, Vitamin A
Meat
vitamin B-12,
Vitamin A, D
Fatty Fish
Vitamin A, D, omega-3fatty acids
(eicosapentaenoic acid[EPA] & docosahexaenoicacid [DHA])
Nuts
vitamin E
Sun light
Vitamin D
Primary source of micronutrients
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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IRON VITAMIN C
ZINCFOLATE
25%
28%12%
23%
12%
CEREALS PULSES GLV OTHER VEGETABLES MEAT
80%
20%
VEGETABLES FRUITS
60%18%
12%
6% 4%
CEREALS PULSES VEGETABLES FRUITS MEAT
52%
20%
8%
10%
10%
CEREALS
PULSES
VEGETABLES
NUTS & OILSEEDS
FLESH FOODS
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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The Complexities Of Bioavailability In Human Nutriture
• Welch R M , Graham R D J. Exp. Bot. 2004;55:353-364
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Processing to Improve Mineral
Bioavailability
Enzymatic Methods
Germination , fermentation , Malting involveenzymatic hydrolysis of phytic acid .
Non Enzymatic Methods
Thermal processing , soaking , milling can reducephytic acid content of certain plant based staples.
.
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Secondary Sources of
Micronutrients
These improve nutrient availability and/or
utilization
Dietary modifications
Functional foods (Prebiotics and Probiotics)
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Dietary modifications: Examples of food sources that
promote micronutrient bioavailability
Major dietary sources Nutrient Substance
Fresh fruits and
vegetables
Fe , Zn
Certain organic acids (e.g.
ascorbic acid, fumarate,
malate, citrate)
Green and orange
vegetables β-carotene
Flesh foods
Certain amino acids (e.g.
methionine, cysteine,
histidine, and lysine)
Animal and vegetable
fats
vitamin A,
β-carotene
Fatty acids, Micellarization,
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Natural sources and non-heme iron
absorption
The potency of 100g of cooked meat in enhancing
iron absorption has been graded as equal to that of
100mg ascorbic acid.
A 30 g addition of most fruits that are moderate to
high in ascorbic acid is effective in increasing the ironavailability in typical wheat based meals. Exceptions
are the ones, which have high levels of polyphenols.
7/29/2019 Natural Sources of Micronutrients_Dr. Madhavan Nair
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Hemoglobin repletion in anemic
adolescent girls
The experimental group
100 g guava fruit with the lunch and dinner meals,
ascorbic acid of 212 mg per meal, molar ratio of 25:1.
Impact
19 g/L increase in hemoglobin from initial 107g/L tofinal 129g/L
3 g/L in control group from 110 to 113 L.
Seshadri J Human Nutr Appl Nutr 39A: 151-54, 1985.
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What is striking is that natural foods have the capacity to
increase iron absorption several fold especially in iron
deplete subjects.
Ascorbic acid intake can be improved by :
• Inclusion of fresh fruits and vegetables
• Minimal processing
• Processing which may improve ascorbic acid
content , eg germination
Nair KM and Iyengar V . Iron content, bioavailability & factors affecting iron status of Indians. Indian J Med Res 130, November 2009, pp 634-645
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Vitamin A and pro carotenoids
Bio availability
Preformed vitamin A 70-90%.
Pro carotenoids varies with fat intake, type of food and itspreparation.
Bio conversion:
Purified beta carotene in oil – 2 g will yields 1 g of retinol
(2:1 ratio)
In food 6:1 – 12:1, 8:1.IOM, 2000, ICMR 2010
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Red Palm Oil
Red palm oil (RPO), derived from the mesocarp of the oil palm
(Elaeis guineensis), is rich source of β-carotene .
Ingredient Content
Total Carotene
(μg/g)
550
β-Carotene (μg/g) 375
Tocopherols and
tocotrienols (ng/L)
4680
0.5
1
1.5
2
2.5
3
RPO Vit A
After
Before
Serum retinol concentrations in schoolchildren before and
after supplementation with red palm oil or vitamin A
Rukmini C. Red palm oil to combat vitamin A deficiency in developing countries. Food Nutr Bull 1994;15:126 –9.
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Underutilized Plant Food Sources Rich In β-
Carotene (mg/100g)
Gaju kura1 (Solanum nigrum) 14.0
Dela kura1 (Ficus religiosa) 12.6
Drumstick leaves2 6.6
Sweet gourd2 8.5
1. Rajyalakshmi P, Venkatalakshmi K and Venkatalakshmamma K . Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south India .
Plant Foods for Human Nutrition 56: 225 –238, 2001.
2. Kidmose U et al. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. Journal of Food Composition and Analysis 19
(2006) 562 –571
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The International Potato Center , South West and Central Asia
Orange-fleshed sweetpotatoes(OFSP)
Improving Micronutrient Content In Plant Foods :
Biotechnical Approaches
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Spirulina : The Edible Microorganism
Spirulina - food produced primarily from two species of cyan bacteria: arthrospira platensis, and arthrospiramaxima .
Spirulina
62% amino acid content
70-170mg/100g a good source of β-carotene
127 –244 µg / 100 g exceptionally high vitamin B-12content, though its bioavailability is debated .
Non Food Sources
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Essential vitamins produced by intestinal bacteria in humans and/or animals
Vitamin SourceVitamin K Synthesized by bacteria in the large intestine
Vitamin CMost animals' microbiota can synthesize ascorbic acid,
with the exception of primates (including humans), guinea
pigs and Mongolian fruit batsNiacin Synthesized by intestinal bacteria
Pantothenic
acidSynthesized by intestinal bacteria
Biotin Synthesized by intestinal bacteriaVitamin B12 Microbial synthesis is only source in nature
Folic acid Synthesized by intestinal bacteria
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Pre and probiotics May Contribute To
Improved Mineral Utilization
Prebiotics Probiotics
Increased solubility of minerals Degradation of mineral
complexing phytic acid
Enlargement of the absorption surface
Melioration of gut health
Stabilization of the intestinal flora
Impact of modulating growth factors
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Conclusions
Natural sources of micronutrients are
abundant.
Great potential for converting them into
products either to increase the
micronutrient intake or their bioavailability