Transcript Natural Sources of Micronutrients

Micronutrient rich natural products for
health
Natural Sources of Micronutrients
K. Madhavan Nair, PhD
Scientist 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
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.
Food groups and balanced diet and RDA of
micronutrients for a reference man
CEREALS & MILLETS (400g)
PULSES & LEGUMES (80g)
VEGETABLES & FRUITS (400g)
MEAT, FISH AND POULTRY (60g)
MILK AND MILK PRODUCTS (300ml)
FATS & OILS (30g)
Micronutrients
RDA
Iron (mg)
Zinc (mg)
Iodine (g)
Vitamin A (µg)
-Carotene (µg)
4800
Thiamine (mg)
1.7
Riboflavin (mg)
Niacin (mg)
Vitamin B6 (mg)
Vitamin C (mg)
Folate (µg)
Vitamin B12 (µg)
1.6
18
2.0
40
200
1.0
17.0
12
150
600
(ICMR Nutrient requirement and recommended dietary allowance for Indians, Edition 2010)
Natural Sources of Micronutrients
Primary Sources
Secondary Source
Contains the micronutrients
Enhances utilization of the micronutrient
Food
Plant source
Non Food
Animal Source
Animal foods like red meat also improve absorption of micronutrients from plant sources
Primary source of micronutrients
Whole-Grains
Vegetables
Fruits
Fe, Zn, Mn, Se, Fe, Zn
Cu, I
folic acid, total
B vitamins, folic beta-carotene,
acid, vitamin E vitamin C
many water soluble
vitamins:
Folic acid, vitamin C, carotene
Dairy
Meat
Fatty Fish
Ca,
I, Vitamin A
vitamin B-12,
Vitamin A, D
Vitamin A, D, omega-3
fatty acids
(eicosapentaenoic acid
[EPA] & docosahexaenoic
acid [DHA])
Nuts
Sun light
vitamin E
Vitamin D
4%
6%
20%
12%
18%
60%
80%
VEGETABLES
CEREALS
PULSES
VEGETABLES
FRUITS
FRUITS
MEAT
IRON
VITAMIN C
12%
25%
10%
10%
23%
CEREALS
PULSES
8%
VEGETABLES
52%
FLESH FOODS
20%
28%
12%
CEREALS
PULSES
GLV
OTHER VEGETABLES
FOLATE
NUTS & OILSEEDS
MEAT
ZINC
The Complexities Of Bioavailability In Human Nutriture
•
Welch R M , Graham R D J. Exp. Bot. 2004;55:353-364
Processing to Improve Mineral
Bioavailability
Enzymatic Methods
Germination , fermentation , Malting involve
enzymatic hydrolysis of phytic acid .
Non Enzymatic Methods
Thermal processing , soaking , milling can reduce
phytic acid content of certain plant based staples
.
.
Secondary Sources of
Micronutrients
These improve nutrient availability and/or
utilization
Dietary modifications
Functional foods (Prebiotics and Probiotics)
Dietary modifications: Examples of food sources that
promote micronutrient bioavailability
Major dietary sources
Nutrient
Substance
Fresh fruits and
vegetables
Certain organic acids (e.g.
ascorbic acid, fumarate,
malate, citrate)
Green and orange
vegetables
β-carotene
Fe , Zn
Flesh foods
Animal and vegetable
fats
Certain amino acids (e.g.
methionine, cysteine,
histidine, and lysine)
vitamin A,
β-carotene
Fatty acids, Micellarization,
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 iron
availability in typical wheat based meals. Exceptions
are the ones, which have high levels of polyphenols.
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 to
final 129g/L
3 g/L in control group from 110 to 113 L.
Seshadri J Human Nutr Appl Nutr 39A: 151-54, 1985.
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
Vitamin A and pro carotenoids
Bio availability
Preformed vitamin A 70-90%.
Pro carotenoids varies with fat intake, type of food and its
preparation.
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
Red Palm Oil
Red palm oil (RPO), derived from the mesocarp of the oil palm
(Elaeis guineensis), is rich source of β-carotene .
Serum retinol concentrations in schoolchildren before and
after supplementation with red palm oil or vitamin A
Ingredient
Content
3
2.5
Total Carotene
(μg/g)
550
β-Carotene (μg/g)
375
2
After
1.5
Before
1
0.5
Tocopherols and
tocotrienols (ng/L)
468
0
RPO
Rukmini C. Red palm oil to combat vitamin A deficiency in developing countries. Food Nutr Bull 1994;15:126–9.
Vit A
Underutilized Plant Food Sources Rich In βCarotene (mg/100g)
1.
2.
Gaju kura1 (Solanum nigrum)
Dela kura1 (Ficus religiosa)
Drumstick leaves2
14.0
12.6
6.6
Sweet gourd2
8.5
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.
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
Improving Micronutrient Content In Plant Foods :
Biotechnical Approaches
Orange-fleshed sweetpotatoes(OFSP)
The International Potato Center , South West and Central Asia
Non Food Sources
Spirulina : The Edible Microorganism
Spirulina - food produced primarily from two species of
cyan bacteria: arthrospira platensis, and arthrospira
maxima .
Spirulina
62% amino acid content
70-170mg/100g a good source of β-carotene
127–244 µg / 100 g exceptionally high vitamin B-12
content, though its bioavailability is debated .
Essential vitamins produced by intestinal bacteria in humans and/or animals
Vitamin
Vitamin K
Vitamin C
Source
Synthesized by bacteria in the large intestine
Most animals' microbiota can synthesize ascorbic acid,
with the exception of primates (including humans), guinea
pigs and Mongolian fruit bats
Niacin
Synthesized by intestinal bacteria
Pantothenic
acid
Synthesized by intestinal bacteria
Biotin
Synthesized by intestinal bacteria
Vitamin B12 Microbial synthesis is only source in nature
Folic acid
Synthesized by intestinal bacteria
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
Conclusions
Natural sources of micronutrients are
abundant.
Great potential for converting them into
products either to increase the
micronutrient intake or their bioavailability