micronutrients 2008
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Victor Tambunan
Fiastuti Witjaksono
Erwin ChristiantoDepartment of Nutrition
Faculty of MedicineUniversitas Indonesia
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References
Mahan LK, Escott-Stump S. Food & Diet Therapy12th ed., 2008
Gropper SS, et al.Advanced Nutrition and
Human Metabolism4th ed., 2005
Shils ME, et al. Modern Nutrition in Health
and Disease10th ed., 2006
Bowman BA, Russell RM. Present Knowledge in
Nutrition9th ed., 2006
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Organic substances
Needed in small amounts Function in specific metabolic processes
Maintain health & secure growth
Should come from diet (plants & animals)
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Natural vs. Synthetic Vitamins
Chemically identical
Bioavailability same
Bioavailability:the degree to which a substance becomesavailable to the target tissue
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Megadoses Vitamin
a dose at least 10 times greater than
the recommended intake
Seldom obtained from food alone
Readily available in pills
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Fat soluble:
Vitamins A, D, E, and K
Water soluble:
Vitamins B group and C
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Fat Soluble Water Soluble
Soluble in fat
Excess intake need to bestored
Excreted in urine & bile(little)
Deficiency symptomsslow to develop
Not absolutely necessaryin diet every day
Have precursor
Soluble in water
Minimal storage of dietaryexcesses
Excreted in urine
Deficiency symptomsoften develop rapidly
Must be supply in dietevery day
Do not have precursor
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THIAMIN
Functions
Thiamin pyrophosphate (thiamin
diphosphate, cocarboxylase):coenzyme in energy metabolism &
transketolation (HMP shunt)
Involve in the production & release of
acetylcholine
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Piruvate acetyl-CoA
NAD+ NADH + H+
CoA CO2
TPP
FAD
Glucose
Citric acidcycle
TPP: thiamin pyrophosphateFAD: flavin adenine dinucleotideNAD: niacin adenine dinucleotide
Oxidation of glucose
Oxidative decarboxylation
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Deficiency symptoms
Wet beri-beri: edema, cor bovinum
Dry beri-beri: paresthesia Infantile beri-beri: 25 months of age
Cerebral:
in alcoholism
Wernicke-Korsakoff syndrome
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Food Sources
Organ meats (liver, kidney, etc.)
Legumes
Whole-grain and enriched cereals &breads
Wheat germ
Potatoes
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RIBOFLAVIN
Functions
Part of two coenzymes: Flavin mono-nucleotide (FMN)
Flavin adenine dinucleotide (FAD)
Coenzyme in energy production fromoxidation of glucose, fatty acids, andamino acids
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Fatty acyl-CoA
acetyl-CoA
FAD
FADH2
NAD
NAD + H+
Citric acidcycle FAD: flavin adenine dinucleotide
NAD: niacin adenine dinucleotide
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Deficiency
Stomatitis angularis
Seborrheic dermatitis Cheilosis
Glossitis (magenta tongue)
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Food Sources
Milk and dairy foods
Organ meats
Green leafy vegetables
Eggs
Enriched cereals and breads
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NIACIN
Nicotinic acid, nicotinamide
Can be synthesised from tryptophan
Function
Coenzymes:NADH, NADPH in carbohydrates, fattyacids, and amino acids metabolism
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Deficiency
Pellagra ---- 4 Ds (diarrhea, dermatitis,
dementia, and death) Tremors
Sore tongue (beef tongue)
Low blood or urine nicotinamide
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Food Sources
Fish
Liver
Meat Poultry
Milk
Eggs
Many grains
Peanuts
Legumes
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VITAMIN B6
Forms: pyridoxine, pyridoxal, pyridoxamine
Functions
Coenzyme pyridoxal phosphate (PLP)
in amino acid metabolism (transamination)
Synthesis ofneurotransmitters:
Serotonin Norepinephrine
Epinephrine g-amino butyric acid (GABA)
Synthesis of heme
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a-keto acid 1
Amino acid 1 a-keto acid 2
Amino acid 2
PLP
Transamination
PLP: pyridoxal phosphate
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Deficiency symptoms
Anemia Impaired cell-mediated immunity
Niacin deficiency
Glossitis, cheilosis, stomatitis
Seborrheic dermatitis
Deficiency may be precipitated by medicationse. g. antituberculosis drug, isoniazid (INH)
Tryptophan Niacin
PLP
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Food Sources
Chicken
Liver
Fish Egg yolks
Whole grain cereals
Potato Banana
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FOLIC ACID
Functions
Biosynthesis of purine & pyrimidine
Synthesis of the amino acidsmethionine, histidine, and serine
Formation of heme
Catabolism of histidine
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Deficiency symptoms
Megaloblastic anemia
Glossitis
GI disturbances
General weakness
Neural tube defects (NTD)
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Food Sources
Asparagus
Spinach
Wheat germ
Yeast
Legumes
Nuts
Liver
Kidney
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VITAMIN B12
Functions
DNA synthesis Growth & cell division
Coenzyme: homocysteine methionine Metabolism of propionate, amino acids,
and single carbon (C)
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FH4: tetrahydrofolateSAM: S-adenosyl methionineCH3: methylPLP: pyridoxal phosphate
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Deficiency
Pernicious anemia
Enlarge bone marrow cells (megaloblastic)
Neurologic disorders
Hyperhomocysteinemia
Can develop in vegans (true vegetarians)
coronary heart disease risk
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Food Sources
Liver
Kidney
Milk & dairy foods
Meat
Eggs
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MINERAL
Inorganic substances, essential
Vital to maintain life, growth, & reproduction
Balance among them is crucial for health
Ash constituents when food is burned
4% of human body, includes 60 minerals
Exist as free ion or bound
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Macronutrient minerals (majorminerals):
required in the diet in relatively largeamounts
Micronutrient minerals (traceelements):
required in relatively small amounts
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Minerals essential for human nutrition
Calcium (Ca)
Phosphorous (P)
Potassium (K)Sulfur (S)
Sodium (Na)
Chloride (Cl)
Magnesium (Mg)
Iron (Fe)
Zinc (Zn)
Copper (Cu)Iodine (I)
Selenium (Se)
Manganese (Mn)
Chromium (Cr)
Molybdenum (Mo)
Cobalt (Co)
Major minerals Trace elements
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1. Components of essential body compounds
2. Cofactors in biological reactions
3. Facilitation of absorption, digestion, & transport
4. Maintenance of acid-base balance
5. Maintenance of water balance
6. Transmission of nerve impulses
7. Regulation of muscle contraction
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General Functions
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The most abundant mineral in the body
Functions Bone & tooth formation
Growth
Blood clotting
Influences many biochemical reactions
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Functions (cont.)
Ca is required for nerve transmission & regulationofheart muscle function
Second messenger in signal transductionsCa2+ is an integral part of the signaling systems
facilatated by calmodulin
Calmodulin:an intracellular calcium-dependent regulatoryprotein (Ca2+ receptor protein)
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Food Sources
Milk and milk products
Sardines
Clams
Oysters
Green leafy vegetables
Tofu
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Functions
Mineralisation of bones & teeth
Energy released in CHOs, fats & proteinsoxidation adenosine triphosphate (ATP)
Integral part of DNA & RNA
Component of essential body compounds:
coenzyme thiamin pyrophosphate (TPP)
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Food Sources
Meat
Poultry Fish Eggs Milk & milk products Cereals Legumes Nuts
In general, good food sources ofprotein are alsogood sources ofP
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Major cation of intracellular fluid
Functions
Required:
For cell growth
In biochemical reactions, esp. those involvedin the release of energy from food
In the synthesis of glycogen & protein
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Food Sources
Fruits (especially banana)
Milk
Meat
Cereals
Vegetables
Legumes
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Stabilise the structure of ATP in ATP-dependent
enzyme reactions Cofactor for >300 enzymes involved in the
metabolism of food components & synthesis ofmetabolic products:
e.g. - Synthesis of fatty acids & proteins- Phosphorylation of glucose
Muscle relaxation
Functions
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Glucose Glucose 6-phosphate
ATP ADP
Mg2+
HEXOKINASE
GLUCOKINASE
Phosphorylation of glucose
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Food Sources
Nuts
Legumes
Cereals
Dark green vegetables
Milk
Tofu
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Functional Iron
Hemoglobin Myoglobin
Heme enzymes
Nonheme enzymes
Nonfunctional Iron
Iron storage compoundswithin the liver, spleen, &bone marrow:
Ferritin
Hemosiderin Transferrin
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Functions
Oxygen transport
Cofactor of enzymes:
Involved in energy release during nutrients oxidation
Conversion ofb-carotene retinol
Synthesis of purine, carnitine, collagen,neurotransmitters dopamine, serotonin, & norepinephrine
Formation of erythrocytes
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Citric acid cycle(Krebs cycle)
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Deficiencies
Anemia Low productivity
Low cognitive function
Prone to infection Body temperature regulation is disturbed
Excess
Hemosiderosis (liver)
Hemochromatosis (other tissues)
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Heme iron Iron that is combined
within heme groups
Largely derived fromhemoglobin & myoglobinmolecules within foods ofanimal origin
Absorbed 25% of dietary
iron
Nonheme iron Iron that is not bound within
the structure of heme
Found predominantly inplant foods
Absorbed only 5%
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Heme iron has higher bioavailability than nonheme iron
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Food Sources
Liver
Meat
Egg yolk
Legumes
Dark green vegetables
Shrimp
Oysters
Milk & milk products are devoid of iron
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Catalytic functions:
required for the biological function of >300 enzymes(zinc metalloenzymes) e.g. RNA polymerases, alkalinephosphatase, & carbonic anhydrase
Normal growth, reproduction, & immune system
Taste buds healthy appetite
Involved in stabilisation of protein & nucleic acidstructure
Functions
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Structural functions:
in structural zinc sites, or zinc fingers,
Zn2+ is coordinated by 4 amino acid side chains.
Linking of zinc fingers to corresponding sites on DNA
initiates the transcription process
& gene expression
O2
- H2O
2
SOD
(superoxide) (peroxide)
C, Cys: cysteineH, His: histidine
Antioxidant: constituent of superoxide dismutase (SOD)
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Deficiencies
Growth retardation Delayed wound healing Delayed sexual maturation Immune deficiencies Hypogonadism Impaired taste
& hypospermia (hypogeusia)
Skin lesions
Patients with type 1 & 2 diabetes:
hyperzincuria tends to with the severity of the disease
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Food Sources
Oysters & shellfish
Fish
Meat
Liver
Legumes
Milk
Wheat bran
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Roles in mitochondrial in energy production
involve in Cu-containing electron transportprotein
Part of Cu-containing enzyme SOD
Promotes synthesis of melanin & catecholaminesCu in ceruloplasmin role in oxidising iron
Synthesis of collagen & elastin
Functions
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Respiratory chain components in mitochondria
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Deficiency
Anemia
Neutropenia
Skeletal demineralisation
Hair & skin depigmentation Failure of erythropoiesis
Menkes syndrome(kinky-hair syndrome): hereditary.
Affected infants: retarded growth, defective hair
keratinisation & pigmentation, hypothermia,degenerative changes in aortic elastin, &progressive mental deterioration
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Food Sources
Shellfish Liver, kidney Meats
Chocolate Nuts Cereal grains Dried legumes Dried fruits
Cows milk: poor source of Cu
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Synthesis of triiodothyronine (T3) & thyroxine (T4)
Conversion of T4 T3, catalysed by Se-containing5-deiodinases
The metabolic action is through T3 in tissues
Thyroid hormones promote synthesis of enzymes & otherproteins to metabolic activity in tissues Thyroid hormones is essential for proper maturation of
the central nervous system (CNS)
Functions
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Deficiencies
Fetal & infant mortality
Neurologic deficit Cretinism: mental retardation, hearing & speech loss,
short stature, and spasticity
Intellectual impairment low IQ Reproductive damage
Hypothyroidism Goiter enlargement of thyroid gland
Less energetic & inefficient
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Food Sources
Iodized table salt
Seafoods: clams, lobsters, oysters,
sardines & other saltwater fish
The iodine content of cows milk&eggs isdetermined by the iodides in the diet of the animal
The iodides content in ofvegetables varies accordingto the iodine content of the soil
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Antioxidant: integral part of glutathioneperoxidase (GSHPx) break down H2O2
Constituent of the enzyme 5-deiodinases which
convert T4 (thyroxine) T3 (triiodothyronine)T3 is the active thyroid hormone
Functions
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2GSH
GSSG
H202
2H20
Se Glutathioneperoxidase
Enzymatic reaction catalysed by Se-containingenzyme, glutathione peroxidase (GSHPx)
GSH: reduced glutathioneGSSG: oxidised glutathione
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Deficiency
Keshan disease
cardiomyopathy in children
Kashin-Beck disease
preadolescent or adolescent osteoarthritis
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Food Sources
Brazil nuts Seafood
Kidney
Liver Meat
Poultry
Grains
Selenium content in food depends on Se contentin the soil &water
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Component of many enzymes, including: Enzyme in energy release metabolism Mitochondrial SOD Enzymes in CHO & lipid metabolism
Functions
Mn is associated with: Formation of connective & skeletal tissues Growth & reproduction
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Citric acid cycle(Krebs cycle)
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Food Sources
Blueberries
Whole grains
Legumes
Nuts
Tea
Fruit
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Potentiates insulin action influencesCHO, lipid, & protein metabolism
Functions
Deficiency
Insulin resistance & a few lipid abnormalities
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Food Sources
Brewers yeast
Broccoli
Oyster
Liver
Potatoes
Whole grains
Chicken Bran
Fatty acids Amino acidsGlucose
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CO2 + H2O + Energy
Citric acid cycle
NiacinPotassium
Magnesium
RiboflavinNiacin
SulfurMagnesium
Vitamin B6Magnesium
Potassium
NiacinThiamin
Riboflavin
ManganeseIronMagnesiumCopper
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Recommended Dietary Allowances
(RDA)
Indonesian RDA:
Angka Kecukupan Gizi(AKG) 2004
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