basic components of food & metabolism part 1

Basic Components of Food & Metabolism

• Presented By – • Prof.Dr.R.R.Deshpande (M.D

in Ayurvdic Medicine & M.D. in Ayurvedic Physiology)

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Sharir Kriya -- Paper I –Part B –Point f

• Presented By – • Prof.Dr.R.R.Deshpande (M.D in Ayurvdic

Medicine & M.D. in Ayurvedic Physiology)• www.ayurvedicfriend.com• Mobile – 922 68 10 630• [email protected]

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Acid Base Balance

• Acid Base balance is very important for the homeostasis.

• An acid is the proton donor means which liberates hydrogen ions.

• A base is the proton acceptor means which accepts hydrogen ions.

• In the human body the concentration of free hydrogen ion is maintained same at the level of 7. 4 pH.

Acid Base Balance



What is pH?

• pH means hydrogen ion concentration.

• Increased in hydrogen ion concentration decreases the pH (Less than 7), which is called as acidosis.

• Reduction in hydrogen ion conc. Increases the pH (Greater than 7) which is called as alkalosis.

• ECF, in healthy person has a pH range from 7. 38 to 7. 42.

Acid Base Balance



Measurement of Acid Base status

• Acid base status of ECF is determined by Henderson - Hasselbalch equation

• pH = pK + log (HCO3 / CO2) • pH of plasma is more important this is

determined by pH meter. • pH of arterial blood is an indirect

measurement of H+ ion concentration & it indicates the balance of CO2 & HCO - 3.


Regulation of Acid base balance

• Human body has a constant fear of acidosis.• • 2 types of acids are constantly produced in the body. • Volatile acids are derived from CO2 (which is

produced during metabolism of carbohydrates & fats)

• Non - volatile acids - are produced during the metabolism of proteins.


Mechanisms to regulate Acid Base balance

• Acid base buffer system (which binds free hydrogen ions)

• Respiratory mechanism (which eliminates CO2)

• Renal mechanism (which excretes H+ & preserve HCO3 -).


Acid - Base buffer system

• This is the fastest mechanism & resettled the pH within seconds.

• 3 types of buffer system are ----


I) Bi - carbonate buffer system

• This is present in plasma of ECF, consist of carbonic acid (H2CO3) & a salt sodium bi - carbonate (NaHCO3).

• This system prevents the fall of pH in a fluid to which a strong acid like HCl is added & also prevents increase in pH when strong base like NaOH is added


I) Bi - carbonate buffer system

• This buffer system is not powerful, but it plays an important role in maintaining the pH of body fluids than the other buffer systems.

• This system works effectively because of 2 regulatory mechanisms (conc. of HCO3- is regulated by kidneys & conc. of CO2 is regulated by respiratory system.)


II) Phosphate buffer system

• This system has a weak acid that is sodium di hydrogen phosphate (NaH2PO4) a base Di - sodium hydrogen phosphate(Na2HPO4).

• • This system is useful in ICF, in RBC. This

system is more powerful than bicarbonate buffer system.


III) Protein buffer system

• Is present in plasma as well as in RBCs.

• Haemoglobin is the most effective protein buffer in the blood, Hb prevents fall in pH when more & more CO2 enters in to the capillaries


2) Acid base balance By respiratory system

• Lungs maintain acid base balance by removing CO2.

• When metabolic activity increase more CO2 is produced in the tissue & increase in H+ ion concentration (CO2 + H2O - H2CO3 - H+ & HCO3 ions) due to increase in H+ concentration hyper ventilation takes place & excess of CO2 is removed from the body.


3) Acid base balance By Renal system

• During urine formation process ----

• There is secretion of H+ &

• Retention of HCO3–


Applied part of Acid Base balance

• 1) Acidosis –

• This is increase in H+ ion concentration & pH becomes less than 6

• This occurs due to increase in Pco2 in arterial blood & decrease in HCO3– .

Applied part of Acid Base balance

• 2) Alkolosis –

• This is decrease in H+ conc. &

• Increase in pH that is greater than 7.

• Acid base disturbances - They are mainly 2 types



1. Respiratory Acidosis

• PCO2 in arterial blood = 40 mmHg. Acidosis takes place when it is above 60mmHg.

• Common causes of acidosis are broncho spasm, emphysema, pneumonia, cerebral trauma, paralysis of respiratory muscle, hypoventilation or decrease ventilation is the main pathology in acidosis.


2. Respiratory Alkalosis

• This occurs when PCO2 is less than 20 mmHg. • Hyperventilation is the main pathology for

loss of excess CO2. • The main causes of hyper ventilation in

respiratory alkalosis are high altitude, severe anaemia, cerebral disturbances, pulmonary oedema, psychological trauma.


3. Metabolic Acidosis

• This is due to excess accumulation of like lactic acid, ketoacidosis & uric acid.

• Main causes are lactic acidosis in circulatory shock, ketoacidosis in DM, Uric acidosis in renal failure

Metabolic Acidosis



4. Metabolic Alkalosis

• This is cause by loss of excess H+ ion & increase HCO3– conc.

• The common causes are diuretic drugs, vomiting, Cushing’s syndrome.

Metabolic Alkalosis



Water & Electrolyte Balance

• Regulation of Water balance • Water content of the blood has always a

communication with interstitial fluid.

• This helps in the water regulation, skin also regulates water quantity & electrolyte balance by excretion of water & salts through sweat.


Fluid compartments in the Human Body

• Body fluid consist of water & dissolved solutesthat is electrolyte.

• This fluid has in a range of 55 - 60% of total body weight.


• For the healthy condition homeostasis of body fluid is essential.

• 2/3rd of the body fluid is intracellular (ICF)

• 1/3rd is extracellular (ECF).• 80% of ECF is interstitial fluid & 20% is blood

plasma




• Fluid moves from one compartment to another but keeping the same proportion as mentioned above.

• As water is main part of body fluid, fluid balance means water balance.

• Electrolytes (Inorganic compounds which dissociate in to ions) are main solutes in body fluid so, fluid balance means also electrolyte balance.


Body water

• Infants have water content, up to 75% of body weight.

• This amount decreases with age as adipose tissue contains no water, fat people have less amount of water than lean people.

• In male water is 60% of body weight & in female it is 55%.


Water gain & Water loss

• Water gain

• 1600 ml through ingested liquids (beverages)• • 700 ml through ingested food

• 200 ml through metabolic water.

• Total gain is 2500ml.

Water gain & Water loss

• Water loss • 1500 ml of water loss takes place through kidneys • 600ml through skin • 300 ml through lungs • 200 ml through digestive system • Total water loss = 2500ml. • Usually water loss is same as water gain. This is

homeostasis


Water Gain & Water Loss



Regulation of fluid gain

• This is done mainly through drinking more or less fluid. Regulation takes place as follows –

• Dehydration takes place when water loss is more than water gain (In the condition like watery diarrhoea, vomiting, fever, diuretics) Dehydration stimulates thirst.


Regulation of fluid gain

• When production of saliva decreases it causes dryness of the mouth.

• When blood volume decreases, hypotension develops, which stimulates rennin - angiotensin mechanism

• Angiotensin 2 too stimulates thirst centre.• Naturally person drinks more water & normal

fluid volume is restored


Regulation of fluid loss

• This is controlled by anti - diuretic hormone (ADH) Aldosteron & atrial natriuretic peptide (ANP)

• Water over load increases blood pressure & the rate of glomerular filtration increase so more water is loss in the urine.

Water Balance



Caution

• 1) If repeated enemas are given in young children, can increase the risk of fluid & electrolyte imbalances.

• 2) Why isotonic solution is given? - usually tap water is hypotonic & commercially prepaid solutions are hypertonic. Both this type of solutions can cause rapid fluid & electrolyte shift.


About Electrolytes

• Definition –• Inorganic substance which dissociate in to

ion, in solutions is called an electrolyte

• Because now this solution can conduct an electric current


About Electrolytes

• Electrolytes dissociates in to cations (Positively charged ions) & anions (negatively charge ions)

• Acids, bases & salts are electrolytes, unites which express the total number of particles in a given volume of solution are expressed as milli osmoles per litre

• Electrolytes have a greater effect on osmosis


Comparison of Electrolytes in different fluid compartments

• In ECF - Major cations is Na+ & major anions Cl- & HCO3-

• In ICF - Major cat ions is K+ & major anions are proteins & phosphates (ATP).


About different Ions

• 1. Sodium ions are more in extracellular fluid.

• They help in impulse transmission, muscle contraction & fluid & electrolyte balance.

• Sodium level is controlled by Aldosteron



• 2. Potassium ions are more in intracellular fluid.

• They are responsible for fluid volume, impulse conduction, muscle contraction & pH regulation.

• Potassium level is controlled by Aldosteron.



• 3. Calcium – • Ca++ is extracellular cation.

• This is responsible for blood clotting, neurotransmitter release, contraction of muscle.

• Level is maintained by 2 hormones as parathyroid hormone & calcitonin



• 4. Magnesium ions –

• This is intracellular cations.( Positive Charge)

• They are co - factors in several enzyme systems.



• 5. Chlorides are major extracellular anions they are helpful for regulating osmotic pressure & forming HCl

• Level is indirectly controlled by Aldosteron



• 6. Bi - carbonate ions –

• Present in extracellular fluid

• They help as important buffer in plasma.


• 7. Phosphate ions –

• They are intracellular anions & there salts are structural components of bones & teeth

• They are useful for synthesis of nucleic acids & ATP. Level is controlled by PTH & CT



Imbalance in Electrolytes

• 1) Sodium imbalance

• Hyponatremia occurs in the conditions like vomiting, diarrhoea, during diuretic therapy, burn, excessive sweating.

• Clinical features are muscle weakness dizziness, headache, hypotension, tachycardia, shock & some times confusion, stupor & coma.

Sodium Imbalance

• Hypernatremia occurs with water loss or excessive sodium by eating salted snaks,pickles,Papad etc

• Clinical features are excessive thirst , fatigue hypertension, restlessness & some times coma.



2) Chloride imbalance

• Hypochloremia –

• Caused by vomiting, diarrhoea, excess dose of lasix

• Clinical features are muscle spasm (calf pain) depressed respiration & some times coma.


3) Potassium imbalance

• Hypokalemia occurs in vomiting, diarrhoea, diuretics & less sodium intake

• Clinical features are cramps, fatigue, flaccid paralysis, nausea, vomiting, mental confusion, shallow respiration, ECG changes (prolonged QT interval & flattening of T wave)

• To prevent hypokalemia recently potassium sparing diuretics are used like Tab. Amiphru Or Tab. Lacilactone


3) Potassium imbalance

• Hyperkalemia –

• Features are irritability, abdominal cramps, diarrhoea, weakness of lower limbs, burning or prickling sensation

• In extreme case due to fibrillation of the heart patient can die.


4) Calcium imbalance

• Hypocalcemia can occur --

• Due to reduced calcium intake, hypoparathyroidism, increased calcium loss in old age

• Clinical features are Tetany, muscle cramp, convulsions, tingling numbness, bone fractures, osteoporosis.

4) Calcium imbalance

• Hypercalcemia –

• Due to over dose of calcium tablets

• Features are lethargy, nausea, itching, bone pain, depression.



5) Phosphate imbalance

• Hypophosphatemia –

• Occurs due to increased urinary loss, intestinal obstruction

• Features are chest & muscle pain, tingling numbness, susceptibility to infection.

5) Phosphate imbalance

• Hyperphosphatemia –

• Occrs due to renal failure too excrete excess phosphate

• Features are nausea, tetany, hyperactive reflexes



6) Magnesium imbalance

• Hypomagnesemia –

• Occurs due to diarrhoea, alcoholism, malnutrition, DM, diuretic drugs, excessive lactation

• Features are weakness, tetany, nausea, cardiac arrhythmia.

6) Magnesium imbalance

• Hypermagnesemia –

• Occurs due to renal failure or increased intake of magnesium containing antacids, acute diabetic ketoacidosis.

• Features are nausea, hypotension, altered mental functioning.



Basic components of food

• Nutrients in food

• 1) Nutrients

• The chemical components of food which when consumed, nourish the body & regulate the various functions of the body are called nutrients.


2) Nutrients present in the food (Proximal principles of food)

• 1) Carbohydrates • 2) Proteins • 3) Fats

• 4) Vitamins• 5) Minerals• 6) Water

Sources of Proteins, Carbohydrates & Fats



1) Carbohydrates

• Carbohydrates are organic compounds containing carbon (C), hydrogen (H) & oxygen (O).

• Carbohydrates are the most abundant organic compounds that are found in the living world.

• Carbohydrates are synthesized by green plants by a process called photosynthesis.

• One gram of carbohydrate provides approximately 4 calories of energy.


Plant sources of dietary carbohydrates

• Cereals & millets like wheat, rice, maize, jowar, bajra, ragi etc.

• Legumes & dals like moth beans, green gram, Bengal gram dal, etc.

• Roots & tubers such as beet, sweet potato, potato, Colocasia, etc.

• Fruits like banana, mango, sapota (Chikoo), grapes • Sugar, jaggery & honey. ( Honey has Low Glycemic

Index)


Animal sources of dietary carbohydrates

• Milk & milk products


Functions of carbohydrates in the body

• 1) Supply of energy –

• Carbohydrates undergo oxidation in living cells of the body to release energy

• The energy thus released is supplied to the cells of the body for carrying out the various life processes

Carbohydrate Food


Carbohydrate Deficiency –Tired Fatigue




• 2) Protein sparing action –

• When carbohydrates are taken in large amounts to meet the energy requirements of the body, proteins are spared for their main function, i.e. body building.



• 3) Regulation of fat metabolism - Carbohydrates play an important role in proper utilization of fat in the body.

• 4) Role in movement of bowels - Cellulose, a kind of carbohydrate, is of great help in the movement of bowels, as it provides roughage


2) Proteins

• Proteins are organic compounds containing carbon ( C ), hydrogen (H), oxygen (O) & nitrogen (N)

• Some proteins contain sulphur (S) & phosphorus (P) also -

• Some specialized proteins contain elements like iodine & iron.


Functions of proteins

• 1) Growth & maintenance • Proteins, being the chief constituent of body

tissues, are required for building new tissues in the body & for the replacement of worn out tissues

• Protein requirement increases during growth, pregnancy, lactation & convalescent period

Protein Deficiency – Weak Muscle Power




• 2) Regulation of chemical reactions in the body

• i) The chemical reactions that take place in the body are regulated by enzymes which are nothing but proteins.

• ii) Hormones which regulate the growth & development of the body are mostly protein compounds

Protein Functions




• 3) Protection • Antibodies which protect the body from

infections are also proteins. • 4) Source of energy • One gram of protein gives about 4 calories of

energy. However, the body uses it as the last sources of energy when carbohydrates & fats are not available.


1) Plant sources of dietary proteins

• 1) Plant sources of dietary proteins • Legumes & pulses like Bengal gram, lentil,

rajmah, soya bean, Bengal gram dal, green gram dal & red gram dal

• Nuts & oil seeds such as groundnut, walnut,

cashew nut, sesame (til), almond, etc.

Protein Deficiency



2) Animal sources of dietary proteins

• Flesh food such as meat, fish, & poultry • Eggs • Milk & milk products (except butter & ghee).

Nutrient Deficiency



3) Fats

• Fats are organic compounds containing carbon (C), hydrogen (H), & oxygen (O).

• As compared to carbohydrates, fats contain more hydrogen (H) & less oxygen (O).


Plant sources of dietary fats

• Groundnut, coconut, sunflower seeds, cotton seeds, mustard seeds

• • Vanaspati ghee & margarine.


Animal sources of dietary fats

• Whole milk & milk product like cream, butter, ghee

• Egg, especially the egg yolk • Animal fats like lard, margarine • Fish & fish live oil


Functions of fats

• 1) Source of energy - Fats are a rich source of energy. 1 gram of fat provides about 9 kilocalories of energy.

• 2) Source of essential fatty acids - There are some fatty acids, which are very essential for the good health of the human body. Dietary fats provide these essential fatty acids


Functions of fats

• 3) Carrier of fat soluble vitamins - Fats are carriers of fat soluble vitamins like vitamins A, D, E & K.

• 4) Insulation - Fat stored in the form of layers

underneath the skin acts as insulator. Insulation helps in maintaining the body temperature.


Functions of fats

• 5) Padding –

• Organs like liver & kidney are covered & protected by a thin layer of fat which serves as padding

• The padding protects these organs from shocks & physical injuries.

Functions of fats

• 6) Palatability & satiety value –

• Fats improve the palatability of food

• They also increase the satiety value of food



What is Margarine ?

• Margarine is a substitute for butter• Margarine is prepared from vegetable &

animal fats by emulsifying them with water

• Skimmed milk powder, salt, vitamins & coloring & flavoring matter are also added to the emulsified fat to obtain margarine


Disadvantages of taking fats

• Excessive intake of fat causes atheriosclerosis in which the arteries are partially or completely blocked resulting in reduced circulation of blood.

• Blockage of artery supplying blood to the heart leads to coronary heart diseases.

• • Excessive intake of fats causes obesity, which in turn

causes hypertension, liver disorder, renal disorder, etc.


4) Vitamins

• 1) Vitamins are vital organic substances, which are essential for growth, development & maintenance of the body.

• • 2) Based on their solubility in fat or water,

vitamins have been classified into 2 groups, viz. fat soluble vitamins & water - soluble vitamins


4) Vitamins

• i) Fat - soluble vitamins –

• Vitamins such as A, D, E & K, which are soluble in fat, are called fat - soluble vitamins

• Fat - soluble vitamins are stored in the body.

4) Vitamins

• ii) Water soluble vitamins –

• Vitamins of B - complex group & vitamin C, which are soluble in water, are called water - soluble vitamins

• Water - soluble vitamins are not stored in the body.



1) Retinol (Vitamin A)

• Retinol is vitamin A

• It is a fat - soluble vitamin occurring in both plant & animal foodstuffs

Sources of Vitamin A



Functions of vitamin A

• 1) Retinol maintains the normal vision. • 2) Retinol prevents night - blindness &

inflammation of the eyes. • 3) Retinol is necessary for the growth of

skeleton & tissues. • 4) Retinol keeps the skin & lining membrane

of the eyes, respiratory tract & intestinal tract, healthy & moist

Vitamin A deficiency



Plant sources of vitamin A

• Orange or yellow - colored fruits & vegetables such as mango, papaya, orange, carrot & pumpkin & tomato

• • Green leafy vegetables like spinach, coriander

leaves, colocasia leaves.


Animal sources of vitamin A

• Fish & liver

• Milk & milk products

• Eggs

• Butter & ghee


2) Vitamin D

• Natural sources of vitamin D • Plant foods are not a rich source of vitamin D. • The cheapest & easiest way of obtaining

vitamin D is exposure of the body to the morning sun

• Besides this, it is also found in egg, liver, fish liver oils, butter etc.


Functions of vitamin D

• 1) Vitamin D is necessary for the growth & development of bones

• 2) Vitamin D plays a vital role in absorption &

utilization of calcium & phosphorus which make the bones strong & hard.


Diseases caused due to the deficiency of vitamin D

• 1) Softening of bones

• 2) Rickets • 3) Dental decay

• 4) Imperfect bone formation.

Sources of Vitamin D3


Rickets 10 Features


Vitamin D deficiency – causes & Symptoms



3) Vitamin E

• Sources of vitamin E • Plant sources • Vegetable oils such as safflower oil, groundnut oil,

etc. • Whole grain cereals. Legumes & pulses. • Nuts & oil seeds. Dark green leafy vegetables. • Animal sources

• Liver, Egg yolk , Butter.

Sources of Vitamin E



Functions of vitamin E

• 1) Vitamin E acts as an antioxidant. Therefore, it prevents the oxidation of fatty acids, vitamins A & C in the food & in the body.

• 2) Vitamin E is necessary for normal

reproduction as it prevents sterility.


4) Vitamin K

• Sources of vitamin K • Plant sources • Green leafy vegetables like fenugreek,

Colocasia, cabbage & spinach Cauliflower Tomato.

• Animal sources • Milk, Egg yolk , Liver, Brain

Sources of Vitamin K



Functions vitamin K

• 1) Vitamin K plays an important role in blood clotting by forming prothrombin, which is one of the necessary factors for blood clotting

• 2) Vitamin K is necessary for the normal

functioning of the liver.


Fat - soluble vitamins & their deficiency effects


Vitamin B - complex

• Vitamins of B - complex group include a number of water soluble vitamins like

• B1 (Thiamine)• B2 (Riboflavin)• B3 (Niacin)• B6 (Pyridoxine)• B12 (Cyanocobalamin) &• folic acid.


Thiamine

• Source of Thiamine (B1) • Plant sources • Whole grain cereals Legumes & pulses • Nuts & oil seeds ,Dry yeast • Animal sources • Meat , Milk & milk products , Egg yolk.

Sources of Vitamin B1



Functions of thiamine

• 1) Thiamine plays an important role in catalyzing the oxidation of glucose to produce energy

• 2) Thiamine is essential for the proper growth

of the body.

Beriberi


Wet Beriberi



Riboflavin (B2)

• Co - enzyme • 1) Coenzyme is a substance which is needed

by enzymes to perform their functions effectively

• 2) Riboflavin is a coenzyme which plays an

important role in carbohydrate, protein & fat metabolism


3) Niacin ( B 3)

• 1) Sources of Niacin • Plant sources • Cereals, legumes & pulses. Nuts & oil seeds. • Green leafy vegetables.

• Animal sources • Meat, fish & poultry. Milk & milk products.


Functions of Niacin ( B 3)

• 1) Niacin acts as a coenzyme which helps in releasing energy from consumed food

• 2) Niacin plays an important role in

carbohydrate, protein & fat metabolism


4) Folic acid

• Sources of folic acid

• Plant sources - Fresh green leafy vegetables Legumes

• Animal sources - Liver


Functions (Uses) of folic acid

• 1) Folic acid plays an important role in multiplication & maturation of cells

• 2) Folic acid is one of the essential factors in

the formation of hemoglobin.


Cyanocobalmin

• Sources of vitamin B12

• Meat, liver , Milk & milk products.

• (Note - Vitamin B12 is not available in plants.)


Functions of vitamin B12

• 1) Vitamin B12 is essential for maturation of cells

• 2) Vitamin B12 is necessary for the proper

functioning of the nervous system. • 3) Vitamin B12 plays an important role in the

formation of red blood corpuscles.


Deficiency - effects of vitamin B - Complex

• Retarded growth• Nervous disorder

• Anaemia

• Beriberi • Pellagra


6) Vitamin C

• Plant sources of vitamin C (Ascorbic acid) • Fresh fruits like Amla, Organge, guava, lemon

& lime. • Fresh vegetables like ripe Tomato, capsicum,

cabbage etc. • (Note - Animal foods contain little or no

vitamin C).

Sources of Vitamin C



Functions of vitamin C (Ascorbic acid)

• 1) Vitamin C plays an important role in healing of cuts & wounds. It is necessary for the formation of collagen (a kind of protein) which acts as cementing material in healing of cuts & wounds.

• 2) Vitamin C increases the absorption of dietary iron & calcium in the body.


Functions of vitamin C (Ascorbic acid)

• 3) Vitamin C prevents scurvy which causes the decay of gums & teeth.

• 4) Vitamin C helps in releasing certain hormones which help the body to deal with physical & mental tensions

Scurvy


Scurvy Gums


Scurvy Skin bleeding



General characters of vitamin B & C

• Both vitamin B & C are soluble in water • Both vitamin B & C are not stored in the body

• Both vitamin B & C are destroyed by cooking


Ascorbic acid (Vitamin C) is the most unstable vitamin

• 1) Ascorbic acid is easily destroyed by heat, ageing, drying, storing & oxidation

• • 2) Ascorbic acid is highly soluble in water.

Therefore, when chopped vegetables are washed or when cooking water is discarded, the ascorbic acid is lost.


Food Stuff & Vitamins

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