2. Introduction
• Mineral are inorganic elements required by the body in varying amounts to carry out
various body functions.
• Minerals found in body tissues and fluids.
• Minerals are inorganic substances, unlike carbohydrates, fats, proteins and vitamins,
which are organic compounds.
• Like vitamins minerals required in small quantities and are vital to the body.
• They should be supplied daily as they excreted through the kidney, bowel and skin.
• Minerals present in the body
a) As component of organic compounds eg., Hemoglobin contains iron
b) As inorganic compounds eg., Calcium phosphate in bones
c) As free ions in every cell in the body
d) In all the body fluids
3. Classification of minerals
• Minerals classified into three major groups depending on the amount needed each day.
• Major mineral (macro minerals): Required in large amount- more than 100 mg/ day
Eg: calcium, phosphorus, potassium, sulphur, sodium chloride and magnesium
• Minor mineral: Required in small quantities- less than 100 mg/day
Eg: Iron and manganese
• Trace elements: Required in few micrograms to milligrams per day
Eg: Iodine, fluorine and zinc
4. General functions of minerals
• Minerals form the structural components of bones, teeth, soft tissues, blood and muscles
eg. Calcium phosphorous and magnesium in bones
• Regulate activity of nerves with regard to stimuli and contraction of muscles eg. Calcium
• Maintain acid-base balance of body fluids eg. Sodium and chlorine
• They are constituents of vitamins eg. Thiamine contain sulphur and cyanocobalmine
contains cobalt
• They re the part of hormones eg: Iodine in thyroxine and zinc in insulin
• They activates enzymes eg. Calcium activates enzyme lipase
• They regulate cellular oxidation eg. Iron and manganese
• Necessary for clotting of blood eg. Calcium
5. Factors favoring minerals absorption
• Body needs are high in pregnancy and growth stage of children, there is higher absorption of calcium
and iron (up to 60 per cent) from the diet.
• Stomach acidity: Absorption of calcium and iron is improved by the presence of acid conditions.
• The absorption of calcium, iron and zinc is improved by ascorbic acid.
• Form of mineral is present in the food: Haem iron in animal foods is more easily absorbed in the
body than iron compounds present in plant foods. Ferrous form is utilized in the body.
• Lactose favours the absorption of calcium in infants
• Increased dietary protein is associated with increased calcium absorption
• Presence of active form of vitamin D result in 10-30 per cent increase in calcium absorption
• Meat, poultry and fish protein increases the absorption of iron two to four fold from the normal meal
• Whey protein, lactalbumin which constitute greater percentage of the protein in human milk improves
iron absorption.
6. Factors inhibiting minerals absorption
• Some dietary components, which combine with mineral elements to form insoluble complexes, reduce their
absorption. These components include oxalic acid, phytic acid, excess fiber.
• The absorption of some minerals is adversely affected by an excessive intake of other minerals. For example,
intake of iron supplements hinders the absorption of zinc and calcium, while zinc supplements reduce the
absorption of copper.
• Increased mobility of intestinal tract due to diarrhea, intake of laxatives, etc., reduces the time of absorption
and hence the less amount absorbed.
• Parasites present in the intestinal tract also interfere with the absorption of minerals. Iron deficiency anemia
in children is attributed to this factor.
• Steatorrhoea (unabsorbed fat in the stool) reduced calcium absorption
• Emotional instability decreased efficiency of calcium absorption
• Ageing: Calcium absorption decreased during old age
• High intake of caffeine affect the bioavailability of calcium by increasing the loss of calcium in urine
7. Calcium
• Adult body contain 1.2 kg of calcium of which 99 per cent is present in bone and teeth.
• The bone provide
1. A rigid framework for the body
2. Reserves of calcium
• The reaming 1 per cent is distributed in extracellular and intra cellur fluids and has the following
• The calcium deficiency disease osteoporosis, or “porous bone,” has been known since early
history.
• Archeologists have even discovered 4000-year-old Egyptian mummies with the classic sign of
osteoporosis— curved spine.
• Calcium also has many industrial applications—one is as plaster of Paris, which was first used to
set broken bones 1000 years ago.
8. Functions
• Helps in development Bones and teeth contain about 99 per cent of calcium in the body,
in combination with phosphorus, protein and other minerals. These give the skeleton
structure and rigidity.
• The remaining 1 per cent of calcium is present in the soft tissue and blood and is
responsible for many regulatory functions.
1. It is involved in normal muscle contraction and relaxation of muscles, which includes
heartbeat.
2. Helps in transmission of nerve impulses.
3. Helps in normal clotting of blood.
9. Food sources The best source of calcium is milk.
Milk products such as curd, paneer, khoa, skim milk powder are good sources of calcium.
• (Ragi) Finger millet, sesame seeds and green leafy vegetables (drumstric leaves, cabbage curry
leaves)are a good source of calcium
Deficiencies: Rickets in children, osteomalasia in adults, osteoporosis, Tetany
Osteoporosis: the bone become porous because of bone
mineral loss this causes compression of vertebrae that results in
loss of height, back and hip pain. It is seen in post menopausal
women and can be controlled by weight bearing exercise such
as walking, calcium supplements etc..
Tetany: decreased in serum calcium level gives rise to
condition called tetany. The symptoms of tetany are sever
intermittent spams of the muscles of hands and feet,
accompanied by muscular pain. Twitching of facial muscles.
11. Phosphorus
Phosphorus is an essential mineral required by every cell in the body.
Phosphorus comprises of 1 per cent of total body weight. It occurs with calcium in human
nutrition and also has many functions in the body.
Functions
• Body building as an important component of bones and teeth.
• Fat absorption and transport
• As a part of ATP (adenosine triphosphate) and ADP (Adenosine diphosphate), which are
essential for energy metabolism.
• As a component of enzymes needed in carbohydrate, fat and protein metabolism.
• As a part of buffer salts, which maintain acid-base balance in the body.
12. Food sources:
Rich sources of phosphorus include
• Milk,
• Eggs,
• Flesh foods,
• Legumes and nuts.
Many processed foods and soft drinks have added phosphates
Deficiencies
Since phosphorous is so widely distributed in the food stuffs its deficiency is quite rare.
13. Sodium
• Sodium chloride or salt is a daily ingredient in our diet. The adult body contains 180 g of sodium
most of which present in extracellular fluid of the body
• Salt, the most important source of the essential nutrient sodium. Salt has been highly valued as a
food flavoring and preservative for thousands of years.
Functions
• Maintaining fluid balance and normal osmotic pressure between intracellular and extracellular
compartments.
• Maintains normal irritability of nerves and helps in muscle contraction
• Regulates the alkalinity and acidity of body fluids along with the mineral chloride.
• Regulates cell permeability or passage of substance into and out of the cell
14. Food sources
• Naturally occurring sources of sodium are milk,
meats, eggs and most vegetables.
• In addition, food additives used in processed
foods such as baking powder, preservatives etc.
• Other sodium sources are softened tap water and
medicines
Deficiencies
Low blood sodium leads to hyponatremia, is one
sign of sodium depletion.
15. Potassium
• Potassium, a silvery grey metal, was discovered in the early 1800s. Its name comes from
the word potash, which means “extracted in a pot from the ash of burnt trees.” Plant-
based foods are rich sources of this mineral. However, despite its abundance in the food
supply, potassium intakes are low in many parts of the world.
Functions
• Potassium is the major ion inside the cell and performs many of the same functions as
sodium.
• Helps in transmitting nerve impulses and contraction of muscle tissues
• Regulates acid base balance like sodium
16. • Food sources
Potassium occurs naturally in many foods and, unlike sodium, unprocessed foods are the
best sources. Fruit, vegetables, milk, whole grains, dried beans, and meats are all good
sources.
The sodium and potassium (Na:K) ratio should be 1:1
• Deficiencies
Low blood potassium, known as hypokalemia, is a life-threatening problem.
• Symptoms
Weakness
Fatigue
Constipation
Irregular heart
High blood pressure and risk of stroke
17. Iron
• The importance of iron for the maintenance of health has been recognized for centuries.
• Maintaining iron status is still a problem throughout the world today. In many developing
nations, almost two-thirds of all children and women of child bearing age have an iron
deficiency. It is a significant public health concern in children and young women.
Functions
• The most important function of iron is transport and storage of oxygen
• Iron combines with protein for the development of haemoglobin.
• It helps in the synthesis of blood
• The main function of iron in haem is to carry oxygen from the lungs to the cells and to
carry back some of the carbon dioxide formed, to the lungs for exhalation.
• Myoglobin is found only in muscle, where it serves as a reservoir of oxygen.
18. Diet provides iron in two forms
• Haeme iron i.e., iron associated to the protein, globin to form hemoglobin. Heame
iron found in flesh foods only.
• Non-heame iron is present in plant source plus 60 percent of animal source
• Heame iron is present in small quantities in food. About 40 percent iron in flesh foods
in heame iron while 60 per cent is non heame iron
19. Food sources
• Meat, fish, poultry, egg yolk. Liver and bone marrow very rich source (Milk is a poor
source).
• Good sources of iron are dry fruit, whole grains, millets, pulses and green leafy
vegetables.
• Foods processed in iron pans also contain appreciable quantities.
Deficiency Anemia
Severe anemia deficiency
Thin, brittle concave (Spoon
shape) nails
20. Iodine
• Iodine derives the nutritional importance as a constituent of thyroid hormones,
tetraiodo-thyronine (thyroxine or T4) and tri iodothyronine (T3).
• The thyroid hormones are indispensable for normal growth and development in
humans and animals.
• Synthesis of the iodine containing thyroid hormones occurs exclusively in the thyroid
gland.
Functions
• Iodine is stored in our thyroid gland, which sits on the front of our necks and releases a
group of hormones called thyroid hormones.
• Iodine is key in the production of our thyroid hormones, which in turn affect our
overall metabolism.
21. Food sources Sea foods, food additives used as bread dough oxidizers or conditioners
can contribute to the iodine content of the diet.
Deficiency Hypothyroidism
Iodine Deficiency Disorder collectively known as goiter (enlargement of thyroid glad)
and cretinism (children)- declined brain development (mental retardation) and growth.
Goiter
22. Fluorine
• Fluoride is deposited in bones and teeth. Its incorporation into tooth enamel markedly
increases the hardness and resistance to decay.
• Fluoride, the ionic form of fluorine, may not be an essential nutrient because all basic
body functions can occur without it.
• However, in the early 1930s, it was observed that individuals living in the southwestern
U.S., where the water naturally contained high concentrations of fluoride, had fewer
dental caries (cavities).
• Many people in these areas also had small spots on their teeth (known as mottling, or
fluorosis) due to excess fluoride.
Functions
• Main functions of fluoride is to keep the health of our bones and teeth.
• Fluoride plays a key role in forming our teeth, by helping to strengthen our tooth enamel
during their growth and development
23. Food sources
Milk egg and fish are important sources, Fluoridation of water
Deficiency Skeletal Fluorosis
Dental caries Excess
Dental Fluorosis
Symptoms
• Discoloration and pitting of the enamel
24. Zinc
Zinc has been recognized as an essential nutrient in animals since the 1930s
• However, it was 30 years later before it became apparent from studies in the Middle East
that zinc is essential in humans for normal growth and development. Since that time,
scientists have learned that almost all the cells of the body contain zinc, as it is required
for many different functions within cells.
Functions
• Zinc is participating in the synthesis and degradation of carbohydrates, lipids, proteins
and nucleic acids, as well as, in the metabolism of other micronutrients.
• Alcohol metabolism, heame synthesis, bone formation, acid-base balance, immune
function, reproduction, growth and development.
• The antioxidant defense network (as a part of the Cu/Zn superoxide dismutase enzyme).
• Zinc also may play a role in shortening the duration of common colds
25. Food sources
• Zinc from animal products is more readily absorbed than zinc from plant products.
• Meats, poultry, eggs and dairy product are the best sources.
• Outer layer of grains also contribute to zinc. Nuts contain high amount of zinc fruit and
most vegetables are fair sources.
Deficiencies Acrodermatitis enteropathica (This condition develops after weaning and
results in impaired intestinal zinc absorption)
Symptoms
• Loss of appetite
• Delayed growth and sexual maturation
• Immune dysfunction
• Sever Diarrhea and birth dysfunction
