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)
• www.ayurvedicfriend.com
• Mobile – 922 68 10 630
• professordeshpande@gmail.
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8/3/2016 Prof.Dr.R.R.Deshpande 1

Sharir Kriya -- Paper I –
Part B –Point f
• Prof.Dr.R.R.Deshpande (M.D in Ayurvdic
Medicine & M.D. in Ayurvedic Physiology)
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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 solutes
that is electrolyte.
• This fluid has in a range of 55 - 60% of total
body weight.

Fluid compartments
in the Human Body
• 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 compartments
in the Human Body
• 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

in the body
• 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.

in the body
• 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

Prof.Dr.R.R.Deshpande
• Sharing of Knowledge
• FOR
• Propagating Ayurved
8/3/2016 147Prof.Dr.R.R.Deshpande

Basic components of food & Metabolism part 1

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