Iodine, Selenium, Magnesium

1. Iodine, Selenium, Magnesium,
Copper

2. IODINE
Most common form in food are iodides (I-1)
Iodides is iodine form which is used by
thyroid gland for eventual incorporation
into tyroid hormones.

3. Iodine
• Nonmetallic element of the halogen
group
• Iodine  nutrient from foods
• Iodide  form in the body
• Body contains 20-30 mg, 75% in the
thyroid gland, the rest distributed
throughout the body (lactating
mammary gland, gastric mucosa and
blood)

4. • Occur usually in form of calcium iodates
• Content iodine in soils varies and much
of the original content has been leached
out in areas of high rainfall, previous
glaciation and soil erosion.
• In oceans is higher (0.06 mg/l), volatilizes
from the surface of the oceans and sea
sprays as salt particle

5. Food Source
• Iodized salt, seafood, bread, dairy
product, plant grown in iodine-rich soil
and animal fed those plants

6. Iodine
• Component of Thyroid Hormone
Regulate body temperature, metabolic
rate, reproduction, growth, blood cell
production, nerve and muscle function
• Iodine + Amino Acid  T3 dan T4

7. ABSORPTION
• Iodine has high biovailability
• Iodine (food) is converted to Iodide
• Less absorb in stomach
• Mostly absorb in small intestine

8. TRANSPORTATION

9. EXCRETION
• Iodine that is not needed will excreted
into urine

10. STORAGE
• None of Iodine storage

11. Deficiency of Iodine
Life Stage Major Disorders
Fetal life and infancy Abortion, stillbirth, increased infant
mortality risk, cretinism in various
degrees
Childhood and
adolescence
Goitre, hypothyroidism, retarded
physical development, impaired
mental development, impaired
intellectual performance
Adulthood Goitre, hypothyroidism, impaired
mental function
Iodine Deficiency Disorders at Various Stages of
Life
Source: Iodine Deficiency, WHO, 1995; R Semba, 2002 in
Keith 2006.

12. • Goitre
– Abnormal enlargement of the thyroid gland
– Goiter indicates there is condition present
which is causing the thyroid to grow
abnormally.
– Can occur in thyroid gland because body is
producing too much TSH
The American Thyroid Association, 2014

13. Symptom
s
Enlargement
of throat,
ranging
from a small
lump to
huge mass
Breathing
problems, if
the goitre is
large enough
to press the
windpipe
(trachea).
Swallowing
problems, if
the goitre is
large enough
to press on the
oesophagus

14. Hyperthyroidism
• The thyroid gland is overactive
• A common cause is Grave’s disease, the
immune system disorder which stimulate
the thyroid gland uncontrollably
producing an excessive amount of thyroid
hormones.
• Symptoms:
– Racing and irregular heart beat,
– Restlessness,
– Unexplained weight loss,
– Heat intolerance,

15. Hypothyroidism
Thyroid gland
is underactive
Low
production of
thyroid
hormone
Low
energy
Depressio
n
Cold
intolerance
Constipati
on

16. • Cretinism
– A condition characterized by stunted growth,
mental deficiency and neurological
symptoms or hypothyroidism.

17. • Because high amounts of iodine inhibits
synthesis of thyroid hormone and
stimulate growth of the thyroid gland,
iodine toxicity also can cause goiter.
• Overzealous supplementation is the most
common cause of iodine toxicity.
• The UL for iodine is 1,100 micrograms per
day.
Toxicity of Iodine

18. SELENIUM
• There are nearly 50 selenium-containing protain
which have been identified  most of the body
selenium are selenomethionin and selenocyctein.
– Selenocystein is biological active form
– Selenomethionin is selenium storage compartment

19. Selenium
• Selenium occurs in all soils, and taken
up& accumulated by plants at
concentration 50-200 μg/kg but it
depends on geological and other factor
• Siliceous rocks, heavily rainfall that
leaching of the soluble form could lesser
the amount.

20. • The selenium content of food: animal>
plant source
• Organ meats and seafood are good
source 
• RDA for selenium (revised 2000) : 55
micrograms/day for male& female

21. • Environmental conditions and
agricultural practices profound influence
on selenium content of many foods.
• Grains and sources of nuts and seeds
grown in soils with high selenium content
are good plant sources of selenium (can
be lost from foods during milling in
processing or during boiling in cooking)

23. Selenium
• Defends against
oxidation
• Regulates thyroid
hormone
• Important in the immune
system and its response
to infections

24. ABSORPTION
• Selenium has high bioavailability
• Almost of all Se in food that you eat,
enter into the blood

25. TRANSPORTATION
• Blood :
Se
Selenomethioni
ne
Protein
Selenoprotei
n

26. CONT’D
Selenoprotei
n
Release
Se
Insert
Other
protein

27. EXCRETION
• Se is excreted into urine and breath

28. STORAGE
• Store in muscle, in the form of
selenoprotein and selenomethionine

29. • Commonly happen in people who use
TPN (Total Parenteral Nutrition) in long
term, after several years of TPN these
patients may suffer heart problem and
muscle weakness
• no specific visible symptoms have been
defined for selenium deficiency.
Deficiency of Selenium

30. • Can cause brittle hair and nails, and their
eventual loss.
Toxicity of Selenium

31. MAGNESIUM
• It is evenly distributed between the
skeleton (50–60% of total) and the soft
tissues (40–50% of total)
• Mostly found in green vegetableas a
part of chlorophyll molecule

32. Magnesium
• 4th most abundant cation in the body after
Ca, K, Na
• Most prevalent intracellular divalent cation
and 2nd most abundant intracellular cation
after K
• Adult human contain approximately 20 - 28
g of magnesium
• 60% found in bone, 26% in muscle, and the
remainder in soft tissue and body fluids

33. • Half the Mg in plasma is free, 1/3 bound
to albumin, remainder complexed with
citrate, phosphate

34. Food Source

35. Magnesium
• The production Bone mineralization
• Building of protein
• Enzyme action
Ex: In Glycolisis, Mg has a role:
Direct : enzyme activator
Indirect : Magnesium ATP complex
• Normal muscle contraction
• Nerve impulse transmission
• Maintainance of teeth
• Immune Function
• Mg + Ca  blood clotting

36. • Magnesium from dietary intake -> absorp in the
small intestine (most absorption occur in jejunum)
• the absorption of magnesium from the small
intestine occurs by two mechanisms:
1. A carrier-facilitated (Active Transport) : when Mg
concentration is low.
2. Simple diffusion (Passive Transport) : when Mg
concentration is high.
ABSORPTION

37. ABSORPTION-TRANSPORTATION
Serum Mg Bone Mg
Muscle
contraction
Reabsorption
Helps to
provide
structure of
bone

38. • Magnesium is excreted in urine
EXCRETION

39. • Magnesium storage in the bones and
soft tissues
STORAGE

40. Magnesium Deficiency = Hypomagnesimia
• Rarely occurs (because the small amount of the needs and it wide
availability in food source)
• High risk : chronic heavy alcohol drinker, kidney disease, and
prolonged diarrhea
• In healthy people  the symptoms will occur after weeks of
deficient of magnesium (because the large supply stored in bone)
• At first hypomagnesimia start with
o Loss of appetite
o Nausea
o Weakness develop
• After more time hypomagnesimia will develop
o Muscle cramps
o Irritability
o Confussion occur
o Heart rhytim disturbed
o In extreme case can cause death (due to the heart rhytim problem)

41. Magnesium Toxicity = Hypermagnesimia
• Rarely occurs
– usually occur in people who consume
magnesium-containing antacids or laxatives)
• Hypermagnesimia lead to
o Nausea
o General weakness
• In special case like in pregnancy 
sometimes administer high doses of
magnesium
• This requires frequent monitoring to avoid toxicity of
Magnesium

42. COPPER
• Copper serves as a constituent of several
enzymes.
• Ionic copper can be released from
partially digested food particles in the
stomach  but immediately forms
complexes with amino acids, organic
acids, or other chelators.

43. COPPER
• Copper is a naturally-occurring metallic
element that occurs in soil at an average
concentration of about 50 parts per
million (ppm).
• It is present in all animals and plants and
is an essential nutrient for humans and
animals in small amounts

44. • The richest source: organ meats (liver),
shellfish, nuts, seeds, legumes, peanut
butter, etc.
• Dietary surveys in the United States
suggest: adults consume about 1000-1600
micrograms/day

45. • Contribution of different food groups to
dietary copper intake in the Polish diet
(Jablonska, et al 2007)

46. Copper
• Necessary for the absorption and use of
iron in the formation of Hb
• Part of several enzymes
Ex : Ceruloplasmin (Fe2+  Fe3+)
• Acting as an antioxidant
As part of Superoxide Dismutases
• Myelinization of the nervous tissue
immune and cardio vascular function

47. Copper +
amino acid
(food)
HCL
Pepsin
STOMACH
Proteolytic
enzyme
Copper
SMALL INTESTINE
ABSORPTION
Lesser absorb
than in Small
intestine

48. 50–75% of
dietary copper is
absorbed
TRANSPORTATION
Copper Ceruloplasmin LIVER
BLOOD VESSEL

49. • Cu is excreted into bile acid and is
eliminated in the feces
EXCRETION

50. • In the body → Little amount (<≈150)
• Store in brain, liver, kidney
STORAGE

51. Copper Deficiency
o Most rarely occurs in human
o In animal it lead to
o Increase blood cholestrol
o Damage blood vessels

52. Copper Toxicity
• Some genetic disorders create a copper toxicity, but
excessive intakes from foods are unlikely.
• Excessive intakes from supplements may lead to liver
damage
• Upper Level has been set (10 mg/day).
• Two rare genetic disorders affect copper status in
opposite directions.
• In Menkes disease, the intestinal cells absorb copper, but
cannot release it into circulation, causing a life-
threatening deficiency.
• In Wilson’s disease, copper accumulates in the liver and
brain, creating a life-threatening toxicity. Wilson’s disease
can be controlled by reducing copper intake, using
chelating agents such as penicil-lamine, and taking zinc
supplements, which interfere with copper absorption.

53. REFERENCE
• Gibney MJ, Lanham-New SA, Cassidy A, Vorster
HH. Introduction to Human Nutrition. 2007.
Willey-Blackwell Publishing:West Sussex
• Whitney E and Rolfes SR. Understanding
Nutrition. 2008. Thomson Wadsworth: California.
• McGuire M, Beerman KA. 2011. Nutritionals
Sciences from Fundamentals to Food.
• Jablonska et al. Selenium, zinc and copper in the
Polish diet. Journal of Food Composition and
Analysis. (2013) 259–265

54. Cont’d
• Selenium& Health. The British Nutrition
Foundation
• Insel Paul, Turner Elaine, Ross Don.
Nutrition. Jones And Bartlett Publisher.
2002
• Mahan, L. K and Sylvia Escott’s. Krause’s
Food and Nutrition Therapy
• Present Knowledge in Nutrition.