Introduction to Minerals

• Minerals are inorganic nutrients essential for various physiological functions in the human body.
• Unlike carbohydrates, proteins, and fats, minerals do not provide energy but are crucial for metabolism, growth, and health.
• They are obtained from both plant and animal sources, as well as from water.

Classification of Minerals Minerals are classified based on the amount required by the body:

1. Major (Macrominerals)

• Required in larger amounts (more than 100 mg/day).
• Include:
  1. Calcium (Ca)
  2. Phosphorus (P)
  3. Magnesium (Mg)
  4. Sodium (Na)
  5. Potassium (K)
  6. Chloride (Cl)
  7. Sulfur (S)

2. Trace (Microminerals)

• Required in smaller amounts (less than 100 mg/day).
• Include:
  1. Iron (Fe)
  2. Zinc (Zn)
  3. Copper (Cu)
  4. Iodine (I)
  5. Selenium (Se)
  6. Fluoride (F)
  7. Manganese (Mn)
  8. Chromium (Cr)
  9. Molybdenum (Mo)

Functions of Minerals Minerals play crucial roles in the body:

1. Structural Functions: Calcium and phosphorus form bones and teeth. Magnesium supports bone structure and muscle function.
2. Regulatory Functions: Sodium, potassium, and chloride maintain fluid balance and nerve function. Calcium and magnesium regulate muscle contraction and relaxation.
3. Metabolic Functions: Iron helps in oxygen transport via hemoglobin. Zinc supports enzyme activity and immune function. Iodine is essential for thyroid hormone synthesis.
4. Antioxidant Functions: Selenium protects cells from oxidative damage. Zinc and copper are part of antioxidant enzymes.
5. Nerve and Muscle Function: Sodium and potassium maintain nerve impulses and muscle contraction. Calcium regulates heart rhythm.

Sources of Minerals Minerals are found in both plant and animal foods:

Major Minerals (Macrominerals)

Trace Minerals (Microminerals)

Absorption and Bioavailability

• The bioavailability of minerals depends on several factors:
  1. Source: Animal-based minerals are more bioavailable than plant-based.
  2. Nutrient Interactions: Excess calcium can inhibit zinc and iron absorption.
  3. Phytates and Oxalates: Found in plant foods, they reduce mineral absorption.
  4. Stomach Acidity: Adequate acidity improves mineral solubility and uptake.

Role of Minerals in Human Health

1. Bone Health: Calcium, phosphorus, and magnesium strengthen bones and teeth. Deficiency leads to rickets in children and osteoporosis in adults.
2. Blood Health: Iron forms hemoglobin for oxygen transport. Copper supports iron metabolism.
3. Nerve and Muscle Function: Sodium, potassium, and calcium regulate nerve signals and muscle contraction.
4. Thyroid Function: Iodine is essential for thyroid hormone production, affecting metabolism.
5. Antioxidant Defense: Selenium and zinc protect cells from oxidative damage.

Role of Minerals in Food Processing

Minerals influence food processing, preservation, and quality:

1. Preservatives: Sodium chloride (salt) prevents microbial growth in processed foods. Calcium propionate inhibits mold growth in bread.
2. Fortification: Minerals like iron and calcium are added to cereals, flour, and dairy products.
3. Color and Texture: Calcium strengthens the texture of canned fruits and vegetables. Iron fortification can cause discoloration if not properly controlled.
4. Leavening Agents: Phosphates are used in baking powder to produce carbon dioxide.
5. Emulsification: Calcium and magnesium salts stabilize emulsions in processed foods.

Deficiency Disorders and Toxicity

Mineral imbalances can lead to health issues: