Element of phosphorus in human body

Phosphorus is a mineral that makes up 1% of a person's total body weight. It plays multiple roles in the body.

The main function of phosphorus is in the formation of bones and teeth. About 85% of the body's phosphorus is in bones and teeth. Phosphorus is a component of DNA, and RNA. In addition, phosphorus plays key roles in regulation of gene transcription, activation of enzymes, maintenance of normal pH in extracellular fluid, and intracellular energy storage.

In the form of phospholipids, phosphorus is also a component of cell membrane structure. Many proteins and sugars in the body are phosphorylated.

It plays an important role in how the body uses carbohydrates and fats. It is also needed for the growth, maintenance, and repair of all tissues and cells, and for the production of the genetic building blocks, DNA and RNA. Phosphorus also helps the body make ATP, a molecule the body uses to store energy.

Phosphorus and calcium are interrelated because hormones, such as vitamin D and parathyroid hormone (PTH), regulate the metabolism of both minerals.

The kidneys, bones, and intestines tightly regulate phosphorus levels in the body. The Recommended Dietary Allowance (RDA) for adult men and women 19+ years is 700 mg a day. Pregnancy and lactation require the same amount of phosphorus at 700 mg daily.

Phosphorus is found in most food sources and is a component of many commonly used food additives. Dairy foods, cereal products, meat, and fish are particularly rich sources of phosphorus.
Element of phosphorus in human body

Potassium in banana

Bananas are one of the world's most popular fruits. They contain essential nutrients that can have a protective impact on health. Bananas are low in calories and fat, and also, they have high potassium level. Potassium is one of essential mineral for maintaining normal blood pressure and heart function.

One serving, or one medium ripe banana, provides about 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium. Bananas is among the best contain a lot of potassium. A banana a day may help to prevent high blood pressure and protect against atherosclerosis.

Adults should consume about 3,500mg of potassium per day, according to the UK's National Health Service.

Potassium is a vital mineral and electrolyte that human body needs to maintain normal blood pressure, transport nutrients into cells, and support healthy nerve and muscle function.

The American Heart Association (AHA) encourage people to lower their intake of salt, or sodium, and increase their consumption of foods that contain potassium.
Potassium in banana

Physiological functions of calcium in human body

The name calcium is derived from Latin word calas meaning lime was known as early as the first centuries when the ancient Romans prepared lime as CaO.

Calcium is a biologically relevant element to plants and animals. In animals, the calcium ions are associated with various physiological and pathological processes.

#Calcium is responsible for construction, formation and maintenance of bone and teeth. This function helps reduce the occurrence of osteoporosis.
#Calcium is a vital component in blood clotting systems and also helps in wound healing.
#Calcium helps to control blood pressure.
#Calcium is an essential component in the production of enzymes and hormones that regulate digestion, energy, and fat metabolism.
#Calcium plays an important role in signal transduction pathways, where they act as a second messenger, in neurotransmitter release from neurons, in contraction of all muscle cell types, and in fertilization.
#Calcium helps to transport ions (electrically charged particles) across the membrane.
# Excitation of skeletal and cardiac muscle contraction.
#Transmission of nervous tissue impulses.
#Calcium assists in maintaining all cells and connective tissues in the body.
#Calcium may be helpful to reduce the incidence of premature heart disease, especially if adequate intakes of magnesium are also maintained.
#Calcium may help to prevent periodontal disease (gum disease).

The requirements are greatest during the period of growth such as childhood, during pregnancy, when breast feeding.
Physiological functions of calcium in human body

Food sources of mineral

Minerals are required by all humans in small amounts. Minerals come from the earth and therefore are available for us in a variety of plant foods, animal foods, and even in the drink.

Minerals are essential nutrients that are needed in small amounts to keep human body healthy. Minerals do not give body energy or calories, but can help with other functions in the body.

Good sources of minerals including:
*Brazil nuts, cashew nuts.
*Cheese, eggs, milk.
*Chicken, lean meat, liver.
*Garlic, onion.
*Green vegetables.
*Mackerel, salmon, tuna.
*Sunflower seeds.
*Wholewheat bread.

The main source of Ca in the diet is dairy products, which supply 75% of global intake, and vegetables, fruit and grain products which supply most of the rest. Meat, poultry and fish supply a very small amount.

The main dietary sources of non‐haem Fe include cereals, pulses, vegetables and meat, and it is also pre-sent in eggs and dairy products. The main sources of sodium including table salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meats.

Actually, all of the food groups have foods rich in minerals. For example, milk is a good source of calcium, and red meat is rich in iron and zinc. Fruits and vegetables are good sources of potassium. Whole grains are rich in magnesium and selenium. Nuts and seeds are sources of copper and manganese.
Food sources of mineral

Minerals content in fruit

All fruits and vegetables contain important minerals such as potassium, calcium, magnesium, phosphorus, iron and zinc. About 14 mineral elements are considered to be essential nutritional constituents: calcium, sodium, zinc, iodine, copper, phosphorus, potassium, sulphur, fluoride, manganese, iron, magnesium, cobalt and chloride.

Fresh fruits and vegetables contribute about 26% of the magnesium and 19% of the iron to the U.S diet. The following fruits are important contributors to the supply of indicated minerals in the U.S diet:
*Potassium: banana, peach, orange, apple, dried fruits such as apricot and prune.
*Phosphorus: banana, orange, peach, fig, raisin
*Calcium: tangerine, grapefruit, orange
*Iron: strawberry, banana, apple, orange

Minerals are basic components in secondary metabolic pathways that produce valuable phytochemicals for normal human health.

Although fruits are not rich in minerals, potassium is the most abundant mineral available in fruit and occurs mainly in combination with various organic acids.

In fruit the pH of the tissue is controlled by the potassium/organic acid balance and high concentrations of potassium can contribute to blood pressure of humans. The degree of thermal processing influence on the mineral content of the product depends on the treatment severity.
Minerals content in fruit

Enrichment of Foods

Enrichment, a term often used interchangeably with fortification, is the addition of nutrients to achieve concentration specified in standards of identity.

In foods, enrichment refers to the addition of vitamins, minerals and/or protein to raise the nutritive value.

Because of the vital role vitamins and minerals play in the body’s processes, many foods are enriched or fortified with additional vitamins and minerals. Many foods have a diminished nutritive content as a result of loss in refining or processing and can benefit from the enrichment.

Also, some foods provide effective vehicles for distribution of a nutrient. Enrichment of cereal grain products with iron, thiamin, riboflavin and niacin has been a remarkably effective and efficient means of enhancing the nutrient quality of the food supply and is a classic example of an effective well-designed public health approach to providing needed nutrients.

Cereal grains were selected for enrichment because they are eaten frequently by virtually all populations groups.

The decision to fortify with a particular nutrient is a complex one. It starts with the realization that a significant number of people are not obtaining desirable levels of a specific nutrient and the determination that the food to be fortified makes an appreciable contribution to the diet.

It must be further ascertained that the fortification will:
*not result in an essential nutrient imbalance
*the nutrient is stable under storage
*capable of being absorbed from the food
*that toxicity from excessive intakes will generally not occur.
Enrichment of Foods

Introduction to macrominerals

Major minerals also celled macrominerals, are distinguished from the trace minerals also called microminerals or microelements, by their abundance in the body.

The minerals present at levels more than 0.05 per cent on the human body are defined as macro minerals. They are required in amounts of 100 mg/day or more.

Macrominerals are:
Calcium
Phosphorus
Magnesium
Sodium
Chlorine
Potassium
Sulfur
Iron

Calcium is the most abundant mineral in the human body, which makes up of about 1.5% - 2% of the body weight.

Sodium, chloride and potassium are also classified as electrolytes in that they function in their ionic forms.
Introduction to macrominerals

Vitamins and minerals in chocolate

Cocoa and dark chocolate contains small amounts of B-complex vitamin (thiamin, or B1; riboflavin or B2); niacin, vitamin B6; and folate), needed for releasing energy and creating the body’s building blocks.

Chocolate liquor contains trace amounts of fat-s0luble vitamins such as A and E. It also contains small amount of water-soluble vitamins such as folate and niacin.

Bone enhancing vitamin D and antioxidant E are found in dark and milk chocolate, which are important nutrient, too.

Cocoa solids have the important ability to inhibit the oxidation of circulating fats in the blood stream.

Oxidized fats are leading suspects in hardening of the arteries, and are why antioxidants, from vitamin C to vitamin E, have been credited with reducing the risk of heart disease from free-radical oxidative stressor.

Some other nutrients in chocolate include magnesium, phosphorus, potassium, calcium, iron, zinc, copper and manganese.

Dark chocolate is plentiful in magnesium, important for brain functioning. A single 2 ounce bar can contribute as much as 15 percent daily magnesium requirement.

Chocolate milk is a rich source of calcium. Each 8 ounce serving of chocolate milk provides 35% of the 800 mg recommended for this nutrient for children 4 to 8.

And 23% of the 1300 mg recommended for those 8 through 18 years and 30% of the 1000 mg recommended for adults 19 through 50.
Vitamins and minerals in chocolate

Heme iron in food

Food contains two types of iron: heme iron and non heme iron. Heme iron is a part of hemoglobin and myoglobin, so it is found only in animal tissue.

Meat, fish, and poultry contain about 40 percent heme iron. The other 60% is non-heme iron. Non-heme iron is found primarily in plant foods such nuts, fruits, vegetables, grain and tofu.

Heme iron is much more bioavailable than non-heme iron.

Heme iron exists mainly in ferrous form. Ferrous form of iron is easily absorbed. It is assumed that 25% of the consumed iron can be absorbed in adult. If heme iron is cooked for a long time, it can be converted to non-heme and bioavailability will be affected.

On average, heme iron represents about 10% of the iron a person consumes in a day. Even though heme iron accounts for only a small proportion of the intake, it is so well absorbed that it contributes significant iron.

Efficiency of heme iron absorption is approximately two or three times greater than that of non-heme iron. Many plant based foods such as legumes and cereals contain high levels of phytates, which can inhibit dietary non heme iron absorption.’
Heme iron in food