Minerals

A number of minerals or elements are required for normal body functions. Human need minerals to satay healthy. People get minerals by drinking water and eating food.

Minerals play significant roles in virtually every metabolic process occurring within the body.

Iron is required, since it is an essential part of both the blood pigment, hemoglobin, and muscle pigment, myoglobin.

Some body enzymes also have composites that include iron. Deficiencies of iron cause anemia. It is the most common nutrient deficiency, affecting more than 1.2 billion people.

Liver, animal muscle tissues, eggs, oats meal, wheat flour, cocoa, and chocolate are good source of iron. Approximately 10.0 mg of iron are required daily.

For many people that meal is breakfast, which may also include citrus juice whose vitamin C may increase the absorption of nonheme iron.

Iodine is required by all vertebra animals, including the human, since it is a component of the hormone, thyroxine, produced by the thyroid gland.

Thyroid hormone is constructed from iodide and the amino acid tyrosine and has two form thyroxine (T4) and triiodothyronine (T3) based on the number of iodide atoms.

This hormone regulates metabolic levels. Deficiency of iodine leads to low level metabolism, lethargy, and goiter. Iodine deficiency has existed for centuries.

Requirements of iodine are believed to be about 0.1 mg daily. In food iodine is mostly in its ion form – iodide. Sea food and salt water fish are the beat sources of iodine. In areas where the water is known to be deficient in iodine, iodized table salt may be used in place of regular table salt.
Mineral

Ascorbic Acid

Ascorbic acid was recognized as early as 1734 as the factor in fresh fruit and vegetables that prevent the development of scurvy.

Ascorbic acid or vitamin C is required for the formation of intercellular substances in the body, including dentine, cartilage, and the protein network or bone. Hence, it is important in tooth formation, the healing of broken bones, and the healing of wounds.

It may be important to oxidation –reduction reactions in the body and to the production of certain hormones.

In the brain, ascorbic acid may perform important functions related to the metabolism and release of several neurotransmitter.

Vitamin C is not only an important nutrient but is also used as an antioxidant in various foods.

Vitamin C recharges fat soluble vitamin E and water soluble glutathione, allowing them, to be reused many times.

Tomato juice, if it has been processed properly, is a fair source of this vitamin. Green peppers, cabbage, broccoli, and sprout are excellent to good sources of vitamin C, while other vegetables such as peas, spinach, and lettuce are good to fair sources. Many fruit contain fair amounts of vitamin C.

Overdoses of vitamin C induce perspiration, nervous tension, and lowered pulse rate.
Ascorbic Acid

Barley

The major nutritional components of the mature kernel are carbohydrates (starch, sugars, and fiber), protein (amino acids), lipids (fatty acids), and ash (minerals).

The chief benefits of barley is provided by its fiber components. Like oat bran barley’s dietary fiber is high in beta-glucan, which helps lower cholesterol by binding to bile acids and removing them from the body via the feces.

The soluble fiber also helps manage blood glucose.

Barley is excellent food for the anemic and nervous on account of its richness in iron and phosphoric acid.

In Neolithic times the grain was cooked, crushed and pounded into a nutritious milk that built strong bones – barley is now recognized to be important for osteoporosis due to its high calcium and potassium content.

It is also useful in fevers and all inflammatory diseases, on account of its soothing properties. From the earliest times barley water has been the recognized drink of the sick.

In cooking barley meal is best used as a thickening base for soups. Barley meal may also be added to soups to thicken them. Races that lives on barley are noted for their health and vigor.
Health Benefits of Barley

Composition of Cow’s Milk

Cow’s milk is made up of about 87% of water and 13% milk component or milk solids. The milk solids consist of a fat portion or butterfat accounting for 3.7% of the milk and a solids not fat portion, accounting for 8.9% of the milk.

SNF or solid no fat const sod three categories: lactose, minerals and proteins.

Cow’s milk is a nutrient dense food, providing a high concentration of nutrients in relation to its energy.

Milk also contains vitamins and other nutrients in small amounts, making it the most complete of foods. The young mammalians survive on it exclusively.

The principle proteins of milk are casein and whey proteins. These are high quality proteins, together containing, in varying amounts, all of the essential amino acids required for human growth and tissue maintenance.


Casein, is accounted for 77% of the protein component. These are bound tighter with calcium phosphate into particles known as micelles.

However, components of milk from different species vary, and occasionally the young of one species may be unable to tolerate the milk from another species, mainly because of differences in the lactose contained therein.

The fat content of milk from Ayrshire and Brown Swiss, and especially from Guernsey and Jersey breeds, is slightly higher than that from Holstein cows, but the latter breed generally produces much more milk than the others.
Composition of Cow’s Milk

Food Scientist Overview

Food science is the discipline in which biology, physical science and engineering are used to study the nature of foods, the causes of their deteriorations, and the principles underlying food processing.

Food scientists is the scientist who study food science. They study physical, microbiological, and chemical, makeup-of food; develop ways of process, preserve, package, and store it, according to the specifications and regulations of industry and government.

Generally, food scientist conduct basic and applied research to develop new practices and products related to food and agriculture.

People buy food in containers. Yet seldom think of the vast food industry and the researchers who develop the means to deliver tasty, nutritious, convenient, and safe foods.

One of the area research by food scientists is food processing. Food processing has a long history. For thousand of years people salted, dried. Smoked pickled, and chilled their foods. Canned and frozen foods are fairly recent development. Dried and freeze-dried foods are now common. Researchers over the years have found new and better ways to process, package, and preserve foods from the time of the harvest to the time they go on the table.

Competent food scientist are fully aware of the existing constraints and the needs of both the agriculture producers and the food industries and thus will produce more feasible technologies.

The food processing industry is vital to the economy. Food scientists hold an important place in their field. Their efforts make more nutritious food available to the public, to the developing countries suffering from famine.

Many food scientist work in academic and government settings, where they conduct basic research to gain new knowledge and understanding about the composition and properties of different foods – meats, dairy products, grains, vegetables and fruit.

Food scientists also involved in establishing international food standards to promote an facilitate world trade.
Food Scientist Overview

Sugars

In United States, the natural sugars of milk, fruits, vegetables, and grains account for about half of the sugar intake, the other half consists of concentrated sugars that have been refined and added to foods for a variety of purposes.

Sugars, important in nutrition, consist of monosaccharides, having the general formula C6H12O6, and disaccharides, having the general formula C12H22O11.

Although the monosaccharides consists of 3-carbon sugars (trioses), 4-carbon sugars (tetroses), 5-carbon sugars (pentoses), and 6-carbon sugars (hexoses), only the latter are important in human nutrition as sources of energy.

Three monosaccharides are important in nutrition: glucose, fructose and galactose. All three monosaccharides have the same number and kinds of atoms but in different arrangements.

Glucose, a 6-carbon sugar, is one of the simplest carbohydrates found in foods. While many foods contain traces of glucose, it is found in significant amounts only in fruits, such as grapes.

Most cells depend on glucose for their fuel to some extent and the cells of the brain and the rest of the nervous system depend almost exclusively on glucose for their energy.

Fructose, also a 6-carbon sugar, is found in ripened fruits and honey, both of these sugars can be utilizes by body as a source of energy. It is the sweetest of the natural sugars.

Other source of fructose include soft drinks, ready to eat cereals and other products sweetened with high fructose corn syrup.

Lactose, the 12-carbon sugar present in milk, is broken down in the intestine to glucose and lactose (6-carbon sugar), both of which can be used as sources of energy.

Maltose, another disaccharide, produced form starch in the malting of grains is much less effective sweetener than sucrose.

The used of added sugars had risen steadily over the past several decades, both in the United States and around the world, with soft drinks and sugared fruit drinks accounting for most of the increase.
Sugars

Pantothenic acid or vitamin B5

The name of pantothenic acid name comes from the Greek would ‘pantothen’, meaning “from every side” in reference to its ubiquitous occurrence after it was found to have a similar function in lactic acid bacteria, chicks, and rats.

Pantothenic acid also known as vitamin B5, was first discovered as an essential growth factor for yeast cells.

It was isolated in 1938 by Dr. Williams.

Pantothenic acid, a vitamin required for normal growth, nerve development, and normal skin is a component of enzyme systems involved in metabolism (e.g., acetylation processes). It is believed, and there is evidence, that pantothenic acid is intimately related to riboflavin in human nutrition.

Pantothenic acid is a component of coenzyme A (CoA), which in turn a component of acetyl CoA. Acetyl CoA sits at the crossroads of a number of metabolic pathways – both energy generating pathways and biosynthetic pathways.

CoA is essential for the production of ATP from the metabolism of carbohydrate, protein and fat.

Pantothenic acid functions as the prosthetic group for acyl carrier protein, an important component of the fatty acid synthase complex that is involved in the synthesis of fatty acids. It was demonstrated that mild pantoithenate deficiency in rats caused increase serum and free fatty fatty acid levels.

There is some indication that pantothenic acid helps improve our ability to heal and withstand the stress of physical injury.
Pantothenic acid or vitamin B5

Biotin

Biotin is a water soluble vitamin that is generally classified in the B complex group.

Biotin is reported to be coenzyme in the synthesize of aspartic acid, which plays a part in a deaminase system and in other processes involving the fixation of carbon dioxide.

Biotin concentration in plasma are small relative those of other water soluble vitamins. Most biotin in plasma is free, dissolved in the aqueous phase of plasma.

Deficiency of this compound is unusual, but can be demonstrated by the feeding of raw egg white, which contains the substance, avidin, which ties up biotin.

Because some anticonvulsant drugs breakdown biotin, people who take then for long periods also risk a deficiency.

Infants born with biotinidase deficiency suffer from a rare genetic defect that leads to biotin depletion.

Deficiency of biotin cause scaling skin, skin lesions, and a deterioration of nerve fibers.

Due to production of biotin by the microbial flora of the intestine, the requirement for this compound is not known.

The deficiency also can delay growth and development.

Biotin is widely distributed in foods and feedstuff, but mostly in very low concentration.

Liver is an excellent source of biotin, and peanuts, peas, beans and whole cooked eggs are good sources.

Most fruits and meats rank as poor source.
Biotin

Niacin and Pyridoxine

Both niacin and Pyridoxine are under group of vitamin B.

Niacin
Niacin or nicotinic acid is another B vitamin. Niacin is part of coenzyme that participates in the production and breakdown of carbohydrates, fatty acids, and amino acids.

It is also a compound that dilates blood vessel. Deficiency on niacin causes pellagra a (disease that causes diarrhea, dermatitis, nervous disorders, and sometimes death).

In industrialized country, particularly among alcoholics, niacin deficiency may present with only encephalopathy.

Niacin comes from the diet, but the body can also manufacture it from the amino acid tryptophan, with riboflavin helping out in the process.

Adults require 13-20 mg niacin. In pregnancy, lactation and active muscular work, niacin requirement is further increased by 3-4 mg. Children require 5-16 mg niacin.

Beef, hog, and lamb livers are excellent sources of niacin. Other organs and the musculature of these animals are good to fair sources.

Pyridoxine
Pyridoxine (vitamin B6) is part of the enzyme systems that removes CO2 from the acid group (COOH) of certain amino acids and transfers amine groups (NH2) from one compound to another in the body.

It is also needed for the utilization of certain amino acids.

Pyridoxine also participates involved in the production of neurotransmitters, the chemicals signaling agents of the nervous system. This including dopamine, serotonin, epinephrine, norepinephrine and gamma aminobutyric acid.

Pyridoxine is unique in that both the deficiency and toxic states result in neurological symptoms.
Deficiency manifestations are dermatitis around the eyes, eyebrows, and angels of the mouth.

There are also a sensory neuritis, and a decrease in certain white blood cells and an increase in others.

Prolonged deficiency leads to fall in hemoglobin, mental depression, confusion, vomiting, diarrhea, abdominal distension and convulsions.

Bananas, barley, beef and beef organs, cabbage, raw carrots , yellow corn, lamb and organ of lamb, malt, molasses, tomatoes, tuna and wheat bran.
Niacin and Pyridoxine

Vitamin B

The Vitamin B are water soluble. Vitamins B include vitamin B1, B2, B3, B5, B6, B12, folic acid, biotin, choline, inositol and para-aminobenzoic acid.

It is necessary for nerve function, appetite, and normal digestion. It is also required for growth, fertility, and lactation.

B vitamins have many roles to play in ensuring optimal brain function. They are vital for delivering oxygen to the brain and protecting it from harmful oxidants.

They are also help turn glucose into energy within brain cells and help to keep the neurotransmitters in circulation.

Vitamin B6 and B12 and folic acid are most important in terms of enhancing mood.

This vitamin is often lacking in the diet because much of the naturally occurring amounts of it in food are destroyed during the processing of the food. The adult requirement of vitamin B-1 is related to the food intake.

This vitamin makes up a part of enzyme systems involved in the oxidation and reduction of different materials in the body.

Deficiency of riboflavin generally results in growth retardation and may result in vision impairment, scaling of the skin and lesions on mucous tissue. Also enlargement of heart, hypertension and beri-beri. Neuritis is another deficiency effect.

The various effect of a disturbance of the nerve centers such as forgetfulness or difficulty in thinking are other manifestations of vitamin B-1 deficiency.

Low intakes of three B vitamins, folate, vitamin B12 and vitamin B6 are linked with increased of fatal heart disease in both men and women.

People with low blood levels of these B vitamins tend to have high blood levels of the protein related compound homocysteine. High levels of homocysteine seem to enhance blood clot formation and damage to arterial walls, as well as raising the risk of suffering a heart attack or stroke as much as fourfold.
Vitamin B