Micronutrient rich natural products for health Natural Sources of Micronutrients

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Micronutrient rich natural products for
healthNatural Sources of Micronutrients

• K. Madhavan Nair, PhD
• Scientist E
• Micronutrient research group
• Department of Biophysics
• National Institute of Nutrition (ICMR)

Conference on Micronutrient Fortification of
Foods Science, Application Management 7-8
January 2011
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BALANCED DIET

• Contain different types of food in such
  quantities and proportions that the need for
  energy, protein, minerals and vitamin is not only
  met, but a small provision is made for extra
  nutrients to withstand short duration of leanness.

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Food groups and balanced diet and RDA of
micronutrients for a reference man
(ICMR Nutrient requirement and recommended
dietary allowance for Indians, Edition 2010)
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Animal foods like red meat also improve
absorption of micronutrients from plant sources
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Primary source of micronutrients
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The Complexities Of Bioavailability In Human
Nutriture

• Welch R M , Graham R D J. Exp. Bot.
  200455353-364

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Processing to Improve Mineral Bioavailability

• Enzymatic Methods
• Germination , fermentation , Malting involve
  enzymatic hydrolysis of phytic acid .
• Non Enzymatic Methods
• Thermal processing , soaking , milling can reduce
  phytic acid content of certain plant based
  staples .
• .

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Secondary Sources of Micronutrients

• These improve nutrient availability and/or
  utilization
• Dietary modifications
• Functional foods (Prebiotics and Probiotics)

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Dietary modifications Examples of food sources
that promote micronutrient bioavailability
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Natural sources and non-heme iron absorption
The potency of 100g of cooked meat in enhancing
iron absorption has been graded as equal to that
of 100mg ascorbic acid. A 30 g addition of most
fruits that are moderate to high in ascorbic acid
is effective in increasing the iron availability
in typical wheat based meals. Exceptions are the
ones, which have high levels of polyphenols.

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Hemoglobin repletion in anemic adolescent
girls The experimental group 100 g guava fruit
with the lunch and dinner meals, ascorbic acid of
212 mg per meal, molar ratio of 251. Impact
19 g/L increase in hemoglobin from initial
107g/L to final 129g/L 3 g/L in control group
from 110 to 113 L.
Seshadri J Human Nutr Appl Nutr 39A 151-54, 1985.
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• What is striking is that natural foods have the
  capacity to increase iron absorption several fold
  especially in iron deplete subjects.
• Ascorbic acid intake can be improved by
• Inclusion of fresh fruits and vegetables
• Minimal processing
• Processing which may improve ascorbic acid
  content , eg germination

Nair KM and Iyengar V . Iron content,
bioavailability factors affecting iron status
of Indians. Indian J Med Res 130, November 2009,
pp 634-645
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Vitamin A and pro carotenoids Bio
availability Preformed vitamin A 70-90. Pro
carotenoids varies with fat intake, type of food
and its preparation. Bio conversion Purified
beta carotene in oil 2 ?g will yields 1 ?g of
retinol (21 ratio) In food 61 121, 81.
IOM, 2000, ICMR 2010
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Red Palm Oil

• Red palm oil (RPO), derived from the mesocarp of
  the oil palm (Elaeis guineensis), is rich source
  of ß-carotene .

Serum retinol concentrations in schoolchildren
before and after supplementation with red palm
oil or vitamin A
Rukmini C. Red palm oil to combat vitamin A
deficiency in developing countries. Food Nutr
Bull 1994151269.
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Underutilized Plant Food Sources Rich In
ß-Carotene (mg/100g)

• Rajyalakshmi P, Venkatalakshmi K and
  Venkatalakshmamma K . Total carotenoid and
  beta-carotene contents of forest green leafy
  vegetables consumed by tribals of south India .
  Plant Foods for Human Nutrition 56 225238,
  2001.
• Kidmose U et al. Content of carotenoids in
  commonly consumed Asian vegetables and stability
  and extractability during frying. Journal of Food
  Composition and Analysis 19 (2006) 562571

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Improving Micronutrient Content In Plant Foods
Biotechnical Approaches
Orange-fleshed sweetpotatoes(OFSP)
The International Potato Center , South West and
Central Asia
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Spirulina The Edible Microorganism
Non Food Sources

• Spirulina - food produced primarily from two
  species of cyan bacteria arthrospira platensis,
  and arthrospira maxima .
• Spirulina
• 62 amino acid content
• 70-170mg/100g a good source of ß-carotene
• 127244 µg / 100 g exceptionally high vitamin
  B-12 content, though its bioavailability is
  debated .

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Essential vitamins produced by intestinal
bacteria in humans and/or animals
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Pre and probiotics May Contribute To Improved
Mineral Utilization
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Conclusions Natural sources of micronutrients
are abundant. Great potential for converting
them into products either to increase the
micronutrient intake or their bioavailability
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Thank you