1_Vitamins and Minerals.

Vitamins and Minerals.

1. Introduction

   • Vitamins and minerals allow the body to function as it should work. You get vitamins and minerals from the foods you eat every day , but some foods contain more vitamins and minerals than others.

2. Calcium

   • Dairy Dried fruits vegetables Yolk Green leafy vegetables Fish : sardines seafood.
     • Other items
       • Jointly , chlorine and sodium form of the blood plasma and extracellular fluid surrounding the cells , where they help maintain osmotic pressure , acidity and electrical charge
         • NaCl is the main source of sodium is in most foods , although it is sometimes used in excess in the kitchen ; Hypertension is common in people with high intake of sodium.
       • Magnesium is involved in the formation of bones and teeth, as a coenzyme in the metabolism of carbohydrates and constituent of various intracellular fluids.
       • Copper is a cofactor of various enzymes
       • Iodine part of the thyroid hormone thyroxine and are found in seafood ; together with the fluorine has been used to enrich table salt
   • Phosphorus
     • Eggs dairy whole Grains vegetables phosphorus.
   • Sodium
     • Table salt milk meat eggs Seafood

3. Vitam A

   • Meat products : meat, fish, cod liver oil , dairy products (cheese , butter, etc. ) and eggs Plant foods : green leafy vegetables such as spinach , carrots , pumpkin , red and yellow fruits.
   • Vitam D:
     • Meat products : fish liver oils , egg yolks , fortified milk ( about 98 % of the milk is fortified with vitamin D ) , cheese and butter.
     • Vitam K
       • Meat products : meat but has too little of this vitamin Plant foods : green leafy vegetables such as spinach, kale , broccoli , lettuce , Brussels sprouts , cauliflower and some vegetables, soybean oil and rapeseed oil in small quantities.
       • Vitam C
         • The main sources of vitamin C include citrus fruits , cauliflower , spinach, cabbage and potatoes.
   • Water-soluble vitamins
     • Man has a limited capacity to store water-soluble vitamins , which requires continuous consumption , although some are synthesized by the intestinal flora and a fraction is absorbed .
       • Ascorbic acid
         • One of the most unstable vitamins , especially affected by pH ; it was even suggested as nutrient retention rate
       • Thiamine
         • This vitamin is chemically constituted by a pyrimidine ring fused to another thiazole , by a very sensitive to nucleophilic attack methylene bridge .
       • Riboflavin
         • Is formed by a heterocyclic ring isoaloxacina combined with a sugar alcohol molecule ribitol , ribose derivative ; this designation within various compounds.
       • Niacin
         • With a Two vitamers This name with the pyrimidine Such structure is designated: nicotinic acid is found in plants
       • VitamiB6
         • Pyridoxine or pyridoxol (alcohol ) , pyridoxal ( aldehyde) and pyridoxamine (derived amine) : With this name three biologically active vitamers with a similar chemical structure are known. These compounds are found in the blood of man, which distributes throughout the body
       • Folate
         • Also called folacin (Latin folium , leaf ) are a group of compounds which differ in the number of glutamic acid residues containing ; folic acid
       • Biotin.
         • It is a vitamin which corresponds to the carboxylic acid condensation heterocyclic rings hydrogenated imidazole and thiophene . It is present in the brewer's dried yeast and various foods , particularly those of animal origin such as liver, kidney and muscle, and cereals.
       • Pantothenic acid
         • Its name indicates its wide distribution in nature (from the Greek , meaning Pantos everywhere) . It is found in many foods, both free and bound , cereals , yeast , liver , eggs, milk

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