Minerals in the body

Mineral Composition of the Body

• There are 21 mineral elements now known to be
essential in nutrition. Analysis of minerals shows
the presence of more than 25. The minerals of
the body are calcium, phosphorus, potassium,
sulfur, sodium, chlorine, magnesium, iron, zinc,
selenium, manganese, copper, iodine,
molybdenum, cobalt, chromium, fluorine,
vanadium, nickel, tin and silicon.’
• Mineral elements exist in the body and in food in
organic and inorganic combinations.
Group I: Major Minerals
1. CALCIUM
a. Distribution
Of the total body weight, approximately 1.5 to 2.2% is
calcium. Of this, 99% is present mostly in the bones and
teeth and the remaining 1% is found in the soft tissues
and body fluids and serves important functions unrelated
to bone structure.
b. Functions
1. Combines with phosphorus to form calcium phosphate.
2. Participates in muscular contraction and relaxation.
3. Promotes blood coagulation.
4. Acts as a membrane stabilizer.
5. Required in nerve transmission and regulation of heart
beat.
c. Factors That Enhance Calcium Absorption
1. Increased body needs during growth, pregnancy and
lactation.
2. Vitamin D
3. A low gastric Ph or an acidic environment.
4. A high ration of lactose.
1. CALCIUM
d. Factors that inhibit calcium absorption
1. Lack of stomach acid.
2. Vitamin D defficiency
3. High fiber diet
4. Oxalic and phytic acids
5. Lack of exercise
6. Mental stress or emotional instability
7. Alcohol intake
8. Caffeine
e. Food Sources
Kuhol Gamet – seaweed malunggay leaves
saluyot carabao’s milk dilis
hipon, tagunton susong pilipit talangka
silinyasi cheese bagoong
dried fish alakaak bia
galunggong sardines dried ayungin
dried dilis milk, evaporated
1. CALCIUM
f. Effects of deficiency
1. Retarded growth
2. Rickets
3. Osteomalacia
4. Tetany
2. MAGNESIUM
a. Distribution
About 50% of the magnesium in the body is present in the
bones in combination with Phosphate and Calcium, the
remaining is almost entirely inside body cells with only
about 1% in extracellular fluid. The highest concentration
occurs in the muscles and red blood cells.
b. Functions
1. It is an essential part of many enzyme systems
responsible for the transfer of energy.
2. It is the core of chlorophyll molecule, thus making it
important in photosynthetic reactions in plants.
3. It is also essential in cellular metabolism as evidenced
by a high level of intracellular magnesium in metabolically
active muscle tissue and liver.
4. It regulates blood phosphorus level.
5. It is necessary to promote the conduction of nerve
impulses and to allow normal muscle contraction.
6. It may also increase the stability of calcium in the tooth
enamel.
2. MAGNESIUM
c. Food Sources
nuts seafoods soybeans
whole grains meat dried beans
milk peas green plants

d. Effects of deficiency
1. Hypomagnesemic Tetany – has been observed among
infants and children suffering from Kwashiorkor and in
diseases characterized by intestinal malabsorption,
prolonged diarrhea or vomiting, alcoholism, persons
maintained for long periods of time on magnesium free
fluids following surgery or diuretics, in hypercalcemia,
diabetes, acute renal failure with polyuria.
Excess:
- can result in hypotension, arrythmia or even cardiac
arrest., ECG changes, decreased tendon reflex and coma.
3. SODIUM
a. Distribution
50% are found in the extracellular fluid.
10% are found in the cells
40% found in the skeletons
b. Functions
1. It is responsible for maintaining fluid balance.
2. It is responsible for maintaining acid-base
balance.
3. It also allows passage of materials like
glucose through cell wall and maintains normal
muscle irritability or excitability.
3. SODIUM
c. Food Sources
carrots spinach celery
peas beets vetsin
toyo patis catsup
processed foods (tocino, tapa, bacon, ham, hotdog)

d. Effects of deficiency
A deficiency of sodium (Hyponatremia) can occur in
1.Dehydration as in heat exhaustion, especially following
an intake of large amounts of H20 without providing the
additional salt;
2. After surgical procedures with marked loss of blood;
3.After marked diarrhea and vomiting;
4.After long terms vigorous treatment with very restricted
sodium diets.
Sodium Excess
Hypernatremia – abnormally high sodium
concentrations in blood due to increased kidney
retention of sodium or rapid ingestion of large
amounts of salts. -
- may accumulate in the extracellular fluid and may
result to edema.
4. POTASSIUM
a. Distribution
Potassium is the principal cation present within
the cells or in the intracellur fluids. About 2.6
gm/kg fat free weight is potassium (0.35% of
body weight). It also present in relatively small
amounts in the extracellular fluid.
b. Functions
1. It maintains fluid and electrolyte balance.
2. It exerts an influence upon acid-base balance
and plays a significant role in the activity of the
skeletal and cardiac muscles.
3. It acts as muscle relaxant in contrast to
calcium which stimulates muscular contraction.
4. It is also important in carbohydrate and
protein metabolism.
4. POTASSIUM
c. Food Sources
meat fruit juice dark green
vegetables
milk unrefined cereals raw & dried fruits

d. Effects of deficiency
1. Hypokalemia (low serum potassium) results when there
is prolonged wasting disease with tissue destruction and
malnutrition or by prolonged GI loss of potassium as in
vomiting, diarrhea or gastric suction of diabetic acidosis.
2. Apathy
3. Muscular weakness
4. Mental confusion
5. Abdominal distension

Potassium Excess
Hyperkalemia- occurs when the kidney fails to excrete
properly the potassium resulting in toxic levels.
Can cause: weakening of the heart action, mental
confusion, poor respiration and numbness of extremities.
5. PHOSPHORUS
a. Distribution
The normal human body contains about 1%
Phosphorus (12 gm/kg fat free body weight).
About 85% is in the inorganic phase of bones and
teeth in combination with calcium and the
remainder is chiefly in the cells in combination
with carbohydrate, protein, fat and as complexes
with cations such as Na, Ca, and Mg
b. Functions
1. Component of bones and teeth.
2. Component of every cell.-essential component
of ATP (energy source for all cells)
3. It is important in pH regulation as a principal
anion in the cell.
4. It is involved in a great variety of chemical
reactions as in phosphorylation which facilitates
passage of substances through cell membranes.
5. PHOSPHORUS –foods rich in protein are also
rich in phosphorus.
c. Food Sources
cheese milk dairy products
meat poultry fish
eggs dried beans soft drinks

d. Effects of Excess
Cause no harm as they are simply voided in the
stools but elemental phosphorus is highly
poisonous as this causes an erosion of the
bone.
6. Sulfur
a. Distribution
Sulfur occurs in almost every protein cell and
comprises about 0.25% of body weight. It is
concentrated in the cytoplasm but is found in
highest concentrations in the hair, skin and
nails.
b. Functions
1. Sulfur maintains protein structure because of
the disulfide linkages between parallel peptide
chains.-a component of the amino acids
methionine and cysteine.
2. It also activates enzymes.
3. It participates in drug detoxification – esp in
the liver.
6. Sulfur
c. Food Sources
Protein contains about 1% sulfur so that a diet
adequate in protein will contain enough sulfur.

d. Effects of deficiency
- not known
e. excess:
-
7. Chlorine
a. Distribution
Chlorine is a major anion in the extracellular
fluid. The cerebrospinal fluid has the highest
concentration of chloride. Normal range for
plasma level is from 95-105 mEq/liter or 340-370
mg/100 ml. A relatively large amount of ionized
chlorine is found in the GI secretion as HCL. It
may also be found to some extent within the
cells
b. Functions
1. It maintains fluid and electrolyte balance, acid
base balance.
2. It contributes to necessary acidity in the
stomach (HCL).
3. necessary for proper digestion.
7. Chlorine
c. Food Sources
Table Salt (NaCl)
d. Effects of deficiency
Metabolic Alkalosis- results when there is an
excessive loss of chloride ions from the gastric
secretions during continued vomiting, diarrhea
or tube drainage.
- can cause a drop in blood flow to the brain.
Group II: Trace Minerals
1. IRON
a. Distribution
The body weight contains about 75 mg/kg ft-free
body weight of Iron. This is about 3-5 gm. The
amount varies with age, sex, nutrition, general
health and size of iron stores. Of this amount, 60
to 75% is present as part of the hemoglobin and
5% as myoglobin, the muscle hemoglobin.
About 26% is found in the liver, spleen and bone
marrow.
b. Functions
1. Important role to play as a carrier of oxygen
needed for cellular respiration.
2. Necessary for hemoglobin formation.
.
3. Needed as a cofactor enzymes that protect
against damaging free radicals.
4. Immune function
5. Brain function – essential for synthesizing
neurotransmitters and for optimal brain
growth.
1. IRON
c. Factor That Enhance Iron Absorption
1. Iron in ferrous form is better absorbed than in
ferric form, although both forms may be absorbed.
2. Presence of ascorbic acid – forty to 50 mg of
ascorbic added to a meal of bread, egg and tea or
coffee increases iron absorption significantly from
3.7 to 10.4%
• Factors That Inhibit Iron Absorption
1. Bulk in the diet – an increased fiber in the diet
interferes with the absorption of iron. Hence, iron
in green leafy vegetables is poorly absorbed.
2. Intake of Coffee – whether coffee is taken an
hour after a meal or with the meal, iron absorption
is reduced. The reduction is even greater with
stronger coffee.
• Types of Iron:
1. Heme Iron – found only in meat ( fish and
poultry) and is more efficiently absorbed by
the body.

2. Non heme Iron – comes from other iron

containing foods like cereals, vegetables
and eggs.
1. IRON
e. Food Sources
organs meat – liver (pork) 14 mg/ 100 gm
enriched rice saluyot sitao
leaves
rice bran spaghetti soybeans
dried beans pork kidney ampalaya
leaves
pork spleen kamote leaves pork lungs
kulits beef liver gabi leaves
egg sea weeds alimango
malunggay leaves aligue peanuts
clams hipon tagunton
green and red monggo
mustard leaves tulingan petsay
sesame seeds
1. IRON
f. Effects of Deficiency
Anemia – condition characterized by a reduction
in size or number of RBC or the quantity of
hemoglobin or both resulting in decreased
capacity of the blood to carry oxygen.
S/S:

Effects of Excess
1. Hemosiderosis – excessive amount of Fe in
the body.
2. Hemocromatosis – a genetically transmitted
disease. Individuals with hemochromatosis
absorb unusually large amounts of iron and
store it in tissues normally do not store iron.
2. COPPER
a. Distribution
All tissues in the body contain traces of copper.
Large amounts are found in the liver, brain, heart
and kidney.
b. Functions

1. It is essential in the formation of hemoglobin.

2. It promotes absorption of iron from the GIT
and the transportation of such from the tissues
to the plasma.
3. It is a valuable catalyst in oxidation-reducton
mechanisms of living cells as well as a
constituent of several of the oxidative enzymes
for amino acids.
4. It also helps to maintain the integrity of the
myelin sheath surrounding nerve fibers.
5. It is part of tyrosinase which is involve in the
formation of melanin pigment of hair and skin.
6. It helps in bone formation.
2. COPPER
c. Food Sources
(8 ppm) organ meats cherries
shellfish (oysters)
mushroom
nuts
whole grain cocoa
cereals

moderate leafy vegetables beans

eggs peas
muscle meat fresh fruits
fish refined cereals
poultry
2. COPPER
d. Effects of Deficiency
Depigmentation of skin and hair
CNS abnormalities
Hypothermia
Hychronic microcytic anemia
Skeletal mineralization in infants and children

Effects of Excess
Wilson’s disease – excessive accumulation of
copper
3. IODIINE
a. Distribution
The adult body normally contains 20 t0 30 mg of
iodine. About 70 to 80% or about 8 mg is
concentrated in the thyroid gland and the rest is
widely diffused throughout all tissues,
especially in the ovaries, muscle and blood.
b. Functions
For the synthesis of thyroxin, a hormone in the
thyroid gland.
3. IODIINE
c. Food Sources
sea foods sea weeds iodized salt

d. Effects of Deficiency
1. Goiter – enlargement of thyroid gland
2. Cretinism – caused by insufficient iodine
intake of a mother during pregnancy which
deprives the fetus of the nutrient and the baby
born becomes cretin. The child suffers from
hypothyroidism, physically dwarfed, mentally
retarded, with thick pasty skin and protruding
abdomen.
3. Myxedema – adults who had problems with
low iodine intake throughout their childhood
and adolescence.
4. MANGANESE
a. Distribution
Only about 10 to 20 mg of manganese is present
in the adult body. It is concentrated in the liver,
kidneys with small amounts in the other tissues
such as the retina, bones and salivary glands.
b. Functions
1. An activator of a number of metabolic
reactions.
2. Acts as catalyst of a number of enzymes
necessary in glucose and fat metabolism.
3. Increase storage of thiamin
4. MANGANESE
c. Food Sources
nuts dried fruits green leafy vegetables
fresh fruits tea dried legumes
whole grain cereals non-leafy
vegetables
d. Effects of Deficiency
No incidence of manganese deficiency or
toxicity caused by diet has been observed in
humans.
5. COBALT
a. Distribution
Cobalt is found only in trace amounts in the
body.
b. Functions
1. Constituents of B12.
2. Essential factor which is necessary for RBC
formation.
3. Essential for normal function of all cells
5. COBALT
a. Food Sources
liver veal kidney
poultry oysters salt water fish
clams milk lean beef
d. Effects of Deficiency
Pernicious Anemia

Excess
Polycythemia – increase in the number of RBC
and hyperplasia of bone marrow.
6. ZINC
a. Distribution
Occurs in all human cells in varying
concentrations in the eyes, the male sex glands,
secretions, hair, skin and its appendages, liver,
pancreas, kidney, the bones and teeth normally
carrying significant higher levels than other
tissues and fluids. The body contains about 2 to
5 gms of zinc. The blood concentration of zinc is
700 to 800 ųg, 80% of which is present in the
RBC, 4% in WBC and platelets and the
remainder in the serum largely in combination
with protein. The serum zinc is about 90 ų6 / 100
ml. Human milk contains 3 to 4 mg zinc per liter
and its level can be raised significantly by high
maternal intakes
6. ZINC
b. Functions
1. It is important in the function of more than 80
enzymes.
2. It is present in RNA.-cell replication
3. It is related to the hormone insulinactivity.
4. sexual maturation
4. It plays a role in the acceleration of wound
healing.
6. night vision
7. fertility and reproduction.
8. protein metabolism
9. appetite regulation
10. for growth and development
c. Food Sources – protein rich foods esp. red
meat.
milk nuts meat
legumes
MOLYBDENUM

• Distribution
-about mg of molybdenum is present in the
body.
- concentrated in the liver, kidneys, adrenal
glands and blood cells.
• Functions
-an integral part of the various enzyme
molecules.
• Food sources
dried peas, beans, lean meats, poultry
• Requirement
- a daily intake of 50 to 500 ug is considered
a safe and adequate intake for adults.
• Effects of deficiency
- headache, irritability, night blindness,
lethargy, coma, abnormal metabolism of
sulfur containing amino acids, abnormal
degradation of nucleic acids.
Group III. OTHER TRACE
MINERALS
FLOURINE
• Distribution
-is found primarily in the bones and teeth,
and trace amounts in the thyroid gland and
skin.
• Function
a. it forms a more stable compound in the
dentine and enamel of the teeth thus
reducing dental caries and minimizing bone
loss.
b. it is effective in the treatment of
Osteoporosis.
• Food Sources
- water is the major source of flourine.
• Effects of Deficiency
- dental caries
• Excess
- dental fluorosis – melting of the enamel
- osteoporosis
- growth depression
SELENIUM

• Distribution
- Selenium content is dependent upon the
soil content where the food source was
grown.
• Functions
1. It reduces or prevented the effects of Vit.
E deficiency.
2. It is a component of Glutathione
peroxidase which is responsible for
inactivating the peroxides that cause the
oxidation and rancidity of fats.
• Food Sources
- organ meats, muscle meats, cereals, dairy
products
• Effects of deficiency and excess
- muscle pain and tenderness, pancreatic
degeneration, hemolytic anemia.
CHROMIUM
• Distribution
- fatal body content of chromium is about 6 to 10 mg.
• Functions
1. it raises abnormally low fasting blood sugar levels
and improves faulty uptake of sugar by the body
tissues.
2. it stimulates synthesis of fatty acids and
cholesterol in the liver.
• Food Sources
corn oil, clams, whole grain cereals, vegetables,
meats
• Requirement
Normal adults – 50 to 200 mcg/day
VANADIUM

• Distribution
Vanadium is content constituent of human
tissues.
• Functions
- it is involved in the appetite crystal
fromation of tooth enamel, hence may
contribute to resistance to dental dacay.
• Requirement
0.1 to 0.3 mg/day
WATER AND ELECTROLYTE
BALANCE
• Water constitutes about 60 to 70% of the total
body weight.
• A deprivation of water by as much as 10% will
already result in illness
• A 20% loss of body water may cause death.
• Water is next to oxygen in importance for the
maintenance of life.
• Water found in the body totals 45 liters in normal
adult. Two thirds of this ( 30 liters) is found inside
or within the cell. One third ( 15 liters) is found
outside the cell.
Functions

• 1. Water is universal solvent.

• 2. It serves as a catalyst in many biological
reactions especially involving digestion and
aids in absorption and circulation.
• 3. It is vital component of tissues, muscles,
glycogen and is vital for growth.
• 4. Water acts as a lubricant of the joints and
the viscera in the abdominal cavity.
• 5. It is also a regulator of body temperature
through it’s ability to conduct heat.
• Water Intake
The amount of water needed by the body may be met by a
direct intake of water ingested as such or from water bound
with foods and from metabolic water, which is a result of
oxidation of foods stuffs in the body.
• Water output
-water leaves the body through several channels such as :
a. the skin ( insensible perspiration)
b. lungs ( as water vapor in the expired air)
c. GIT ( as feces)
d. kidneys ( through urine)
e. tears, stomach suction, breathing, vomiting, bleeding,
perspiration, drainage from burns, and discharge from
ulcer, skin diseases and injured or burned areas.
• Abnormalities of Water Balance
1. Over hydration or water intoxication –
when large amounts of water is lost, sodium
is also lost.
2. If too much fluid is given intravenously. If
the intake of water exceeds the maximum
rate of urine flow, the cells and tissues
become water-logged and diluted. This may
cause anorexia, vomiting and if it occurs in
the brain may result in convulsion, coma
and even death.
• Dehydration
The condition would be serious if the loss
is about 10% of the total body water and
fatal if the loss is from 20% to 22%. This
especially critical in babies. Electrolytes are
also lost with the water in this condition, and
the skin becomes loose and inelastic.
END…..