Trace Minerals and Their Sources

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Questions and Answers

What is a key factor influencing the bioavailability of minerals?

The spatial arrangement of functional groups (correct)

The economic value of the mineral

The temperature during storage

The color of the mineral

Which of the following minerals has Dietary Reference Intake (DRI) values established?

Calcium (correct)

Sulfur

Lithium

Gold

Which statement is true about the chelate effect?

Chelates have no impact on mineral absorption.

Chelates are less stable than non-chelate complexes.

Chelates are more stable than non-chelate complexes. (correct)

Chelates cannot bind metal ions.

What impact does food processing have on vitamin availability?

It can lead to vitamin degradation. Signup and view all the answers

How do metabolic interactions with drugs affect mineral availability?

They can decrease the absorption of certain minerals. Signup and view all the answers

Which factor significantly influences the bioavailability of minerals in food?

Interactions with other food constituents Signup and view all the answers

What is the effect of food processing on mineral content in foods?

Minerals can change form and affect bioavailability Signup and view all the answers

What is true about the chelate effect in mineral absorption?

Chelating agents must contain at least two functional groups Signup and view all the answers

Which of the following trace minerals can be hazardous if consumed in excess?

Zinc Signup and view all the answers

Which mineral source is primarily associated with chloride?

Table salt Signup and view all the answers

Which mineral is primarily sourced from red meat and is necessary for oxygen transport in the blood?

Iron Signup and view all the answers

How does ascorbic acid affect iron absorption?

It generally increases iron absorption Signup and view all the answers

Which of the following does not serve as a source for potassium?

Dairy products Signup and view all the answers

What is true regarding the consumption frequency of lipid soluble vitamins?

They can be stored in the body and do not need to be consumed daily. Signup and view all the answers

Which factor does NOT affect the biological activity of lipid soluble vitamins?

Type of packaging used Signup and view all the answers

Why is the presence of fat important for vitamins A, D, E, and K?

Fat enhances their absorption in the digestive tract. Signup and view all the answers

What potential effects can excess lipid soluble vitamins have?

Can cause acute and chronic symptoms of toxicity. Signup and view all the answers

What is one of the challenges of vitamin and mineral retention during food processing?

Minimal loss is often targeted, but it is a complex process. Signup and view all the answers

How do metabolic disorders affect vitamin absorption?

They can significantly impair absorption of vitamins. Signup and view all the answers

What role do drugs play in relation to lipid soluble vitamins?

Some drugs can interact with vitamins either synergistically or antagonistically. Signup and view all the answers

Which vitamin is exclusively obtained from dietary sources?

Vitamin E Signup and view all the answers

Study Notes

Trace Minerals

Trace minerals can be hazardous if consumed in excess.
Examples of trace minerals include: cobalt, copper, fluorine, iodine, iron, manganese, molybdenum, nickel, selenium, sulfur and zinc.

Mineral Sources

Dairy products and green leafy vegetables are good sources of calcium.
Nuts, soybeans and cocoa are good sources of magnesium.
Table salt, olives, milk and spinach are good sources of sodium.
Legumes, potato skin, tomatoes and bananas are good sources of potassium.
Table salt is a source of chloride.
Meat, eggs and legumes are sources of sulfur.
Red meat, green leafy vegetables, fish, eggs, dried fruits, beans and whole grains are good sources of iron.

Effect of Processing on Mineral Bioavailability

Bioavailability is more important than content.
Minerals are not affected by food processing like vitamins, but their structure can be altered.
For example, iron changes from Fe2+ (ferrous) to Fe3+ (ferric), and its bioavailability depends on the added form and interactions with other food constituents.
Ascorbic acid generally increases iron absorption.

Chelate Effect

A chelate is a complex resulting from the combination of a metal ion and a multidentate ligand.
The ligand forms two or more bonds with the metal, forming a ring structure that includes the metal ion.
Chelating ligands (or chelating agents) must contain at least two functional groups that are able to donate electrons.
Chelates are more stable compared to non-chelate complexes.
The stability depends on several factors, including the nature of the metal ion and the ligand, the pH, and the temperature.

Important Terminology

Ca, P, Mg, Fe, Zn, Cu, Cr, Mn, and I are the nine minerals which have DRI values set out of 25 minerals.

Key Nutritional and Toxicological Aspects of Minerals

The significance of vitamins and minerals cannot be overstated.
Their role in physiology is important.
Stability and Bioavailability are important.

Vitamins

Lipid soluble vitamins are different than other vitamins by lacking nitrogen in their molecular structure.
Lipid soluble vitamins can be accumulated in some human tissues.
Therefore, it is not necessary to consume them daily.
Their bioavailability depends on fat presence.
Biological activity is important for physiology.
The chemical structure, source, intake, and efficiency of the intestinal absorption mechanisms affect their biological activity.
For A, D, E, and K, the presence of fat is essential, as well as the appropriate level of biliary and pancreatic secretion, and the presence of appropriate enzymes (e.g., carboxylic esterase).
Consumption of vitamins A and E is particularly important as the only source is food.
The biological activities of lipophilic vitamins can be affected by several factors, including metabolic disorders and the administration of drugs (vitamins can interact with drugs synergistically or antagonistically).
The excess of lipid soluble vitamins can cause acute and chronic symptoms of toxicity.

Food Processing and Vitamins and Minerals

Vitamin degradation and mineral losses occur to a certain extent during food processing.
This process is very complex and poorly understood.
Minimal vitamin and mineral loss is aimed for during food processing.
Process optimization to maximize the retention is a key objective.

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Description

This quiz explores trace minerals, their importance, and sources, as well as the effect of food processing on mineral bioavailability. Understand the roles of various trace minerals and how they can be beneficial or hazardous if consumed in excess.