NUT 1104 Food Sciences I 2024 Fall Term Lecture 5- Vitamins and Minerals PDF

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2...

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2 Module 4 Module 1 Module 3 FOOD COMPONENTS and FOOD ADDITIVES and FOOD INTRODUCTION FOOD and FOOD MATERIALS CHEMISTRY SAFETY 1.1 Course 3.1 Meat, Poultry 4.1 Food Additives Introduction 2.1 Water and Fish 4.2 Food Safety Syllabus 2.2 Carbohydrates 3.2 Eggs and Dairy Course content 2.3 Proteins 3.3 Legumes, Course 2.4 Lipids Pulses and Cereals calendar 2.5 Vitamins and 3.4 Flour and Pasta Rules Minerals 3.5 Bread and Regulations Baked Goods 3.6 Chocolate Course Calendar 3  Course Calendar 4 Book 1) Essentials of Food Science, 5th Edition 2021 Vaclavik, Vickie, author.; Christian, Elizabeth W.;Campbell, Tad. Book 2) Fennema's Food Chemistry, 4th Edition, Kirk L. Parkin, Owen R. Fennema (Editors), ISBN: 9780429195273.3) Learning outcomes 5 Become familiar with the structure of vitamins Discuss the stability of vitamins during processing and storage Identify minerals in foods Discuss the effects of processing and storage on the bioavailability of minerals Outline 6 Introduction Vitamins and Minerals Significance Classifications Sources Degradation & Stability Summary  Introduction 7 Vitamins do not constitute a source of energy for human body Vitamins are not considered as structural material, either BUT They have regulatory functions regarding the development, physical efficiency, and health Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  Introduction 8 Lipid soluble vitamins are different than the 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 the fat presence Biological activity is important for physiology Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  Introduction 9 Factors affecting their biological activity the chemical structure, source, intake, and the efficiency of the mechanisms of intestinal absorption For A, D, E, and K presence of fat is essential and the appropriate level of biliary and pancreatic secretion and also the presence of appropriate enzymes (e.g., carboxylic esterase) ***Consumption of vitamins A and E is particularly important as the only source is food. Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  Introduction 10 The biological activities of lipophilic vitamins can be affected by several factors 1. Metabolic disorders 2. 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 Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens to vitamins and 11 minerals during processing? Vitamin degradation and mineral losses to a certain extent Very complex process that is poorly understood Minimal vitamin and mineral loss is aimed during food processing process optimization to maximize the retention Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  Why do the initial levels differ in 12 raw materials? 1. The inherent variation in their content genetic characteristics of plants, stage of maturity, site of growth, soil, climate, agricultural practices, or animal diet Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  What are the causes of 13 degradation and losses? 2. Post-harvest changes enzyme activity e.g., lipoxygenases or ascorbic acid oxidase continued plant metabolism e.g., respiration food preparation steps such as trimming, washing, milling Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  What are the causes of 14 degradation and losses? 2. Post-harvest changes food processing blanching  thermal oxidation and losses for water-soluble vitamins and minerals canning  causes variable losses depending on the food post-processing storage  vitamin deterioration, but it largely depends on food (the longer the storage, the larger the losses) additives and food composition e.g., sulfites, nitrites, and oxidative food environment, affect vitamin losses Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 VITAMINS A. Fat Soluble Vitamins (A, D, E, and K) B. Water Soluble Vitamins 15  A. Fat Soluble Vitamins 16 These vitamins exhibit lipid character Vitamin A exist in diet many forms, with the most bioactive one is all- trans retinol 13-cis isomer is the most biopotent of the mono- and di-cis isomers DV is 1000 retinol equivalents (RE) Exceeding DV can be toxic such as 15000RE/day Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Akoh, Casimir C. Food lipids: chemistry, nutrition, and biotechnology. CRC press, 2017. 17  A. Fat Soluble Vitamins 18 Vitamin A may be pre-formed vitamin A, such as retinol, retinaldehyde and retinoic acid, found in animal-derived foods. pro-vitamin A such as carotenoids (mainly β-carotene), which convert to retinal in the body. for good vision, skin, and for supporting the immune system. sources  sweet potato, liver, spinach, carrots are rich in vitamin A or pro-vitamin A prone to degradation unstable to heat, light, acid, and oxygen, with up to 40% losses during thermal processing. accelerated degradation occurs in dehydrated foods. Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 19  The total vitamin A content of the diet (from both animal and plant sources) is measured in μg of retinol activity equivalents (RAE) in the past, it was measured in international units (IU), arbitrary unit used for fat-soluble vitamins and other pharmaceutical substances one IU of retinol = 0.3 μg RAE, one IU of β-carotene from dietary supplements = 0.15 μg RAE, whereas one IU of β-carotene from food equal s0.05 μg RAE. Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 20  A. Fat Soluble Vitamins 21 Vitamin A is stored mainly in liver, but can be found within the lipocytes in ester form. Total retinol concentration in liver is in between 20-300 µg/g tissue Best known function of Vitamin A in body its participation in vision Long-lasting Vitamin A deficiency  disturbed functioning of retina (i.e., night blindness, xerophthalmia) and then keratomalacia and necrosis resulting in loss of sight Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 22 Cell differentiation 2nd function of Vitamin A in the body its presence allows regulation of new cell generation processes, such as those in epithelium, mucous membranes, and bone tissue Vitamin A takes part in synthesis of the adrenocortical, thyroid hormones and in the metabolism of the steroid hormones Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens in Vitamin A 23 deficiency? Deficiency decreased immunity to infections, growth inhibition, and reproduction disorders Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens if Vitamin A is 24 excess? Excess joint and bone pains the weight loss Enlargement of the liver and spleen usually occurs in such condition Birth defects Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 25 Vitamin D promotes intestinal calcium absorption and is involved in many other metabolic reactions. Two most important forms are Vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol) D2 is formed by the UV irradiation of the plant sterol ergosterol found in plants and fungi D3 is synthesised in animals and humans after exposure to sunlight sources  liver, beef, egg yolk, dairy products, some fish (e.g., salmon, tuna, and sardine) and fortified foods (e.g., milk, yoghurt, or margarine) a stable vitamin during heat processing and storage but is sensitive to light and oxygen Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  1 IU = 0.025 μg of cholecalciferol or 1 μg of cholecalciferol = 40 IU Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 26  A. Fat Soluble Vitamins 27 Vitamin D is known as a hormone-like compound Depending on the chemical structure, photoisomerization alters molecules, particularly the biological activity. Vitamin D is endogenously produced in humans and animals Vitamin D can be supplied through foods Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 28 Vitamin D is stored in the liver, lungs, and kidneys as well as in the fatty tissue The Vitamin D amount is dependent on on the diet and exposure to sun- shine, and it ranges from 65 to 165 IU/100 mL blood Functions Vitamin D regulates specific gene expression to stimulate or to suppress specific transcriptions Vitamin D takes part in normal cell growth and maturation. Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 29 Functions (cont’d) The vitamin A and K cooperation is necessary for proper functioning of vitamin D. Vitamin D takes part in bone tissue generation Vitamin D regulates calcium levels for normal nerve impulse transmission and muscle contraction Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens in Vitamin D 30 deficiency? Deficiency plays a role in tuberculosis, stroke, high blood pressure, and inflammatory bowel disease. could be a risk of arteriosclerosis, rheumatoid arthritis or osteoarthritis associated with the metabolic syndrome of morbid obesity and type 1 and 2 diabetes mellitus Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens if Vitamin D is 31 excess? Excess may be toxic can result in bone and/or pain, diffuse demineralization of bones, muscles fatigue, loss of appetite, thirst, sore eyes, itching skin, vomiting, diarrhea, urinary urgency, and abnormal calcium level in urine (indicative of kidney stones) cause the build-up of calcium in the soft tissues and in such organs as liver, lungs, heart, kidneys, and muscles Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 32 Vitamin E  a group of fat-soluble compounds involving four tocopherols (α-, β- γ-, and δ- tocopherol) and four tocotrienols (α-, β- γ-, and δ- tocotrienols) and tocopherols have saturated side chains, whereas tocotrienols have three double bonds in their side chains (structural difference) protects cell membranes from oxidation sources  found in plant oils and processed food rich in plant oils (e.g., salad dressings), fortified cereals, oatmeal, wheat germ, asparagus, tomatoes, and green leafy vegetables sensitive to light, oxygen, and heat, especially in dehydrated or deep-fried foods processing and storage of foods may result in significant tocopherol losses, but anaerobic processing (e.g., canning) has little effect Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  A. Fat Soluble Vitamins 33 Function of Vitamin E Primary role  to determine the proper functioning of reproductive organs actively participates in tissue respiration and in the synthesis of some hormones protects against macrocytic anemia in children and occurrence of dermal changes Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 34 Function of Vitamin E (cont’d) Due to its antioxidant nature, it displays protective properties reacting with radicals generated in metabolic processes and effectively quenching singlet oxygen, free radicals Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  1 IU of vitamin E is equivalent to 0.67 mg of α-tocopherol Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 35  What happens in Vitamin E 36 deficiency? Deficiency is usually accompanied by infections and affects the immune and nervous systems accelerates the breakdown of red blood cells, makes red cells susceptible to hemolysis, and may also be the reason for the decreased hemoglobin synthesis  may result in anemia causes damage to cellular membranes resulting from oxidation of the unsaturated fatty acids in phospholipid tails  porous membrane  ageing and visible skin keratosis Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens if Vitamin E is 37 excess? Excess No signs of toxicity have been observed But some symptoms may occur  headache, vision disorders, and muscular weakness (adult supplied with a dose over 1000 mg) May decrease Vitamin K activity in blood clotting (act antagonistically to vitamin K) Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  A. Fat Soluble Vitamins 38 Vitamin K a family of naphthoquinones with or without terpenoid side chain is needed for blood coagulation sources  plants, plant oils, fish oils, and meats. Dark green vegetables (e.g., spinach and cabbage leaves), cauliflower, peas, and cereals are good sources. in humans, it is synthesised by the bacteria in the colon and absorbed (10% of needed amount) very stable to heat and oxygen but sensitive to light. Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  A. Fat Soluble Vitamins 39 Vitamin K absorption rate in body depends on the fats included in the diet For example, long-chain polyenoic fatty acids facilitate absorption of vitamin K1 in the lymphatic vessels About half of the total vitamin K amount present in humans is of dietary origin and the rest is synthesized by the intestinal bacteria Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 40  What happens in Vitamin K 41 deficiency? Deficiency lowered prothrombin level in blood as well as liver dysfunctions may occur extended blood clotting time Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156  What happens if Vitamin K is 42 excess? Excess is not fully understood excessive doses menadione (one form of Vitamin K), can contribute to occurrence of hemolytic anemia, jaundice, kernicterus, and hyperbilirubinemia Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press., pp 135-156 43  B. Water Soluble Vitamins 44 Vitamin C (Ascorbic acid) in fruits (especially citrus fruits) and vegetables but not in animal tissues highly unstable to oxygen, light and heat, and it easily leaches out from tissues during processing one of the most unstable vitamins oxidised easily to dehydro-L-ascorbic acid that retains vitamin C activity but if it is further oxidised to 2,3 biketogulonic acid that does not have biological activity Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 45  B. Water Soluble Vitamins 46 Vitamin B1 (thiamine) is involved in the metabolism of carbohydrates, and sources  whole grains, legumes, and some meats, fish, and breakfast cereals many countries enrich cereals and flours with thiamine because grain processing removes much of the thiamine. is stable to light but among the least stable vitamins at neutral or alkaline pH, oxygen, and heat. has excellent stability in low aw foods (e.g., breakfast cereals, bread), whereas tannins and nitrates found in foods may interact and inactivate it regardless of processing ~20% of thiamine is generally lost, losses can be as little as ~10% in canned fruits and vegetables to up to ~60% in home-cooked meat Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 47  B. Water Soluble Vitamins 48 Vitamin B2 (riboflavin) is involved in energy production sources  eggs, green vegetables, milk and other dairy products, meat, mushrooms, and almonds is stable at acidic conditions but not neutral or alkaline, and slight changes in its chemical structure result in loss of vitamin activity some countries require fortification of this vitamin in flours has good stability to conventional thermal processing, storage and oxygen but is very sensitive to light Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  B. Water Soluble Vitamins 49 Vitamin B3 (niacin) - the generic term for nicotinic acid its derivatives involved in multiple metabolic activities sources  whole and processed foods, with the highest contents found in fortified packaged foods, liver, tuna, salmon, and leafy vegetables some countries require fortification of this vitamin in flours Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  B. Water Soluble Vitamins 50 Vitamin B5 (pantothenic acid) - is found in both free and bound forms with 85% occurring bound as a part of coenzyme A (CoA) is involved in fat metabolism and other important metabolic activities is widely available in meats, whole grains, potatoes, egg yolks, broccoli, mushrooms, avocados exhibits good stability during food storage, especially in low aw foods but is sensitive to heat and leaching during processing Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 51  B. Water Soluble Vitamins 52 Vitamin B6 is referred to chemically similar compounds (pyridoxine, pyridoxal, pyridoxamine), which can be interconverted in biological systems fruits and vegetable canning results in ~25% losses, and wheat milling of up to 90% due to the separation of the bran. Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  B. Water Soluble Vitamins 53 Vitamin B12 (cobalamin) has a complex structure with cobalt (Co) chelated in the molecule is important for the function of the nervous system and red blood cell formation if the central Co atom is attached to different groups cyanocobalamin, hydroxy-cobalamin, adenosyl-cobalamin (major storage form in the liver), and methyl-cobalamin (mostly found in blood circulation) sources  meat, fish, milk, cheese, eggs, yeast extract, and fortified breakfast is a stable vitamin and losses are negligible under most conditions of food processing Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  B. Water Soluble Vitamins 54 Folate (folic acid) (B9) has a complex structure is made up of three distinct parts that all must be present for vitamin activity: pteridine (or pterin), p-aminobenzoic acid (PABA) and L-glutamic acid to form folate is necessary for cell division and is required in amino acid metabolism humans can synthesise all the parts of the vitamin, but they lack the enzyme needed for the coupling of the pterin molecule to PABA to form pteroic acid sources  green vegetables, legumes and fortified grain products Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  B. Water Soluble Vitamins 55 Folate (folic acid) folic acid is the synthetic form used in supplements and food fortification large differences in stability depending on the exact structure of folate folic acid is very stable in acidic environments and high-temperature processing Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 56  B. Water Soluble Vitamins 57 Biotin (B7) is involved in many metabolic processes related to all macronutrients (i.e., fats, carbohydrates, and amino acids), may be synthesised by intestinal bacteria sources  liver, soybeans, egg yolk, cereals, legumes, nuts. is found combined with lysine (biocytin) or proteins, and proteolysis is required before its absorption. avidin, a protein in egg white, binds biotin  making it unavailable, however, denaturation of egg white during cooking improves availability. is very stable to heat, light and oxygen, and is well retained in foods. Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 58  59 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  What are the meaning of the terms 60 Restoration: vitamin addition to restore their original concentration (e.g., vitamin C in orange juice) Enrichment: the addition of specific amounts of vitamins lost during processing (e.g., flour enrichment with niacin, thiamine, riboflavin, and folic acid) Fortification: the addition of nutrients to make food an excellent source of vitamin (e.g., breakfast cereals) nutrification is a generic term encompassing the addition of nutrients to food (e.g., vitamin D addition in milk). Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  Minerals are chemical elements, essential nutrients, and they are needed to sustain life and promote growth 61 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  Minerals 62 cannot be synthesised and must be obtained from the diet, only small amounts are needed ash content of foods  inorganic residue of incineration, minerals All elements for essential nutrients other than carbon, hydrogen, nitrogen and oxygen Campbell-Platt, G. (Ed.). (2017). Food science and technology. John Wiley & Sons  Minerals 63 A range of inorganic elements that are required by living organisms to support biochemical processes, such as building bones and teeth, transmitting nerve signals, energy conversion from food, and vitamin biosynthesis Campbell-Platt, G. (Ed.). (2017). Food science and technology. John Wiley & Sons  Minerals 64 Sources: meat, fish, cereals, milk and dairy products, vegetables, fruit and nuts Two types of minerals 1. Bulk minerals (macro-minerals or essential minerals) body needs larger amounts( >200 mg/day) calcium, chloride, magnesium, phosphorus, potassium and sodium 2. Trace minerals can be hazardous if consumed in excess cobalt, copper, fluorine, iodine, iron, manganese, molybdenum, nickel, selenium, sulfur and zinc Campbell-Platt, G. (Ed.). (2017). Food science and technology. John Wiley & Sons  Minerals 65 Sources: dairy products and green leafy vegetables for calcium nuts, soybeans and cocoa for magnesium table salt, olives, milk and spinach for sodium legumes, potato skin, tomatoes and bananas for potassium Campbell-Platt, G. (Ed.). (2017). Food science and technology. John Wiley & Sons  Minerals 66 Sources: table salt for chloride meat, eggs and legumes for sulfur red meat, green leafy vegetables, fish, eggs, dried fruits, beans and whole grains for iron Campbell-Platt, G. (Ed.). (2017). Food science and technology. John Wiley & Sons Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 67 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155 68  Effect of Processing on Mineral 69 Bioavailability bioavailability is more important than content minerals are not affected by food processing as vitamins do but their structure can be altered 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 Fennema’s Food Chemistry, pp 545-679  70 Kontogiorgos, V. (2021). Introduction to food chemistry. Springer Nature. pp 141-155  71 Chelate effect 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 ligand (or chelating agent) 1. must contain at least two functional groups that are able to donating electrons 2. these functional groups must be spatially arranged allowing a ring can contain the metal ion Fennema’s Food Chemistry, pp 545-679  72 Chelate effect Chelates are more stable compared to non-chelate complexes The stability depends on several factors Fennema’s Food Chemistry, pp 545-679  73 Chelate effect Fennema’s Food Chemistry, pp 545-679  some of the key nutritional and toxicological aspects of minerals 74 Fennema’s Food Chemistry, pp 545-679  75 Fennema’s Food Chemistry, pp 545-679  76 Fennema’s Food Chemistry, pp 545-679  77 Fennema’s Food Chemistry, pp 545-679  Important terminology 78 Fennema’s Food Chemistry, pp 545-679  Important terminology 79 Ca, P, Mg, Fe, Zn, Cu, Cr, Mn, and I are the nine minerals which has DRI values set out of 25 minerals. Fennema’s Food Chemistry, pp 545-679 SUMMARY 80 The significance of vitamins and minerals cannot be overstated Their role in physiology Stability and bioavailability  81 Next Topic… 3.1 Meat, poultry and fish  82 References Any questions? 83 Contact Office hour: information: Ezgi Pulatsu, PhD Mo 12.00-1.00 pm (Teams-online, the [email protected] link is on Brightspace) Or By Appointment