Micronutrient rich natural products for health Natural Sources of Micronutrients

1. 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

2. 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.

3. Food groups and balanced diet and RDA of micronutrients for a reference man CEREALS & MILLETS (400g) PULSES & LEGUMES (80g) VEGETABLES & FRUITS (400g) MEAT, FISH AND POULTRY (60g) MILK AND MILK PRODUCTS (300ml) FATS & OILS (30g) (ICMR Nutrient requirement and recommended dietary allowance for Indians, Edition 2010)

4. Natural Sources of Micronutrients Primary Sources Contains the micronutrients Secondary Source Enhances utilization of the micronutrient Food Non Food Plant source Animal Source Animal foods like red meat also improve absorption of micronutrients from plant sources

5. Primary source of micronutrients

6. IRON VITAMIN C FOLATE ZINC

7. The Complexities Of Bioavailability In Human Nutriture • Welch R M , Graham R D J. Exp. Bot. 2004;55:353-364

8. 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 . .

9. Secondary Sources of Micronutrients These improve nutrient availability and/or utilization Dietary modifications Functional foods (Prebiotics and Probiotics)

10. Dietary modifications: Examples of food sources that promote micronutrient bioavailability

11. 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.

12. 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 25:1. 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.

13. 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

14. 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 (2:1 ratio) In food 6:1– 12:1, 8:1. IOM, 2000, ICMR 2010

15. Red Palm Oil Red palm oil (RPO), derived from the mesocarp of the oil palm (Elaeis guineensis), is rich source of β-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 1994;15:126–9.

16. Underutilized Plant Food Sources Rich In β-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: 225–238, 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) 562–571

17. Improving Micronutrient Content In Plant Foods : Biotechnical Approaches Orange-fleshed sweetpotatoes(OFSP) The International Potato Center , South West and Central Asia

18. Spirulina :The Edible Microorganism 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 β-carotene 127–244 µg / 100 g exceptionally high vitamin B-12 content, though its bioavailability is debated . Non Food Sources

19. Essential vitamins produced by intestinal bacteria in humans and/or animals

20. Pre and probiotics May Contribute To Improved Mineral Utilization

21. Conclusions Natural sources of micronutrients are abundant. Great potential for converting them into products either to increase the micronutrient intake or their bioavailability

22. Thank you