Basic components of food & Metabolism part 1
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Transcript of Basic components of food & Metabolism part 1
Basic Components of Food & Metabolism
• Presented By – • Prof.Dr.R.R.Deshpande (M.D
in Ayurvdic Medicine & M.D. in Ayurvedic Physiology)
• www.ayurvedicfriend.com• Mobile – 922 68 10 630• professordeshpande@gmail.
com
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Sharir Kriya -- Paper I –Part B –Point f
• Presented By – • Prof.Dr.R.R.Deshpande (M.D in Ayurvdic
Medicine & M.D. in Ayurvedic Physiology)• www.ayurvedicfriend.com• Mobile – 922 68 10 630• [email protected]
Sharir Kriya Paper 1-Part B –Set 2
• Presented By –
• Dr.R.R.Deshpande
• Prof & HOD
• CARC ,Pune 44
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Sharir Kriya Hand Book – 1st to last year BAMS
• Best for Fast Revision • Paper 1,Paper 2• Practicals• Instruments• Histology• IMP Schlok• All basics of
Dodha,Dhatu & Mala
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Sharikriya Paper Practical Book
• As per Very New Syllabus formed By CCIM IN 2012
• Ayurvedic Practicals like Prakruti,sara,Agni
• Modern Haematological Practicals
• CNS & CVS Examination
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Clinical Examination
• Systemic Examination of 8 systems
• Ayurvedic Srotas Examination
• Clinical significance of Lab Tests & Radiology,USG,2D Echo
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Sharir Kriya Paper 1
• Book in English • Total CCIM Syllabus
covered • Chaukhamba Sanskrit
Pratisthan Publication • Popular Nationwide &
In Germany also• Dosha & Prakruti
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Sharir Kriya Paper 2
• Book in English • Total CCIM Syllabus
covered • Chaukhamba Sanskrit
Pratisthan Publication • Popular Nationwide &
In Germany also• Dhatu,Mala
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Prof.Dr.Deshpande’s Popular Links on Internet
• Just Start Internet on Desk top or Lap top or on your mobile . Copy Following Link & Paste as Web address –URL
• http://www.youtube.com/user/deshpande1959
• http://www.slideshare.net/rajendra9a/• http://www.mixcloud.com/jamdadey/
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Prof.Dr.Deshpande’s Popular Links on Internet
• Just Start Internet on Desk top or Lap top or on your mobile . Copy Following Link & Paste as Web address –URL
• http://professordeshpande.blogspot.in• http://professordrdeshpande.blogspot.in/• http://www.mixcloud.com/rajendra-
deshpande• https://soundcloud.com/professor-deshpande
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Acid Base Balance
• Acid Base balance is very important for the homeostasis.
• An acid is the proton donor means which liberates hydrogen ions.
• A base is the proton acceptor means which accepts hydrogen ions.
• In the human body the concentration of free hydrogen ion is maintained same at the level of 7. 4 pH.
Acid Base Balance
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What is pH?
• pH means hydrogen ion concentration.
• Increased in hydrogen ion concentration decreases the pH (Less than 7), which is called as acidosis.
• Reduction in hydrogen ion conc. Increases the pH (Greater than 7) which is called as alkalosis.
• ECF, in healthy person has a pH range from 7. 38 to 7. 42.
Acid Base Balance
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Measurement of Acid Base status
• Acid base status of ECF is determined by Henderson - Hasselbalch equation
• pH = pK + log (HCO3 / CO2) • pH of plasma is more important this is
determined by pH meter. • pH of arterial blood is an indirect
measurement of H+ ion concentration & it indicates the balance of CO2 & HCO - 3.
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Regulation of Acid base balance
• Human body has a constant fear of acidosis.• • 2 types of acids are constantly produced in the body. • Volatile acids are derived from CO2 (which is
produced during metabolism of carbohydrates & fats)
• Non - volatile acids - are produced during the metabolism of proteins.
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Mechanisms to regulate Acid Base balance
• Acid base buffer system (which binds free hydrogen ions)
• Respiratory mechanism (which eliminates CO2)
• Renal mechanism (which excretes H+ & preserve HCO3 -).
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Acid - Base buffer system
• This is the fastest mechanism & resettled the pH within seconds.
• 3 types of buffer system are ----
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I) Bi - carbonate buffer system
• This is present in plasma of ECF, consist of carbonic acid (H2CO3) & a salt sodium bi - carbonate (NaHCO3).
• This system prevents the fall of pH in a fluid to which a strong acid like HCl is added & also prevents increase in pH when strong base like NaOH is added
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I) Bi - carbonate buffer system
• This buffer system is not powerful, but it plays an important role in maintaining the pH of body fluids than the other buffer systems.
• This system works effectively because of 2 regulatory mechanisms (conc. of HCO3- is regulated by kidneys & conc. of CO2 is regulated by respiratory system.)
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II) Phosphate buffer system
• This system has a weak acid that is sodium di hydrogen phosphate (NaH2PO4) a base Di - sodium hydrogen phosphate(Na2HPO4).
• • This system is useful in ICF, in RBC. This
system is more powerful than bicarbonate buffer system.
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III) Protein buffer system
• Is present in plasma as well as in RBCs.
• Haemoglobin is the most effective protein buffer in the blood, Hb prevents fall in pH when more & more CO2 enters in to the capillaries
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2) Acid base balance By respiratory system
• Lungs maintain acid base balance by removing CO2.
• When metabolic activity increase more CO2 is produced in the tissue & increase in H+ ion concentration (CO2 + H2O - H2CO3 - H+ & HCO3 ions) due to increase in H+ concentration hyper ventilation takes place & excess of CO2 is removed from the body.
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3) Acid base balance By Renal system
• During urine formation process ----
• There is secretion of H+ &
• Retention of HCO3–
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Applied part of Acid Base balance
• 1) Acidosis –
• This is increase in H+ ion concentration & pH becomes less than 6
• This occurs due to increase in Pco2 in arterial blood & decrease in HCO3– .
Applied part of Acid Base balance
• 2) Alkolosis –
• This is decrease in H+ conc. &
• Increase in pH that is greater than 7.
• Acid base disturbances - They are mainly 2 types
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1. Respiratory Acidosis
• PCO2 in arterial blood = 40 mmHg. Acidosis takes place when it is above 60mmHg.
• Common causes of acidosis are broncho spasm, emphysema, pneumonia, cerebral trauma, paralysis of respiratory muscle, hypoventilation or decrease ventilation is the main pathology in acidosis.
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2. Respiratory Alkalosis
• This occurs when PCO2 is less than 20 mmHg. • Hyperventilation is the main pathology for
loss of excess CO2. • The main causes of hyper ventilation in
respiratory alkalosis are high altitude, severe anaemia, cerebral disturbances, pulmonary oedema, psychological trauma.
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3. Metabolic Acidosis
• This is due to excess accumulation of like lactic acid, ketoacidosis & uric acid.
• Main causes are lactic acidosis in circulatory shock, ketoacidosis in DM, Uric acidosis in renal failure
Metabolic Acidosis
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4. Metabolic Alkalosis
• This is cause by loss of excess H+ ion & increase HCO3– conc.
• The common causes are diuretic drugs, vomiting, Cushing’s syndrome.
Metabolic Alkalosis
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Water & Electrolyte Balance
• Regulation of Water balance • Water content of the blood has always a
communication with interstitial fluid.
• This helps in the water regulation, skin also regulates water quantity & electrolyte balance by excretion of water & salts through sweat.
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Fluid compartments in the Human Body
• Body fluid consist of water & dissolved solutesthat is electrolyte.
• This fluid has in a range of 55 - 60% of total body weight.
Fluid compartments in the Human Body
• For the healthy condition homeostasis of body fluid is essential.
• 2/3rd of the body fluid is intracellular (ICF)
• 1/3rd is extracellular (ECF).• 80% of ECF is interstitial fluid & 20% is blood
plasma
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Fluid compartments in the Human Body
• Fluid moves from one compartment to another but keeping the same proportion as mentioned above.
• As water is main part of body fluid, fluid balance means water balance.
• Electrolytes (Inorganic compounds which dissociate in to ions) are main solutes in body fluid so, fluid balance means also electrolyte balance.
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Body water
• Infants have water content, up to 75% of body weight.
• This amount decreases with age as adipose tissue contains no water, fat people have less amount of water than lean people.
• In male water is 60% of body weight & in female it is 55%.
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Water gain & Water loss
• Water gain
• 1600 ml through ingested liquids (beverages)• • 700 ml through ingested food
• 200 ml through metabolic water.
• Total gain is 2500ml.
Water gain & Water loss
• Water loss • 1500 ml of water loss takes place through kidneys • 600ml through skin • 300 ml through lungs • 200 ml through digestive system • Total water loss = 2500ml. • Usually water loss is same as water gain. This is
homeostasis
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Water Gain & Water Loss
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Regulation of fluid gain
• This is done mainly through drinking more or less fluid. Regulation takes place as follows –
• Dehydration takes place when water loss is more than water gain (In the condition like watery diarrhoea, vomiting, fever, diuretics) Dehydration stimulates thirst.
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Regulation of fluid gain
• When production of saliva decreases it causes dryness of the mouth.
• When blood volume decreases, hypotension develops, which stimulates rennin - angiotensin mechanism
• Angiotensin 2 too stimulates thirst centre.• Naturally person drinks more water & normal
fluid volume is restored
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Regulation of fluid loss
• This is controlled by anti - diuretic hormone (ADH) Aldosteron & atrial natriuretic peptide (ANP)
• Water over load increases blood pressure & the rate of glomerular filtration increase so more water is loss in the urine.
Water Balance
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Caution
• 1) If repeated enemas are given in young children, can increase the risk of fluid & electrolyte imbalances.
• 2) Why isotonic solution is given? - usually tap water is hypotonic & commercially prepaid solutions are hypertonic. Both this type of solutions can cause rapid fluid & electrolyte shift.
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About Electrolytes
• Definition –• Inorganic substance which dissociate in to
ion, in solutions is called an electrolyte
• Because now this solution can conduct an electric current
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About Electrolytes
• Electrolytes dissociates in to cations (Positively charged ions) & anions (negatively charge ions)
• Acids, bases & salts are electrolytes, unites which express the total number of particles in a given volume of solution are expressed as milli osmoles per litre
• Electrolytes have a greater effect on osmosis
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Comparison of Electrolytes in different fluid compartments
• In ECF - Major cations is Na+ & major anions Cl- & HCO3-
• In ICF - Major cat ions is K+ & major anions are proteins & phosphates (ATP).
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About different Ions
• 1. Sodium ions are more in extracellular fluid.
• They help in impulse transmission, muscle contraction & fluid & electrolyte balance.
• Sodium level is controlled by Aldosteron
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About different Ions
• 2. Potassium ions are more in intracellular fluid.
• They are responsible for fluid volume, impulse conduction, muscle contraction & pH regulation.
• Potassium level is controlled by Aldosteron.
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About different Ions
• 3. Calcium – • Ca++ is extracellular cation.
• This is responsible for blood clotting, neurotransmitter release, contraction of muscle.
• Level is maintained by 2 hormones as parathyroid hormone & calcitonin
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About different Ions
• 4. Magnesium ions –
• This is intracellular cations.( Positive Charge)
• They are co - factors in several enzyme systems.
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About different Ions
• 5. Chlorides are major extracellular anions they are helpful for regulating osmotic pressure & forming HCl
• Level is indirectly controlled by Aldosteron
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About different Ions
• 6. Bi - carbonate ions –
• Present in extracellular fluid
• They help as important buffer in plasma.
About different Ions
• 7. Phosphate ions –
• They are intracellular anions & there salts are structural components of bones & teeth
• They are useful for synthesis of nucleic acids & ATP. Level is controlled by PTH & CT
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Imbalance in Electrolytes
• 1) Sodium imbalance
• Hyponatremia occurs in the conditions like vomiting, diarrhoea, during diuretic therapy, burn, excessive sweating.
• Clinical features are muscle weakness dizziness, headache, hypotension, tachycardia, shock & some times confusion, stupor & coma.
Sodium Imbalance
• Hypernatremia occurs with water loss or excessive sodium by eating salted snaks,pickles,Papad etc
• Clinical features are excessive thirst , fatigue hypertension, restlessness & some times coma.
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2) Chloride imbalance
• Hypochloremia –
• Caused by vomiting, diarrhoea, excess dose of lasix
• Clinical features are muscle spasm (calf pain) depressed respiration & some times coma.
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3) Potassium imbalance
• Hypokalemia occurs in vomiting, diarrhoea, diuretics & less sodium intake
• Clinical features are cramps, fatigue, flaccid paralysis, nausea, vomiting, mental confusion, shallow respiration, ECG changes (prolonged QT interval & flattening of T wave)
• To prevent hypokalemia recently potassium sparing diuretics are used like Tab. Amiphru Or Tab. Lacilactone
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3) Potassium imbalance
• Hyperkalemia –
• Features are irritability, abdominal cramps, diarrhoea, weakness of lower limbs, burning or prickling sensation
• In extreme case due to fibrillation of the heart patient can die.
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4) Calcium imbalance
• Hypocalcemia can occur --
• Due to reduced calcium intake, hypoparathyroidism, increased calcium loss in old age
• Clinical features are Tetany, muscle cramp, convulsions, tingling numbness, bone fractures, osteoporosis.
4) Calcium imbalance
• Hypercalcemia –
• Due to over dose of calcium tablets
• Features are lethargy, nausea, itching, bone pain, depression.
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5) Phosphate imbalance
• Hypophosphatemia –
• Occurs due to increased urinary loss, intestinal obstruction
• Features are chest & muscle pain, tingling numbness, susceptibility to infection.
5) Phosphate imbalance
• Hyperphosphatemia –
• Occrs due to renal failure too excrete excess phosphate
• Features are nausea, tetany, hyperactive reflexes
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6) Magnesium imbalance
• Hypomagnesemia –
• Occurs due to diarrhoea, alcoholism, malnutrition, DM, diuretic drugs, excessive lactation
• Features are weakness, tetany, nausea, cardiac arrhythmia.
6) Magnesium imbalance
• Hypermagnesemia –
• Occurs due to renal failure or increased intake of magnesium containing antacids, acute diabetic ketoacidosis.
• Features are nausea, hypotension, altered mental functioning.
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Basic components of food
• Nutrients in food
• 1) Nutrients
• The chemical components of food which when consumed, nourish the body & regulate the various functions of the body are called nutrients.
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2) Nutrients present in the food (Proximal principles of food)
• 1) Carbohydrates • 2) Proteins • 3) Fats
• 4) Vitamins• 5) Minerals• 6) Water
Sources of Proteins, Carbohydrates & Fats
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1) Carbohydrates
• Carbohydrates are organic compounds containing carbon (C), hydrogen (H) & oxygen (O).
• Carbohydrates are the most abundant organic compounds that are found in the living world.
• Carbohydrates are synthesized by green plants by a process called photosynthesis.
• One gram of carbohydrate provides approximately 4 calories of energy.
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Plant sources of dietary carbohydrates
• Cereals & millets like wheat, rice, maize, jowar, bajra, ragi etc.
• Legumes & dals like moth beans, green gram, Bengal gram dal, etc.
• Roots & tubers such as beet, sweet potato, potato, Colocasia, etc.
• Fruits like banana, mango, sapota (Chikoo), grapes • Sugar, jaggery & honey. ( Honey has Low Glycemic
Index)
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Animal sources of dietary carbohydrates
• Milk & milk products
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Functions of carbohydrates in the body
• 1) Supply of energy –
• Carbohydrates undergo oxidation in living cells of the body to release energy
• The energy thus released is supplied to the cells of the body for carrying out the various life processes
Carbohydrate Food
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Carbohydrate Deficiency –Tired Fatigue
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Functions of carbohydrates in the body
• 2) Protein sparing action –
• When carbohydrates are taken in large amounts to meet the energy requirements of the body, proteins are spared for their main function, i.e. body building.
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Functions of carbohydrates in the body
• 3) Regulation of fat metabolism - Carbohydrates play an important role in proper utilization of fat in the body.
• 4) Role in movement of bowels - Cellulose, a kind of carbohydrate, is of great help in the movement of bowels, as it provides roughage
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2) Proteins
• Proteins are organic compounds containing carbon ( C ), hydrogen (H), oxygen (O) & nitrogen (N)
• Some proteins contain sulphur (S) & phosphorus (P) also -
• Some specialized proteins contain elements like iodine & iron.
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Functions of proteins
• 1) Growth & maintenance • Proteins, being the chief constituent of body
tissues, are required for building new tissues in the body & for the replacement of worn out tissues
• Protein requirement increases during growth, pregnancy, lactation & convalescent period
Protein Deficiency – Weak Muscle Power
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Functions of proteins
• 2) Regulation of chemical reactions in the body
• i) The chemical reactions that take place in the body are regulated by enzymes which are nothing but proteins.
• ii) Hormones which regulate the growth & development of the body are mostly protein compounds
Protein Functions
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Functions of proteins
• 3) Protection • Antibodies which protect the body from
infections are also proteins. • 4) Source of energy • One gram of protein gives about 4 calories of
energy. However, the body uses it as the last sources of energy when carbohydrates & fats are not available.
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1) Plant sources of dietary proteins
• 1) Plant sources of dietary proteins • Legumes & pulses like Bengal gram, lentil,
rajmah, soya bean, Bengal gram dal, green gram dal & red gram dal
• Nuts & oil seeds such as groundnut, walnut,
cashew nut, sesame (til), almond, etc.
Protein Deficiency
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2) Animal sources of dietary proteins
• Flesh food such as meat, fish, & poultry • Eggs • Milk & milk products (except butter & ghee).
Nutrient Deficiency
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3) Fats
• Fats are organic compounds containing carbon (C), hydrogen (H), & oxygen (O).
• As compared to carbohydrates, fats contain more hydrogen (H) & less oxygen (O).
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Plant sources of dietary fats
• Groundnut, coconut, sunflower seeds, cotton seeds, mustard seeds
• • Vanaspati ghee & margarine.
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Animal sources of dietary fats
• Whole milk & milk product like cream, butter, ghee
• Egg, especially the egg yolk • Animal fats like lard, margarine • Fish & fish live oil
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Functions of fats
• 1) Source of energy - Fats are a rich source of energy. 1 gram of fat provides about 9 kilocalories of energy.
• 2) Source of essential fatty acids - There are some fatty acids, which are very essential for the good health of the human body. Dietary fats provide these essential fatty acids
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Functions of fats
• 3) Carrier of fat soluble vitamins - Fats are carriers of fat soluble vitamins like vitamins A, D, E & K.
• 4) Insulation - Fat stored in the form of layers
underneath the skin acts as insulator. Insulation helps in maintaining the body temperature.
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Functions of fats
• 5) Padding –
• Organs like liver & kidney are covered & protected by a thin layer of fat which serves as padding
• The padding protects these organs from shocks & physical injuries.
Functions of fats
• 6) Palatability & satiety value –
• Fats improve the palatability of food
• They also increase the satiety value of food
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What is Margarine ?
• Margarine is a substitute for butter• Margarine is prepared from vegetable &
animal fats by emulsifying them with water
• Skimmed milk powder, salt, vitamins & coloring & flavoring matter are also added to the emulsified fat to obtain margarine
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Disadvantages of taking fats
• Excessive intake of fat causes atheriosclerosis in which the arteries are partially or completely blocked resulting in reduced circulation of blood.
• Blockage of artery supplying blood to the heart leads to coronary heart diseases.
• • Excessive intake of fats causes obesity, which in turn
causes hypertension, liver disorder, renal disorder, etc.
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4) Vitamins
• 1) Vitamins are vital organic substances, which are essential for growth, development & maintenance of the body.
• • 2) Based on their solubility in fat or water,
vitamins have been classified into 2 groups, viz. fat soluble vitamins & water - soluble vitamins
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4) Vitamins
• i) Fat - soluble vitamins –
• Vitamins such as A, D, E & K, which are soluble in fat, are called fat - soluble vitamins
• Fat - soluble vitamins are stored in the body.
4) Vitamins
• ii) Water soluble vitamins –
• Vitamins of B - complex group & vitamin C, which are soluble in water, are called water - soluble vitamins
• Water - soluble vitamins are not stored in the body.
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1) Retinol (Vitamin A)
• Retinol is vitamin A
• It is a fat - soluble vitamin occurring in both plant & animal foodstuffs
Sources of Vitamin A
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Functions of vitamin A
• 1) Retinol maintains the normal vision. • 2) Retinol prevents night - blindness &
inflammation of the eyes. • 3) Retinol is necessary for the growth of
skeleton & tissues. • 4) Retinol keeps the skin & lining membrane
of the eyes, respiratory tract & intestinal tract, healthy & moist
Vitamin A deficiency
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Plant sources of vitamin A
• Orange or yellow - colored fruits & vegetables such as mango, papaya, orange, carrot & pumpkin & tomato
• • Green leafy vegetables like spinach, coriander
leaves, colocasia leaves.
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Animal sources of vitamin A
• Fish & liver
• Milk & milk products
• Eggs
• Butter & ghee
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2) Vitamin D
• Natural sources of vitamin D • Plant foods are not a rich source of vitamin D. • The cheapest & easiest way of obtaining
vitamin D is exposure of the body to the morning sun
• Besides this, it is also found in egg, liver, fish liver oils, butter etc.
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Functions of vitamin D
• 1) Vitamin D is necessary for the growth & development of bones
• 2) Vitamin D plays a vital role in absorption &
utilization of calcium & phosphorus which make the bones strong & hard.
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Diseases caused due to the deficiency of vitamin D
• 1) Softening of bones
• 2) Rickets • 3) Dental decay
• 4) Imperfect bone formation.
Sources of Vitamin D3
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Rickets 10 Features
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Vitamin D deficiency – causes & Symptoms
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3) Vitamin E
• Sources of vitamin E • Plant sources • Vegetable oils such as safflower oil, groundnut oil,
etc. • Whole grain cereals. Legumes & pulses. • Nuts & oil seeds. Dark green leafy vegetables. • Animal sources
• Liver, Egg yolk , Butter.
Sources of Vitamin E
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Functions of vitamin E
• 1) Vitamin E acts as an antioxidant. Therefore, it prevents the oxidation of fatty acids, vitamins A & C in the food & in the body.
• 2) Vitamin E is necessary for normal
reproduction as it prevents sterility.
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4) Vitamin K
• Sources of vitamin K • Plant sources • Green leafy vegetables like fenugreek,
Colocasia, cabbage & spinach Cauliflower Tomato.
• Animal sources • Milk, Egg yolk , Liver, Brain
Sources of Vitamin K
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Functions vitamin K
• 1) Vitamin K plays an important role in blood clotting by forming prothrombin, which is one of the necessary factors for blood clotting
• 2) Vitamin K is necessary for the normal
functioning of the liver.
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Fat - soluble vitamins & their deficiency effects
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Vitamin B - complex
• Vitamins of B - complex group include a number of water soluble vitamins like
• B1 (Thiamine)• B2 (Riboflavin)• B3 (Niacin)• B6 (Pyridoxine)• B12 (Cyanocobalamin) &• folic acid.
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Thiamine
• Source of Thiamine (B1) • Plant sources • Whole grain cereals Legumes & pulses • Nuts & oil seeds ,Dry yeast • Animal sources • Meat , Milk & milk products , Egg yolk.
Sources of Vitamin B1
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Functions of thiamine
• 1) Thiamine plays an important role in catalyzing the oxidation of glucose to produce energy
• 2) Thiamine is essential for the proper growth
of the body.
Beriberi
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Wet Beriberi
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Riboflavin (B2)
• Co - enzyme • 1) Coenzyme is a substance which is needed
by enzymes to perform their functions effectively
• 2) Riboflavin is a coenzyme which plays an
important role in carbohydrate, protein & fat metabolism
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3) Niacin ( B 3)
• 1) Sources of Niacin • Plant sources • Cereals, legumes & pulses. Nuts & oil seeds. • Green leafy vegetables.
• Animal sources • Meat, fish & poultry. Milk & milk products.
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Functions of Niacin ( B 3)
• 1) Niacin acts as a coenzyme which helps in releasing energy from consumed food
• 2) Niacin plays an important role in
carbohydrate, protein & fat metabolism
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4) Folic acid
• Sources of folic acid
• Plant sources - Fresh green leafy vegetables Legumes
• Animal sources - Liver
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Functions (Uses) of folic acid
• 1) Folic acid plays an important role in multiplication & maturation of cells
• 2) Folic acid is one of the essential factors in
the formation of hemoglobin.
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Cyanocobalmin
• Sources of vitamin B12
• Meat, liver , Milk & milk products.
• (Note - Vitamin B12 is not available in plants.)
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Functions of vitamin B12
• 1) Vitamin B12 is essential for maturation of cells
• 2) Vitamin B12 is necessary for the proper
functioning of the nervous system. • 3) Vitamin B12 plays an important role in the
formation of red blood corpuscles.
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Deficiency - effects of vitamin B - Complex
• Retarded growth• Nervous disorder
• Anaemia
• Beriberi • Pellagra
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6) Vitamin C
• Plant sources of vitamin C (Ascorbic acid) • Fresh fruits like Amla, Organge, guava, lemon
& lime. • Fresh vegetables like ripe Tomato, capsicum,
cabbage etc. • (Note - Animal foods contain little or no
vitamin C).
Sources of Vitamin C
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Functions of vitamin C (Ascorbic acid)
• 1) Vitamin C plays an important role in healing of cuts & wounds. It is necessary for the formation of collagen (a kind of protein) which acts as cementing material in healing of cuts & wounds.
• 2) Vitamin C increases the absorption of dietary iron & calcium in the body.
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Functions of vitamin C (Ascorbic acid)
• 3) Vitamin C prevents scurvy which causes the decay of gums & teeth.
• 4) Vitamin C helps in releasing certain hormones which help the body to deal with physical & mental tensions
Scurvy
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Scurvy Gums
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Scurvy Skin bleeding
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General characters of vitamin B & C
• Both vitamin B & C are soluble in water • Both vitamin B & C are not stored in the body
• Both vitamin B & C are destroyed by cooking
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Ascorbic acid (Vitamin C) is the most unstable vitamin
• 1) Ascorbic acid is easily destroyed by heat, ageing, drying, storing & oxidation
• • 2) Ascorbic acid is highly soluble in water.
Therefore, when chopped vegetables are washed or when cooking water is discarded, the ascorbic acid is lost.
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Food Stuff & Vitamins
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Food Stuff & Vitamins
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Food Stuff & Vitamins
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Food Stuff & Vitamins
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Food Stuff & Vitamins
Prof.Dr.R.R.Deshpande
• Sharing of Knowledge
• FOR
• Propagating Ayurved
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