Overview of the vital roles of macro minerals in the human body

Ali, Abdullah Al

doi:10.1016/j.jtemin.2023.100076

Cited by 21 publications

(14 citation statements)

References 138 publications

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“…This value is in consonance with 7.50–8.56%, 4.12–10.10 and 8.30% reported by Koutrotsios et al ( 45 ), Elkanah et al ( 32 ) and Aguilar-Rivera and De Jesús-Merales ( 30 ) respectively. The ash content reflects the presence of various minerals which plays diverse roles in immune regulation, maintenance of homeostasis, disease prevention and maintenance of metabolic processes ( 47 ).…”

Section: Discussionmentioning

confidence: 99%

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Effiong,

Umeokwochi,

Afolabi

et al. 2024

Front. Nutr.

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There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.

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Section: Discussionmentioning

confidence: 99%

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Effiong,

Umeokwochi,

Afolabi

et al. 2024

Front. Nutr.

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“…Macroelements, also known as macrominerals, play significant roles in the overall health and well-being of individuals, and they can have specific impacts on the course of endometriosis [ 77 , 78 , 79 , 80 ]. These elements, required in larger amounts by the body, include calcium, magnesium, sodium, potassium, chloride, phosphorus, and sulfur.…”

Section: The Role Of Selected Dietary Components In the Course Of End...mentioning

confidence: 99%

How Can Selected Dietary Ingredients Influence the Development and Progression of Endometriosis?

Abramiuk,

Mertowska,

Frankowska

et al. 2024

Nutrients

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Endometriosis is a chronic, hormone-dependent disease characterized by the presence of endometrial tissue in ectopic locations. Since the treatment options for this disease are still limited, and the cure rate is unsatisfactory, the search for ways to treat symptoms and modify the course of the disease is of key importance in improving the quality of life of patients with endometriosis. So far, the literature has shown that nutrition can influence endometriosis through hormonal modification and altering the inflammatory or oxidative response. Since the importance of nutrition in this disease is still a subject of scientific research, we aimed to summarize the current knowledge on the role of dietary modifications in endometriosis. Our review showed that nutrients with anti-inflammatory and antioxidant properties, including most vitamins and several trace elements, may influence the pathogenesis of endometriosis and can be considered as the nutrients preventing the development of endometriosis. However, despite the many discoveries described in this review, further interdisciplinary research on this topic seems to be extremely important, as in the future, it may result in the development of personalized therapies supporting the treatment of endometriosis.

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“…57 Macroelements (Na, K, Mg, Ca, P) are minerals that are required by the human body in significant quantities for physiological activity. 58 Calcium and magnesium are essential elements for proper bodily functioning, playing crucial supportive roles in structures, such as bones and teeth, as well as in various bodily functions such as carbohydrate and protein metabolism. 59 Phosphorus, the second most abundant component in bone tissue after calcium, is involved in the transmission of nerve impulses, the structure of high-energy compounds in the body, and the maintenance of acid-base balance.…”

Section: Mineral Contentmentioning

confidence: 99%

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

Büyük,

Dulger Altiner

2023

J Sci Food Agric

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BACKGROUNDThis study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations.RESULTSThe total phenol content of the cookies with added WGF‐CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg−1), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55–51.19%) than the 2,2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical cation and 2,2‐diphenyl‐1‐picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF‐CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and −7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies.CONCLUSIONAs a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Overview of the vital roles of macro minerals in the human body

Cited by 21 publications

References 138 publications

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

How Can Selected Dietary Ingredients Influence the Development and Progression of Endometriosis?

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

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