Evolution is a natural raw wholefood, combining a selection
of some of nature's most perfect foods. Nutrition is
the key to good health and this wholefood blend of Rare
West Australian native bee pollen, certified organic
Barley grass, certified organic Maca and Aloe Vera,
is abounding with vitamins, minerals, enzymes and amino
acids in their naturally occurring state. Evolution does
not contain any fillers, all the ingredients bring their
own special benefit to the product. Evolution helps provide the daily nutrition you need
to develop a strong foundation for your good health.
The concentration of nutrients in food depends on the
soil content. Alcohol, smoking, the cooking of vegetables,
meats, and processed food can rob the body of nutrients
which can be obtained from a whole food supplement.
Studies have shown that regular consumption of natural
fruits and vegetables is strongly associated with a
reduced risk of developing chronic diseases such as
cancer and cardiovascular disease. Clinical trials with individual antioxidants
do not appear to provide the consistent protective effects
anticipated. Rather the additive and synergistic effects
of the complex mixture of phytochemicals present in
these whole foods are responsible for the potent antioxidant
and anticancer activities. This explains why no single
nutrient can replace the combination of natural phytochemicals
to achieve health benefits. The evidence suggests that bioactive compounds
are best acquired through whole-food consumption and
not from isolate dietary supplements.
West Australian Native Bee Pollen:
Western Australia has a high density of unique
plant species that produce high quality pollens. This
pollen is harvested free of chemicals from pristine
forests and conservation reserves in natural indigenous
bush, away from any farming activity to ensure it is
in its purest form possible. Bee pollen has been described
as nature's most complete food and has been widely used
for centuries.
There are 2 types of pollen. Anemophile pollen is wind carried and
is responsible for plant fertilisation. The other is
entomophile pollen, which attaches to insects, such
as bees when they forage for nectar. Bee pollen is essentially entomophile
pollen, which is more solid and substantial than the
wind driven kind.
New health properties have been identified
and should excite health conscious consumers
Western Australian Pollen is a nutrient-dense
natural source of high protein and low fat that contains
essential fatty acids and a complete range of minerals
and vitamins. Gathered from the stamen of flowers, the
pollen is rich in vitamins A, D, E and all the B-complex,
enzymes and co enzymes, carbohydrates and fatty acids.
Eucalyptus pollens are dominated by an "essential"
fatty acid for human health known as linoleic acid.
This needs to be consumed as it cannot be manufactured
in the body. As a polyunsaturated fatty acid, linoleic
acid helps lower the ratio of low-density lipoproteins
(LDL's) to high-density lipoproteins (HDL's). The LDL's
known as the bad lipoproteins, carry fats such as cholesterol
from our liver to our cells whilst HDL's carry cholesterol
to our liver to be excreted as bile into the intestine.
Eucalypt pollens have one of the highest percentages
of linoleic acid in the world, making it unique and
beneficial.
Pollen is a good source of iron, zinc, manganese
and copper and is rich in rutin, which strengthens capillaries. Vitamin B12 and E are found in relative abundance.
The Amino Acids present in this pollen are
superior to those of animal origin, with pollen containing
five to seven times more amino acids than beef and cheese
of equal weight. Bee pollen is a low calorie food, high
in lethicin, about 15% by volume, Lethicin helps to
normalise fat metabolism.
In spite of all the sophisticated high technology
available bee pollen cannot be duplicated in the laboratory. This native bush pollen in its pure state
is a powerful natural food source.
Barley Grass, Certified Organic by BFA IFOAM Accredited
The Organic Barley Grass powder is a wholesome
green food made from the powdered dehydrated leaves
of organically grown young barley plants (Hordeum
vulgare). Our Barley grass powder is an excellent provider
of green vegetable nutrition. It is a rich source of
dietary fibre for good colon health and regularity and
a natural source of minerals, vitamins and antioxidants.
The bright green colour reflects the abundance
of chlorophyll, a source of magnesium.
Contrary to popular opinion, our Barley Grass
does not contain gluten. This means it is safe for those
who have gluten allergies.
At harvest, only the top 10 centimetres of
the grass are harvested because this section has the
richest content of nutrients. Harvest occurs just prior
to jointing. Once jointing occurs, the nutritional level
in the leaves begins to drop as the shoot's nutrients
are used in the growth and development of the head of
the grain. After low temperature warm air-drying, the
grass is powdered in a special air mill at room temperature.
Main features - Significant source of Chlorophylls, mixed
Carotenoids, Antioxidants, Folic Acid, Protein and Omega-3.
Alkaline Foods - It is important to keep the fluids in our
bodies on the alkaline side to reduce the risk of bone
loss. Barley grass is an alkaline food.
Antioxidants - Barley grass contains significant levels
of antioxidants. We have known of the presence of the
antioxidant superoxide dismutase, but the presence of
Vitamin E Succinate an analogue of alpha-tocopherol,
and an even more powerful antioxidant," 2"-O-glycosyl
isovitexin, which is an isoflavonoid have been reported.
Although isoflavonoids are potential therapeutic "anti-estrogens",
they have significant antioxidant value as well.
Benefits - Barley grass powder is a concentrated source of vegetable
greens, essential to life. Chlorophyll, for natural
cleansing of the blood and support to the immune system,
and Beta Carotene, the precursor of Vitamin A, are present
in highly significant quantities.
Maca, Lepidium Meyenii, Certified Organic
Maca is a root vegetable cultivated high in the Andean Mountains.
Its use as a superfood dates back 10,000 years.
Maca is a whole food. It is adaptogenic meaning
that it will work on the body according to needs, age
and gender of the person taking it - allowing males
and females of all ages to benefit from taking it regularly.
Maca
was originally identified in the 1800's by a German
botanist who named it "Lepidium meyenii, Walpers"
(after himself) - still the ONLY name officially recognized
by the Peruvian government. From the 1960's, a research worker investigating Maca's constituents
attempted to rename Maca after herself, hence "Lepidium
peruvianum, Chacon".
There is only one species that is grown commercially
for harvest, which is "Lepidium meyenii, Walpers"
and should not be confused with other species.
The
best Maca is grown in the Junin Plateau where it has
been grown for thousands of years using traditional
farming methods. The key factors resulting in good quality
Maca are altitude (4,100m above sea level), soil type
& microclimate.
Maca Root contains significant amounts of
amino acids, complex carbohydrates, Vitamins B1, B2,
C, E and minerals including calcium, phosphorous, zinc,
magnesium and iron.
How
Do I Know Which Maca Brand Is The Best Quality?
A superior quality Maca brand as used in Evolution is certified organic and not genetically
modified and this is your only guarantee.
A high protein count is a great indicator of
optimal growing conditions and careful processing. Maca
is a carbohydrate root vegetable, so a light colour
and sweet taste means that the amino acids, vitamins,
minerals, essential fatty acids and other nutrients
have been better preserved.
Aloe Vera (Aloe barbadensis)
Certified Organic
Aloe Vera is another ingredient that adds remarkable
healing properties to Evolution Historical documents reveal that the Roman, Greek,
Arab, Indian and Chinese cultures used Aloe Vera extensively
as a medicinal plant. Aloe Vera is a great source of more than
200 active ingredients, including vitamins, minerals
and amino acids.
Aloe Vera is not a cactus plant as many think
or consider, but rather a member of the Lilly family. The official name Aloe barbadensis
is from the botanist Dr Miller who characterised the
plant in Barbados, although the plant is native to Northern
Africa. Components
are obtained from the leaf, the sap and a mucilaginous
gel derived from the inner cells of the leaf.
The inner Aloe gel is made up of polysaccharides
and a vast array of bioactive chemical substances, which
play a major role in the healing process.
The Aloe Vera in Evolution is bifurcated
Aloe Vera gel and combines all the ingredients of the
leaf including the outer Aloe rind, as recent research
indicates this contains numerous bioactive ingredients
including the glycoproteins, polysaccharides and important
enzymes such as superoxide dismutase, glutathione peroxidase
and catalase. The powerful protective antioxidant activity
of superoxide dismutase and catalase works in conjunction
with vitamins C, E and glutathione.
The substances identified in Aloe Vera are
divided into 2 groups based on their molecular weight.
The high molecular weight substances include
the mucilaginous polysaccharides such as the neutral
B (1-4) mannans, acidic galacturonic mannans and galacto-mannans. The other substances are glycoproteins and a variety of enzymes
The main feature of this Aloe Vera, is that
the long molecular polysaccharide mannan, is not hydrolysed
during manufacturing into smaller components, losing
its original chemical structure and biological activity.
The manufacturing process allows the original
Aloe Vera polysaccharide mannan to be present in the
final product unaltered and unmodified. One unique characteristic of this Aloe
Vera polysaccharide is that human gastric enzymes cannot
hydrolyse its linkages.
The low molecular weight substances include;
Saponins, Flavonoids, Fatty acids and their esters,
Tannins, Sulphur derivatives, Glucosamine, glutamine,
terpenoids and biological growth factors.
Although each one of the above contents has
an individual biological ability, an aspect that makes
Aloe Vera unique is that all these substances act synergistically
as a group. Chemically, two major classes of substances
form Aloe Vera; hydrophilic substances that are water
soluble and hydrophobic or non water soluble. Since
human metabolism and cell composition are compose both
types of systems, Aloe Vera can act as a natural biological vehicle, capable
of stimulating and normalising the main physiological
biological functions of the human body.
Therefore, in bifurcated Aloe Vera gel the
benefits include the inner Aloe gel and the other active
substances present in the outer Aloe rind resulting
in a superior product.
Main Features
Vitamins |
A,
C, E, B, B12, Choline, Folic Acid |
|
|
Aloe contains 7 of the 8 essential amino
acids.
Provides 20 of 22 amino acids required by humans. |
|
|
Aloe provides 9 essential minerals such
as Calcium, Copper, Chromium, Magnesium, Iron,
Potassium, Zinc, Sodium, and Manganese. |
|
|
Natural plant growth hormones, sterols
and salicylates. |
|
|
Provides 8 important enzymes |
|
|
Monosaccharides and Polysaccharides (long
chain sugar molecules that are essential to the
quality and efficacy of Aloe Vera. |
Benefits
Several detailed scientific studies have
revealed that the diverse biochemical components present
in Aloe Vera participate in the following biological
processes.
A number of the substances present in Aloe
Vera decrease the effects of inflammatory mediators
reducing pain and inflammation.
Aloe Vera through the action of its B (1-4)
mannan can stimulate the immune function. This substance
is a long chain polydispersed beta (1-4) polymannose
with interspersed O acetyl groups with a mannose monomer
ratio of approximately 1:1. The acetyl groups make this
polysaccharide distinct from other similar mannans in
the animal and plant kingdom. How this functions in
the immune system is unclear and the Aloe polysaccharide
may activate macrophages, the initiating cell in inflammation.
One of the most well known properties of
Aloe Vera is the ability to promote wound healing
The antioxidant activity and radical scavenging
effect of Aloe Vera is related to a large number of
substances and not to a particular group.
Two low molecular components may prevent
ultraviolet B immune suppression in the skin, acting
as a defence mechanism and assisting with repair.
Aloe Vera juice has a favourable effect on
gastrointestinal physiology in humans.
The frequent ingestion of Aloe Vera may benefit
many diverse human metabolic functions and strengthen
the immune system.
Typical analysis of Evolution
| Proximates |
|
|
Mono-unsaturated |
|
|
Energy
|
1480
kJ/100g |
|
C14:1
Myristoleic |
0.2% |
|
Moisture |
13.8
g/100g |
|
C16:1
Palmitoleic |
0.2% |
|
Fat |
3.8
g/100g |
|
C17:1
Heptadecenoic |
<0.1% |
|
Saturated
fat |
1.4
g/100g |
|
C18:1
Oleic |
4.9% |
|
Protein
(N x 6.25) |
0.8
g/100g |
|
C20:1
Eicosenic |
<0.1% |
|
Ash |
3.8
g/100g |
|
C22:1
Docosenoic |
<0.1% |
|
Carbohydrates
Total |
78
g/100g |
|
C24:1
Nervinic |
0.3% |
|
Fructose |
39
g/100g |
|
Total
mono-unsaturated |
5.6% |
|
Glucose |
8.4 g/100g |
|
|
|
|
Sucrose |
0.8 /100g |
|
Poly-unsaturated |
|
|
Maltose |
<0.2 g/100g |
|
C18:2w6 Linoleic |
38.3% |
|
Lactose |
<0.2 g/100g |
|
C18:3w6 gamma-Linolenic |
<0.1% |
|
|
|
|
C18:3w3 alpha-Linolenic |
16.5% |
|
Saturated |
|
|
C20:2w6 Eicosadienoic |
0.3% |
|
C4:0 Butyric |
<0.1% |
|
C20:2w5 Eicosatrienoic |
<0.1% |
|
C6:0 Caproic |
0.2% |
|
C20:4w6 Arachidonic |
<0.1% |
|
C8:0 Caprylic |
<0.1% |
|
C20:5w3 Eicosapentaenoic |
0.9% |
|
C10:0 Capric |
<0.1% |
|
C22:2w6 Docosadienoic |
0.2% |
|
C12:0 Lauric |
0.4% |
|
Omega 3 Fatty Acids |
17.8% |
|
C14:0 Myristic |
0.7% |
|
Omega 6 Fatty Acids |
39.1% |
|
C15:0 Pentadecanoic |
0.1% |
|
C22:4w6 Docosatetraenoic |
0.3% |
|
C16:0 Palmitic |
30.0% |
|
C22:5w3Docosapentaenoic |
0.1% |
|
C17:0 Margaric |
0.4% |
|
C22:6w3Docosahexaenoic |
0.3% |
|
C18:0 Stearic |
2.3% |
|
Total Poly-unsaturated |
56.9% |
|
C20:0Arachidic |
0.9% |
|
|
|
|
C22:0 Behenic |
1.4% |
|
Total Mono Trans Fatty Acid |
<0.1% |
|
C24:0 Lignocaric |
0.7% |
|
|
|
|
Total saturated |
37.1% |
|
Total Poly Trans Fatty Acid |
0.5% |
|
|
|
|
|
|
|
|
|
|
P:M:S ratio |
1.5:0.2:1 |
|
|
|
|
|
|
|
Typical analysis of Evolution
| Vitamins
Provitamin A
B1 Thiamine
B2 Riboflavine
B3 Niacin
B6 Group
Pantothenic acid
Biotin
B12
Folic acid
Choline
Inositol
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Chlorophylls
Carotenes
ORMEs
monatomic gold 663ppm
monatomic rhodium 3210ppm
monatomic iridium 2290ppm
|
Minerals
Boron
Calcium
Chlorine
Chromium
Cobalt
Copper
Iodine
Iron
Lithium
Magnesium
Manganese
Molybdenum
Phosphorous
Potassium
Rutin
Selenium
Silicon
Sodium
Sulphur
Titanium
Zinc
|
Amino Acid Anaysis mg/g after hydrolysis
Arginine
9.8
Asparagine
+
Aspartic
acid
14.3
Glutamic
acid +
Glutamine
18.4
Glycine
6.1
Histidine
3.3
Isoleucine
6.3
Leucine
11.0
Lysine
9.5
Methionine
1.9
Phenylalanine
6.5
Proline
18.4
Sarcosine
0.07
Sarina
4.6
Threonine
6.0
Tryptophan
0.49
Tyrosine
3.4
Valine
6.2
|
|
Others
Alpha-amino-butyric-acid
Auxins
Brassins
Crocetin
Flavonoids
Hexodecanal
Kinins
Lecithin
Mannans
|
Nucleic acids
Nuclein
Pentosans
Phenolic acids
Terpenes
Vernine
Xanthophylls
Zeaxanthin |
Fats
Linoleic
Oleic
Omega
3
Omega
6
Palmitic
Saponins
Sterols |
The nutritional make-up of Barley Grass / 100g powder
| Energy |
1550kJ |
Chlorophylls |
200mg |
Manganese |
2mg |
|
Protein |
28g |
Carotenes |
64mg |
Iron |
14mg |
|
Fat-Total |
6g |
Folates |
1300mcg |
Copper |
1mg |
|
Omega-3 ALA |
4g |
Moisture |
3.6g |
Chromium |
92mcg |
|
Saturates |
0.7g |
Ash |
10.5g |
Zinc |
2.7mg |
|
Carbohydrate total Sugars 3.3gm |
53g |
Vitamin C |
191mg |
Potassium |
3800mg |
|
Crude Fiber |
18g |
Phosphorous |
290mg |
Sodium |
400mg |
|
Magnesium |
150mg |
Calcium |
400mg |
|
|
Barley Grass Amino Acid profile per 100g after hydrolysis
|
Alkamine |
7.4g |
Hisridine |
2.5g |
Proline |
5.8g |
| Arginine |
6.9g |
Isoleucine |
4.1g |
Serine |
5.6g |
| Aspartic Acid |
12.8g |
Leucine |
9.4g |
Threonine |
0.6g |
| Glutamic Acid |
13.8g |
Lysine |
7.7g |
Tyrosine |
4.5g |
| Glycine |
5.7g |
Phenylalanine |
5.9g |
Valine |
7.7g |
Nutritional make up of Maca
| Energy
1542kj |
Minerals |
|
Fats
1.9g |
Calcium |
|
Total sugars
31.3g |
Copper |
|
Potassium
1700mg |
Iron |
|
Protein
14.6g |
Iodine |
|
Carbohydrates
72.1g |
Manganese |
|
Sodium
39mg |
Potassium |
|
Calcium
351mg |
Sodium |
Amino
Acids |
Zinc |
|
Alanine |
|
|
Arginine |
Fats/Lipids |
|
Aspartic acid |
Linoleic |
|
Glutamic acid |
Palmitic |
|
Glycine |
Oleic |
|
Histidine |
|
|
HO-Proline |
|
|
Isoleucine |
|
|
Leucine |
|
|
Lysine |
|
|
Methionine |
|
|
Phenylalanine |
|
|
Proline |
|
|
Sarcosine |
|
|
Serine |
|
|
Threonine |
|
|
Tryptophan, Tyrosine, Valine |
|
Major substances present in Aloe Vera barbadensis
1) Low molecular weight
Barbaloin(Aloin, isomers A and B)
Phenta-hydroxyflavones
Homonataloin
Minerals and their salt
Aloesin
Calcium Oxalate
Alomoin
D-X ylotocopherol
Saponins
Pentahydroxyflavones
Asparagine
Limonene
Flavonoids and Glycosides
Lupeol
Galacturonic and hexauronic acids Glucosamine
and glutamine
Fatty acids and esters
Vitamins
Myrcene
Terpenoids
Tannins
Carditionic glycosides
Tryptolidine
Phenols
Sulfur derivates
Biological growth factors
B-Sitosterol, and sterols
Alkaloids
Isoprenoids
Salicyclic acid
2) High molecular weight
a) Mucilagenous polysaccharides, neutral B (1-4)
mannans, acidic galacturonic mannans and galacto-mannans.
b) Glycoproteins
c) Enzymes
á
Isoenzymes
á
Catalases
á
Cellulases
á
Bradykinase
á
Carboxypeptidases
GLYCONUTRIENTS
Scientists
have recently discovered that in the modern diet many
vital nutrients are missing including the glyconutrients,
which are a group of biologically active sugars. These
specific natural substances are immune enhancers that
prepare and optimize our defense system and can provide
us with added protection by immoblising the immune system
when required. Some researchers have called these glyconutrients
Òmiracle sugarsÓ. These sugars are considered critical
and essential for human health.
These
glyconutrients are required for every cell in the body
to function and these sugars sustain complex processes
that occur in the cell to transfer coded messages. These
sugars should not be confused with common table sugar,
which is refined sugar, also known as sucrose
The term ÔGlyco Ò is derived from the Greek word meaning
Ò sweetÕ. Therefore a glyconutrient is any substance
that contains sugar and the sugar can be attached to
any molecule and is also termed a glycoform.
Glyconutrients are the recently discovered class of
necessary carbohydrate nutrients and although there
are over 200 specific carbohydrate monosaccharides only
a few are considered Ônecessary biologically active
sugarsÕ. There are 8 specific and 3 intermediate biological
sugars and it is important to have a balance of these
sugars, as refined white sugar is over consumed and
provides little benefit to our health.
Plants that have a high glyconutrient content are known
as Ô healing plants.
Glyconutrients are found in Aloe Vera, garlic, yeasts,
coconut, maize, some algae, Echinacea, saps, gums and
certain mushrooms.
The leaves of Aloe Vera are extremely rich in the long chain sugars
(polysaccharides) that give Aloe Vera its healing and
anti - infective properties when used both internally
and externally. Aloe contains mannose, galactose and
arabinose and it is the mannose content that makes it
a superior immune booster.
Studies show that aloe vera has numerous properties,
namely, Anti-fungal, anti-viral, anti bacterial, and
anti-inflammatory properties.
The following sugars are required in the diet and breast
milk contains all the essential sugars.
Mannose, Xylose and Fucose are not readily available
in the diet. Mannose and Fucose have well documented
benefits for the immune system, has a natural anti-inflammatory
effect and may lower blood sugar levels. Xylose is used
in sweets, does not cause tooth decay and has anti-bacterial
and anti-fungal properties.
Glucose and galactose are readily available in the diet.
Glucose occurs in sugar, rice, potatoes, corn and wheat
and other starchy foods. Galactose is Òmilk sugarÓ and
is derived from lactose.
The sugars with an acetyl group, namely, N-acetyl-neuraminic
acid, N-acetyl- glucosamine and N-acetyl-galactosamine
are not readily available in the diet.
N-acetyl-neuraminic acid is abundant in breast milk;
effects brain function and boosts the immune system.
N-acetyl- glucosamine is beneficial for cartilage regeneration
and joint inflammation. Glucosamine is derived from
this sugar compound.
The least information is known about the essential sugar
N-acetyl-galactosamine.
Glyconutrients are essential in virtually every interaction
between cells and are an immune system modulator. They
are involved in cell-cell communication and are a vital
part of how a cell functions, similar to an Ôoperating
systemÕ. In particular studies on the function of the
brain, they indicate glyconutrients increase reaction
time and concentration.
An inadequate intake of the essential sugars requires
the body to synthesize the necessary glyconutrients
from other sources. If there is a deficiency of the
needed glyconutrients from other sources, the cells
ability to carry out the intercellular communications
is limited and most probably defective making the organism
susceptible to disease. A supply of glyconutrients to
the body promotes and maintains health.
There have been numerous studies performed worldwide
at universities and major pharmaceutical companies and
this research is ongoing.
Research has shown the effects of the biologically active
sugars are: -
- Boosts
the immune system by increasing natural killer cell
and macrophage count. These cells are the first line
of defense.
- Mannose
stimulates macrophages and also initiates other the
secretion of cytokines involved in the immune cascade.
T Cells are also activated under certain conditions.
- Assists
immune cells recognize invaders or foreign antigens
and enables cells to communicate initiating the right
intercellular reactions.
- Has antioxidant
properties protecting the body against free radical
damage.
- Due to
their saccharide components glyconutrients have anti-inflammatory
properties and are beneficial for cartilage regeneration
and joint inflammation.
VITAMINS
A vitamin is a chemically organic substance, containing
carbon, essential for regulating both the metabolic
functions in the body cells and the biochemical processes
that release energy from food. In addition, evidence
is accumulating that certain vitamins are antioxidants
Ð substances that protect tissues from cell damage and
may possibly help to prevent a number of degenerative
diseases.
With a few exceptions, namely, vitamin D and vitamin
K the body cannot manufacture vitamins so they must
be ingested.
There are 13 known vitamins, which are classified as
water-soluble or fat-soluble. This distinction is important
because the body stores fat-soluble vitamins for a long
time (months or even years), whereas water-soluble vitamins
(except for vitamin B12 remain in the body
for a short time and must be replaced regularly.
The Water-soluble vitamins are vitamin C (ascorbic acid) and eight
members of the vitamin B complex- thiamine (B1), riboflavin
(B2), niacin, pyridoxine (B6), folic acid, cobalomin,
(B12), biotin and pantothenic acid.
The Fat-soluble vitamins are retinal (vitamin A), cholecalciferol
and ergocalciferol (vitamin D), a- tocopherol (vitamin
E), and phylloquinone and menaquinone (vitamin K). Only
vitamins A, E and B12 are stored to a significant extent
in the body.
VITAMIN A AND CAROTENES.
Vitamin A (retinol) was the first recognized fat-soluble
vitamin and rapidly gained recognition as a factor in
the maintenance of the immune system.
Carotenes are the most widespread
group of naturally occurring pigments in nature. These
occur in green leafy vegetables and are converted to
retinol in the mucosal cells of the small intestine.
Retinol is then reduced to retinal and then esterified.
Most of the bodyÕs vitamin A is stored in the liver
as retinyl palmitate.
The conversion of provitamin A carotenes to vitamin
A depends on several factors, including protein status,
zinc and vitamin C.
Vitamin A is vital for the visual system, particularly
the components of the eye, skin, mucous membranes of
the respiratory, genitourinary and gastrointestinal
tracts. The immune system abnormalities associated with
Vitamin A deficiency include an impaired ability to
mount an effective antibody response.
The role of vitamin A and the carotenes in the maintenance
of epithelial tissues cannot be over emphasized. Inadequate intake can cause: -
- Impaired
dark adaptation and night blindness related to the
retina,
- Damage
to the cornea and conjunctiva of the eye
- Alterations
to the mucous lining of the respiratory, genitourinary
and gastrointestinal tracts (keratinisation) so the
function is impaired
- Increased
susceptibility to infections (immune system)
- Changes
to skin (follicular keratosis).
It is believed Vitamin A affects growth and development
as it has a role in the synthesis of many glycoproteins
(mucus), which may control cellular differentiation
and gene expression.
Carotenes have antioxidant activity.
THIAMINE (VITAMIN B1).
Thiamine was the first B vitamin discovered and was
named vitamin B1.
The active form of thiamine is the coenzyme thiamine
pyrophosphate and is essential for proper energy production
and participates in carbohydrate metabolism.
Thiamine is involved with the other B vitamins in energy
metabolism. Magnesium is required in the conversion
of thiamine to its active form.
Inadequate intake affects the brain, spinal cord, heart,
gastrointestinal tract and the peripheral nervous system
and may result in fatigue, poor memory, and constipation.
The syndrome of peripheral neurological changes due
to thiamine deficiency is called dry beriberi. The changes begin with pins and needles sensations
in the toes and feet, burning sensation in the feet
and muscle cramps in the calves.
When the heart is mainly affected the condition is called
wet beriberi. This
is high output cardiac failure and may result in pulmonary
oedema and swelling of the feet.
Thiamine is essential for proper energy production in
the brain. The combination of thiamine deficiency and
alcohol can produce Cerebral beriberi, which
is called Wernicke- KorsakoffÕs syndrome, a serious
brain disorder.
RIBOFLAVIN (B2)
Riboflavin was first recognized as a yellow Ð green
pigment in milk.
Riboflavin functions in two important enzymes FMN (flavin
mononucleotide) and FAD (flavin adenine dinucleotide).
These act as essential coenzymes in many reactions involved
in carbohydrate metabolism.
Green leafy vegetables are a source of riboflavin.
Inadequate intake results in oral, ocular, cutaneous
and genital lesions.
The most common signs are pallor and maceration of the
mucosa in the angles of the mouth (angular stomatitis)
and a red colour to the lips (cheilosis) followed by
fissures that may leave scars when healed. There are
other signs of disorders of the mucous membranes. Rarely
there may be changes to the eye.
Riboflavin is crucial in the production of energy and
is involved in regenerating glutathione, one of the
main cellular protectors of free radical damage. Riboflavin
interacts with thiamine.
NIACIN (B3)
As the body converts tryptophan to niacin, niacin is
not considered an essential nutrient as long as tryptophan
intake is adequate.
Niacin is a component of the coenzymes NAD and NADP,
which play an important role in energy production, fat,
cholesterol and carbohydrate metabolism and in the manufacture
of many body compounds including sex and adrenal hormones.
It is also involved in the regulation of blood sugar,
antioxidant mechanisms and detoxification reactions.
Inadequate intake causes pellagra, which is characterized
by the 3 DÕs- diarrhea, dermatitis and dementia. The
skin develops scaly dermatitis, the brain does not function
properly leading to confusion and dementia and the diarrhea
results from impaired manufacture of the mucous lining
of the gastrointestinal tract.
Niacin is involved with the other B vitamins in energy
metabolism.
VITAMIN (B6)
Vitamin B6 comprises a closely related group
of compounds: pyridoxine, pyridoxamine and pyridoxal.
Vitamin B6 is required for the proper functioning
of more than 60 different enzymes and plays a vital
role in the multiplication of all cells.
Pyridoxine is an extremely important B vitamin
involved in the formation of body proteins and structural
compounds, chemical transmitters in the nervous system,
red blood cells, prostaglandins and mucous membranes. Vitamin B6 is critical in maintaining
hormonal balance and proper immune function and is involved
in the manufacture of all amino acid neurotransmitters.
Inadequate intake is rare but secondary deficiency may
occur and result in changes in the skin, mucous membranes,
the peripheral nerves and in blood.
Riboflavin and magnesium are necessary to convert pyridoxine
to pyridoxal-5- phosphate and vitamin B6 interacts
with magnesium and zinc.
PANTOTHENIC ACID (B5)
Pantothenic acid (vitamin B5) is required
in the manufacture of coenzyme A and acyl carrier protein,
two compounds that play a critical role in the utilization
of carbohydrates and fats in energy production and in
the manufacture of adrenal hormones and red blood cells.
A large number of foods contain pantothenic acid and
its name is derived from the Greek word Òpantos Ò which
means everywhere.
Inadequate intake is characterized by Òburning foot
syndromeÓ which consists of numbness and shooting pains
in the feet.
Panthothenic acid works in conjunction with carnitine
and coenzyme Q10 in fatty acid transport
and utilization.
BIOTIN
Biotin is a B vitamin that functions in the manufacture
and utilization of fats and amino acids (proteins).
Without biotin, body metabolism is severely impaired.
Biotin is manufactured in the intestines by gut flora.
Biotin functions in the body as an essential co-factor
for four enzymes. The enzymes are carboxylases that
add a carbon dioxide molecule to another molecule to
form a carboxyl group. Biotin-dependent carboxylases
are involved in the metabolism of sugar, fat and amino
acids.
Inadequate intake is characterized by dry, scaly skin,
nausea, anorexia and seborrheic dermatitis.
FOLIC ACID (FOLATE)
The name is derived from the Greek word folium, which means foliage because it is found
in high concentrations in green leafy vegetables. Folic
acid functions together with vitamin B12 in many body
processes. It is critical to cellular division because
it is necessary in DNA synthesis and without folic acid
cells do not divide properly. Folic acid is essential
for the development of the central nervous system of
the foetus and a deficiency of folic acid during pregnancy
has been linked to several birth defects including neural
tube defects like spina bifida.
Despite the wide occurrence of folic acid in food, folic
acid deficiency is a common vitamin deficiency in the
world. The reason reflects food choice as plants are
a rich source but are not frequently consumed.
Inadequate intake affects all cells of the body but
the rapidly diving cells such as red blood cells and
the cells of the gastrointestinal and genitourinary
that are affected the most. This may result in poor growth, diarrhoea,
anaemia, gum disease and an abnormal pap smear in women.
The anaemia of folic acid (or B12) deficiency is characterized
by enlarged red blood cells (macrocytic anaemia). Folic
acid is a methyl donor. It carries and donates methyl
molecules to facilitate reactions, including the manufacture
of DNA and neurotransmitters.
Homocysteine is an intermediate in the conversion of
the amino acid methionine to cysteine. An inadequate
intake of folic acid results in raised levels of homocysteine.
This compound promotes atherosclerosis by damaging the
vessel walls and in osteoporosis elevated homocysteine
levels lead to a defective bone matrix.
Folic acid works together with vitamin B12, vitamin
B6,
Choline and SAM (S-adenosyl-methionine).
CHOLINE
Choline is essential in the manufacture of the important
neurotransmitter acetylcholine and some of the main
components of our cell membranes. Choline is also required
for the proper metabolism of fat. Although choline can
be manufactured from amino acid precursors, it has recently
been considered an essential nutrient.
When animals have an inadequate intake of choline they
develop liver and kidney problems. An inadequate intake
in humans results in liver dysfunction.
Choline like folic acid acts as a ÒmethylÓ donor. Choline
supplementation increases the accumulation if acetylcholine
in the brain an important chemical in many brain processes
and may improve memory.
Choline works with other methyl donors and helps the
body conserve folic acid and carnitine.
INOSITOL
Inositol functions closely with choline and is a primary
component if cell membranes.
Inositol is present mainly as a fibre component known
as phytic acid. Intestinal bacteria liberate inositol
from phytic acid.
Inositol like choline exerts a lipotropic effect. This
means it promotes export of fat from the liver. Inositol
is necessary for proper nerve, brain and muscle function.
Inositol works with other methyl donors.
VITAMIN B12
Vitamin B12 is found mainly in animal foods.
Vitamin B12 works with folic acid in many
body processes including DNA synthesis, red blood cells,
and the insulation sheath (the myelin sheath) that surrounds
nerves and conducts the impulse along the nerve. The
stomach secretes intrinsic factor a substance required
for the absorption of Vitamin B12.
Vitamin B12 is stored in the liver, kidney
and other body tissues.
Inadequate intake affects the brain, spinal cord and
the classic blood changes are pernicious anaemia. Impaired
nerve function can cause numbness, pins and needles
or a burning sensation. In addition to anaemia and nervous
system symptoms Vitamin B12 deficiency can
result in a beefy red tongue and diarrhoea.
Vitamin B12 like folic acid is a methyl donor
and is involved in homocysteine metabolism and plays
a critical role in energy metabolism, immune function
and nerve function.
Vitamin B12 and folic acid work in conjunction
and as B12 works to reactivate folic acid and inadequate
intake of B12 results in a folic acid deficiency
only if folic acid levels are marginal. A high intake
of folic acid may mask a B12 deficiency as
it prevents the changes in the red blood cells but does
not counteract the changes in the brain.
VITAMIN C
The human body does not manufacture its own vitamin
C. The primary function of Vitamin C is collagen formation,
which is a major component of connective tissue, bones,
cartilage, tendons and dentin. Specifically vitamin
C aids in the joining of the amino acid proline to hydroxyproline
resulting in a stable collagen structure.
In addition to its role in collagen metabolism vitamin
C is also critical to immune function, wound repair,
healthy gums, the manufacture of certain hormones and
the prevention of easy bruising.
Vitamin C is a nutritional antioxidant.
In adequate intake result in lassitude, muscle pains,
joint pains, poor wound healing, bleeding gums, extensive
bruising and multiple small haemorrhages into the skin.
Vitamin C is intricately involved with other nutritional
antioxidants especially vitamin E, selenium and b- carotene.
Vitamin C increases the absorption of iron.
VITAMIN D
Vitamin D is a fat-soluble vitamin and also considered
a hormone, as our bodies can make it from sunlight.
There are 2 major forms of vitamin D are D2 (ergocalciferol)
found in irradiated yeast and vitamin D3
(cholecalciferol) formed in human skin by exposure
to sunlight (ultraviolet light). Natural sources of
vitamin D are cod liver oil, cold water fish, butter
and egg yolks. The best vegetable sources of vitamin
D are dark green leafy vegetables. Milk is fortified
with both forms.
Vitamin D is a prohormone with several active metabolites
that act as hormones. In the skin previtamin D3
is synthesized and slowly converted to vitamin
D3 which is removed by vitamin binding protein
and transported to the liver where is converted to 25(OH)D3
the major circulating form. It is reabsorbed from the
gut and in the kidneys it is further converted to the
active form 1,25(OH)2D3 also called
calcitrol or vitamin D hormone. The action of the active
form is controlled by parathyroid hormone.
The main function of vitamin D is to:-
- Increase
calcium and phosphate absorption from the small intestine.
- Promote
normal bone formation and mineralisation.
- Maintain
extracellular calcium homeostasis through its interaction
with parathyroid hormone.
Groups at risk for low vitamin D levels are
- People
in residential care.
- Older people
admitted to hospital
- Dark skinned
women (particularly if veiled)
Causes of vitamin D deficiency are
- Reduced
intake
- Reduced
synthesis
- Abnormal
gut function and malabsorption e.g. small bowel disorders
as celiac disease and inflammatory bowel disorders.
- Pancreatic
and liver disorders.
Inadequate intake resulting in metabolic bone disease
is called rickets in children and osteomalacia in adults.
Rickets is abnormal formation of the developing bones
and osteomalacia is demineralisation and softening of
adultsÕ bones.
VITAMIN E
Vitamin E, a fat soluble vitamin, discovered in 1922,
is a generic term for a group of related compounds called
tocopherols which occur in four major forms, alpha (a),
beta (b), delta (d) and gamma (g) tocopherols. Most
animal species including human require vitamin E. a
- tocopherol is the most common and most potent form.
One of vitamin E Ôs basic functions is to protect cell
membranes. In general, the tocopherols act as antioxidants
to prevent lipid peroxidation of polyunsaturated fatty
acids in cells membranes, meaning that is assists in
destroying or neutralizing free radicals, the unstable
oxygen molecules that cause damage to cells. Vitamin
E is important to immune function protecting the thymus
gland and circulating white blood cells from damage.
The principal use of vitamin E is an antioxidant in
the protection against heart disease and strokes.
Good sources of vitamin E are seeds, nuts, whole grains,
green leafy vegetables, berries and tomatoes.
Low levels of vitamin E occur in:-
- Fat malabsorption
syndromes such as celiac disease
- Premature
infants
- Disorders
of red blood cells
- Haemodialysis
patients.
The diseases caused by vitamin E deficiency are varied
and may result in disorders of reproduction, abnormalities
of liver, bone marrow and brain function, breaking (haemolysis)
of red blood cells, muscle weakness and nerve damage.
Vitamin E interacts with other antioxidants especially
vitamin C and selenium, improves the use of vitamin
A, may be required to convert B12 to itÕs
active form and protects essential fatty acids from
being damaged.
VITAMIN K
Vitamin K is essential for the manufacture of clotting
factors. Recent studies show that vitamin K is also
necessary for healthy bones and may play a role in preventing
osteoporosis. There are 3 forms of vitamin K Ð vitamin
K1 (phylloquinone) the natural vitamin K
from plants; vitamin K2 (menaquinone) derived
from bacteria in the gut; and vitamin K3
(menadione) a synthetic derivative.
One of the best sources of vitamin K is fat-soluble
chlorophyll and the natural chlorophyll found in green
plants is fat-soluble. Green leafy vegetables and green
tea are a rich source of vitamin K.
Vitamin K plays an important role in bone health because
it is responsible for converting a bone protein osteocalcin
to its active form. Osteocalcin is the major non-collagen
protein found in our bones and vitamin K is necessary
for allowing osteocalcin to join with calcium and hold
the calcium in the bone, assisting in the prevention
of osteoporosis.
Vitamin K deficiency is rare in healthy adults because
the bacteria in the gut can produce vitamin K2.
Since newborns do not have gut bacteria they are susceptible
to vitamin K deficiency.
However, vitamin K deficiency can occur in adults
with a marginal dietary intake if they undergo extensive
surgery or long term treatment with antibiotics.
Vitamin K deficiency is caused by a reduction in clotting
factors. Bleeding
is the major manifestation whether the cause is dietary
deficiency or antagonism of vitamin K by medications.
Bruising, mucosal bleeding, excessive menstrual bleeding
and haemorrhagic disease of the newborn occur.
Reduced vitamin K leads to impaired mineralisation of
the bone and an increased susceptibility to fractures.
CHLOROPHYLL
Chlorophyll, a phytochemical, is found in
the chloroplasts of plants and is the substance that
gives plants their green colour. This molecule, called
a photoreceptor, absorbs sunlight and uses the energy
to manufacture carbohydrates from CO2 and
water. This process, known as photosynthesis is essential
for maintaining life in plants.
The basic structure of chlorophyll is a porphyrin ring with a central atom,
attached to a protein so it can function effectively.
This is very similar in structure to
haemoglobin; the structure in red blood cells that transports
oxygen, except in haemoglobin the central atom
is iron, whereas in chlorophyll it is magnesium. There
are actually 2 types of chlorophyll, named a and
b.
Both of these two chlorophylls are very effective photoreceptors
allowing the plant to absorb the energy from sunlight.
This discovery resulted in chlorophyll becoming a useful
nutritional aid. Chlorophyll can be altered when heated
as the central Magnesium atom is replaced by hydrogen.
Chlorophyll
has a similar effect as iron and is a nutrient for red
blood cells. This can assist cells to function at an
optimal level in an oxygenated environment.
It has been reported that chlorophyll cleanses
the body, and strengthens the action of the vascular
and intestinal systems.
Chlorophyll is a body cleanser, rebuilder, and
neutralizer of toxins. Chlorophyll deodorizes the bowel, is a natural antiseptic to
the intestinal tract.
It is useful in external skin applications and
as gargle. Chlorophyll boosts the immune system and is an antioxidant,
meaning it has the ability to scavenge free radicals,
protecting cells from damage. As chlorophyll is digested it is transformed
into pheophytins which are much more stable than naturally
occurring chlorophyll and are absorbed in the small
intestine.
Chlorophyll is a potential anticarcinogenic
substance and although the mechanism of action is varied,
phytochemicals can inhibit carcinogenesis by inhibiting
enzymes, scavenge DNA reactive agents and inhibit certain
properties of a neoplastic cells.
The chlorophyll in Evolution is in the barley
grass, which is also rich in vitamins and minerals and
amino acids.
MINERALS
Minerals are vital to human life. Without them, the
body cannot function effectively.
Minerals are inorganic substances that the body
cannot manufacture. Minerals often work in partnership with
vitamins. Even
though minerals make up a small part of the body's actual
weight, they are essential to life.
Six macrominerals are required daily by humans in varying
amounts. Four
of them, cations (sodium, potassium, calcium and magnesium)
and two (phosphate and chloride) are anions.
Nine trace minerals (microminerals) are also required
daily, namely, iron, iodine, fluorine, zinc, chromium,
selenium, manganese, molybdenum, and copper.
BORON
Since 1980, evidence suggests that boron plays a major
role in calcium, magnesium and phosphorus metabolism,
which is the major components of bone and recent research,
indicates Boron has a protective effect against osteoporosis.
Boron is necessary for the conversion of vitamin
D to its active form.
Interestingly a diet rich in fruit and vegetables offers
significant protection against osteoporosis and osteoarthritis,
2 conditions in which boron appears to offer benefit.
Inadequate intake may be associated with an increased
risk for postmenopausal bone loss and increased urinary
excretion of calcium.
CALCIUM
Calcium in the most abundant mineral in the body and
is vital to our health as 99% of all calcium in our
bodies is found in our bones and it makes up 1.5-2%
of the total body weight. Calcium builds healthy bones and teeth.
Bone is dynamic living tissue constantly being
replaced even in adults. Normal bone metabolism depends on many nutrients and hormones
but for optimum bone health calcium and vitamin D are
the most important factors.
The primary source of calcium is dairy products but
green leafy vegetables also contain calcium. Inadequate intake in children may lead to rickets (bone deformities)
and growth retardation.
In adults it may result in osteomalacia (softening
of bones) and contributes to high blood pressure and
osteoporosis.
Low blood levels may result in muscle spasms and leg
cramps.
Calcium interacts with many nutrients especially vitamins
D, K and magnesium.
High doses of magnesium, zinc, fibre and oxalates reduce
calcium absorption.
Caffeine, alcohol, phosphates, protein, sodium and sugar
increase calcium excretion.
CHROMIUM
In 1959 chromium was identified as a substance called
the Òglucose tolerance factorÓ primarily because of
its effects on blood sugar control mechanisms.
Although it is thought to work closely with insulin
in facilitating the uptake of glucose into cells, the
apparent biological activity of chromium in promoting
glucose tolerance remains unexplained.
Without chromium, the action of insulin is impaired
and blood sugar levels are elevated.
Chromium is a factor in helping insulin work
properly.
COPPER
Copper is an essential trace mineral involved in several
key enzymatic reactions and is the third most abundant
essential trace mineral after iron and zinc.
The highest concentration of copper is in the
brain and liver and copper is also distributed in skeletal
muscle, bone, bone marrow and skin.
Copper is a heavy metal present in the body bound to
proteins. Excess
copper absorbed in excreted via the bile.
It is required to convert the body's iron into haemoglobin
and is essential for the utilization of Vitamin C. Our
brain nerves and connective tissues depend on copper.
Inadequate intake results in iron deficiency and anaemia,
as copper is required for iron absorption and utilization. Other symptoms are impaired immune function.
Copper also assists in the cross linking of collagen
and a deficiency results in poor collagen integrity. This poorly formed collagen results in damage to blood vessels,
osteoporosis and bone and joint disturbances.
Copper is a component of ceruloplasmin and superoxide
dismutase and performs antioxidant functions and various
copper complexes exert an anti- inflammatory effect.
A high intake of vitamin C, zinc, iron and other minerals
may decrease the absorption of copper.
IODINE
Iodine is a trace element required in the manufacture
of thyroid hormone (thyroxine and triiodothyronine)
and 80% of the body's iodine is in the thyroid gland.
Inadequate intake of iodine results in a wide spectrum
of illnesses and can affect any age but is particularly
harmful in pregnant women and the newborn. The iodine
deficiency disorders result in low thyroid hormone,
which leads to an enlarged thyroid gland called a goitre.
Since iodine influences the thyroid and the thyroid
controls metabolism, iodine plays an important role
in brain function, energy and weight gain.
IRON
Iron is an essential mineral and is critical for human
life. It is necessary for the production of:- haemoglobin
(red blood corpuscles) where it transports oxygen from
the lungs to the bodyÕs tissues and returns carbon dioxide
from the tissues to the lungs, myoglobin (red pigment
in muscles) and certain enzymes including DNA synthesis.
Iron deficiency is the commonest nutritional deficiency
in the world and is the most common cause of anaemia
and symptoms of anaemia such as extreme fatigue reflect
a lack of oxygen being delivered to the tissues and
a build up of carbon dioxides.
Inadequate intake can also lead to excessive menstrual
loss, learning difficulties, impaired immune function
and decreased energy levels and physical performance.
High intake of other minerals mainly calcium, magnesium
and zinc can interfere with iron absorption.
Vitamin C enhances iron absorption.
Anti-inflammatory medications may contribute to iron
loss via gastrointestinal bleeding.
MAGNESIUM
Magnesium is a mineral that has the ability to relax
nerves and muscles. Its primary function is enzyme activation
and approximately 60% of magnesium is in bone, 26% in
muscle and the remainder in body tissues.
The tissues with the highest magnesium are the
most metabolically active, namely, brain, heart, liver
and kidney. Most
of the bodies' magnesium is within the cells and not
in the serum (non cellular portion of blood).
Green leafy vegetables are a good source of magnesium.
Known as the "anti-stress" mineral, it also
plays a role in helping to calm nerves.
Magnesium is important in converting blood sugar
into energy. This vital mineral is also necessary so
our bodies can utilize Vitamin C, calcium, phosphorus,
sodium and potassium in a more effective manner.
Magnesium helps to keep teeth healthy and is
a helper in bringing temporary relief from indigestion.
MANGANESE:
Manganese is a component of several enzyme systems and
is essential for normal bone structure. Intake varies greatly as rich sources of manganese are unrefined
cereals, green leafy vegetables and tea.
Manganese functions in many enzyme systems including
enzymes involved in blood sugar control, energy metabolism
and thyroid hormone function.
It also functions in the antioxidant enzyme superoxide
dismutase (SOD), which prevents the damaging effects
of free radicals.
Manganese helps to nourish the body's nervous system,
brain and regulate muscles in the body.
It is found in virtually all body tissues. This mineral works as an activator in helping to stimulate
enzymes that can convert protein, fats and carbohydrates
into energy.
It is important to both the male and female reproductive
systems.
Human manganese deficiency is not as well defined as
in animals. Studies
indicate that deficiency could lead to a disruption
of normal growth and metabolism.
MOLYBDENUM
Molybdenum is a transition metal that forms oxides and
functions as a component of several coenzymes including
those involved in alcohol detoxification, uric acid
formation and sulphur metabolism.
Molybdenum is derived mainly from meats, whole grain
cereals and legumes.
The concentration of molybdenum in foods depends on
the soil content.
An inadequate intake of molybdenum manifests as an inability
to detoxify sulphites because the enzyme sulphite oxidase
is sulphite dependent. The features of sulphite toxicity
are an increased heart rate, headache, nausea and vomiting.
Molybdenum deficiency may be the cause of sulphite sensitivities.
Molybdenum is almost completely absorbed from the intestinal
tract.
Apart from the interaction between copper and fluoride,
there are no known interactions with other nutrients.
PHOSPHOROUS
Phosphorous, in the form of phosphate is critical for
the formation and mineralisation of bone, the structure
of teeth and works in conjunction with other minerals.
Phosphorous is present in lecithin in the form of phospholipids,
which are a unique mixture of nitrogen, fatty acids
and glycerol and assists in the metabolism of fats and
carbohydrates.
Hormones produced by the pancreas, thyroid, and adrenal
glands require small amounts of phosphorous to function
effectively.
POTASSIUM AND SODIUM
Potassium and sodium, positively charged molecules,
are electrolytes, which are mineral salts that conduct
electricity when dissolved in water.
A negatively charged molecule like chloride always
accompanies potassium or sodium. Chloride is the ionic
form of chlorine.
Good sources of potassium are green leafy vegetables.
Potassium is the most abundant cation inside cells and
is mainly in muscle. Only about 2% of potassium occurs
out side the cell and sodium is the major cation outside
the cells, namely, the extracellular compartment.
The total body sodium content is regulated by
dietary intake and renal excretion. Potassium and sodium
interact via a sodium-potassium pump, which is on the
cell membrane and controls the amount of sodium and
potassium inside and outside the cell. This pump also maintains the electrical
charge of the cell for muscle contraction and nerve
impulse transmission.
Potassium is an important dietary electrolyte. It is essential for the conversion of
blood sugar to glycogen, which is stored in the liver
and used for energy. Insulin is vital for potassium
to enter the cells and insulin disorders such as diabetes
result in high blood potassium.
A potassium deficiency is characterized by muscle weakness,
fatigue, confusion, irritability, heart disturbances
and problems in nerve conduction and muscle contraction.
A depletion of potassium occurs through excessive
sweating, diahorrea and vomiting.
A diet low in potassium and high in sodium is associated
with high blood pressure.
Numerous studies show that a diet high in sodium
and low in potassium plays a major role in the development
of cancer and cardiovascular disease, namely, heart
disease, high blood pressure and strokes.
Patients with kidney disease do not handle potassium
in the normal way.
Potassium interacts with magnesium in many body systems.
RUTIN
Rutin is a member of the bioflavinoids, a group of metabolites
occurring in plants.
Rutin is important because it strengthens capillaries
and controls the permeability of vessels walls.
This may assist with bruising, haemorrhoids,
and varicose veins. It is also a powerful antioxidant scavenging
free radicals. It may be of value in high blood pressure
and atherosclerosis.
SELENIUM
Selenium is a part of the enzyme system glutathione
peroxidase, which metabolises hydroperoxides from polyunsaturated
fatty acids. Selenium functions as an antioxidant in
conjunction with vitamin E to prevent free radical damage
to cell membranes and other antioxidants work synergistically
to raise glutathione peroxidase levels. Selenium is required for the production
of thyroid hormone and it is antagonistic to heavy metals
like lead, mercury, aluminium and cadmium.
The concentration of selenium in foods is directly related
to the soil content.
It has been reported that low levels of selenium are
linked to a higher risk for cancer, cardiovascular disease
and inflammatory diseases
SILICON
Silicon is the second most abundant element on earth
and was recognized as an essential nutrient in 1972. The exact biological role of silicon is undetermined, however
it is required for integrity of hair, skin, ligaments,
tendons and bone.
Rich sources of silicon are unrefined grains.
Silicon is required for the enzyme prolyhydroxylase,
that functions in the formation of collagen in bone,
cartilage and other connective tissues.
Silicon deficiency has not been documented in humans
SULPHUR:
Sulphur is vital for healthy hair, skin and nails. It
also plays an important role in maintaining oxygen balance
assisting the brain to function. Sulphur interacts with
B-Vitamins.
ZINC
Zinc is in every cell in the body and is found mainly
in bones, hair, teeth, skin, liver, white blood cells
and testes. Other tissues with high zinc concentrations
are kidney, pancreas, retina and prostate. Zinc is a component of at least 200 enzymes
and functions in more enzymatic reactions than any other
mineral. It is required for protein synthesis and
cell growth and therefore for wound healing.
Rich
sources of zinc are shellfish, fish and meats. Good concentrations are found in several plant foods.
Adequate zinc levels are essential to good health, as
zinc is involved in virtually every aspect of immunity.
Marginal zinc deficiency may result in an increased
susceptibility to infection; poor wound healing, decreased
sense of taste of smell and a number of minor skin disorders
including acne, eczema and psoriasis.
AMINO ACIDS
Amino acids, the building blocks of proteins, are individual
chemical substances found in foods that the body digests
and then recombines to form specific proteins.
Without amino acids there would be no proteins. There are two types of amino acids, essential
and non-essential.
The body can manufacture non-essential amino
acids but essential amino acids are the components obtained
from various food sources in the diet. Of the 20 amino
acids in proteins, 9 are essential, all humans require
8 and infants require two more, histidine and arginine.
The essential amino acids are:- Histidine, Isoleucine,
Leucine, Lysine, Methionine, Phenylalanine, Threonine,
Tryptophan and Valine.
Dietary proteins provide amino acids to build and maintain
tissues. This
need continues throughout life.
Every cell in the body requires amino acids,
which have the following functions:-
- Maintain
and repair muscles, tendons, skin, ligaments, organs,
glands, nail and hair.
- Production
of certain hormones including insulin, thyroxine,
adrenaline, parathyroid hormone, calcitonin and some
of the pituitary hormones. Hormones are regulatory
substances secreted by endocrine glands and are transported
in the blood to specific sites.
- Formation
of neurotransmitters, which are message-carrying chemicals
in the brain.
- Involved
in the synthesis of all enzymes including digestive
enzymes and those required for oxidation, reduction
and all chemical processes in the cell.
á
All antibodies in the blood belong
to a class of proteins called immunoglobulins, which
react to foreign antigens in the blood.
This reaction is called the immune response.
The
amino acid composition of proteins varies widely. The extent to which a protein matches the amino acid composition
of animal tissues determines its biological value (BV). An egg provides all of the essential amino
acids in adequate amounts for protein synthesis and
the BV is a 100. Animal proteins in milk and meat have
a high BV (~90) whereas proteins in cereal and vegetables
have a lower BV (~40). A correct balance in the diet
is BV~70.
The major cause of amino acid deficiency is a poor diet
low in protein, amino acids and may be affected by infection,
stress, trauma and medications.
Important
This information is intended for educational purposes
only and is not recommended as a means of diagnosing,
prescribing for, or treating any disease, illness,
or injury. The author, publisher, and printer do not
accept responsibility for such use. All matters concerning
physical and mental health should be supervised by
a health practitioner knowledgeable in treating that
particular illness. It is hoped that this information
will empower you to make more informed decisions regarding
your health and wellbeing.
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