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Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Vitamins

Vitamins, derived from the Latin word for life, are essential organic substances required in small quantities for optimal growth and overall well-being. Unlike other organic nutrients, vitamins don't act as sources of energy or building materials but rather facilitate these nutrients' utilization by the body. Vitamins are predominantly coenzymes, assisting enzymes in specific chemical actions, like the oxidation of glucose for energy involving B vitamins. Most vitamins are not produced in our...
Compounds Essential to Human Function01:25

Compounds Essential to Human Function

The human body is composed of cells that are fundamentally made up of several different molecules. These molecules are essential to carry out all physiological processes in the body and are broadly classified into organic and inorganic based on their chemical structures.
Inorganic Compounds Essential to Human Functioning
Inorganic compounds essential to human functioning include water, salts, acids, and bases. These compounds are inorganic, i.e., they do not have a carbon-hydrogen bond. Water...
Essential Minerals for Bone Health01:31

Essential Minerals for Bone Health

The minerals contained in all of the food we consume are essential for our organ systems. However, certain essential minerals, such as calcium, phosphorus, magnesium, manganese, and fluoride, largely affect bone health.
Calcium and Phosphorus
Calcium is a critical component of bones, especially in the form of calcium phosphate and calcium carbonate. Since the body cannot make calcium, it must be obtained from the diet. However, calcium cannot be absorbed from the small intestine without...
Mineral, Vitamin and Water Absorption01:27

Mineral, Vitamin and Water Absorption

Electrolytes are essential minerals and ions primarily obtained from the diet and absorbed through the gastrointestinal tract. Most electrolytes are absorbed in the small intestine. While the absorption of iron and calcium primarily occurs in the duodenum, calcium is also absorbed in the jejunum and ileum. In these regions, passive diffusion contributes to its absorption alongside active transport mechanisms in the duodenum. These ions can exit the enterocytes through specialized active...
Bioavailability: Overview01:17

Bioavailability: Overview

Bioavailability refers to the proportion of an administered drug that reaches the systemic circulation in its active, unaltered form. It is a crucial pharmacokinetic parameter that determines the effectiveness of a drug in achieving its intended therapeutic outcomes. The route of administration significantly influences bioavailability, with intravenous administration achieving 100% bioavailability as the drug directly enters the bloodstream. In contrast, oral administration often results in...

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Modifying Levels of Maternal Dietary Folic Acid or Choline to Study the Impact of Deficiencies on Offspring Health Outcomes
03:19

Modifying Levels of Maternal Dietary Folic Acid or Choline to Study the Impact of Deficiencies on Offspring Health Outcomes

Published on: June 28, 2024

Folate: a functional food constituent.

Ramya Iyer1, S K Tomar

  • 1Dairy Microbiology Div., Natl. Dairy Research Inst., Karnal 132001, Haryana, India.

Journal of Food Science
|May 25, 2010
PubMed
Summary
This summary is machine-generated.

Natural folates, found in fermented foods produced by lactic acid bacteria (LAB), offer health benefits without the risks of synthetic folic acid. This review explores folate sources, production, and health implications.

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Area of Science:

  • Nutritional Science
  • Microbiology
  • Food Science

Background:

  • Folate is an essential water-soluble vitamin crucial for cellular functions, with deficiency leading to various health disorders.
  • Both naturally occurring food folate and synthetic folic acid are common dietary sources.
  • While folate intake offers benefits, high synthetic folic acid intake may cause adverse effects, unlike natural folates.

Purpose of the Study:

  • To review the multifaceted aspects of folate, including its bioavailability, analysis, deficiency, and health effects.
  • To explore dairy and non-dairy products as folate sources, with a focus on LAB-produced folate.
  • To discuss microorganisms, particularly *Streptococcus thermophilus*, as prolific folate producers and methods to enhance folate levels.

Main Methods:

  • Literature review encompassing studies on folate metabolism, sources, and health impacts.
  • Analysis of research on lactic acid bacteria (LAB) and their role in folate production.
  • Exploration of metabolic engineering strategies for modulating folate levels in LAB.

Main Results:

  • Fermented foods, especially those containing LAB, are rich sources of natural folate.
  • Certain LAB, like *Streptococcus thermophilus*, are identified as significant folate producers.
  • Synthetic folic acid, at high doses, has been linked to adverse health outcomes not observed with natural folates.

Conclusions:

  • Natural folate from fermented foods represents a safer alternative to synthetic folic acid.
  • Optimizing LAB selection and metabolic engineering can enhance natural folate content in food products.
  • Further research into LAB-mediated folate production is crucial for improving public health nutrition.