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Can you name the elements in the human body and what they do? Nearly 99% of the mass of your human body consists of just 6 chemical elements: oxygen,
carbon, hydrogen, nitrogen, calcium, and phosphorus. Another 5 elements make up most of the last percentage point: potassium, sulfur, sodium, chlorine, and
magnesium. Heres a look at these elements in their pure form and their function in the human body. Note that the percentage are estimates. Hydration level (how
much water you drink) makes a big impact on the amount of oxygen and hydrogen in your body and affects the relative composition of the rest of the elements in
your body.
Oxygen (O) 65% of body weight
Atomic Number: 8
Oxygen is the most abundant element in the human body. Its mainly found bound to hydrogen in the form of water. Water, in turn, makes up about 60% of the
human body and participates in countless metabolic reactions. The element oxygen acts as an electron acceptor and oxidizing agent. It is found in all four of the
major classes of organic molecules: protein, carbohydrates, lipids, and nucleic acids. Because it is a key element in aerobic cellular respiration, large amounts of
oxygen are found in the lungs and in the bloodstream. Hemoglobin in blood bind the oxygen molecule, O2, from inhaled air. Oxygen is used by the mitochondria in
cells to produce the energy molecule adenosine triphosphate or ATP. While its essential for human life, too much oxygen can be deadly, as it can lead to oxidative
damage to cells and tissues.
Atomic Number: 15
Like calcium, the element and mineral phosphorus is found in the bones and teeth. The element is also found in nucleic acids and energy molecules, such as ATP
(adenosine triphosphate).
Trace elements include iron, fluorine, zinc, silicon, rubidium, strontium, bromine, lead, copper, and many more. Some trace elements are essential or have a
beneficial effect on the body, while others have no known function or appear to be toxic.
At least twenty chemical elements are known to be required to support human biochemical processes by serving structural and functional roles as well
as electrolytes.[1] However, as many as twenty-nine elements in total (including the common hydrogen, carbon, nitrogen and oxygen) are suggested to be used by
mammals, as a result of studies of biochemical, special uptake, and metabolic handling studies.[2] However, many of these additional elements have no welldefined biochemical function known at present. Most of the known and suggested dietary elements are of relatively low atomic weight, and are reasonably
common on land, or at least, common in the ocean (iodine, sodium):
H
Li
Be
Ne
Na
Mg
Al
Si
Cl
Ar
Ca
Sc
Ti
Cr
Mn
Fe
Co
Ni
Cu
Zn
Ga
Ge
As
Se
Br
Kr
Rb
Sr
Zr
Nb
Mo
Tc
Ru
Rh
Pd
Ag
Cd
In
Sn
Sb
Te
Xe
Cs
Ba
La
Hf
Ta
Re
Os
Ir
Pt
Au
Hg
Tl
Pb
Bi
Po
At
Rn
Fr
Ra
Ac **
Rf
Db
Sg
Bh
Hs
Mt
Ds
Rg
Cn
Uut
Fl
Uup
Lv
Uus
Uuo
Ce
Pr
Nd
Pm
Sm
Eu
Gd
Tb
Dy
Ho
Er
Tm
Yb
Lu
**
Th
Pa
Np
Pu
Am
Cm
Bk
Cf
Es
Fm
Md
No
Lr
He
Suggested function from deprivation effects or active metabolic handling, but no clearly-identified biochemical function in humans
Dietary
element
RDA/AI (mg)
Descriptio
Category
Insufficiency
dietary sources
Excess
Relatively
large
quantities of
sulfur are
required, but
there is no
RDA,[3] as the
sulfur is
obtained
Sulfur
from and
used
foramino
acids, and
(primarily
associated
with
compound
s)
therefore
should be
adequate in
any diet
containing
enoughprotei
n.
Legumes, potato
skin,tomatoes, bananas,
papayas, lentils, dry
Potassium
4700 mg
Quantity
avocados, yams,
hypokalemia
hyperkalemia
hypochloremia
hyperchloremia
hyponatremia
hypernatremia
hypocalcaemia
hypercalcaemia
soybeans, spinach,
chard, sweet potato,
turmeric.[4][5]
Chlorine
2300 mg
Quantity
functions.
dietary source.
1500 mg
Quantity
Dairy products,
eggs, canned fish with
Calcium
1300 mg
Quantity
bones (salmon,
Phosphorus
700 mg
Quantity
hypophosphatem
hyperphosphatem
biological contexts,
ia
ia
functions.
usually seen
as phosphate.[8]
Magnesium
420 mg
Quantity
hypomagnesemi
sea vegetables,
a,
hypermagnesemi
bones.
tomatoes, halibut,
magnesium
deficiency
cloves.[9]
Zinc
11 mg
Trace
beans, mushrooms,
spinach, asparagus,
anhydrase.
zinc deficiency
zinc toxicity
seeds, miso.[4][10]
18 mg
Trace
anemia
iron overload
disorder
vegetables, soybeans,
shrimp, beans,
tomatoes, olives, and
dried fruit.[4][11]
2.3 mg
Trace
raspberries,
strawberries, garlic,
manganese
deficiency
manganism
squash, eggplant,
cloves, cinnamon,
turmeric.[12]
Copper
Required component of many redox
Main
0.900 mg
Trace
article:Copp
Mushrooms, spinach,
greens, seeds, raw
copper
deficiency
copper toxicity
tempeh, barley.[13]
er in health
thyroid
hormones, thyroxine andtriiodothyronine
and to prevent goiter, but also, probably
Iodine
0.150 mg
Trace
iodine deficiency
iodism
mozzarella cheese,
yogurt, milk, fish,
shellfish.[14]
Iodine in biology
Brazil nuts, cold water
wild fish (cod, halibut,
Selenium
0.055 mg
Trace
Essential to activity
peroxidase.
mustard, mushrooms,
selenium
deficiency
selenosis
Molybdenu
m
Cobalt
0.045 mg
Trace
none
Trace
Tomatoes, onions,
molybdenum
molybdenum
carrots.[17]
deficiency
toxicity[18]
Cobalt poisoning
element deficiency.
Bromine
none
Trace
bromism
Element
% of Body
Functional Significance
Oxygen
65.0
A major contributor to both organic and inorganic molecules; as a gas it is necessary for the production of cellular energy
Carbon
18.5
The main component of all organic molecules, i.e.. carbohy-drates, lipids. protests. and nucleic acids
Hydrogen
10.0
Another component of all organic molecules; in its ionic form it is influential on the pH of body fluids
Nitrogen
3.0
Calcium
1.2
A building block of bones and teeth; its ionic form is essential in muscle contraction, impulse conduction in nerves, and blood clotting.
Phosphorus
1.0
Joins calcium to contribute to bone crystalline structure; present in nucleic acids and ATP
Potassium
0.4
Its ionic form is the major cation (positive ions) in cells; necessary for conduction of nerve impulses and muscle contraction
Sulfur
0.3
Sodium
0.2
Ionic form is the major positive ion found outside the cell, necessary for water balance, muscle contraction. and impulse conduction
Chlorine
0.2
In ionic form is the most abundant anion (negative ion) outside the cell
Magnesium
0.1
Found in bone and plays an important assisting role in many metabolic reactions
Iodine
0.1
Required in thyroid hormones which are the bodies main metabolic hormones
Iron
0.1
Basic building block of the hemoglobin molecule which is major transporter of oxygen in body
The following elements are referred to as trace elements because they are required in very minute amounts. They are, however, important elements found as part of enzymes or are required
for enzyme activation.
Chromium
Cobalt
Copper
Promotes normal red-blood cell formation; acts as a catalyst in storage and release of iron to form hemoglobin; promotes
connective tissue formation and central nervous system function
Fluorine
Manganese
Promotes normal growth and development; promotes cell function; helps many body enzymes generate energy
Molybdenum
Selenium
Vanadium
Zinc
Calcium
Calcium is the most common mineral in the human body, with over 90% of it forming the structure of the bones and teeth. There is also a small amount of
calcium circulating in the bloodstream, and this amount must stay within a narrow limit in order to keep your body functioning properly. If you don't have enough
calcium available in your diet to maintain the amount you need in your blood, your body will start to break down and circulate the calcium in your bones and
teeth.
Most kidney stones are made up of calcium phosphate or calcium oxalate. People with high levels of calcium in their urine are at a greater risk of developing
these kidney stones. Calcium in the diet doesn't have a huge effect on the levels in your urine, but a high intake of sodium, protein or caffeine can raise the level
of calcium in the urine, contributing to this type of kidney stones.
milk
yogurt
cheese
tofu
bok choy
white beans
almonds
chinese cabbage
If you take a calcium supplement, the most you should take at one time is 500 mg. This is all your body will absorb at once.
If you are lactose intolerant it means you probably have low or no levels of lactase, an enzyme that breaks down the sugar in milk. There are several ways to
continue getting the calcium you need. You can take lactase enzyme tablets with your milk to help you digest it. Or, you can try yogurt. The bacteria in yogurt
break down most of the lactose and people can usually digest it. However eating yogurt does not help you digest other foods with lactose. For example, if you
drink a glass of milk with your yogurt, the yogurt won't help you digest the milk.
Calcium is measured in milligrams (mg). See your daily requirement for calcium.
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Phosphorus
The name phosphorus comes from the Greek word phosphoros, which means lightbearing. The element phosphorus is never found free in nature. It is always
combined with other minerals.
Phosphorus taken in high amounts can interfere with calcium absorbtion. This is why replacing milk in the diet with sodas, which are high in phosphorus, can be
very detrimental to teenagers who are building up their bone structure.
milk
yogurt
cheese
eggs
beef
chicken
turkey
fish
plant seeds such as beans, peas, cereal grains and nuts (see note below)
Plant seeds contain phosphates stored in a form called phytic acid, which is not readily accessible by humans. However yeast contains the enzymes that
break these compounds down, so we are able to use more phosphates from whole grains and seeds baked into yeast bread.
Phosphorus was first isolated in 1669 by a German physician named Brand. He achieved this by boiling and filtering many, many buckets of urine.
Phosphorus is measured in milligrams (mg). See your daily requirement for phosphorus.
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Magnesium
In its natural form magnesium is a strong, lightweight, silvery-white metal. It is named after a region of Greece called Magnesia.
Two common products containing magnesium are epsom salts (magnesium sulfate) and Milk of Magnesia (magnesium hydroxide).
"Hard" water, which contains more minerals, can be a dietary source of magnesium.
brown rice
blackstrap molasses
bananas
milk
Magnesium is widely available, so deficiency is rare. People at risk for a deficiency include those with gastrointestinal disorders, kidney disorders, diabetics,
alcoholics and the elderly.
Another reason to eat whole grains: Bread made from whole grains is rich in magnesium, but refined flours have had the magnesium removed during
processing.
Magnesium is measured in milligrams (mg). See your daily requirement for magnesium.
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Iron
The iron in your diet comes in two forms: heme and nonheme. Heme iron is the form in red blood cells, and is found in meat products. This form is most easily
absorbed. Plant foods and iron fortified foods (such as breads and cereals) contain nonheme iron, which is not absorbed as easily. You can help your body to
absorb nonheme iron by taking it with Vitamin C, such as a glass of orange juice.
Pica is a condition where people compulsively eat dirt, clay or laundry starch. This disorder is linked with iron deficiency, but people disagree about whether it is
caused by the deficiency, or is actually the cause of the deficiency.
liver
red meats
poultry
fortified cereals
blackstrap molasses
tofu
spinach
fortified breads
According to the World Health Organization, iron deficiency is the most common nutritional disorder in the world.
Some symptoms of iron deficiency are fatigue, not being able to regulate body temperatures (especially to warm up when the temperature is cold), brittle, spoon
shaped nails, sores at corners of the mouth, a sore and inflamed tongue, and being more susceptible to infections.
Iron is measured in milligrams (mg). See your daily requirement for iron.
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Manganese
Manganese is a pinkish gray, hard, very brittle metal. It is a very common element that can be found everywhere on the earth, and every species requires
manganese to stay alive.
Manganese is toxic if too much is ingested. Symptoms of manganese poisoning are hallucinations, forgetfulness, nerve damage, lung embolism bronchitis and
impotence.
pecans
peanuts
pineapple
oatmeal
beans (legumes)
rice
spinach
sweet potatoes
whole wheat
Because manganese is toxic at a certain level, you shouldn't take supplements above your Daily Requirement, which is on the average 2 mg/day. Vegetarians
tend to get a lot of manganese in their diet since it is in so many plant sources, but eating it this way has not been found to be toxic.
Manganese is measured in milligrams (mg). See your daily requirement for manganese.
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Iodine
Most of the world's iodine is found in oceans. Soils in different areas have very different amounts of iodine. Mountainous regions and flooded river valleys
contain very little iodine, and people living on produce from those regions will be iodine deficient.
Some foods contain goitrogens, which can inhibit the bodies absorbtion of iodine. These include cassava, millet, cruciferous vegetables such as cabbage,
cauliflower and brussels sprouts, and some compounds in soybeans. However, this doesn't usually cause a problem unless the foods are eaten in very large
quantities, or the diet is already very low in iodine.
iodized salt
seaweed
certain vegetables which grow underground such as baked potatoes with skin
Iodine is added to animal feed in the US, so dairy products such as milk contain iodine. In other countries dairy products are good sources if the animals graze
on iodine-rich soil.
Iodine is added to salt and vegetable oils to supplement diets in iodine-poor areas. Iodized salt is now used in 70% of the world's households. China, Russia
and parts of Africa are the countries that have the least access to iodized salt.
Iodine is measured in micrograms (g). See your daily requirement for iodine.
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Selenium
Selenium was discovered in 1817, and the name comes from the Greek word for moon, Seln.
High levels of selenium in the blood can cause selenosis, with symptoms of stomach upset, hair loss, blotchy nails, garlic breath, fatigue, irritability and nerve
damage. Luckily this is rare, except in cases or industrial poisoning or a mistake in the levels of a supplement.
China and Russia have low levels of selenium in their soil, and this is where you most often find a deficiency of this mineral.
brazil nuts
eggs
oatmeal
organ meats
seafood
Plants grown in selenium rich soil are the major dietary sources of selenium throughout the world. Animals that eat foods grown in selenium rich soil are also
good dietary sources.
Brazil nuts can sometimes contain an unusually high amount of selenium, and it's best not to eat them alot.
Selenium is measured in micrograms (g). See your daily requirement for selenium.
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Sodium
We get most of our sodium in the form of salt, or sodium chloride. The sodium and chloride are both important electrolytes that are essential for life.
The minimum amount of sodium needed to function is 500 mg/day. However people who eat highly processed foods and add a lot of salt to their diet can be
getting as much as 5000 mg/day! Americans, you know who you are! Low sodium levels may occur when extreme heat or physical activity causes you to
perspire excessively.
Prolonged diarrhea and vomiting can cause a sodium deficiency that goes along with dehydration. This is a problem in impoverished countries where diseases
result from contaminated water supplies.
dill pickles
lunch meats
Too much sodium can lead to high blood pressure, which can lead to a host of other health problems such as heart disease, stroke or kidney failure. To lower
the amount of sodium in your diet eat fresh fruits and vegetables, and choose less processed foods. Learn to prepare foods without adding salt during cooking,
and leave the salt shaker off the table. Processed foods use sodium in a lot of forms besides salt. The list below tells you just a few of the ways sodium is added
to processed foods.
monosodium glutamate
disodium phosphate
sodium benzoate
disodium guanylate
disodium inosinate
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Zinc
Zinc was discovered in Germany in 1500, and the name is derived from the German word zink, which means of obscure origin.
There have been many studies done testing whether zinc lozenges can shorten the duration of the common cold. About half of the studies have shown cold
symptoms reduced or shortened with zinc lozenges, and the other half have shown the same effects for a placebo. Therefore there isn't any evidence that zinc
can help to shorten cold symptoms. Because of problems with taking too much zinc, discussed below, it's not recommended that you take zinc lozenges for
more than 3-5 days, especially if your cold symptoms don't improve during that time.
Too much zinc can be harmful. Large doses taken even for a short period can cause stomach cramps, nausea and vomiting. In the long term, large doses of
zinc can interfere with copper absorption and cause a copper deficiency. It isn't recommended to exceed the RDA if you take zinc supplements.
red meat
poultry
whole grains
nuts
dried beans
Another reason to eat whole grains: Almost 75% of the zinc is lost when whole wheat flour is refined into white flour. Also, many forms of zinc in food are water
soluble and can be lost in the cooking water.
High levels of phytic acid in grains and legumes reduces the amount of zinc you can absorb from these foods. To overcome this, strict vegetarians may need to
get as much as 50% more zinc in their diets.
Zinc deficiency was first documented in the Middle East where it resulted in an impaired growth condition called adolescent nutritional dwarfism.
Zinc is measured in milligrams (mg). See your daily requirement for zinc.
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Potassium
Potassium is one of the electrolytes, along with sodium and chloride. Electrolytes change into ions when they are in a solution (blood), and then they are
capable of conducting electricity. They are vital for regulating the fluid volume and ph of the blood.
Hyperkalemia is too much potassium in the blood; hypokalemia is too little potassium. Hypokalemia can be caused by excessive vomiting and diarrhea,
anorexia and bulemia, magnesium deficiency, alcoholism and certain medications that deplete potassium levels.
Eating large amounts of black licorice for long periods of time can cause hypokalemia, or not enough potassium in the blood. Black licorice contains a
substance which causes you to excrete potassium in the urine. Drinking large amounts of Earl Grey tea can also interfere with your potassium levels. Earl Grey
contains a substance called bergapten, in oil of bergamot, which prevents uptake of potassium in the cells.
banana
avocados
dried apricots
raisins
spinach
blackstrap molasses
soy products
peanuts
Taking too much potassium in the form of supplements can lead to serious health problems such as muscular weakness, temporary paralysis and abnormal
heart rhythms which can lead to cardiac arrest. In the United States multi vitamins can only contain up to 99 mg of potassium. You shouldn't take a higher level
of potassium supplements unless you directed to do so by a physician. However, it is perfectly safe to get extra potassium by eating a wide range of potassiumrich foods.
Potassium is measured in milligrams (mg). See your daily requirement for potassium.
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Copper
Hippocrates was said to have prescribed copper compounds to treat diseases as far back as 400 B.C. In ancient Egypt, copper was used to promote wound
healing, treat headaches and epilepsy, and sterilize water. Romans, ancient Indians and Persians also used copper for a range of skin, lung, and inflammatory
disorders.
Many people wear copper bracelets to relieve the pain of arthritis. Proponents of this treatment claim that you actually absorb copper through the skin to get the
therapeutic effect. There has been a study done which showed positive effects for the people wearing copper bracelets, and another study which showed no
effect. There isn't any danger in wearing a copper bracelet, if you aren't allergic to the metal. However, these bracelets can also be expensive, so be careful not
to spend a lot of money based on health claims that may not be true. (Mayo Clinic Study: "http://www.cancerpage.com/news/article.asp?id=5149", Walker and Keats study:
"http://www.ncbi.nlm.nih.gov/pubmed/961545")
shellfish
peanut butter
raw mushrooms
chocolate
It is rare to find copper deficiency in the general population. However, infants seem to be a high-risk group, if they have malnutrition or chronic diarrhea, as is
the case in many developing countries. Also, infants fed cows milk instead of breast milk or formula will be low on copper. People suffering from diseases that
interfere with absorption of food, such as celiac disease or short bowel syndrome, are at risk for a copper deficiency.
Copper is measured in micrograms (g). See your daily requirement for copper.
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Flouride
Flouride is not essential to grow and sustain life. It is mainly needed to prevent dental caries, and this is how it gets its status as an essential element. Ninety
five percent of the fluoride in the human body is found in the bones and teeth.
Fluoride consumed in drinking water can strengthen children's teeth before they erupt, and also has a topical effect to help strengthen the teeth of older children
and adults. Studies have shown that adding fluoride to drinking water has lowered the amount of dental cavities by 40% or more. Many dentists prescribe
fluoride supplements for children living in areas where fluoride is not added to the water.
tea
grape juice
canned meats
hot dogs
Too much fluoride can produce a white speckling of the teeth called dental fluorosis. Young children who swallow fluoridated tooth paste are at a risk for this
condition.
Fluoride is measured in milligrams. See your daily requirement for fluoride.
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Chromium
Chromium's name comes from the Greek word chroma, which means color. All compounds containing chromium are colored.
The amount of chromium in foods depends a lot on the way the food is grown and processed, and sometimes a sample can even be contaminated with
chromium before it is analyzed. This makes it hard to come up with a definitive list of good sources. However it is widely available in the food supply. Foods that
are not high in chromium are simple sugars (see macronutrients).
red wine
potatoes
basil
broccoli
banana
apple
Since some chromium is lost during food processing, a diet of fresh fruits and vegetables and whole grains will contain more of this mineral.
There have been claims that chromium supplements can increase lean muscle mass and help with weight loss, but studies did not show either of these claims
to be true.
Chromium is measured in micrograms (g). See your daily requirement for chromium.
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Molybdenum
Nearly all life forms need molybdenum to survive. It is also an essential element for the global ecosystem, since it is needed to facilitate the natural cycles of
carbon, nitrogen and sulfur.
grain products
nuts
Molybdenum deficiency has only been documented in people with rare inborn errors of the metabolism, or people getting total parental nutrition (IV) where
molybdenum wasn't added to the solution. Healthy people in the general population virtually never have a deficiency.
Molybdenum is measured in micrograms (g). See your daily requirement for molybdenum.
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Chloride
Blood and other body fluids have almost the same concentration of chloride as sea water.
seaweed
olives
tomatoes
celery
lettuce
Chloride is available in so many foods, and most of us eat so much salt, that deficiency is rare. However a person with excessive vomiting, diarrhea or sweating
may be low on chloride.
Chloride is measured in grams. See your daily requirement for chloride.
Enzyme Basics
There are three basic categories of enzymes:
Digestive
Metabolic
Food based
Digestive enzymes, as their name implies, help you break down
food into smaller parts that can be absorbed, transported and
utilized by every cell in your body. Digestive enzymes are extracellularmeaning, they are found outside your cells.
Metabolic enzymes are intra-cellularmeaning, inside your cells,
where they help the cell carry out a variety of functions related to
its reproduction and replenishment.
Your pancreas produces most of these digestive and metabolic
enzymes. Fortunately, you get (or should be getting) many enzymes
from the foods you consumeparticularly, raw foods. These directly
help with your digestive process.
The more raw foods you eat, the lower the burden on your body to
produce the enzymes it needs, not only for digestion, but for
practically everything. Whatever enzymes are not used up in
digestion are then available to help with other important
physiological processes.
Your Digestive System
There are eight primary digestive enzymes, each designed to help
break down different foods:
Protease: Digesting protein
Amylase: Digesting carbohydrates
Lipase: Digesting fats
Cellulase: Breaking down fiber
Maltase: Converting complex sugars from grains into glucose
Lactase: Digesting milk sugar (lactose) in dairy products
Phytase: Helps with overall digestion, especially in producing the B
vitaminsSucrase: Digesting most sugars
Amylase in your saliva begins to break down carbohydrates. As food
passes into your stomach, proteins are worked on by protease.
From there, the food passes into your small intestine, where lipase
begins to break down fats, and amylase finishes off the
carbohydrates.
90 percent of your digestion and absorption takes place in your
small intestine. From here, the micronutrients are absorbed into
your bloodstream through the walls of your intestines. But what
happens when this process goes awry?
Enzyme Deficiency
Insufficient enzyme production is at the root of much "tummy
trouble" in our country.
It is a sad fact that 90 percent of the food Americans buy is
processed food. Diets heavy in cooked, processed, and sugary
foods, combined with overuse of pharmaceutical drugs such as
antibiotics, deplete your body's ability to make enzymes.
Heating your food above 116 degrees F makes most enzymes
inactive.
This is one of the reasons it's so important to eat your food
raw. Raw foods are enzyme-rich, and consuming them decreases
your body's burden to produce its own enzymes. The more food that
you can eat raw, the better. Ideally, you should get 75 percent of
your digestive enzymes from your food.
In addition to heat, different enzymes work in different parts of your
digestive tract, based on the acidity or alkalinity each enzyme needs
in order to function. Enzyme deficiency results in poor digestion and
poor nutrient absorption.
This creates a variety of gastrointestinal symptoms, including:
Constipation
Bloating
Cramping
Flatulence and belching
Heartburn and acid reflux
Chronic mal-absorption can lead to a variety of illnesses. If your
body doesn't have the basic nutritional building blocks it needs, your
health and ability to recover from illness will be compromised.
Besides breaking down food, enzymes (particularly the proteases)
can help with gut healing, controlling pathogens, and immune
support. Your immune system begins in your gutand if you
The very best way to get enzymes into your body is by consuming
at least 75 percent of your foods raw. For many of you, you'll have
to work toward this goal gradually.
While all raw foods contain enzymes, the most powerful enzymerich foods are those that are sprouted (seeds and legumes).
Sprouting increases the enzyme content in these foods
tremendously. Besides sprouts, other enzyme-rich foods include:
Papaya, pineapple, mango, kiwi, and grapes
Avocado
Raw honey
Bee pollen
Extra virgin olive oil and coconut oil
Raw meat and dairy
By eating these types of foods, you supply your body with the
amino acids and the enzyme co-factors needed to boost your own
natural enzyme production.
Another way to lower your body's demand for enzymes is to reduce
your caloric intake. The average person spends 80 percent of his
available energy simply digesting food?
By reducing overall consumption, as well as introducing more living
foods, you reduce your need for digestive enzymes, which allows
your body to put more of its energy into producing metabolic
enzymes.
Which brings us to chewing. Quite apart from the esthetic pleasure
of an unhurried meal, there are important reasons to chew your
food well.
Chewing stimulates saliva production, and the more time you spend
chewing, the longer your saliva enzymes have to work in your
mouth, lessening the workload of your stomach and small intestine.
Chewing also stimulates a reflex that sends a message to your
Key Points
Vitamins and minerals are essential nutrients because they perform hundreds of roles in the body.
There is a fine line between getting enough of these nutrients (which is healthy) and getting too much (which can end up harming you).
Eating a healthy diet remains the best way to get sufficient amounts of the vitamins and minerals you need.
Every day, your body produces skin, muscle, and bone. It churns out rich red blood that carries
nutrients and oxygen to remote outposts, and it sends nerve signals skipping along thousands of
miles of brain and body pathways. It also formulates chemical messengers that shuttle from one
organ to another, issuing the instructions that help sustain your life.
But to do all this, your body requires some raw materials. These include at least 30 vitamins,
minerals, and dietary components that your body needs but cannot manufacture on its own in
sufficient amounts.
Vitamins and minerals are considered essential nutrientsbecause acting in concert, they
perform hundreds of roles in the body. They help shore up bones, heal wounds, and bolster your
immune system. They also convert food into energy, and repair cellular damage.
But trying to keep track of what all these vitamins and minerals do can be confusing. Read
enough articles on the topic, and your eyes may swim with the alphabet-soup references to these
nutrients, which are known mainly be their initials (such as vitamins A,B,C,D,E, and Kto
name just a few).
In this article, youll gain a better understanding of what these vitamins and minerals actually do
in the body and why you want to make sure youre getting enough of them.
Micronutrients with a big role in the body
Vitamins and minerals are often called micronutrients because your body needs only tiny
amounts of them. Yet failing to get even those small quantities virtually guarantees disease. Here
are a few examples of diseases that can result from vitamin deficiencies:
Old-time sailors learned that living for months without fresh fruits or
vegetablesthe main sources of vitamin Ccauses the bleeding gums and
listlessness of scurvy.
Scurvy.
Blindness.
Rickets.
Just as a lack of key micronutrients can cause substantial harm to your body, getting sufficient
quantities can provide a substantial benefit. Some examples of these benefits:
A combination of calcium, vitamin D, vitamin K, magnesium, and
phosphorus protects your bones against fractures.
Strong bones.
Healthy teeth.
Although they are all considered micronutrients, vitamins and minerals differ in basic ways.
Vitamins are organic and can be broken down by heat, air, or acid. Minerals are inorganic and
hold on to their chemical structure.
So why does this matter? It means the minerals in soil and water easily find their way into your
body through the plants, fish, animals, and fluids you consume. But its tougher to shuttle
vitamins from food and other sources into your body because cooking, storage, and simple
exposure to air can inactivate these more fragile compounds.
Interactingin good ways and bad
Many micronutrients interact. Vitamin D enables your body to pluck calcium from food sources
passing through your digestive tract rather than harvesting it from your bones. Vitamin C helps
you absorb iron.
The interplay of micronutrients isnt always cooperative, however. For example, vitamin C
blocks your bodys ability to assimilate the essential mineral copper. And even a minor overload
of the mineral manganese can worsen iron deficiency.
A closer look at water-soluble vitamins
Water-soluble vitamins are packed into the watery portions of the foods you eat. They are
absorbed directly into the bloodstream as food is broken down during digestion or as a
supplement dissolves.
Because much of your body consists of water, many of the water-soluble vitamins circulate
easily in your body. Your kidneys continuously regulate levels of water-soluble vitamins,
shunting excesses out of the body in your urine.
Water-soluble vitamins
(Click on the links below for more information from the Harvard School of Public Health nutrition source website)
B vitamins
Vitamin B6
Vitamin B12
Vitamin C
What they do
Although water-soluble vitamins have many tasks in the body, one of the most important is
helping to free the energy found in the food you eat. Others help keep tissues healthy. Here are
some examples of how different vitamins help you maintain health:
Several B vitamins are key components of certain coenzymes
(molecules that aid enzymes) that help release energy from food.
Release energy.
Produce energy.
Make collagen.
Contrary to popular belief, some water-soluble vitamins can stay in the body for long periods of
time. You probably have several years supply of vitamin B12 in your liver. And even folic acid
and vitamin C stores can last more than a couple of days.
Generally, though, water-soluble vitamins should be replenished every few days.
Just be aware that there is a small risk that consuming large amounts of some of these
micronutrients through supplements may be quite harmful. For example, very high doses of B6
many times the recommended amount of 1.3 milligrams (mg) per day for adultscan damage
nerves, causing numbness and muscle weakness.
A closer look at fat-soluble vitamins
Rather than slipping easily into the bloodstream like most water-soluble vitamins, fat-soluble
vitamins gain entry to the blood via lymph channels in the intestinal wall (see illustration). Many
fat-soluble vitamins travel through the body only under escort by proteins that act as carriers.
Absorption of fat-soluble vitamins
1.
2.
The food is digested by stomach acid and then travels to the small intestine, where it is digested further. Bile is needed for the absorption of fat-soluble
vitamins. This substance, which is produced in the liver, flows into the small intestine, where it breaks down fats. Nutrients are then absorbed through the
wall of the small intestine.
3.
Upon absorption, the fat-soluble vitamins enter the lymph vessels before making their way into the bloodstream. In most cases, fat-soluble vitamins must
be coupled with a protein in order to travel through the body.
4.
These vitamins are used throughout the body, but excesses are stored in the liver and fat tissues.
5.
As additional amounts of these vitamins are needed, your body taps into the reserves, releasing them into the bloodstream from the liver.
Fatty foods and oils are reservoirs for the four fat-soluble vitamins. Within your body, fat tissues
and the liver act as the main holding pens for these vitamins and release them as needed.
To some extent, you can think of these vitamins as time-release micronutrients. Its possible to
consume them every now and again, perhaps in doses weeks or months apart rather than daily,
and still get your fill. Your body squirrels away the excess and doles it out gradually to meet your
needs.
Fat-soluble vitamins
(Click on the links below for more information from the Harvard School of Public Health nutrition source website)
Vitamin A
Vitamin D
Vitamin E
Vitamin K
What they do
Together this vitamin quartet helps keep your eyes, skin, lungs, gastrointestinal tract, and nervous
system in good repair. Here are some of the other essential roles these vitamins play:
Bone formation would be impossible without vitamins A, D, and K.
Build bones.
Protect vision.
Interact favorably.
Vitamin A also helps keep cells healthy and protects your vision.
The body needs, and stores, fairly large amounts of the major minerals. These minerals are no
more important to your health than the trace minerals; theyre just present in your body in greater
amounts.
Major minerals travel through the body in various ways. Potassium, for example, is quickly
absorbed into the bloodstream, where it circulates freely and is excreted by the kidneys, much
like a water-soluble vitamin. Calcium is more like a fat-soluble vitamin because it requires a
carrier for absorption and transport.
Major minerals
Calcium
Chloride
Magnesium
Phosphorus
Potassium
Sodium
Sulfur
What they do
One of the key tasks of major minerals is to maintain the proper balance of water in the body.
Sodium, chloride, and potassium take the lead in doing this. Three other major minerals
calcium, phosphorus, and magnesiumare important for healthy bones. Sulfur helps stabilize
protein structures, including some of those that make up hair, skin, and nails.
Words to the wise
Having too much of one major mineral can result in a deficiency of another. These sorts of
imbalances are usually caused by overloads from supplements, not food sources. Here are two
examples:
Calcium binds with excess sodium in the body and is excreted when
the body senses that sodium levels must be lowered. That means that if you
ingest too much sodium through table salt or processed foods, you could end
up losing needed calcium as your body rids itself of the surplus sodium.
Salt overload.
Excess phosphorus.
A thimble could easily contain the distillation of all the trace minerals normally found in your
body. Yet their contributions are just as essential as those of major minerals such as calcium and
phosphorus, which each account for more than a pound of your body weight.
Trace minerals
Chromium
Copper
Fluoride
Iodine
Iron
Manganese
Molybdenum
Selenium
Zinc
What they do
Trace minerals carry out a diverse set of tasks. Here are a few examples:
Zinc helps blood clot, is essential for taste and smell, and bolsters the
immune response.
Copper helps form several enzymes, one of which assists with iron
metabolism and the creation of hemoglobin, which carries oxygen in the
blood.
The other trace minerals perform equally vital jobs, such as helping to block damage to body
cells and forming parts of key enzymes or enhancing their activity.
Trace minerals interact with one another, sometimes in ways that can trigger imbalances. Too
much of one can cause or contribute to a deficiency of another. Here are some examples:
When the body has too little iodine, thyroid hormone production slows,
causing sluggishness and weight gain as well as other health concerns. The
problem worsens if the body also has too little selenium.
The difference between just enough and too much of the trace minerals is often tiny. Generally, food is a safe source of trace minerals, but if you take supplements, its important to make sure
youre not exceeding safe levels.
Antioxidant is a catchall term for any compound that can counteract unstable molecules such as
free radicals that damage DNA, cell membranes, and other parts of cells.
Your body cells naturally produce plenty of antioxidants to put on patrol. The foods you eat
and, perhaps, some of the supplements you takeare another source of antioxidant compounds.
Carotenoids (such as lycopene in tomatoes and lutein in kale) and flavonoids (such as
anthocyanins in blueberries, quercetin in apples and onions, and catechins in green tea) are
antioxidants. The vitamins C and E and the mineral selenium also have antioxidant properties.
Why free radicals may be harmful
Free radicals are a natural byproduct of energy metabolism and are also generated by ultraviolet
rays, tobacco smoke, and air pollution. They lack a full complement of electrons, which makes
them unstable, so they steal electrons from other molecules, damaging those molecules in the
process.
Free radicals have a well-deserved reputation for causing cellular damage. But they can be
helpful, too. When immune system cells muster to fight intruders, the oxygen they use spins off
an army of free radicals that destroys viruses, bacteria, and damaged body cells in an oxidative
burst. Vitamin C can then disarm the free radicals.
How antioxidants may help
Antioxidants are able to neutralize marauders such as free radicals by giving up some of their
own electrons. When a vitamin C or E molecule makes this sacrifice, it may allow a crucial
protein, gene, or cell membrane to escape damage. This helps break a chain reaction that can
affect many other cells.
It is important to recognize that the term antioxidant reflects a chemical property rather than a
specific nutritional property. Each of the nutrients that has antioxidant properties also has
numerous other aspects and should be considered individually. The context is also importantin
some settings, for example, vitamin C is an antioxidant, and in others it can be a pro-oxidant.
Words to the wise
Articles and advertisements have touted antioxidants as a way to help slow aging, fend off heart
disease, improve flagging vision, and curb cancer. And laboratory studies and many large-scale
observational trials (the type that query people about their eating habits and supplement use and
then track their disease patterns) have noted benefits from diets rich in certain antioxidants and,
in some cases, from antioxidant supplements.
But results from randomized controlled trials (in which people are assigned to take specific
nutrients or a placebo) have failed to back up many of these claims. One study that pooled results
from 68 randomized trials with over 230,000 participants found that people who were given
vitamin E, beta carotene, and vitamin A had a higher risk of death than those who took a placebo.
There appeared to be no effect from vitamin C pills and a small reduction in mortality from
selenium, but further research on these nutrients is needed.
These findings suggest little overall benefit of the antioxidants in pill form. On the other hand,
many studies show that people who consume higher levels of these antioxidants in food have a
lower risk of many diseases.
The bottom line? Eating a healthy diet is the best way to get your antioxidants.
Specific enzymes work on specific foods. You need the right type of enzyme for the foods you want it to break down. Think of the foods you have problems with and
then choose a product that contains at least those types of enzymes. Here is a list of the common enzyme types and foods they act on.
Digestive enzymes are enzymes that break down food into usable material. The major different types of digestive enzymes are:
amylase breaks down carbohydrates, starches, and sugars which are prevalent in potatoes, fruits, vegetables, and many snack foods
lactase breaks down lactose (milk sugars)
diastase digests vegetable starch
sucrase digests complex sugars and starches
maltase digests disaccharides to monosaccharides (malt sugars)
invertase breaks down sucrose (table sugar)
glucoamylase breaks down starch to glucose
alpha-glactosidase facilitates digestion of beans, legumes, seeds,
roots, soy products, and underground stems
protease breaks down proteins found in meats, nuts, eggs, and cheese
lipase breaks down fats found in most dairy products, nuts, oils, and meat
other stuff
betaine HCL increases the hydrochloric acid content of the upper digestive system; activates the protein digesting enzyme pepsin in the stomach (does not
influence plant- or fungal-derived enzymes)
CereCalase a unique cellulase complex from National Enzyme Company that maximizes fiber and cereal digestion and absorption of essential minerals; an
exclusive blend of synergistic phytase, hemicellulase, and beta-glucanase
endoprotease cleaves peptide bonds from the interior of peptide chains
exoprotease cleaves off amino acids from the ends of peptide chains
extract of ox bile an animal-derived enzyme, stimulates the intestine to move
fructooligosaccharides (FOS) helps support the growth of friendly intestinal microbes, also inhibits the growth of harmful species
L-glutamic acid activates the protein digesting enzyme pepsin in the stomach
lysozyme an animal-derived enzyme, and a component of every lung cell; lysozyme is very important in the control of infections, attacks invading bacterial and
viruses
papayotin from papaya
pancreatin an animal-derived enzyme, breaks down protein and fats
pancrelipase an animal-derived enzyme, breaks down protein, fats, and carbohydrates
pectinase breaks down the pectin in fruit
phytase digests phytic acid, allows minerals such as calcium, zinc,
copper, manganese, etc. to be more available by the body, but does not break down any food proteins
xylanase breaks down xylan sugars, works well with grains such as corn
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Timing
Enzymes work on contact. So the enzymes must be in physical contact with the food or substance in order to work. Enzymes usually come in capsules you can open
or swallow, or as enterically coated tablets. The capsules are preferable because they can either dissolve in the stomach releasing the enzymes, or you can open the
capsules and mix the enzymes with any food or drink and take at the beginning of a meal. This allows the enzymes to be breaking down food in the stomach before
it passes in into the small intestine.
Capsules are either vegetable-based (veggie) or gelatin-based. Both types will dissolve in your gut. Some people find that they get much better results from veggie
capsules if they wait about 20-30 minutes to allow more time for the veggie capsules to dissolve. This has not been an issue with gelatin capsules because they
dissolve right away at body temperature, whereas the veggie capsules may not. Other people find they get best results by opening the capsules and mixing the
enzymes with the food before eating. You may want to experiment a little to see which method gives you best results.
Type
Benefits
Sources
Quantity
Calcium
Calcium is vital
Milk and
Teen guys
for building
other dairy
strong bones
products
1,300 mg
such as
(milligrams)
time to build
yogurt,
of calcium
strong bones is
cheese, and
each day.
during childhood
cottage
cheese are
years, so it's
good sources
very important
of calcium.
to get enough
You'll also
calcium now to
find this
fight against
mineral in
broccoli and
dark green,
are susceptible
leafy
to a condition
vegetables.
called
Soy foods
osteoporosis,
and foods
which causes
fortified with
bones to break
calcium,
easily.
including
some kinds of
orange juice
and soy milk,
are also good
sources.
Iron
Iron-rich
Teen guys
foods include
need 11 mg
oxygen to all
red meat,
of iron a day
parts of the
body. Symptoms
shellfish,
need 15 mg.
of iron-
poultry,
Girls need
deficiency
lentils, beans
higher
anemia include
and soy
amounts
weakness and
foods, green
because they
fatigue,
leafy
lose iron
lightheadedness,
vegetables,
through blood
and shortness of
and raisins.
during
breath.
Some flours,
menstruation.
cereals, and
grain
products are
also fortified
with iron.
Magnesium
Magnesium
You get
Teen guys
helps muscles
magnesium
need 410 mg
and nerves
from whole
of magnesium
function,
grains and
steadies the
whole-grain
heart rhythm,
breads, nuts
mg.
and seeds,
strong. It also
green leafy
vegetables,
create energy
potatoes,
and make
beans,
proteins.
avocados,
bananas,
milk, and
chocolate
(yes,
chocolate!).
Phosphorus
Phosphorus
Phosphorus is
helps form
found in most
guys should
healthy bones
foods, but
and teeth. It
the best
mg of
sources are
phosphorus
body make
dairy foods,
each day.
energy. It is part
meat, and
of every cell
fish.
membrane, and
every cell in the
body needs
phosphorus to
function
normally.
Potassium
Potassium helps
Potassium is
with heart,
found in
guys should
muscle, and
broccoli,
nervous system
potatoes
mg of
function. It also
(with skins),
potassium
green leafy
each day.
maintain the
vegetables,
balance of water
citrus fruits,
bananas,
body tissues.
dried fruits,
and legumes
such as peas
and lima
beans.
Zinc
Zinc is important
You'll find
Teen guys
for normal
zinc in red
need 11 mg
growth, strong
meat,
of zinc a day
immunity, and
poultry,
wound healing.
oysters and
need 9 mg.
other
seafood,
nuts, dried
beans, milk
and other
dairy
products,
whole grains,
and fortified
breakfast
cereals.
Type
Benefits
Sources
Quantity
Vitamin A
Vitamin A
Good sources
Teen guys
prevents eye
of vitamin A
need 900
problems,
are milk,
micrograms
promotes a
eggs, liver,
of vitamin A
healthy immune
fortified
each day.
system, is
cereals,
Teen girls
darkly
need 700
growth and
colored
micrograms
development of
orange or
each day. It is
green
possible to
skin healthy.
vegetables
(such as
vitamin A, so
carrots,
be careful
sweet
with
potatoes,
supplements.
pumpkin, and
Don't take
kale), and
vitamin A
orange fruits
supplements
such as
If you're
cantaloupe,
taking
apricots,
isotretinoin
peaches,
(such as
papayas, and
Accutane) for
mangos.
acne or other
skin
problems.
Oral acne
medicines are
vitamin A
supplements,
and a
continued
excess of
vitamin A can
build up in
the body,
causing
headaches,
skin changes,
or even liver
damage.
Vitamin C
Vitamin C is
You'll find
Teen guys
(also called
needed to form
high levels of
need 75 mg
ascorbic
collagen, a
vitamin C in
(milligrams; 1
acid)
citrus fruits,
milligram
to hold cells
strawberries,
equals 1,000
together. It's
kiwi, guava,
micrograms)
essential for
peppers,
healthy bones,
tomatoes,
65 mg of
broccoli, and
vitamin C a
blood vessels. It
spinach.
day.
Vitamin D
This vitamin
Teens need
strengthens
is unique
15
bones because it
your body
micrograms
manufactures
(600 IU) of
absorb bone-
it when you
vitamin D
building calcium.
get sunlight
from food or
on your skin!
supplements
every day.
get vitamin D
Ask your
from egg
doctor if
yolks, oily
supplements
fish such as
salmon, tuna,
you.
Vitamin D
and sardines,
and fortified
foods like
milk, soy
milk, and
orange juice.
Vitamin E
Vitamin E is an
Vitamin E is
Teen guys
antioxidant and
found in
helps protect
many foods,
15 mg of
cells from
such as
vitamin E
damage. It is
vegetable
every day.
also important
oils, nuts,
and green
leafy
vegetables.
Avocados,
wheat germ,
and whole
grains are
also good
sources.
Vitamin
Vitamin B12
Vitamin B12
Teens should
B12
helps to make
is found
get 2.4
naturally in
micrograms
and is important
fish, red
of vitamin
meat,
B12 daily.
function.
poultry, milk,
cheese, and
eggs. It's also
added to
some
breakfast
cereals.
Vitamin B6
Vitamin B6 is
A wide
Teen guys
important for
variety of
need 1.3 mg
foods contain
of vitamin B6
nerve function.
vitamin B6,
including
potatoes,
mg.
proteins and
bananas,
beans, seeds,
cells.
nuts, red
meat,
poultry, fish,
eggs,
spinach, and
fortified
cereals.
Thiamin
Thiamin helps
People get
Teen guys
(also called
thiamin from
need 1.2 mg
vitamin B1)
carbohydrates
many
of thiamin
different
each day;
is necessary for
foods,
teen girls
the heart,
including
need 1 mg.
muscles, and
fortified
nervous system
breads,
to function
cereals, and
properly.
pasta; lean
meats; dried
beans, soy
foods, and
peas; and
whole grains
like wheat
germ.
Niacin (also
You'll find
Teen guys
called
niacin in red
need 16 mg
vitamin B3)
into energy. It
meat,
of niacin daily.
helps maintain
poultry, fish,
Teen girls
fortified hot
need 14 mg a
is important for
and cold
day.
nerve function.
cereals, and
peanuts.
Riboflavin
Riboflavin is
Some of the
Teen guys
(also called
essential for
best sources
need 1.3 mg
vitamin B2)
growth, turning
of riboflavin
of riboflavin
carbohydrates
are meat,
eggs,
teen girls
producing red
legumes (like
need 1 mg.
blood cells.
peas and
lentils), nuts,
dairy
products,
green leafy
vegetables,
broccoli,
asparagus,
and fortified
cereals.
Folate (also
Liver, dried
known as
beans and
guys need
vitamin B9,
blood cells. It is
other
400
folic acid,
also needed to
legumes,
micrograms
or folacin)
make DNA.
green leafy
of folate daily.
vegetables,
asparagus,
and orange
juice are
good sources
of this
vitamin. So
are fortified
bread, rice,
and cereals.
Enzymes in the body help carry out various chemical functions like digestion of food, assist in the process of providing cellular energy,
support the brain functions, repairing and healing processes within the body, breaking down toxins, detoxification of blood, etc. In short, our
bodies will cease to function, if there were no enzymes.
Enzymes are proteins that contain long chain of amino acids. The amino acids are folded in three-dimensional structures. Enzymes are
produced in the body by certain organs like the salivary glands, stomach, pancreas, small intestine or come from the food we eat. Enzymes
and their function is to basically catalyze reactions with minimum amount of energy used to carry out the specific reactions. There are
hundreds of known enzymes that carry out a specific chemical reaction. Functions of enzymes are determined according to the shape of the
enzyme. Let us know more about the various types of enzymes present in the body.
Names of Enzymes in the Body
There are six major classes of enzymes found in the body. The following are the names of enzymes and their functions:
Ligase: This enzyme in the body requires ATP and binds nucleotides together in the nucleic acids. It also binds simple sugars in
polysaccarides.
Lyase: This enzyme in the body breaks the bonds between carbon atoms or carbon nitrogen bond.
Hydrolase: This enzyme in the body breaks large molecules into simpler molecules by adding a water molecule.
Transferase: This enzyme in the body cuts a part of one molecule and attaches it to another molecule.
Isomerase: The atoms in a molecule are rearranged without changing their chemical formula. This helps in getting carbohydrate molecules
for certain enzymatic processes.
Oxido-reductase: This enzyme removes hydrogen or electrons from one molecule and donates it to another molecule. This enzyme is mainly
involved in mitochondrial energy production.
Kinase: This enzyme in the body attaches a phosphate group to a high energy bond. It is a very important enzyme required for ATP
production and activation of certain enzymes.
Enzymes in the Body and their Functions
There are three types of enzymes; food enzymes, digestive enzymes and metabolic enzymes. These enzymes are explained in the following
paragraphs:
Food Enzymes
Food enzymes are present in all raw foods like animal or plant products. The names of enzymes that are plant-based are protease, lipase,
amylase and cellulase. They contain active units that help break down fat, proteins and carbohydrates in the body at the broadest range of
pH within the body. They also help in maintaining a proper digestive system and help the body produce more metabolic enzymes. Pepsin,
bromelain, etc. are animal based enzymes that help in digestion, as an anti-inflammatory agent. Trypsin helps in braking down arginine or
lysine and is active at alkaline pH. The other enzymes that carry out chemical reactions are rennin that readies the milk for the action of
pepsin and lipase by braking it down to proteins and fats.
Digestive Enzymes
Digestive enzymes are secreted by the body that helps in digestion of food. The names of enzymes that help in digestion are:
Amylase: This enzyme helps in breaking down carbohydrates. It is found in saliva, pancreas and intestinal juices.
Proteases: It helps in digestion of proteins. It is present in the stomach, pancreatic and intestinal juices.
Lipases: Lipases assist in digestion of fats. It is seen in the stomach, pancreatic juice and food fats.
Amylase I and II are secreted by the salivary glands initially and then by the pancreas. They break the bonds between carbohydrate
molecules and produce disaccharides and trisaccharides. Amylase I is activated by chewing and converts starch to maltose. Amylase II is
secreted only by the pancreas and carries on with the process that has been initiated with Amylase I.
Pepsin is produced as a proenzyme pepsinogen by the chief cells of the stomach. It gets activated by the hydrogen in the stomach and
produces hydrochloric acid at the same time. It breaks the bonds between amino acids in the proteins and produces short chain polypeptides.
It also kills any pathogen that enters the body through food.
Pancreas produce trypsin as a proenzyme trypsinogen. It works on polypeptides and proteins producing short chain peptides. It is also acts
as an activating enzyme for other pancreatic proteinases. Chymotrypsin produced by the pancreas acts on proteins and polypetides
producing short-chain peptides.
Pancreas produce carboxypeptidase as proenzyme procarboxypeptidase. It acts on proteins and polypeptides producing short-chain
peptides and amino acids. Another enzyme produced by the pancreas is elastase, that acts on elastin producing short chain of peptides. If
there are bile salts present, the pancreas produce lipase that targets triglycetides producing fatty acids and monoglycerides. Vitamin C,
glutathione and cysteine play important roles in activation of lipase.
Nuclease produced by pancreas acts on nucleic acids like RNA and DNA to produce nitrogen bases and simple sugars. The mucosal cells of
the small intestine secrete enterokinase that reaches the lumen by shedding of epithelial cells. It acts on trypsinogen to produce trypsin.
Mucosal cells of small intestines also produce maltase, sucrase and lactase to target sugars like maltose, sucrose and lactose to produce
monosaccharides. Peptidase is another enzyme in the body produced by mucosal cells of small intestine that target dipeptides and
tripeptides producing amino acids.
Metabolic Enzymes
The metabolic enzymes are found moving all over the body systems and organs. They carry out many chemical reactions within the body
cells. Superooxide dismutase, an antioxidant and catalase, the enzyme that breaks down hydrogen peroxide are two most important
metabolic enzymes.
These are just a few of the many enzymes in the body and their functions. Enzymes are necessary for cellular functions, completion of
digestion, nutrient absorption, combating free radicals and supporting liver detoxification. There are many enzymes that are not produced by
our body and need to be supplemented through external sources. Thus, it is essential to maintain a healthy diet . There are many enzyme
supplements available in the market that can help you overcome deficiencies, under medical supervision. Excessive intake of enzymes may
lead to headaches, bloating, acne, gas, etc.
There are innumerable functions of enzymes, other than those mentioned in this article. Our blood is prevented from getting clot in certain
parts of the body by a fibrinolytic enzyme. There are many such chemical reactions that help in the normal functioning of the body. Thus,
enzymes in the body can be called the hidden heroes of a well-functioning body, without whom the body will cease to operate.
Read more at Buzzle: http://www.buzzle.com/articles/enzymes-in-the-body.html
Janet Renee
Enzymes are crucial to your health as they enable your body to break down food components into usable nutrients. Your intestines and pancreas produce a wide variety of
enzymes, and certain foods contain these beneficial constituents or contain bacteria that produce them.
Certain foods are high in enzymes, too, though they're broken down during digestion. While certain cultures eat high-enzyme foods for the perceived benefit of boosting
digestion, there's not much evidence to show that enzymes help. Several high-enzyme foods offer other benefits, though, so they're still worthwhile additions to your diet.
Incorporate Kimchi
Fermented chilli peppers, cabbage, radishes and seasonings give kimchi its spicy and sour flavor, and researchers say the traditional Korean side dish has numerous health properties. Bacteria in
kimchi produce beneficial enzymes, according to a review published in the May 2014 issue of the journal Biotechnology International. For example, the dextransucrase enzyme kimchi bacteria
produce helps break down starches and the sugar sucrose. In addition, kimchi contains beta-carotene, vitamin C, fiber and chlorophyll.
Pick Apricots
Apricots are rich in a mixture of enzymes, including invertase, according to Anthony J. Cichoke, author of "Enzymes: The Sparks of Life." The invertase enzyme breaks sucrose down into
fructose and glucose units so your body can use these rapidly absorbing carbohydrates for quick energy. Invertase is also an antioxidant enzyme with free radical-scavenging activities.
Antioxidants in your diet play a crucial role in preventing free radicals -- unstable molecules -- from causing cellular damage.
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Enjoy Avocados
Avocados are a good source of various enzymes, including lipase, according to Cichoke. The lipase enzyme is needed to break down dietary fat. Your pancreas produces lipase, so it's typically
not vital to get it from your diet. Lipase supplements might help relieve indigestion, according to the University of Maryland Medical Center, but it's not clear whether dietary lipase offers the
same benefit. Enjoy avocados on salads, and make guacamole by blending avocado with chopped tomato, onion and cilantro.
Go Bananas
In addition to their rich potassium content, bananas are a good source of the enzymes amylase and maltase. Amylase is one of the primary enzymes that breaks down carbohydrates found in foods
like bread, potatoes and cereals. Like lipase, your pancreas produces amylase to facilitate digestion. Maltase breaks down maltose, also called malt sugar. Maltose is a less common sugar
composed of two glucose units and found in corn syrup and beer.
Pick Pineapples
Pineapples contain bromelain, which consists of various enzymes that digest proteins. According to a review published in the journal Cancer Letters, research indicates bromelain may have anticancer and anti-inflammatory effects. When a bromelain supplement was tested on human platelets in the lab, it prevented them from sticking together, so it may be helpful for preventing blood
clots, although more research in humans is needed.
LIPASE works to break down fats into fatty acids and glycerol