FOOD20003 Lecture Notes - Lecture 21: Thiamine, Yogurt, Phytic Acid
28 Jun 2018
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o Vitamin D, milk & dietary phosphorus à aid calcium absorption
o Hindered by high levels of phytates (grains) & oxalates (veggies)
15. Discuss calcium homeostasis, illustrating the role of bones, osteoclasts, osteoblasts, vitamin D,
calcitonin and parathormone (PTH).
16. Briefly outline the roles of phosphorus, magnesium and sulfur and their dietary sources.
• Phosphorus:
o Second most abundant, makes up 70% of the weight of bones/teeth (reservoir)
o ATP, ADP, AMP, phospholipids of membranes and also in DNA/RNA, lipoproteins
o Also many enzymes & B vitamins require phosphate group to become active
o Food sources: animal tissues, milk and plant tissues (esp legumes)
§ Yoghurt, cheese, sunflower seeds
o Dietary deficiency à unknown
• Magnesium:
o Makes bone and teeth hard à acts as a reservoir to ensure constant blood magnesium level
o Many roles in the body:
§ Energy metabolism as catalyst
§ Assist enzymes in acting as cofactor
§ Blood clot/muscle contraction
§ Involved in nerve transmission/immune system
§ Protect against heart digestion & hypertension à Low Mg restricts walls of
arteries/capillaries
o Source: green leafy veggies (part of chlorophyll)
