Nutritional properties of pine pollen Part 2

20 September 2019
Nutritional properties of pine pollen Part 2

pine pollen

 

 

3.2.5. Manganese

 

As an important trace element in the human organism, manganese is mostly present in the muscles, liver, kidneys, and brain.

The deficiency of manganese in children leads to the retention of height, to deformation of the skeleton, to rickets and ataxia, and in adults causes anorexia, weight reduction, and sexual disorders. With a deficiency of manganese in pregnant women, the development of the fetus is disrupted.

Microelements usually exist in compound forms when involved in complex physiological, biological, and pathological processes. In addition to the activation of the necessary enzymes, manganese also contributes to the absorption of vitamin B. In 100 g of pine pollen contained 8.74 mg of manganese.

 

3.1.1. Molybdenum


Molybdenum plays an important role, despite its insignificant amount in the body, and is one of the vital microelements. Molybdenum has been shown to have a significant effect on stimulating growth and on protecting the cardiovascular system. The myocardium is high in molybdenum, which supports the metabolism of myocardial energy. The less the content of molybdenum in the myocardium, the more damage there is in it.

Molybdenum also plays a special role in the prevention of caries. The low level of molybdenum in children increases the likelihood of caries. Increasing the ingested amount of molybdenum by children suffering from caries has a noticeable effect on the prevention of caries, for the strengthening and strength of the teeth.

Another function of molybdenum is the prevention of cancer since the presence of molybdenum blocks the synthesis of one of the powerful carcinogens - nitrosamine. In 100 g of pine pollen contains 0.01 mg molybdenum.

 

Table 3-5 below shows the content of the various mineral substances in the pollen.

 

Table 3-5


Quantity of minerals in pollen

Category

Name

Abbreviation

Quantity mg/100 gr.

Macronutrients

Calcium

Ca

80.6

Magnesium

Mg

110.3

Phosphorus

P

218.3

Sodium

Na

10.5

Potassium

K~

128.3

Silicon

Si

201

Trace elements

Iron

Fe

24.2

Copper

Cu

0.413

Zinc

Zn

3.26

Selenium

Se

0.0031

Manganese

Mn

8.74

Molybdenum

Mo

˂ 0.01

 

4.Carbohydrates


Carbohydrates are compounds consisting of only three chemical elements: carbon, hydrogen, and oxygen. The main biological function of carbohydrates is the release of energy by oxidation to maintain vital activity. This is the main source of energy for the body and for the brain. Carbohydrates are also contained in nerve cells and in the nuclei of cells.

 

4.1 Starch and Saccharides

 

People on a diet often avoid carbohydrates, since starch and sugar in them are not good for weight loss. In fact, this is not the case, because the fats burn only in the flame of carbohydrates. In addition, starch and sugar are converted into glucose in the process of food absorption, that is, the familiarity of all of our sugar in the blood, which provides energy to the brain and the nervous system. Carbohydrates contain as much energy as proteins; That's why we need to consume carbohydrates with our daily diet to conserve energy from proteins in order to use them in the most appropriate places. This role of carbohydrates is called protein protection. Proteins are the main constituent substance of tissues and, when necessary, are used to restore tissues. Adequate stock of carbohydrates allows avoiding the consumption of proteins for conversion into energy.

The pollen contains 7% starch and 10% sugars.

 

4.2 Food Fibres


Dietary fibers are substances that do not decompose from the digestive enzymes of the gastrointestinal tract; Such substances usually include cellulose, hemicellulose, lignin, pectin, agar (polysaccharide derived from red and brown algae).

Physiological functions of dietary fibers include:

  • They are not hygroscopic, do not decompose and are not swallowed, remain longer in the gastrointestinal tract, which shortens the intake of food, affect well the slender body, and soothes the blood sugar level after eating in patients with diabetes;
  • Adsorption, removal of cholesterin, toxic substances in the intestine, carcinogens. Lowering the level of fats in the blood, preventing arteriosclerosis, heart diseases, as well as reducing the degree of systemic damage or local lesions (for example, intestinal) from toxins and carcinogens.
  • They can absorb a lot of water, increase the volume of feces, improve the function of the gastrointestinal tract and prevent constipation.

The main part of cellulose in pollen is the main component of the internal/external walls of microspores. The content is shown in table 3-6.

 

Table 3-6


Quantity of hydrocarbons and cellulose in the pine pollen

Name

Unit of measurement

Quantity

Total soluble hydrocarbons

%

30,2

Hemicellulose

%

1,5

Cellulose

%

9,9

Lignin

%

25,9

Coarse fibres

%

27,3

 

5.Fat


Fats are one of the three main sources of energy in the body. They are an important constituent of the tissues, providing the necessary for the body fatty acids and helping to absorb and use fat-soluble vitamins.

The fats needed for the body are divided into two types: animal and vegetable. However, the nutritional value is determined not by the source but by the type of fatty acids they contain and the degree of absorption.

The fats contained in the pollen are vegetables. Unlike animal fats, they do not lead to such diseases as obesity, high cholesterol, hypertension or arteriosclerosis, but can strengthen muscles and make them more elastic. The fat content of pollen is shown in Tables 3-7.

 

Table 3-7


The fatty acid content in pollen

Name

Palmitic

Oleic

Linoleic

Linolenic

Quantity mg/100 gr.

1,95

3,65

0,19

0,11

 

Unsaturated fatty acids make 72.5% of the total amount of fat in the pine pollen, which makes the nutritional value of these fats higher than other fats and also useful for blood vessels and for the prevention of thromboses. In combination with Vitamin E (in the composition of the pollen) these fats have a double effect to regulate cholesterol levels and preventing cardiovascular diseases.

 

Source -  http://novaera.free.bg

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