Minerals in Food
Nutrition, Metabolism, Bioactivity
by Edward D. Harris

Minerals in Food forms a technical introduction to all major and trace minerals in foods, including their chemistry, transport, absorption, bioavailability and physiological roles.

• Fundamental examination of the functions of food minerals in humans
• Investigates chemistry, biological effects and nutrition
• Covers macrominerals and microminerals from arsenic and boron through vanadium and zinc

The book explains the in vivo functions of food minerals and demonstrates why and how macrominerals and microminerals are necessary for proper metabolic functioning in humans. Also presented is the etiology of diseases resulting from mineral deficiencies. Important information is developed on the roles of minerals in the brain, as well as ways minerals interact with one another in the body. Detailed biochemistry and nutritive information for each of twenty minerals are provided in separate chapters.

Contents

1. Introduction to the Minerals
2. Chemical Properties of Minerals
3. Biochemical Insights into Minerals
4. Bioavailability of Minerals in Foods
5. Nutritional Approaches to Minerals
6. Intestinal Absorption of Minerals
7. Post-absorption Metabolism of Minerals
8. Mineral-Mineral Interactions
9. Minerals in the Brain
10. Sodium, Chloride and Potassium
11. Calcium and Phosphorus
12. Magnesium
13. Iron
14. Zinc
15. Copper
16. Manganese
17. Selenium and Sulfur
18. Iodine
19. Fluorine (fluoride)
20. Chromium
21. Cobalt and Molybdenum
22. Arsenic, Boron, Silicon, and Vanadium

Index

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