Minerals in Food: Nutrition, Metabolism, Bioactivity

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. This book forms a technical introduction to all major and trace minerals in foods, including their chemistry, transport, absorption, bioavailability and physiological roles. 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. This text represents the only comprehensive summary of the science of inorganic elements in foods and their biological effects, with implications for food scientists, food engineers and clinical nutritionists.