Supplements Minerals


Defined mineral salts are inorganic compounds, carbon-free organicato, then not necessarily salts. The mineral salts have a fundamental role in the functioning of all living organisms, which is why they are also called essential minerals or essential elements. They are in fact some of the fundamental constituents of biomolecules, as a central element of the prosthetic groups of hemoglobin and chlorophyll, as part of enzymes responsible for the synthesis of proteins, structural components of the growth and development of various organs and tissues such as bones and teeth, the regulation of ' salt and water balance of the cells. Being in general chemical elements, no chemical reaction and therefore no living organism is able to synthesize any autonomously mineral starting from another, therefore they must be fed through the power or integration.

Intake of minerals

The amount of minerals in the human diet recommended vary according to body weight, gender, age, activity, but on the common basis of parameters established. National and supranational organisms (such as the FDA and the IOM) establish criteria widely accepted (RDA).

Whole grains are a pretty comprehensive source of some minerals, they provide iron, copper, manganese, and contain only small amounts of calcium, selenium, and zinc.
Dairy products contain a high amount of calcium and phosphorus but with intake altered Ca / Mg. Dairy products provide significantly to the need for potassium, sulfur, zinc and molybdenum.
Plants have a high content of boron and potassium.
Various drinks provide a significant proportion of the contribution of fluorine (mainly tea), silicon (mainly beer). Sodium and potassium are minerals that compete with each other, as are the calcium and magnesium. A high intake of sodium and calcium can therefore disrupt the balance potassium and magnesium.

Here are some foods rich in minerals and its element content

  • Milk and dairy products (milk, yogurt, cheese), canned fish (salmon, sardines), green leafy vegetables, calcium;
  • Nuts, soybeans, cocoa, for magnesium;
  • Table salt (sodium chloride), some types of edible seaweed, olives, milk, and spinach for sodium;
  • Legumes, potatoes, tomatoes, bananas for potassium;
  • Table salt is the main source of chlorine;
  • Meat, eggs, legumes for sulfur;
  • Red meat, green leafy vegetables, fish (tuna, salmon), eggs, nuts, beans, cereals, for iron;
  • Milk and fish for phosphorus.

The minerals present in food do not change as elements when cooking or heating, but their concentration may decrease as they may partially dissolve in the water used may change solubility, and chelarsi bind to different molecules, and therefore change their bioavailability. The method of steam cooking of foods avoids for example the dilution of the salts.
Normally a balanced diet is sufficient for the acquisition by the organism of the amount of mineral salts necessary. In specific cases, due to certain medical conditions or special states (eg during pregnancy), or people who practice sports so intense, it may be necessary to acquire the necessary minerals through specific dietary supplements.

Supplements Minerals