The nutritional trace metals:
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford, OX, UK [u.a.]
Blackwell Publ.
2004
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| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XIV, 238 S. 25 cm |
| ISBN: | 1405110406 |
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| 245 | 1 | 0 | |a The nutritional trace metals |c Conor Reilly |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Oxford, OX, UK [u.a.] |b Blackwell Publ. |c 2004 | |
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| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Trace elements in nutrition | |
| 650 | 4 | |a Trace elements in the body | |
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Datensatz im Suchindex
| _version_ | 1804135083112660992 |
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| adam_text | Contents
Preface xiii
1 Introduction 1
1.1 The role of metals in life processes a belated recognition 1
1.1.1 Bioinorganic chemistry 2
1.1.2 A brief review of the metals 3
1.1.2.1 What are the metals? 3
1.1.2.2 Chemical properties of the metals 4
1.1.2.3 Representative and transition metals 4
1.1.2.4 The biological functions of trace metals 6
1.2 The metal content of living systems 7
1.2.1 Metals in human tissue 8
1.2.2 Essential and non essential elements 9
1.2.3 The essentiality of trace metals 9
1.3 Metals in food and diets 11
1.3.1 Variations in metal concentrations in foods 12
1.3.1.1 Chemical forms of metals in food 15
1.3.2 Determination of levels of trace metals in foods 16
1.3.3 How do metals get into foods? 17
1.3.3.1 Metals in soils 17
1.3.3.2 Soil as a source of trace metals in plants and in human diets 17
1.3.3.3 Effects of agricultural practices on soil metal content 18
1.3.3.4 Uptake of trace metals by plants from soil 18
1.3.3.5 Accumulator plants 19
1.3.4 Non plant sources of trace metal nutrients in foods 19
1.3.5 Adventitious sources of trace metals in foods 20
1.3.6 Food fortification 20
1.3.7 Dietary supplements 21
1.3.8 Bioavailability of trace metal nutrients in foods 22
1.3.9 Estimating dietary intakes of trace metals 22
1.3.9.1 A hierarchial approach to estimating intakes 23
1.3.9.2 Other methods for assessing intakes 23
1.3.10 Recommended allowances, intakes and dietary reference values 24
v
vi Contents
1.3.10.1 The US RDAs of 1941 24
1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes 25
1.3.11 Modernising the RDAs 26
1.3.11.1 The US Dietary Reference Intakes for the twenty first century 27
1.3.11.2 The UK s Dietary Reference Values 28
1.3.11.3 Australian and New Zealand Nutrient Reference Values 29
1.3.11.4 Other nutrient intake recommendations 29
2 Iron 35
2.1 Introduction 35
2.2 Iron chemistry 36
2.3 Iron in the body 37
2.3.1 Haemoglobin 37
2.3.2 Myoglobin 38
2.3.3 Cytochromes 39
2.3.3.1 Cytochrome P 450 enzymes 40
2.3.4 Iron—sulphur proteins 40
2.3.5 Other iron enzymes 40
2.3.6 Iron transporting proteins 41
2.3.6.1 Transferrin 41
2.3.6.2 Lactoferrin 41
2.3.6.3 Ferritin 41
2.3.6.4 Haemosiderin 42
2.4 Iron absorption 42
2.4.1 The luminal phase of iron absorption 43
2.4.1.1 Inhibitors of iron absorption 43
2.4.1.2 Effect of tannin in tea on iron absorption 44
2.4.1.3 Dietary factors that enhance iron absorption 44
2.4.1.4 Non dietary factors that affect iron absorption 45
2.4.2 Uptake of iron by the mucosal cell 45
2.4.3 Handling of iron within the intestinal enterocyte 46
2.4.4 Export of iron from the mucosal cells 46
2.4.5 Regulation of iron absorption and transport 47
2.5 Transport of iron in plasma 48
2.5.1 Iron turnover in plasma 49
2.6 Iron losses 49
2.7 Iron status 49
2.7.1 Methods for assessing iron status 50
2.7.1.1 Measuring body iron stores 50
2.7.1.2 Measuring functional iron 51
2.7.2 Haemoglobin measurement 52
2.7.3 Iron deficiency 52
2.7.4 Iron deficiency anaemia (IDA) 52
2.7.4.1 Consequences of IDA 53
2.7.4.2 Anaemia of chronic disease (ACD) 54
2.7.5 Iron overload 54
Contents vii
2.7.5.1 Haemochromatosis 54
2.7.5.2 Non genetic iron overload 54
2.7.6 Iron and cellular oxidation 55
2.7.7 Iron, immunity and susceptibility to infection 56
2.7.7.1 Iron and infection 57
2.7.8 Iron and cancer 58
2.7.9 Iron and coronary heart disease 58
2.8 Iron in the diet 59
2.8.1 Iron in foods and beverages 59
2.8.2 Iron fortification of foods 60
2.8.2.1 Bioavailability of iron added to foods 61
2.8.2.2 Levels of iron used in food fortification 62
2.8.2.3 Adventitious iron in food 63
2.8.3 Dietary intake of iron 63
2.9 Recommended intakes of iron 65
2.10 Strategies to combat iron deficiency 66
2.10.1 Iron fortification of dietary staples 67
2.10.2 Use of iron supplements 69
2.10.3 The effect of changing dietary habits on iron status 70
3 Zinc 82
3.1 Introduction 82
3.2 Zinc distribution in the environment 83
3.3 Zinc chemistry 83
3.4 The biology of zinc 84
3.4.1 Zinc enzymes 85
3.4.2 Zinc finger proteins 85
3.5 Absorption and metabolism of zinc 86
3.5.1 Chemical forms of zinc in food 86
3.5.2 Promoters and inhibitors of zinc absorption 86
3.5.3 Relation of zinc uptake to physiological state 87
3.6 Zinc homeostasis 87
3.6.1 Zinc absorption in the gastrointestinal tract 88
3.6.1.1 Transfer of zinc across the mucosal membrane 89
3.6.1.2 Zinc transporters 89
3.6.2 Regulation of zinc homeostasis at different levels of dietary intake 90
3.6.3 Effect of changes in zinc intake on renal losses 91
3.6.4 Other sources of zinc loss 91
3.7 Effects of changes in dietary zinc intakes on tissue levels 92
3.7.1 Zinc in bone 92
3.7.2 Zinc in plasma 93
3.8 Effects of zinc deficiency 93
3.8.1 Severe zinc deficiency 93
3.8.2 Mild zinc deficiency 93
3.8.3 Zinc deficiency and growth in children 94
3.8.3.1 Zinc deficiency and diarrhoea in children 94
viii Contents
3.8.3.2 Zinc deficiency and infection in children 94
3.8.3.3 Zinc deficiency and neurophysiological behaviour 94
3.9 Zinc and the immune system 95
3.9.1 Zinc and thymulin activity 95
3.9.2 Zinc and the epidermal barriers to infection 95
3.9.3 Zinc and apoptosis 96
3.9.4 Effects of high zinc intake on the immune system 96
3.9.5 Effect of zinc on immunity in the elderly 96
3.10 The antioxidant role of zinc 97
3.10.1 Zinc metallothionein 97
3.10.2 Nitric oxide and zinc release from MT 98
3.11 Zinc requirements 98
3.11.1 WHO estimates of zinc requirements 99
3.11.2 Recommended intakes for zinc in the US and the UK 100
3.12 High intakes of zinc 101
3.13 Assessment of zinc status 102
3.13.1 An index of suspicion of zinc deficiency 102
3.13.2 Assessment of zinc status using plasma and serum levels 102
3.13.3 Assessment of zinc status from dietary intake data 103
3.13.4 Use of zinc dependent enzymes to assess zinc status 103
3.13.5 Other biomarkers for assessing zinc status 103
3.14 Dietary sources and bioavailability of zinc 104
3.14.1 Dietary intake of zinc in the UK 105
3.15 Interventions to increase dietary zinc intake 106
3.15.1 Zinc supplementation of the diet 106
3.15.2 Zinc fortification of foods 107
3.15.3 Dietary diversification and modification to increase zinc intake 108
3.15.4 An integrated approach to improving zinc nutriture in populations 108
4 Copper 118
4.1 Introduction 118
4.2 Copper chemistry 118
4.3 The biology of copper 119
4.3.1 Copper proteins 119
4.3.1.1 Cytochrome c oxidase 119
4.3.1.2 The ferroxidases 120
4.3.1.3 Copper/zinc superoxide dismutase 120
4.3.1.4 Amine oxidases 121
4.3.1.5 Tyrosinase 121
4.3.1.6 Other copper proteins 121
4.4 Dietary sources of copper 121
4.5 Copper absorption and metabolism 122
4.5.1 Effects on copper absorption of various food components 123
4.5.1.1 Effect of amino acids on copper absorption 123
4.5.1.2 Competition between copper and other metals for absorption 123
4.5.1.3 Effects of dietary carbohydrates and fibre on copper absorption 124
Contents ix
4.5.2 Copper absorption from human and cow s milk 124
4.5.3 Transport of copper across the mucosal membrane 124
4.6 Distribution of copper in the body 125
4.7 Assessment of copper status 126
4.7.1 Assessment of copper status using plasma copper and caeruloplasmin 126
4.7.2 Copper enzyme activity 126
4.7.3 Relation of immunity to copper status 127
4.7.4 Responses to copper supplementation 127
4.8 Copper requirements 127
4.8.1 Copper deficiency 127
4.8.1.1 Copper deficiency and heart disease 128
4.8.2 Recommended and safe intakes of copper 128
4.8.2.1 Upper limits of intake 129
4.8.3 Dietary intakes of copper 130
5 Selenium 135
5.1 Introduction 135
5.2 Selenium chemistry 136
5.2.1 Selenium compounds 136
5.2.1.1 Organo selenium products 137
5.3 Production of selenium 137
5.3.1 Uses of selenium 138
5.4 Sources and distribution of selenium in the environment 138
5.4.1 Selenium in soil and water 139
5.4.2 Availability of selenium in different soils 139
5.4.3 Selenium in surface waters 139
5.5 Selenium in foods and beverages 140
5.5.1 Variations in selenium levels in foods 140
5.5.2 Sources of dietary selenium 141
5.5.2.1 Brazil nuts 141
5.5.3 Dietary intakes of selenium 142
5.5.3.1 Changes in dietary intakes of selenium: Finland and New Zealand 144
5.6 Absorption of selenium from ingested foods 145
5.6.1 Retention of absorbed selenium 146
5.6.1.1 The nutritional significance of selenomethionine 146
5.6.2 Excretion of selenium 146
5.6.3 Selenium distribution in the human body 146
5.6.4 Selenium levels in blood 147
5.6.4.1 Selenium in whole blood 147
5.6.4.2 Selenium in serum and plasma 148
5.6.4.3 Selenium levels in other blood fractions 149
5.7 Biological roles of selenium 149
5.7.1 Selenium responsive conditions in farm animals 149
5.7.2 Functional selenoproteins in humans 150
5.7.2.1 Glutathione peroxidases (GPXs) 150
5.7.2.2 Iodothyronine deiodinase (ID) 151
x Contents 5.7.2.3 Thioredoxin reductase (TR) 151
5.7.2.4 Other selenoproteins 152
5.7.3 Selenoprotein synthesis 152
5.7.3.1 Selenocysteine, the 21st amino acid 153
5.7.3.2 Selenocysteine synthesis 153
5.8 Selenium in human health and disease 154
5.8.1 Selenium toxicity 154
5.8.2 Effects of selenium deficiency 155
5.8.2.1 Keshan disease 155
5.8.2.2 Kashin Beck disease (KBD) 156
5.8.3 Non endemic selenium deficiency related conditions 157
5.8.3.1 TPN induced selenium deficiency 157
5.8.3.2 Other iatrogenic selenium deficiencies 157
5.8.3.3 Selenium deficiency and iodine deficiency disorders 158
5.8.3.4 Selenium deficiency and other diseases 158
5.8.4 Selenium and cancer 159
5.8.5 Selenium and the immune response 161
5.8.6 Selenium and brain function 162
5.8.7 Selenium and other health conditions. 162
5.9 Recommended allowances, intakes and dietary reference values
for selenium 163
5.10 Perspectives for the future 164
6 Chromium 180
6.1 Introduction 180
6.2 Chemistry of chromium 180
6.3 Distribution, production and uses of chromium 181
6.4 Chromium in food and beverages 181
6.4.1 Adventitious chromium in foods 182
6.5 Dietary intakes of chromium 183
6.6 Absorption and metabolism of chromium 183
6.6.1 Essentiality of chromium 184
6.6.1.1 Chromium and glucose tolerance 184
6.6.2 Mechanism of action of chromium 184
6.6.3 Chromium and athletic performance 185
6.7 Assessing chromium status 186
6.7.1 Blood chromium 186
6.7.2 Measurements of chromium in urine and hair 186
6.8 Chromium requirements 186
6.9 Chromium supplementation 188
7 Manganese 193
7.1 Introduction 193
7.2 Production and uses of manganese 193
7.3 Chemical and physical properties of manganese 193
7.4 Manganese in food and beverages 194
Contents xi
7.5 Dietary intake of manganese 194
7.6 Absorption and metabolism of manganese 194
7.6.1 Metabolic functions of manganese 195
7.6.2 Manganese deficiency 196
7.6.3 Manganese toxicity 196
7.7 Assessment of manganese status and estimation of dietary requirements 197
7.7.1 Manganese dietary requirements 199
8 Molybdenum 202
8.1 Introduction 202
8.2 Distribution and production of molybdenum 202
8.3 Chemical and physical properties of molybdenum 202
8.4 Molybdenum in food and beverages 203
8.5 Dietary intakes of molybdenum 203
8.6 Absorption and metabolism of molybdenum 203
8.6.1 Molybdenum deficiency 205
8.6.2 Molybdenum toxicity 205
8.6.2.1 Toxicity from molybdenum in dietary supplements 206
8.7 Molybdenum requirements 206
9 Nickel, boron, vanadium, cobalt and other trace metal nutrients 211
9.1 Introduction 211
9.2 Nickel 211
9.2.1 Chemical and physical properties of nickel 211
9.2.2 Nickel in food and beverages 212
9.2.3 Dietary intake of nickel 212
9.2.3.1 Intake of nickel from dietary supplements 212
9.2.4 Absorption and metabolism of nickel 213
9.2.5 Dietary requirements for nickel 214
9.3 Boron 214
9.3.1 Chemical and physical properties of boron 214
9.3.2 Uses of boron 215
9.3.3 Boron in food and beverages 215
9.3.3.1 Dietary intake of boron 215
9.3.3.2 Boron intakes by vegetarians 215
9.3.3.3 Boron intakes from supplements 216
9.3.4 Absorption and metabolism of boron 216
9.3.5 Boron: an essential nutrient? 217
9.3.6 An acceptable daily intake for boron 217
9.4 Vanadium 218
9.4.1 Chemical and physical properties of vanadium 218
9.4.2 Production and uses of vanadium 218
9.4.3 Vanadium in food and beverages 218
9.4.3.1 Dietary intakes of vanadium 219
9.4.3.2 Intake of vanadium from dietary supplements 219
9.4.4 Absorption and metabolism of vanadium 220
xii Contents
9.4.5 Vanadium toxicity 220
9.4.6 Vanadium requirements 220
9.5 Cobalt 220
9.5.1 Chemical and physical properties of cobalt 221
9.5.2 Production and uses of cobalt 221
9.5.3 Cobalt in food and beverages 221
9.5.4 Absorption and metabolism of cobalt 222
9.5.5 Dietary intake recommendations for cobalt 223
9.5.5.1 Safe intakes of cobalt 223
9.6 Other possibly essential trace metals and metalloids 223
9.6.1 Silicon 224
9.6.2 Arsenic 224
9.6.3 Other as yet unconfirmed essential trace metals and metalloids 226
Index 234
|
| adam_txt |
Contents
Preface xiii
1 Introduction 1
1.1 The role of metals in life processes a belated recognition 1
1.1.1 Bioinorganic chemistry 2
1.1.2 A brief review of the metals 3
1.1.2.1 What are the metals? 3
1.1.2.2 Chemical properties of the metals 4
1.1.2.3 Representative and transition metals 4
1.1.2.4 The biological functions of trace metals 6
1.2 The metal content of living systems 7
1.2.1 Metals in human tissue 8
1.2.2 Essential and non essential elements 9
1.2.3 The essentiality of trace metals 9
1.3 Metals in food and diets 11
1.3.1 Variations in metal concentrations in foods 12
1.3.1.1 Chemical forms of metals in food 15
1.3.2 Determination of levels of trace metals in foods 16
1.3.3 How do metals get into foods? 17
1.3.3.1 Metals in soils 17
1.3.3.2 Soil as a source of trace metals in plants and in human diets 17
1.3.3.3 Effects of agricultural practices on soil metal content 18
1.3.3.4 Uptake of trace metals by plants from soil 18
1.3.3.5 Accumulator plants 19
1.3.4 Non plant sources of trace metal nutrients in foods 19
1.3.5 Adventitious sources of trace metals in foods 20
1.3.6 Food fortification 20
1.3.7 Dietary supplements 21
1.3.8 Bioavailability of trace metal nutrients in foods 22
1.3.9 Estimating dietary intakes of trace metals 22
1.3.9.1 A hierarchial approach to estimating intakes 23
1.3.9.2 Other methods for assessing intakes 23
1.3.10 Recommended allowances, intakes and dietary reference values 24
v
vi Contents
1.3.10.1 The US RDAs of 1941 24
1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes 25
1.3.11 Modernising the RDAs 26
1.3.11.1 The US Dietary Reference Intakes for the twenty first century 27
1.3.11.2 The UK's Dietary Reference Values 28
1.3.11.3 Australian and New Zealand Nutrient Reference Values 29
1.3.11.4 Other nutrient intake recommendations 29
2 Iron 35
2.1 Introduction 35
2.2 Iron chemistry 36
2.3 Iron in the body 37
2.3.1 Haemoglobin 37
2.3.2 Myoglobin 38
2.3.3 Cytochromes 39
2.3.3.1 Cytochrome P 450 enzymes 40
2.3.4 Iron—sulphur proteins 40
2.3.5 Other iron enzymes 40
2.3.6 Iron transporting proteins 41
2.3.6.1 Transferrin 41
2.3.6.2 Lactoferrin 41
2.3.6.3 Ferritin 41
2.3.6.4 Haemosiderin 42
2.4 Iron absorption 42
2.4.1 The luminal phase of iron absorption 43
2.4.1.1 Inhibitors of iron absorption 43
2.4.1.2 Effect of tannin in tea on iron absorption 44
2.4.1.3 Dietary factors that enhance iron absorption 44
2.4.1.4 Non dietary factors that affect iron absorption 45
2.4.2 Uptake of iron by the mucosal cell 45
2.4.3 Handling of iron within the intestinal enterocyte 46
2.4.4 Export of iron from the mucosal cells 46
2.4.5 Regulation of iron absorption and transport 47
2.5 Transport of iron in plasma 48
2.5.1 Iron turnover in plasma 49
2.6 Iron losses 49
2.7 Iron status 49
2.7.1 Methods for assessing iron status 50
2.7.1.1 Measuring body iron stores 50
2.7.1.2 Measuring functional iron 51
2.7.2 Haemoglobin measurement 52
2.7.3 Iron deficiency 52
2.7.4 Iron deficiency anaemia (IDA) 52
2.7.4.1 Consequences of IDA 53
2.7.4.2 Anaemia of chronic disease (ACD) 54
2.7.5 Iron overload 54
Contents vii
2.7.5.1 Haemochromatosis 54
2.7.5.2 Non genetic iron overload 54
2.7.6 Iron and cellular oxidation 55
2.7.7 Iron, immunity and susceptibility to infection 56
2.7.7.1 Iron and infection 57
2.7.8 Iron and cancer 58
2.7.9 Iron and coronary heart disease 58
2.8 Iron in the diet 59
2.8.1 Iron in foods and beverages 59
2.8.2 Iron fortification of foods 60
2.8.2.1 Bioavailability of iron added to foods 61
2.8.2.2 Levels of iron used in food fortification 62
2.8.2.3 Adventitious iron in food 63
2.8.3 Dietary intake of iron 63
2.9 Recommended intakes of iron 65
2.10 Strategies to combat iron deficiency 66
2.10.1 Iron fortification of dietary staples 67
2.10.2 Use of iron supplements 69
2.10.3 The effect of changing dietary habits on iron status 70
3 Zinc 82
3.1 Introduction 82
3.2 Zinc distribution in the environment 83
3.3 Zinc chemistry 83
3.4 The biology of zinc 84
3.4.1 Zinc enzymes 85
3.4.2 Zinc finger proteins 85
3.5 Absorption and metabolism of zinc 86
3.5.1 Chemical forms of zinc in food 86
3.5.2 Promoters and inhibitors of zinc absorption 86
3.5.3 Relation of zinc uptake to physiological state 87
3.6 Zinc homeostasis 87
3.6.1 Zinc absorption in the gastrointestinal tract 88
3.6.1.1 Transfer of zinc across the mucosal membrane 89
3.6.1.2 Zinc transporters 89
3.6.2 Regulation of zinc homeostasis at different levels of dietary intake 90
3.6.3 Effect of changes in zinc intake on renal losses 91
3.6.4 Other sources of zinc loss 91
3.7 Effects of changes in dietary zinc intakes on tissue levels 92
3.7.1 Zinc in bone 92
3.7.2 Zinc in plasma 93
3.8 Effects of zinc deficiency 93
3.8.1 Severe zinc deficiency 93
3.8.2 Mild zinc deficiency 93
3.8.3 Zinc deficiency and growth in children 94
3.8.3.1 Zinc deficiency and diarrhoea in children 94
viii Contents
3.8.3.2 Zinc deficiency and infection in children 94
3.8.3.3 Zinc deficiency and neurophysiological behaviour 94
3.9 Zinc and the immune system 95
3.9.1 Zinc and thymulin activity 95
3.9.2 Zinc and the epidermal barriers to infection 95
3.9.3 Zinc and apoptosis 96
3.9.4 Effects of high zinc intake on the immune system 96
3.9.5 Effect of zinc on immunity in the elderly 96
3.10 The antioxidant role of zinc 97
3.10.1 Zinc metallothionein 97
3.10.2 Nitric oxide and zinc release from MT 98
3.11 Zinc requirements 98
3.11.1 WHO estimates of zinc requirements 99
3.11.2 Recommended intakes for zinc in the US and the UK 100
3.12 High intakes of zinc 101
3.13 Assessment of zinc status 102
3.13.1 An index of suspicion of zinc deficiency 102
3.13.2 Assessment of zinc status using plasma and serum levels 102
3.13.3 Assessment of zinc status from dietary intake data 103
3.13.4 Use of zinc dependent enzymes to assess zinc status 103
3.13.5 Other biomarkers for assessing zinc status 103
3.14 Dietary sources and bioavailability of zinc 104
3.14.1 Dietary intake of zinc in the UK 105
3.15 Interventions to increase dietary zinc intake 106
3.15.1 Zinc supplementation of the diet 106
3.15.2 Zinc fortification of foods 107
3.15.3 Dietary diversification and modification to increase zinc intake 108
3.15.4 An integrated approach to improving zinc nutriture in populations 108
4 Copper 118
4.1 Introduction 118
4.2 Copper chemistry 118
4.3 The biology of copper 119
4.3.1 Copper proteins 119
4.3.1.1 Cytochrome c oxidase 119
4.3.1.2 The ferroxidases 120
4.3.1.3 Copper/zinc superoxide dismutase 120
4.3.1.4 Amine oxidases 121
4.3.1.5 Tyrosinase 121
4.3.1.6 Other copper proteins 121
4.4 Dietary sources of copper 121
4.5 Copper absorption and metabolism 122
4.5.1 Effects on copper absorption of various food components 123
4.5.1.1 Effect of amino acids on copper absorption 123
4.5.1.2 Competition between copper and other metals for absorption 123
4.5.1.3 Effects of dietary carbohydrates and fibre on copper absorption 124
Contents ix
4.5.2 Copper absorption from human and cow's milk 124
4.5.3 Transport of copper across the mucosal membrane 124
4.6 Distribution of copper in the body 125
4.7 Assessment of copper status 126
4.7.1 Assessment of copper status using plasma copper and caeruloplasmin 126
4.7.2 Copper enzyme activity 126
4.7.3 Relation of immunity to copper status 127
4.7.4 Responses to copper supplementation 127
4.8 Copper requirements 127
4.8.1 Copper deficiency 127
4.8.1.1 Copper deficiency and heart disease 128
4.8.2 Recommended and safe intakes of copper 128
4.8.2.1 Upper limits of intake 129
4.8.3 Dietary intakes of copper 130
5 Selenium 135
5.1 Introduction 135
5.2 Selenium chemistry 136
5.2.1 Selenium compounds 136
5.2.1.1 Organo selenium products 137
5.3 Production of selenium 137
5.3.1 Uses of selenium 138
5.4 Sources and distribution of selenium in the environment 138
5.4.1 Selenium in soil and water 139
5.4.2 Availability of selenium in different soils 139
5.4.3 Selenium in surface waters 139
5.5 Selenium in foods and beverages 140
5.5.1 Variations in selenium levels in foods 140
5.5.2 Sources of dietary selenium 141
5.5.2.1 Brazil nuts 141
5.5.3 Dietary intakes of selenium 142
5.5.3.1 Changes in dietary intakes of selenium: Finland and New Zealand 144
5.6 Absorption of selenium from ingested foods 145
5.6.1 Retention of absorbed selenium 146
5.6.1.1 The nutritional significance of selenomethionine 146
5.6.2 Excretion of selenium 146
5.6.3 Selenium distribution in the human body 146
5.6.4 Selenium levels in blood 147
5.6.4.1 Selenium in whole blood 147
5.6.4.2 Selenium in serum and plasma 148
5.6.4.3 Selenium levels in other blood fractions 149
5.7 Biological roles of selenium 149
5.7.1 Selenium responsive conditions in farm animals 149
5.7.2 Functional selenoproteins in humans 150
5.7.2.1 Glutathione peroxidases (GPXs) 150
5.7.2.2 Iodothyronine deiodinase (ID) 151
x Contents 5.7.2.3 Thioredoxin reductase (TR) 151
5.7.2.4 Other selenoproteins 152
5.7.3 Selenoprotein synthesis 152
5.7.3.1 Selenocysteine, the 21st amino acid 153
5.7.3.2 Selenocysteine synthesis 153
5.8 Selenium in human health and disease 154
5.8.1 Selenium toxicity 154
5.8.2 Effects of selenium deficiency 155
5.8.2.1 Keshan disease 155
5.8.2.2 Kashin Beck disease (KBD) 156
5.8.3 Non endemic selenium deficiency related conditions 157
5.8.3.1 TPN induced selenium deficiency 157
5.8.3.2 Other iatrogenic selenium deficiencies 157
5.8.3.3 Selenium deficiency and iodine deficiency disorders 158
5.8.3.4 Selenium deficiency and other diseases 158
5.8.4 Selenium and cancer 159
5.8.5 Selenium and the immune response 161
5.8.6 Selenium and brain function 162
5.8.7 Selenium and other health conditions. 162
5.9 Recommended allowances, intakes and dietary reference values
for selenium 163
5.10 Perspectives for the future 164
6 Chromium 180
6.1 Introduction 180
6.2 Chemistry of chromium 180
6.3 Distribution, production and uses of chromium 181
6.4 Chromium in food and beverages 181
6.4.1 Adventitious chromium in foods 182
6.5 Dietary intakes of chromium 183
6.6 Absorption and metabolism of chromium 183
6.6.1 Essentiality of chromium 184
6.6.1.1 Chromium and glucose tolerance 184
6.6.2 Mechanism of action of chromium 184
6.6.3 Chromium and athletic performance 185
6.7 Assessing chromium status 186
6.7.1 Blood chromium 186
6.7.2 Measurements of chromium in urine and hair 186
6.8 Chromium requirements 186
6.9 Chromium supplementation 188
7 Manganese 193
7.1 Introduction 193
7.2 Production and uses of manganese 193
7.3 Chemical and physical properties of manganese 193
7.4 Manganese in food and beverages 194
Contents xi
7.5 Dietary intake of manganese 194
7.6 Absorption and metabolism of manganese 194
7.6.1 Metabolic functions of manganese 195
7.6.2 Manganese deficiency 196
7.6.3 Manganese toxicity 196
7.7 Assessment of manganese status and estimation of dietary requirements 197
7.7.1 Manganese dietary requirements 199
8 Molybdenum 202
8.1 Introduction 202
8.2 Distribution and production of molybdenum 202
8.3 Chemical and physical properties of molybdenum 202
8.4 Molybdenum in food and beverages 203
8.5 Dietary intakes of molybdenum 203
8.6 Absorption and metabolism of molybdenum 203
8.6.1 Molybdenum deficiency 205
8.6.2 Molybdenum toxicity 205
8.6.2.1 Toxicity from molybdenum in dietary supplements 206
8.7 Molybdenum requirements 206
9 Nickel, boron, vanadium, cobalt and other trace metal nutrients 211
9.1 Introduction 211
9.2 Nickel 211
9.2.1 Chemical and physical properties of nickel 211
9.2.2 Nickel in food and beverages 212
9.2.3 Dietary intake of nickel 212
9.2.3.1 Intake of nickel from dietary supplements 212
9.2.4 Absorption and metabolism of nickel 213
9.2.5 Dietary requirements for nickel 214
9.3 Boron 214
9.3.1 Chemical and physical properties of boron 214
9.3.2 Uses of boron 215
9.3.3 Boron in food and beverages 215
9.3.3.1 Dietary intake of boron 215
9.3.3.2 Boron intakes by vegetarians 215
9.3.3.3 Boron intakes from supplements 216
9.3.4 Absorption and metabolism of boron 216
9.3.5 Boron: an essential nutrient? 217
9.3.6 An acceptable daily intake for boron 217
9.4 Vanadium 218
9.4.1 Chemical and physical properties of vanadium 218
9.4.2 Production and uses of vanadium 218
9.4.3 Vanadium in food and beverages 218
9.4.3.1 Dietary intakes of vanadium 219
9.4.3.2 Intake of vanadium from dietary supplements 219
9.4.4 Absorption and metabolism of vanadium 220
xii Contents
9.4.5 Vanadium toxicity 220
9.4.6 Vanadium requirements 220
9.5 Cobalt 220
9.5.1 Chemical and physical properties of cobalt 221
9.5.2 Production and uses of cobalt 221
9.5.3 Cobalt in food and beverages 221
9.5.4 Absorption and metabolism of cobalt 222
9.5.5 Dietary intake recommendations for cobalt 223
9.5.5.1 Safe intakes of cobalt 223
9.6 Other possibly essential trace metals and metalloids 223
9.6.1 Silicon 224
9.6.2 Arsenic 224
9.6.3 Other as yet unconfirmed essential trace metals and metalloids 226
Index 234 |
| any_adam_object | 1 |
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| author | Reilly, Conor |
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| dewey-search | 613.2/8 |
| dewey-sort | 3613.2 18 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin Ökotrophologie |
| discipline_str_mv | Medizin Ökotrophologie |
| edition | 1. publ. |
| format | Book |
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| id | DE-604.BV021290997 |
| illustrated | Not Illustrated |
| index_date | 2024-07-02T13:49:48Z |
| indexdate | 2024-07-09T20:34:52Z |
| institution | BVB |
| isbn | 1405110406 |
| language | English |
| lccn | 2004004232 |
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| spelling | Reilly, Conor Verfasser aut The nutritional trace metals Conor Reilly 1. publ. Oxford, OX, UK [u.a.] Blackwell Publ. 2004 XIV, 238 S. 25 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Trace elements in nutrition Trace elements in the body Spurenelement (DE-588)4056595-6 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Spurenelementbedarf (DE-588)4469570-6 gnd rswk-swf Spurenelementstoffwechsel (DE-588)4125928-2 gnd rswk-swf Ernährung (DE-588)4015332-0 s Spurenelement (DE-588)4056595-6 s DE-604 Spurenelementstoffwechsel (DE-588)4125928-2 s Spurenelementbedarf (DE-588)4469570-6 s b DE-604 http://www.loc.gov/catdir/toc/ecip0415/2004004232.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014611852&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Reilly, Conor The nutritional trace metals Trace elements in nutrition Trace elements in the body Spurenelement (DE-588)4056595-6 gnd Ernährung (DE-588)4015332-0 gnd Spurenelementbedarf (DE-588)4469570-6 gnd Spurenelementstoffwechsel (DE-588)4125928-2 gnd |
| subject_GND | (DE-588)4056595-6 (DE-588)4015332-0 (DE-588)4469570-6 (DE-588)4125928-2 |
| title | The nutritional trace metals |
| title_auth | The nutritional trace metals |
| title_exact_search | The nutritional trace metals |
| title_exact_search_txtP | The nutritional trace metals |
| title_full | The nutritional trace metals Conor Reilly |
| title_fullStr | The nutritional trace metals Conor Reilly |
| title_full_unstemmed | The nutritional trace metals Conor Reilly |
| title_short | The nutritional trace metals |
| title_sort | the nutritional trace metals |
| topic | Trace elements in nutrition Trace elements in the body Spurenelement (DE-588)4056595-6 gnd Ernährung (DE-588)4015332-0 gnd Spurenelementbedarf (DE-588)4469570-6 gnd Spurenelementstoffwechsel (DE-588)4125928-2 gnd |
| topic_facet | Trace elements in nutrition Trace elements in the body Spurenelement Ernährung Spurenelementbedarf Spurenelementstoffwechsel |
| url | http://www.loc.gov/catdir/toc/ecip0415/2004004232.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014611852&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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