Trace Minerals Publisher



Haghighatdoost F¹ ; Mohammadifard N¹ ; Sarrafzadegan N¹ Show Affiliations
Source: Handbook of Food Bioactive Ingredients: Properties and Applications Published:2023

Abstract

Trace minerals are required in tiny amounts (less than 20 mg). They are divided into nutritionally essential, may be essential, and nonessential minerals. Essential trace minerals include iron, zinc, copper, selenium, iodine, chromium, fluoride, manganese, and molybdenum. Nonessential minerals are aluminum, cadmium, mercury, arsenic, and lead. Essential trace minerals play a crucial role in various biological functions, such as growth and development, fertility, antioxidant systems, and energy and nutrient metabolism. These activities are mainly due to their contributory role in metalloenzymes as cofactors. Trace elements from the soil enter the food chain through microorganisms and plants. Indeed, microorganisms are needed to transform some elements to the bioavailable forms. In addition, water is another source of trace minerals. Among them, iron, zinc, and copper have been in the center of attention owing to their role in a wide range of enzymatic activities. Accordingly, they are used in the production of various foods with functional properties. However, since their absorption is affected by several factors, their deficiency is frequent. On the other side, all trace minerals can cause toxicity when consumed in high amounts for a long period of time or in persons with some genetic disorders. Therefore, it is necessary to take approaches to deal with both trace mineral deficiency and toxicity in individuals and societies. This chapter focuses on the metabolism, function, health outcomes caused by the deficiency and toxicity of trace minerals, and their role in functional foods. © Springer Nature Switzerland AG 2023.