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Trace Minerals

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Handbook of Food Bioactive Ingredients

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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.

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Authors and Affiliations

  1. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

    Fahimeh Haghighatdoost, Noushin Mohammadifard & Nizal Sarrafzadegan

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  1. Fahimeh Haghighatdoost
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  2. Noushin Mohammadifard
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  3. Nizal Sarrafzadegan
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Editor information

Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

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Haghighatdoost, F., Mohammadifard, N., Sarrafzadegan, N. (2022). Trace Minerals. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_29-1

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