Abstract
Minerals are the constituents which remain as ash after the combustion of plant and animal tissues. Minerals are divided into:
• mainelements,
• trace elements and
• ultra-trace elements
The main elements (Na, K, Ca, Mg, Cl, P) are essential for human beings in amounts >50 mg/day. Sulfur also belongs to this group. However, it will not be discussed here because sulfur requirements are met by the intake of sulfur-containing amino acids. Trace elements (Fe, I, F, Zn, Se, Cu, Mn, Cr, Mo, Co, Ni) are essential in concentrations of <50 mg/day; their biochemical actions have been elucidated. Ultra-trace elements (Al, As, Ba, Bi, B, Br, Cd, Cs, Ge, Hg, Li, Pb, Rb, Sb, Si, Sm, Sn, Sr, Tl, Ti, W) are elements whose essentiality has been tested in animal experiments over several generations and deficiency symptoms have been found under these extreme conditions. For one of these elements, if it is possible to detect a biochemical function in a vital tissue or organ, the element is assigned to the trace elements.
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(2009). Minerals. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_8
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DOI: https://doi.org/10.1007/978-3-540-69934-7_8
Publisher Name: Springer, Berlin, Heidelberg
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