Molybdenum, (Mo), is an essential trace mineral required for the proper function of certain enzyme-dependent procedures including that of sulphite oxidase, an enzymatic catalyst responsiable for the break down of sulphites.

Sulphites are present in all kind of protein containing food and also widely used as preservatives in a range of food items and drugs. If your body is not capable of breaking down sulphites, cytotoxic build-up occurs, and allergic reaction including asthma attacks could set in.

Molybdenum is a part of aldehyde oxidase and xanthine oxidase – both of which are implicated in the production of proteins and genetic material. Xanthine oxidase assists the body in the convertion, by oxidation, of pyrimidines and purines in to uric acid.

This trace element also assists in the elimination of nitrosamines from the body, which have a strong association with some types of cancer, prevent cavities and it may assist to prevent anemia. It is required for normal cell function and nitrogen metabolic process. While molybdenum is an essential mineral, no inadequacies have been ever reported in humans.

Molybdenum and Dietary Allowance

No recommended dietary allowance (RDA) has been laid down for molybdenum. The approximated range suggested by the Food and Nutrition Board as safe and adequate is 75-250 mcg per day for adults.

Health Risks from Molybdenum

Molybdenum has been reported to have caused psychosis in a patient when it was taken in 300 to 800 mcg per day for 18 days. This account is as yet unsubstantiated by any other human or animal research.

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Silicon, (Si), is a essential trace mineral that is needed by the human body in very small amounts. It is the second most common chemical element on earth, lead only by oxygen. It is vital for healthy bone cartilage, organ and connective tissues (artery walls, aorta, trachea, tendons and ligaments) and for fine-looking skin, hair and nails. In the human body, the amount of silicon available is 7grams but this amount decreases with age.

Silicon gets into our food chain primarily through plants. Non-processed cereals and their fiber such as brown rice, oats and root vegetables are plentiful sources of silicon. High dietary ingestion of silicon is not toxic, but a long-term, high dose, might cause kidney stones.

Inadequacies in dietary silicon have been designed with animals. Deficiency induces defective connective tissue and bone formation, poorly made articulations and atypical bone development. There is no suggested dietary daily intake for silicon, but it is considered that the healthy daily ingestion of silicon ranges from 5 to 10 mg.

Silicon is a calcium re-organizer. It shapes the calcification process and the rate at which calcium is lodged in bone. In 1952, Dr. A. Charnot found that decalcification (the leeching away of calcium) is always predated by the complete loss of detectable tissue silica.

With advancement in chronological age, the total amount of calcium steps-up and the total amount of silica lessens within the body. This is precisely what goes on in the aging process. As our silica supply falls, the soft tissues become rigid and lose elasticity. They become over calcified!

Silicon improves the function of the circulatory system since its presence is crucial to the construction, elasticity, resilience and porousness of the arterial blood vessels. Silicon might be also of value in the reduction of cholesterol and fats in blood.

Coronary artery disease may develop as a consequence of silicon inadequacy. On the other hand silicon is plentiful (up to fourteen times) in the arterial blood vessels of individuals who have no cardiovascular disease.

Silicon it is necessary element to the sparking off process of the construction of antigens and antibodies. Additionally, silicon stimulates cell metabolism and cell formation, has moderate disinfecting properties, and is an anti-inflammatory. Silicon also protects against toxic aluminum.

The essentiality of the element silicon in the form of bio-active silicates in higher animals was demonstrated 30 years ago by the research of E.M. Carlisle and K. Schwartz from the University of California at Los Angeles. In both plants and animals, monoorthosilicic acid is the biologically active form of silicon and silica.

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The mineral Iron , (Fe), is found in every living cell. There is a total content of 5g in the body or about 50 mg/kg of body weight. This mineral exists in the body in combination with protein and its importance for health has been recognized for centuries. Its major function is to form hemoglobin (it gives cells their red color) by combining with protein and copper. Hemoglobin transports oxygen in the blood from the lungs to the rest of the body. Iron is also necessary for the formation of myoglobin found in muscle tissue; supplies oxygen to muscle cells to be used in reactions for muscle contraction.

Several mechanisms to absorb iron are used by the body and either ferric or the naturally occurring ferrous iron are utilized. Once acted on by acid in the stomach absorption occurs primarily in the duodenum and upper jejunum. In foods the mineral occurs in several forms and differ in absorption. For example heme iron; part (40%) of hemoglobin and myoglobin molecules in animal flesh, is absorbed twice as fast as nonheme iron or elemental form. Nonheme iron is also present in animal flesh, eggs, milk, whole grains and in vegetables.

Iron plays an important role in health of the body and especially those of the immune function, temperature regulation and energy metabolism. The stores in the body influence iron absorption. When it is needed is mobilized from body stores such as liver and spleen and enters the blood. Deficiency of vitamin A may impair its release from stores. Almost 70% is found in the red blood cells. If diet or body stores can not supply sufficient amount then synthesis of hemoglobin and numbers of red blood cells falls and as a result oxygen carried in the blood is decreased.

Deficiency of iron, in which the amount of hemoglobin in red cells is reduced and therefore the carrying capacity of oxygen, results in pale skin, fatigue, difficulty with breathing, constipation, weakness and brittle nails. The most common deficiency is iron-deficiency anemia with symptoms such as fatigue, low resistance to disease and paleness.

The RDA for iron is 8 mg/day for adult men and 18 mg for adult women. The upper level is 45 mg/day. While iron is a very important mineral for health and overload is not as common as iron deficiency it can lead to toxic symptoms. A single large dose such us the upper level for iron can be life threatening to an infant.

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Magnesium, (Mg), is an essential mineral that accounts only for 0.05 percent of the body’s total weight. Approximately 70 percent of the mineral is located in the bones and the rest in soft tissues such as muscles and in body fluids. Magnesium, like calcium is a cation (divalent). It is heavily involved in many metabolic processes and it is widely distributed in foods especially green leafy vegetables. It’s an essential element of chlorophyll

Approximately 50 percent of the magnesium from dietary sources is absorbed in the small intestine through passive and active absorption. The rate of absorption is influenced by the parathyroid hormones and the amount of calcium, phosphate and lactose in the body. High magnesium intake reduces the rate of absorption and low intake increases the rate. Aldosterone a hormone produced by the kidneys regulates the rate of magnesium loss through kidneys. Diuretics and alcohol increase magnesium loss in the urine.

Magnesium plays an extensive and vital role in many biological and physiological processes. It is responsible for more than 300 enzymatic reactions in the body and its presence is required in many energy-yielding compounds in cells, ATP. It also contributes to the DNA and RNA synthesis, in bone structure by abiding calcium and potassium metabolism, nerve and heart function, insulin release from pancreas, decreasing blood pressure and prevention with heart rhythm abnormalities.

Magnesium also helps to promote the absorption of other minerals such as phosphorus, calcium, potassium and sodium and the utilization of the B-complex vitamins and C and E. The conversion of blood sugar in to energy it needs sufficient amounts of magnesium and for the regulation of body temperature. High cholesterol levels and high intake of proteins increases the need for this mineral. Magnesium also helps to prevent accumulation of calcium and phosphorus deposits in the urinary tract by keeping them soluble.

Approximately 50 percent of dietary magnesium comes from green leafy and other vegetables, fruit and grains and 30 percent from milk and its products, eggs and chocolate. The Recommended Daily Allowance is 310 mg/ day for adult women and 400 mg/day for men. Magnesium deficiency develops very slowly. The need of magnesium increases slightly with some individuals over the age of 30.

Toxicity it is not a problem in healthy people with a typical diet. However, large amounts can lead to diarrhea and toxicity can occur from not food source magnesium in older individuals, in the event of kidney failure or if kidney functions is compromised.

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Sodium , (Na), is a positive ionic mineral (cation) in the extracellular fluid and a key factor in fluid retention. Together with potassium contribute in the regulation of fluid volume in the intracellular and extracellular cell compartments.
As both minerals shift across the cell membranes create electrical potential charges that allows for nerve impulses and muscle contraction. It is also a participant in the absorption of glucose in the small intestine.

Approximately half of the amount of Dietary Sodium Na consumed is added during cooking or as a table salt and the rest during food manufacturing. A low salt diet together with excessive perspiration and persistent loses of bodily fluids (vomiting and/or diarrhea) can lead to sodium depletion.

It’s depletion in turn can lead to nausea, dizziness, muscular cramps, shock and even coma. However the likelihood of this happening is very slim as people generally eat too much salt. Only when weight lose from perspiration exceeds 2 to 3% or 2 to 3 kg of total body weight sodium losses can be a concern.

Sodium is an essential element for animal life. It is classified as a “dietary inorganic macro-mineral. The daily need of sodium is about 100 mg a day. Food labelling rules under FDA for daily volume is 2400mg. Almost all foods naturally contain some salt. According to American Heart association adults consume 4 to 7 g a day two or more times that of the recommended amount.

There is little doubt that an adequate intake of salt is required to maintain good health and most humans adapt to various amounts of sodium intake. However, it can contribute to high blood pressure in some people and high intake of this element can be toxic if kidneys can not excrete excess in the urine.

There is not an upper level for sodium. The common salt or NaCl (Sodium Chloride) is composed of the minerals sodium and chloride.

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