Magnesium is found in whole cereals (corn, wheat, oat, barley, rye), nuts, peanuts, figs, almonds, apples, green vegetables, milk, eggs, chocolate etc.
Magnesium is a basic constituent of cells, both animal and vegetable, in which the element is present as a porphyrin complex in chlorophyll. Therefore, green leaf vegetables are a good source of magnesium, as is any diet containing food of cellular origin.
Magnesium supplements are extremely beneficial for maintaining healthy heart, and lowering high cholesterol levels in the blood.
Magnesium is involved in the bone mineralization process, and the magnesium in bone can act as a reservoir to ensure that adequate magnesium is available for bodily functions.
Magnesium is an abundant element in the human body and is involved in a wide range of metabolic pathways. Magnesium is vital to DNA replication, genomic stability, apoptosis and cell membrane integrity.
Magnesium intake is also recommended for pregnant women or those who are at the risk of arthritis. It also helps the body absorb other vital minerals, like calcium and potassium.
Magnesium also plays an important role in metabolism and energy production. Another attribute of foods concentrated in magnesium is their ability to strengthen the structural aspect of the body to counteract conditions such as chain fatigue syndrome, fibromyalgia, and osteoporosis.
Magnesium deficiency affect neurological and neuromuscular function, resulting in anorexia, muscular weakness, lethargy and unsteady gait.
Magnesium deficiency has complex causes, in many aces these are associated: insufficient diet intake, unilateral diet, malabsorption, chronic diarrhea – infectious or food tolerance.
Magnesium in diet
