Magnesium is the fourth most common cation in the human body. Magnesium is necessary for a large number of enzymatic actions relating to the basic protein-synthesizing mechanisms.
Magnesium absorption occurs throughout the small intestine, mainly in the distal jejunum and ileum.
A 70 kg human contains about 35 g magnesium (0.05% of body weight), of which approximately 55% to 50% is located in bone another 20% to 25% on soft tissues and 1% is found in extracellular fluid. Extracellular magnesium is broadly implicated in neuromuscular transmission and cardiovascular tone.
Soft tissue magnesium functions as a cofactor of many enzymes involved in energy metabolism, protein synthesis, RNA and DNA synthesis, and maintenance of the electrical potential of nervous tissues and cell membranes.
Magnesium has a relaxing effect on the central nervous system and tempers the action of the sympathetic nervous system.
A close interrelationship also exists between magnesium and potassium. Magnesium influences the balance between extracellular and intracellular potassium.
Poor magnesium status may be related to cardiovascular disease, renal disease, diabetes mellitus, toxemia of pregnancy, hypertension or post complication.
Many elderly individuals suffer from magnesium deficiency, which is reflected by constipation, muscle pain, weak bones and difficulty sleeping or relaxing.
The requirement for magnesium is considered to be about 18 to 33 mEq/day for young men and 15 to 28 mEq/day for women.
Magnesium in human body
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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