The total amount of manganese in the adult human is approximately 15 mg. Up to 25% of the total body stores of manganese may be located in the skeleton.
Manganese deficiency is associated with diverse physiological malfunction. Manganese deficiency generally does not developed unless the mineral is deliberately eliminated from the diet.
A deficiency of manganese may lead to atherosclerosis, confusion, eye problems, hearing problems, heart disorders, high cholesterol levels, hypertension irritability, memory loss, muscle contradiction, pancreatic damage, profuse perspiration, rapid pulse, teeth grinding, tremors and a tendency towards breast ailments.
Other problems associated with deficiency include the occurrence of ataxia, loss of equilibrium, cell ultrastructure abnormalities, compromised reproductive function, abnormal glucose tolerance, and impaired lipid metabolism.
Although people who consume normal varied diets do not appear to be at risk for manganese deficiency, certain disorders may cause suboptimal status.
Manganese deficiency may be more frequent in infants owing to the low concentration of manganese in human breast milk and varying levels in infant formulae.
Manganese deficiency has been shown to lead to bone demineralization and impaired growth in children, decreased serum cholesterol levels and a transient skin rash in young men, and mildly abnormal glucose tolerance in young women.
Symptoms of manganese deficiency
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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