Phosphorus takes part in the constitution of the bone. It is used for the energy production and the activation of many biochemical tools. Nevertheless, in excess in the food, it can have negative effects.
DISCOVERY
The German alchemist H. Brand, seeking the "philosopher stone" in the human urine, discovered there, in 1699, phosphorus. At the XVI century, Scheele instituted its extraction starting from the bones of animals.
CHARACTERISTICS
It is the most abundant mineral in the body after calcium: 700 G in an adult weighing 70 kg, including 80% in the skeleton, 10% in the muscles, 10% in other soft fabrics, in particular in the form of made up phospho-proteins, phospho-lipids and ATP (molecular formula of energy).
ROLES
The magnesium participle with the structure of the bone, which it constitutes, with calcium, in the form of calcium phosphate. It is related to greases to form compounds (phospholipids, such lecithin), components of the cellular membranes.
In fact component biochemical piles provide us energy, the ATP, and it is used to activate or decontaminate many molecules by phosphorylation or dephosphoryzation. But the nutritional element which controls these operations, which they are operations of fixing of phosphorus on the bone, production of the ATP, or activation by phosphorylation, is magnesium. It is thus him which dominates the metabolism of phosphorus.
NEEDS
In the field of the food and supplementation, phosphorus lost much of its interest, because it tends to be brought in excessive quantities by the current food.
In addition, the importance that one lent to him for the stimulation of the intellectual functions and memorizing is not checked.
The deficiencies are exceptional and raise, like the overloads, of descriptions of specialized handbooks, for example in endocrinology.
SOURCES
Phosphorus is very abundant in (food and is, in larger quantities, in the majority of the food which contains also calcium (milk, cheeses and green vegetables excluded).
RISQUES OF OVERDOSE
Formerly, the assessment of phosphates was in general balanced in (human being. Today, there is rather excess. The phosphates are added to the pork-butchery: with sausages, in ham (to emulsify greases and to retain water, which increases the weight of food!), with cheese spreads, industrial creams, desserts, ices, fish (to retain water when one must freeze it), bread, flour, margarine, drink with cola and others. For 20 years, the average contributions have passed from 1,5 to nearly 4 G per day.
The phosphates reduce the absorption of calcium and support the production of the para-thormone, which mobilizes osseous calcium exaggeratedly, from where intensification of the osteoporosis, in particular at the women.
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Supplementary food
Vitamin A
