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Zinc |
ENCYCLOPAEDIA |
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Description: Zinc is a trace element, i.e. one finds it only with the state of traces in the organization.
In fact, our body contains of them only approximately 2 G in all, of which 65 % is found in the muscles and 20 % in the bones.
It is present in all the cells, in particular in the glands suprarenal, the skin, certain zones of the brain, the pancreas, of the membranes of the eye, the prostate and sperm.
It is necessary to a hundred vital enzymatic processes within the human body (certain experts count some more than 300).
It takes part in the synthesis of the ADN, the ARN and proteins, with the immunizing processes and of cure of the wounds, with the reproduction, the growth; it plays a part on the level of mood and training, like in the vision, the taste and the sense of smell; it intervenes in the process of blood coagulation, in the functions of the thyroid hormone, like in the metabolism of insulin.
History: It was believed a long time that Zinc was a trace element without much importance.
During the years 1920, one discovered that it was essential with the growth of the livestock.
It was necessary to wait the years 1960 so that one realizes that it played also a very important role in human health.
Principal food sources: In general, the organization absorbs of 15 % to 40 % of Zinc present in food.
The oysters are the champions all categories of the Zinc content, but the majority of the meats and nuts contain interesting quantities of them.
The whole leguminous plants and cereals provide also Zinc in considerable quantity.
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Supplementary food
Vitamin A
