TAILIEUCHUNG - Ebook Magnesium and pyridoxine fundamental studies and clinical practice: Part 2

(BQ) Part 2 book “Magnesium and pyridoxine fundamental studies and clinical practice “ has contents: Correction of the magnesium deficit, physiological importance of pyridoxine, determination of the magnesium and pyridoxine levels, And other contents. | Chapter 5 5. CORRECTION OF THE MAGNESIUM DEFICIT . MAGNESIUM DIET Correction of magnesium deficiency includes dietary and pharmacological components. For the selection of the right diet, one should take into account not only the quantitative content of magnesium in food, but also its bioavailability. Thus, fresh vegetables, fruits, fresh herbs (parsley, dill, green onions, etc), and nuts have maximum concentration and bioavailability of magnesium. When products are processed for long-term storage (drying, canning, etc), concentration of magnesium decreased only slightly, but its bioavailability falls down sharply. That is why in summer, when there is a lot of fresh fruits, vegetables and greens on the menu, both the extent and the incidence of the magnesium deficit is reduced (Fedotova, 2003). This is important to keep in mind in the case of children with ADHD who appear to have a deeper deficit of magnesium during the school classes (from September to May). In summer, ADHD children and their parents display fewer complaints than in autumn, winter and spring. Depending on geographic zone, the content of magnesium and of other minerals in one and the same product can fluctuate significantly. For example, in wheat bran grown on Russian soil the average levels of magnesium (448 mg/100g; Skurihin, 2002) are lower than those in the wheat bran grown in western Europe (590 mg/100g; Murrau, 1999). The table 5-1 details the average magnesium contents of various foods. Table 5-1. The content of magnesium in different food products. “*” marks the products particularly rich in magnesium (Murrau, 1999) Product Brown algae, kelp Wheat bran Sesame Pumpkin seeds Sunflower seeds Red wine Germinated wheat grain Soybean Brewer’s yeast Mg-content, mg/100g 760* 590* 540* 535* 420* 258* 250* 247* 231* 110 Ivan Y. Torshin and Olga A. Gromova Table 5-1. (Continued). Product Watermelon Nuts, almond Mg-content, mg/100g 224* 267* Nuts, .

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• Pyridoxine fundamental studies
• The magnesium deficit
• Physiological importance
• Pyridoxine levels
• Magnesium homeostasis
• Clinical practice
• The biological roles of magnesium
• The deficiency of magnesium
• Magnesium deficiency
• The daily requirement