Manganese
Most of the manganese in our body is in glands, (pituitary, mammary, pancreas) organs (liver, kidney, intestines) and bones. Manganese is an essential constituent of the enzymes that metabolize carbohydrates and synthesize fats (including cholesterol).
Manganese is important for a healthy reproduction system. During pregnancy, manganese speeds the proper growth of fetal tissue, particularly bones and cartilage.
We can get manganese from whole grains, cereal products fruit and vegetables. Tea also a good source of manganese.
Manganese Deficiency
Although people who consume normal varied diets do not appear to be at risk for manganese deficiency, certain disorders may cause sub-optional status.
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.
In animals studies, manganese deficiency has dramatic, effects: impact growth, skeletal abnormalities, impaired glucose tolerance, impaired reproductive system, and altered carbohydrate and fat metabolism.
Manganese Toxicity
Manganese toxicity is a greater threat than manganese deficiency. Foundry workers exposed to airborne manganese dust have experienced severe manganese toxicity.
Their symptoms included irritability, hallucinations and severe lack of coordination. Lower does of airborne manganese can impair memory and cause impaired motor coordination similar to that experienced in Parkinson’s disease.
Manganese
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
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