Boron in food
Boron is found in humans and animals. As an ultratrace element, it apparently influences the mineral metabolism of higher animals via an effect on the activity of parathyrin.
It is also important for some plants. In fact, heart-rot and dry rot disease in sugar beet and browning disease in kohlrabi are due to boron deficiency.
Boron is present in many foods. Based in the fresh weight, fruits contain 5-30, vegetables 0.5-2, cereals 0.5-3, eggs 0.1, eggs 0.1, and milk 0.1-0.2 ppm of boron.
The intake of boron amounts to 1.3-4.3 mg/day and depends, for instance on the amount of wine consumed, which contains 10 mg/l of boron.
The requirement is estimated to be >0.4 ug/g food. At higher concentrations, boric acid accumulates in adipose tissue and especially in the central nervous system.
Since the implications of this storage pool are still unknown, it is no longer used in the preservation of food.
Boron in food
