Molybdenum was found to be present in plants and animal in 1932.
This essential mineral is required in extremely small amounts for nitrogen metabolism. It is generally absorbed fairly readily from the gastrointestinal tract.
The gastrointestinal absorption of molybdenum is considered to be independent on its concentration in the diet.
The biological form of molybdenum present in almost all molybdenum-containing-enzymes is an organic molecule known as the molybdenum cofactor.
For example, it aids in the final stages of the conversion of purines to uric acid. It promotes normal cell functions, aids in the activation of certain enzymes and is a component of the metabolic enzymes xanthine oxidase.
Lack of xanthine oxidase activity results in accumulation of xanthine and hypoxanthine.
Molybdenum is found in the liver, bones and kidneys. It supports bone growth and strengthening of the teeth. A low intake is associated with mouth and gum disorders and cancer.
This trace mineral is found in beans, beef liver, cereal grains, dark green leafy vegetables, legumes and peas. It is reported that wheat, rye, barley, and oats had molybdenum contents ranging from 0.2 to 0.4 mg/kg.
Soy meal was higher in molybdenum content with values between 9 and 10 mg/kg.
Molybdenum
