It is known that foods of plant origin normally are much richer in silicon than those of animal origin.
The role of silicon in human nutrition may be important in cartilage and connective tissue as the human aorta, trachea, lungs and tendons are rich in silicon.
The prime function of silicon is to give strength and durability to tissues due to its ability to form long molecules.
As early as 1911, researchers suggested that silicon might have antiatheroma activity.
In the 1970s, reports appeared suggesting that inadequate dietary silicon may contribute to some cases of atherosclerosis and hypertension, in addition to some bone disorders, Alzheimer’s disease and the aging process.
Whole cereal grains and root vegetables appear to be especially rich sources of the element, providing about 14% and 8%, respectively of intake.
Based on FDA study, beverages, including beer, coffee and water are the major contributors of silicon followed by grains and its products.
Silicon in human diet