Magnesium is the third most common mineral in bone, with 60% of the body’s magnesium found in the skeleton. The concentration of magnesium in the body is 250 mg/kg.
The US magnesium RDA for adult women is 320 mg/day and for adult men is 420 mg/day.
Soft tissue magnesium functions as a cofactor of many enzymes involved in energy metabolism, protein synthesis, RNA and DNA synthesis and maintenance of the electrical potential of nervous tissues and cell membranes.
Of particular importance with respect to the pathological effects of magnesium depletion is the role of this element in regulating potassium fluxes and its involvement in the metabolism of calcium.
Because of its indispensable role in bloody metabolism, magnesium deficiency causes serious disorders.
Under increasing of death by cardiovascular diseases, magnesium status is very important.
Magnesium is widely distributed in pant and animal foods, and geochemical and other environmental variables rarely have major influence on tis content in foods.
Food with high magnesium content is found in dark green leafy vegetables, legumes, nuts, seeds, fish, algae, pulses (especially tofu), and whole grains.
Magnesium requirements and dietary sources
