The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on the Nutritive Value of Indian Foodstuffs III. Magnesium and Copper Contents of Some Foods


Affiliations
1 Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India
     

   Subscribe/Renew Journal


Magnesium, along with calcium and phosphorus occurs in bone. It is also one of the principal cations of soft tissue. Here it functions as an activator in phosphate transfer reactions, including all those requiring ATP or other nucleotide triphosphates as coenzymes.
User
Notifications

Abstract Views: 253

PDF Views: 0




  • Studies on the Nutritive Value of Indian Foodstuffs III. Magnesium and Copper Contents of Some Foods

Abstract Views: 253  |  PDF Views: 0

Authors

Mankarnika N. Guttikar
Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India
Damayanti H. Shah
Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India
H. R. Adhikari
Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India
S. D. Ambegaokar
Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India
M. V. Radhakrishna
Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, India

Abstract


Magnesium, along with calcium and phosphorus occurs in bone. It is also one of the principal cations of soft tissue. Here it functions as an activator in phosphate transfer reactions, including all those requiring ATP or other nucleotide triphosphates as coenzymes.