1st Edition

Chelates In Nutrition

By Howard F Kratzer Copyright 1986
    178 Pages
    by CRC Press

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    A comprehensive reference text explores the nature of chelating agents and the underlying reasons for their metal-binding properties and discusses the mechanisms of absorption for various metals and the possible role of chelating agents in influencing the utilization of certain minerals. Topics include: the physico-chemical characteristics of chelates and chelation and their measurements; the bioavailability of metals and proteins as ligands; the role of phytic acid and other phosphates as chelating agents; miscellaneous chelates (oxalic acid, ionophores, clays); the chelation, uptake, and transport of zinc, and the influence of various foods and synthetic chelates on zinc availability; the chelation, and bioavailability of iron, and the effect of various chelating agents on nonheme iron absorption; chelation of copper by food substances; the chelation of miscellaneous minerals; the role of iron and copper chelation in reproduction; chelate toxicity; the use chelates in metal detoxification and therapy; and the use of chelates for removing metals from dietary ingredients. Technical data and illustrations are presented throughout the text, and reference citations are appended to each of the 12 principal text chapters

    1. Personal Perspective 2. Chelates and Chelation 3. Metal Elements 4. Consideration of Specific Chelating Agents 5. Other Chelates 6. Zinc 7. Iron 8. Copper 9. Other Minerals 10. Reproduction 11. Chelate Toxicity 12. Chelates in Metal Detoxification and Therapeutics 13. Removal of metals form Dietary Ingredients 14. Summary