ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Magnesium is bound as the central atom of the porphyrin ring of the green plant pigments chlorophyll a and b. It has been suggested that chlorophyll-bound magnesium may play an important role in magnesium nutrition because when iron is similarly bound in the porphyrin ring of heme, it is absorbed to a greater extent than non-heme iron. We have analyzed 22 frequently consumed fruits and vegetables for the chlorophyll content by high-pressure liquid chromatography and for magnesium with atomic absorption spectroscopy. Chlorophyll concentrations ranged from 6 μg/g (grape) to 790 μg/g (spinach) (median 63 μg/g). Magnesium concentrations ranged from 48 μg/g (grape) to 849 μg/g (spinach) (median 122 μg/g). In the green leafy vegetables, such as spinach and lettuce, chlorophyll-bound magnesium represented 2.5% to 10.5% of total magnesium whereas other common green vegetables, pulses and fruits contained 〈 1% chlorophyll-bound magnesium. The chlorophyll content of spinach was further decreased by about 35% on thawing frozen spinach or on chopping fresh spinach, and this degradation increased to about 50% after boiling and steaming. Based on the present results and published food consumption data, we estimate that chlorophyll-bound magnesium represents a very low fraction of total magnesium intake in industrialized countries, less than 1% in the case for data obtained from Switzerland. Thus, chlorophyll-bound magnesium is of little relevance to magnesium nutrition.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb09947.x
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