Metabolism of Zinc

  • Ananda S. Prasad
Part of the Biochemistry of the Elements book series (BOTE, volume 11)


The primary dietary sources of zinc are red meats, seafood, and cereals (Welsh and Marston, 1983). The zinc content of raw vegetables, legumes, cereals, and even meat is not retained after cooking and the availability of zinc in various foods may be adversely affected by ligands such as phytate. Because of the above, it is difficult to estimate the actual absorbed amounts of zinc solely on the basis of zinc as calculated from food tables.


Zinc Absorption Zinc Deficiency Zinc Content Zinc Intake Dietary Zinc 
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© Springer Science+Business Media New York 1993

Authors and Affiliations

  • Ananda S. Prasad
    • 1
    • 2
    • 3
  1. 1.Department of Medicine, Division of Hematology and OncologyWayne State University School of MedicineUSA
  2. 2.Harper HospitalDetroitUSA
  3. 3.Veterans Administration Medical CenterAllen ParkUSA

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