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0:00
Hello. My name is Susan
Fairweather-Tait,
I'm professor of
human nutrition in
the Norwich Medical School at
the University of East
Anglia in the UK.
I'm going to be talking
about manganese.
0:13
Manganese is a component
of metalloenzymes.
For example, the
superoxide dismutase,
which is shown on the
right of the slide.
It's also present in arginase
and pyruvate carboxylase.
It's an activator of
glycosyltransferases,
phosphoenolpyruvate carboxylase,
and glutamine synthetase.
Its activity as an
enzyme makes it useful
or important for
amino acid lipids and
carbohydrate metabolism
that's what it's used for.
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There are many sources of
manganese in the diet.
Those foods which are rich
in manganese include nuts,
whole grain cereals,
dried legumes, and tea.
Intermediate sources would
be green leafy vegetables,
dried fruits and fresh fruits
and non leafy vegetables.
Poor sources include
animal tissue,
poultry, dairy
products, and seafood.
Beverages, particularly
tea and cereals and bread,
especially if it
contains wheat germ,
these are the major
contributors to
the daily intakes of manganese.
1:14
Manganese absorption takes place
in the small intestine and
it's through both an active
transport mechanism
and passive diffusion.
The active transport
mechanism is DMT1.
That's the protein
that transports
iron from the gut lumen
into the enterocyte.
It also transports manganese.
The absorption is
actually very low,
about 5% and it varies.
When they measured
absorption from
a range of foods such
as lettuce, spinach,
wheat, and sunflower seeds,
the absorption from each
food varied from 1.7-5.2%.
When absorption was
measured from chard,
it's a vegetable,
it was about 6%,
but absorption from
manganese chloride,
which is a salt of
manganese and can be
used for manganese supplements,
was higher (7.7-10.2%).
There are constituents
of the diet
which will affect
manganese absorption.
So, high levels of calcium,
phosphorus, and phytate will all
impair the absorption
of manganese.
In the body, we have
