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

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Authors

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

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.

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Published

1966-01-01

How to Cite

Guttikar, M. N., Shah, D. H., Adhikari, H. R., Ambegaokar, S. D., & Radhakrishna, M. V. (1966). Studies on the Nutritive Value of Indian Foodstuffs III. Magnesium and Copper Contents of Some Foods. The Indian Journal of Nutrition and Dietetics, 3(1), 4–5. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14377

Issue

Volume 3, Issue 1, January 1966

Section

Original Articles

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