Description
This article discusses the chemistry of trace elements in foods and their potential bioavailability to the consumer. It also considers palatability, mineral interactions, and other nutritional factors. Finally, it discusses trace elements' biology and pharmacokinetics to facilitate the development of potential pharmaceutical applications.
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco