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The role of magnesium

The adult body contains 25 grams of magnesium, of which 20% is in the bones, combined with calcium and phosphorus, and the rest is distributed in soft tissues and body fluids. The normal range of blood magnesium concentration is 08-1.2 mmol/L.
Foods containing calcium, phosphorus, and protein are too high, which can affect the absorption of magnesium. Magnesium is mainly absorbed in the small intestine and excreted in the feces.
Magnesium is an important part of a variety of enzymes, especially many enzymes related to energy transport require magnesium ions to participate in activation. Magnesium is also involved in the synthesis of genetic factors and neuromuscular conduction. Magnesium also promotes the metabolism of sugar and protein; promotes cell proliferation and growth; participates in the regulation of blood phosphorus by corticosteroids; expands blood vessel walls and has a sedative effect.
Magnesium is ubiquitous in a variety of foods, and the general diet will not cause magnesium deficiency. Foods rich in magnesium include wheat, oat rice, barley rice, beans, wheat, walnuts, soybeans, cocoa, seafood, broad beans, peas, etc. Poor intestinal absorption or excessive urinary excretion can cause magnesium deficiency.

Magnesium daily requirement: 350 mg for adults, 300 mg for women, and increase for athletes. Long-term chronic diarrhea causes excessive excretion of magnesium, which can lead to magnesium deficiency. Magnesium deficiency mainly manifests restlessness, muscle twitching, loss of appetite, and convulsions in young children. Excessive intake of magnesium can cause vomiting, diarrhea, difficulty breathing, and impaired kidney and bladder function. 

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