Effect of magnesium supplementation on women's health and well-being

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Debora Porri , Hans K. Biesalski , Antonio Limitone , Laura Bertuzzo , Hellas Cena
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引用次数: 9

Abstract

Magnesium is one of the most important micronutrients for the human body, is involved in many physiological pathways and is essential for the maintenance of normal cell and organ function. Magnesium deficiency in healthy individuals on a balanced diet is quite rare, but needs may change over the course of life. In women, in particular, there are various physiopathological conditions that may increase magnesium requirements, useful for both disease prevention and treatment. Indeed magnesium is well recognized in obstetrics and gynecology area. Magnesium use in women, both in terms of prevention and treatment, is extended to many health issues from PCOS to pre-menstrual syndrome, from pregnancy to menopause and beyond.

Abstract Image

镁补充剂对女性健康和幸福的影响
镁是人体最重要的微量营养素之一,参与许多生理途径,对维持正常的细胞和器官功能至关重要。均衡饮食的健康人很少缺镁,但镁的需要量可能随着人的一生而改变。特别是在妇女中,有各种生理病理条件可能会增加对镁的需求,这对预防和治疗疾病都很有用。事实上,镁在妇产科领域得到了广泛的认可。在预防和治疗方面,妇女对镁的使用已扩展到许多健康问题,从多囊卵巢综合征到经前综合症,从怀孕到更年期等。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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