Manganese

Manganese, a transition metal that is silver-grey in appearance, is similar to iron in that it is hard and brittle but easily oxidised. It is extremely strong and used in many industrial alloys such as steel alloys containing up to 15% manganese which are incredibly hard and resistant to abrasion.

Manganese is an essential nutrient required for the optimal activity of many enzymes and such as those involved in the metabolism of glucose. Manganese is also involved in the cross-linking of collagen fibrils and inhibits elastin degradation. Manganese is a component of the glycosal and xylosyltransferase enzymes which are responsible for glycosidic bonding and thus for glycosaminoglycan synthesis.

It is a cofactor that forms a potent antioxidant complex with superoxide dismutase to protect against free-radical damage in tissues.

Atomic number 25

Atomic weight 54.9

Manganese is found mainly in whole grains, soya beans, oysters and legumes.

100 g tofu contains 1.4mg manganese.

Benefits:

1. Contributes to the maintenance of normal bones.
2. Protects cells from oxidative stress.
3. Regulates metabolism of nutrients including amino acids, glucose and cholesterol.

Did you know...

Manganese is used to make batteries.

Manganese-oxide based pigments were used by prehistoric people to make cave paintings.

EFSA claims

1. Manganese contributes to the protection of cells from oxidative stress.
2. Manganese contributes to normal energy-yielding metabolism.
3. Manganese contributes to the maintenance of normal bones.
4. Manganese contributes to the normal formation of connective tissue.