Beneficios del consumo de magnesio en la alimentación

Abstract

This degree work establishes a bibliographic review of the different benefits of magnesium consumption for human health. This nutrient is involved in many of the important metabolic and biochemical processes in the human body and is responsible for numerous functions in the organism. The methodology applied corresponds to a review and synthesis of the scientific evidence present in articles published in the last 5 years during the period January 2016 - October 2021 in scientific journals and digital databases: PubMed, Scopus, Google Scholar, both in Spanish and English. After applying the inclusion and exclusion criteria, thirty articles were selected that focused on four main variables: 1) Magnesium content in food, 2) recommended intake in the human diet, 3) Magnesium metabolism in the body and 4) physiological effects of Magnesium on certain pathologies. Among the results, it was found that the food groups with the highest Magnesium content are seeds, legumes and cereals; Brazil nuts (376 mg), dried almonds (275 mg), amaranth (266 mg), oat flakes (177 mg) and caviar (300 mg) are the foods with the highest Magnesium content, which are recommended to cover the recommended intake of 400 mg in adults, however some are difficult to access and expensive. According to the studies reviewed, Magnesium has physiological effects in diseases such as dyslipidemia, hypertension, diabetes and acts as a protective element in cases of stroke.