Zinc is a trace element involved in many important physiological processes in the human body.
Which foods contain zinc?
Zinc is widely apportioned in food and beverages, although its content varies significantly.
Marine products, mainly shellfish (oysters and shellfish), are the richest foods in zinc, followed by red meat, dairy products and eggs, and whole grains.
Vegetables, with the exception of legumes, have a low zinc content. Subsequently, vegetables, pulses and fruits, fats, fish and sweets are poor sources of zinc.
In food, zinc is particularly associated with proteins, which affects its bioavailability (absorption by the body). Zinc from plant foods has less bioavailability due to the presence of phytic acid that forms insoluble complexes that are poorly absorbed.
What are the benefits of zinc?
The zinc in the body comes from the ingestion of zinc-containing foods, but many people can have zinc deficiencies due to absorption disorders, poor diet, and associated diseases, for example. This deficiency may cause biological and clinical effects such as the occurrence of skin lesions, alopecia, immune system disorders and higher susceptibility to infections, etc.
Zinc intake is useful in these cases, particularly in dermatology, where there may be special requirements for the trace element.
A zinc salt, zinc acexamate, is the result of a major research project by Laboratorios Viñas and is included in the European Pharmacopoeia. This molecule has demonstrated its ability to reinforce the defence mechanism of the gastrointestinal mucosa and an antisecretory effect, and is suitable for preventing gastrointestinal lesions induced by non-steroidal anti-inflammatory drugs and the treatment of gastric or duodenal ulcers. As it is a soluble salt, it is also a suitable source of zinc.