Egg whites thanks to their amino acid composition are a source of high-quality protein, but egg yolks don't have a very good reputation. First the USDA recommended limiting consumption of whole eggs, and then fitness enthusiasts caught on to the bad trend. Let's finally figure out what benefit egg yolk and let’s break down several myths associated with it.

Vitamin composition of chicken eggs
Big egg contains 70 calories, 5 g protein and 5 g fat, 200 mg cholesterol and 0 carbohydrates. The egg white of a chicken egg contains only 20 calories, 5 grams of protein and not a gram of carbohydrates or fat. Thus, it becomes clear that egg yolk is avoided due to its cholesterol content. However, they forget that it is the egg yolk that contains vitamins A, D, K, group B, as well as minerals - selenium, iron, zinc and phosphorus.

Draw your own conclusions about what is healthier – egg white, yolk or a whole chicken egg.

Another sign with more full staff chicken egg per 100 g:

Cholesterol in egg yolk
There is a myth that whole chicken eggs negatively affect blood cholesterol levels. This myth was refuted by researchers at the University of Connecticut. 25 men and 27 women took part in the experiment. All of them were tested for cholesterol in their blood. Half of the subjects ate eggs and received 640 mg of dietary cholesterol daily, while the other half followed an egg-free diet. The study results showed that egg yolks do not raise LDL cholesterol levels, which lead to cardiovascular disease.

Look at the table again, egg yolk has less than half the total fat content. And cholesterol, which until recently was considered harmful, can help exercisers become bigger and stronger. This was proven in the study “Egg Protein as a Source of Power, Strength, and Energy” by Layman, D.K., et al 2009. Some of the experiment participants ate three eggs a day for three months and practiced strength training, and some trained and did not eat eggs. As a result, the increase in strength indicators author Ekaterina Golovina and muscle mass the former exceeded twice the total data of the latter. This is because cholesterol is necessary for the synthesis of testosterone and maintaining integrity cell membranes.

To eat or not to eat the yolk?
Of course have. The yolk is the most delicious and healthy part of a chicken egg. By throwing it away, you get even less than 50% of what you could get, because it contains fat soluble vitamins, zinc, folic acid, calcium, iron and vitamin B 12, which, by the way, is involved in the process of fat breakdown.

So, if you are concerned about your health, then do not deprive yourself of egg yolk. If you're gaining weight, then too. The exception is the period of fat burning, when you need to reduce the fat content in food and fit into the KBZHU. In this case, egg yolks can be sacrificed, but not all at once, because eggs are an integral part of a balanced diet. But keep in mind that this negates all the beneficial properties of egg yolks.

Beneficial features egg yolks are not subject to skeptical assessments and doubts - if only because they have been widely used in cosmetology, home and beyond, for a long time. Yolk masks are known to help maintain youthful skin and healthy hair for a long time. This part of the chicken and quail eggs often included in various ointments prepared according to folk recipes and intended for the treatment of burns and serious skin lesions. Yolk-based healing mixtures speed up the treatment of pneumonia and some other diseases respiratory system. And the story about the benefits of egg yolks does not end there.

The famous one is based on the high nutritional value of this product. As you know, egg yolk has long been considered one of the most safe species complementary foods for children infancy. True, modern pediatricians are no longer so unanimous in their assessments - many believe that one should not rush to introduce it into the baby’s diet, otherwise it can provoke an allergy. And sometimes adults should be very careful with yolks. There is a point of view according to which the abuse of egg dishes results in an increase in blood cholesterol levels.

The benefits of egg yolk: irrefutable evidence

The group of micro- and macroelements present in the yolk includes potassium, calcium and phosphorus. According to the content of potassium, which is extremely necessary for the prevention of atherosclerosis and normalization blood pressure, the yolks of chicken and quail eggs may well compete. Calcium and phosphorus are primarily needed for healthy bones, teeth and hair.

The vitamin “palette” in the yolks is represented by vitamins A, B (almost the entire group), PP and E. One cannot help but highlight the presence of vitamin D in it, which is deficient in children infancy rickets develops. Uniqueness vitamin complex contained in each yolk is manifested in the fact that it simultaneously exerts beneficial influence on the functioning of the immune, nervous and cardiovascular systems. Under its influence, metabolism is activated, the body's protective functions are enhanced and muscles are strengthened.

The yolks contain lecithin - an important structural component cell membranes. The importance of lecithin is very great for the formation and development of nerve cells.

Egg yolk and cholesterol: truth and myths

At the end of the twentieth century, information became widespread that, along with egg yolks, a person absorbs impressive doses of bad cholesterol, which is then deposited on the walls blood vessels, impedes blood circulation and causes atherosclerosis, which often ends in stroke. Disputes on this topic continue to this day. However, for example, in the USA, egg yolks have already been “rehabilitated” by doctors: special research has shown that the increase cholesterol levels and in the blood at regular use eggs for food - just individual reaction. In fact, thanks to the lecithin found in yolks, the rate of cholesterol accumulation in the body is significantly reduced.

Calorie content of egg yolks

It has become a common belief that the calorie content of yolks can be determined by the intensity of their color: a pale yellow hue is associated with dietary qualities, and a bright and rich one is associated with an excess of calories. In fact, the intensity of the color is determined by the presence of carotenoids in the product - natural “dyes” yellow color, setting the tone for carrots, oranges, pumpkins and many other vegetables and fruits. The yellowness of the eggs indicates an excess of carotenoids in the chicken feed. For example, the yolks of poultry eggs that receive a lot of fresh greens for food in the summer are always bright.

And you shouldn’t bother counting the calories in eggs, including the yolks, since there really are a lot of them. It’s no wonder that people who are prone to hoarding overweight and obesity, it is recommended to limit their consumption. IN as a last resort, you can be content with the whites alone, excluding the yolks.

Egg yolk is a food product that is a symbiosis of nutrients, vitamins, and mineral compounds necessary for the development of a living organism. Its chemical composition and color depend on the species and bird (reptile) food.

The yolk supplies lecithin and vitamins A, E, PP, D, K to the human body, normalizes the level of “harmful”, the functioning of the gallbladder, brain, nervous system, has a positive effect on liver cells. Product passed heat treatment, does not lead to overload digestive system, It has high degree digestibility (up to 95%).

Interestingly, the proportion of yolk is 27-32%, white - 56-61%. At the same time, 10-12% of the mass falls on the shell through which the chicken breathes. There are more than 7,500 pores concentrated on the egg shell, most of which are located at the blunt end of the product. It is through these holes that carbon dioxide and moisture are removed from the egg and oxygen enters.

Beneficial features

A bird's egg is a supplier of vitamins, macro- and microelements necessary to nourish the embryo. At home and farmsteads, the laurels of primacy belong to, and. Each type has its pros and cons.

How smaller size eggs, the higher the cholesterol concentration. Thus, in the yolk of quail this indicator reaches 0.4 mmol/l, in geese – 0.25 mmol/l, in chickens and ducks – 0.11 mmol/l. Poultry eggs increase the body's resistance, prevent bile stagnation, normalize digestion, strengthen bones, improve memory and prevent the occurrence of vitamin deficiency. The greatest nutritional value has a goose product (202 kcal) due to the abundance of fat (13%) in the composition. Second and third places are shared by chicken (162 kcal) and quail (158 kcal) eggs, which is why they are considered dietary and allowed for consumption in the process of losing weight.

The yolk helps strengthen teeth and bones, improves vision, and prevents the appearance of cataracts. Chicken and quail have a balanced mineral composition, maximum digestibility, replenish the deficiency of phosphorus, potassium, iron in the body, which is especially important for people suffering from low hemoglobin and problems with the musculoskeletal system.

Regardless of the type, all eggs are strong allergens, so they should not be abused. In addition, salmonellosis bacteria may be present in the raw product. To avoid getting infected infectious disease, the yolk, like the white, is not recommended for consumption fresh. It should be heat treated.

Despite the variety of choices for daily diet suitable only chicken product. The yolk of other bird species is allowed to be consumed, but not on an ongoing basis.

Chemical composition

Egg yolk is a source of vitamin E, which supports the health of the human genital organs. Being, it fights cancer cells by destroying free radicals. Its effectiveness in improving the condition of hair, nails and body coverings has been noted. The yolk is of particular value for pregnant women, as it reduces the likelihood of developmental defects in the fetus.

Currently, there is an opinion that cholesterol concentrated in eggs poses a danger to human health. Indeed, the yolks contain substances that are unhealthy for the body. saturated fats. However, they are balanced by valuable polyunsaturated ones, which normalize lipid metabolism, regulate vascular tone, prevent metabolic and cardiovascular disorders, provide the synthesis of anti-inflammatory prostaglandins, improve blood microcirculation.

Egg yolk delays the rapid passage of food through the stomach into the intestines. Due to this, the accumulation slows down, little insulin is produced, and less subcutaneous fat is formed.

The weight of one egg depends on the type of bird and is:

• quail – 10 g;
• – 25 g;
• chicken – 50 g;
• – 60 g;
• – 75 g;
• duck – 90 g;
• goose – 200 g;
• – 780 g;
• – 900 g.

The yolk accounts for a third of the egg's mass. The uniqueness of the yellow fraction of the product lies in the content of an active anti-sclerotic agent - lecithin, which nourishes nervous and brain tissue. In addition, the substance is necessary for proper operation biliary tract and liver, regulation of the distribution of adipose tissue.

100 g of fresh egg yolk contains 322 kcal, 1.094 mg of lutein and zeaxanthin, 0.088 mg of beta-carotene, 0.038 mg of alpha-carotene and 0.033 mg of beta-cryptoxanthin. Natural carotenoids reduce the likelihood of developing cataracts.

Why are fresh eggs harder to separate from their shells? The fact is that their contents adhere much more tightly to the film of the hard shell.

Harmful properties

Despite the high biological value, the product is not recommended to be abused. Safe daily norm equals 2 yolks for women and 4 for men. IN in this case they will enrich the body useful components without causing harm to health. If you exceed these indicators, the risk of weight gain and obesity increases.

If 10% of the moisture contained in tissues and organs is lost, a person falls into a coma. With a further increase in this indicator and reaching the 20% mark, irreversible processes occur and the patient dies. If left untreated, salmonellosis causes severe complications: it disrupts the functioning of the kidneys and heart muscle, causes vascular collapse, provokes progression purulent pathologies, such as peritonitis, abscess.

For people with cholelithiasis, yolk is contraindicated because it can cause spasms, colic, and exacerbation of the disease. In addition, eggs should be excluded from the diet of allergy sufferers, since the protein contains aggressive components - ovalbumin and ovomucoid, which are not destroyed even during heat treatment.

It is believed that quail product safer than chicken, but this is a myth. Partridge eggs also contain ovomucoid.

Interestingly, allergies to yolk are much less common than to whites, since the yellow fraction allergen is neutralized under the influence of high temperatures.

Eggs in bodybuilding

Professional athletes carefully monitor their diet because they know how important it is to get the desired result. proper nutrition. The main goal of athletes is to build muscle mass. To complete the task, you need to adhere to the established training regimen, replenish the deficiency of nutrients after exercise, and focus on protein food or all kinds of supplements: gainers, proteins. However, adherents healthy eating always insist that the human body perceives better useful material from natural products than from synthetically produced chemical cocktails.

Eggs are considered the most accessible source high-quality, easily digestible protein, which contains essential amino acids necessary for muscle growth. However, is there any benefit from yolk for athletes? Yes. When building muscle mass, it is no less valuable than protein. Firstly, it also contains . Secondly, the yolk improves protein absorption.

What is the correct form to eat eggs in?

The raw product may contain a harmful microorganism, salmonella, so it must be boiled first. In this case, the egg must be soft-boiled (the state when the yolk remains liquid). This way, maximum nutrients are retained and lecithin is not destroyed.

Remember, one chicken yolk contains up to 5 g of fat, so athletes need to stop consuming the product during the drying process.

Methods for separation from protein

Most easy method separation of components raw egg- using a special pear. To do this, just take a plate and carefully break the product. After this, the pear is squeezed, releasing as much air as possible from it, its neck is brought to the yolk, ensuring their contact, and the fingers are slowly unclenched. The device will instantly “suck in” the yellow fraction.

Other ways to separate egg yolk:

1. Make small holes on both ends of the shell. Place your lips on one of the resulting holes and blow out the protein.
2. Break the shell down the middle of the egg on one side using a knife, slightly separate the halves, and transfer the yolk from one part to the other over a plate. During these manipulations, most of the protein will pour into the container.
3. Make a funnel out of paper like for seeds, put it in a glass. Then crack the egg directly into it. Through a small hole in the funnel, the white will flow into the glass, and the yolk will remain in the paper bag.

In the process of separating an egg into its components, it is necessary to remember the fragility of the product. The yolk is in a bag with a thin protective film. Sudden movements, the use of sharp objects can disrupt the integrity of the shell, as a result of which the liquid yellow fraction will mix with the protein and then it will no longer be possible to separate it.

Protecting hair health

Egg yolk is a storehouse of useful nutrients that strengthen and restore the structure of strands, stimulate their growth, get rid of dandruff, and prevent hair loss. Masks and shampoos based on it refresh and tone hair, making it elastic, smooth and shiny.

IN for cosmetic purposes Use the yolk of fresh eggs, preferably homemade. It is suitable for nourishing all hair types. However, keep in mind that the product dries quickly in the air, so it will take time to wash it off your hair. In addition, the yolk has a characteristic odor that can be easily removed after rinsing the hair with water.

To achieve a lasting, noticeable result, hair treatments using yolk are recommended to be carried out at least 2-3 times a week. Shampoo and masks are applied to damp hair light movements, gently massaging the scalp. Medicinal composition leave for 3 – 15 minutes, then wash off. To return natural strength and shine, rinse the curls with an acidified composition no more than 2 times every 7 days. To do this, add 15 ml to 1000 ml of water. lemon juice or apple cider vinegar. Remove excess moisture with a cotton towel and dry naturally. Under no circumstances should you use a hairdryer after the procedure. Hot air can damage your hair, making it dry and brittle.

20 g. The prepared mass is placed on water bath, after the composition becomes warm, it is distributed from the roots to the ends of the hair. The head is insulated with a plastic bag and a terry towel. Unlike previous products, the mask is kept for 1.5 hours, after which it is washed off with warm water.

In addition to hair care, yolk is used in the cosmetics industry to nourish and moisturize dry dermis. In this case, the combination of the yellow fraction of the egg with, which ensures maximum absorption of nutrients and moisturizing of the skin, is considered a win-win option. To tone the combined type of dermis, the yolk is mixed with fruit or vegetable puree.

Those with dry skin should never use formulations with citrus fruits containing aggressive acids, as they intensely tighten pores, cause irritation, and aggravate the existing problem.

Conclusion

Egg yolk is a healthy product that supplies proteins, fats, carbohydrates, polyunsaturated fatty acids, vitamins A, E, B, D, K, PP, phosphorus, sodium, magnesium, potassium, calcium, selenium, manganese, zinc, copper, lecithin in human organism. Has a beneficial effect on vision, prevents growth cancer cells, brings vitality, supports heart function, nourishes nerve cells, improves the condition of skin, nails and hair. The benefits of yolk depend on the amount consumed. Since the product contains cholesterol, it is not recommended to eat more than 2 eggs per day for the fairer sex and 4 for men.

Interestingly, the nutritional quality of the yolk is superior to fresh and fresh meat. Therefore, the product is recommended for daily consumption to all people who do not have allergies and cholelithiasis. Otherwise, the positive effect of its use is completely leveled out, and adverse reactions requiring medical intervention.

Birds reproduce by incubating laid eggs. It is in it, under a dense protective shell emerges new life . Chicken eggs, like other birds, have complex structure, they only differ from each other percentage composition. The article will discuss the structure and chemical composition chicken eggs.

Why does it have such a complex structure? This is explained I'm the intrauterine development of the fetus, which cannot be called simple. A chicken egg contains all the conditions for the birth of a new life; they resemble a smaller copy of the environment for a mammalian fetus.

It is a capsule that allows the chick to form thanks to maternal warmth. Structure of a chicken egg:

• Shell. This is the outer hard layer of the egg that performs a protective function. It consists of calcium carbonate, which protects the contents from damage that can be caused by mechanical means, and harmful effects environment.
• Two subshell membranes. They fit tightly to each other and to the shell, covering the protein. The subshell membranes on the blunt side of the testicle create an air chamber, diverging from each other. This creates conditions for gases to escape, but liquid does not pass through them.
• Air chamber. Located in the blunt part of the egg. The white moves away from the shell, creating a hollow space. The air chamber stores oxygen reserves for the chick to use until it is born.
• Cord. When you break an egg, you will notice thin cords that run up and down from the yolk. They are similar to the umbilical cord, but they tend to the base of the egg where there is an air chamber. It is needed to ensure that the yolk remains in the center of the testicle.
• Yolk membrane. During the first 60 hours of incubation, it nourishes the embryo's cells so they grow and move. Attaches to the cell membrane of the testicle.
• Yolk. It is the main component of a chicken egg; it accumulates amino acids, vitamins, microelements and others. useful material necessary for the development of the embryo.
• Protein. There are four factions. Closest to the yolk is a thin hailstone layer. It contains chalazae, which help keep the yolk in the center. It is surrounded by a thick layer of liquid protein necessary for initial development embryo. The outer dense protein, called the albumen sac, is required for nutrition during the second period of embryonic development, as well as to protect the yolk and the nascent organism from contact with the hard shell.
• Germinal disc. If you look closely at the yolk, you will notice a reddish spot on it. This is the disc in which the embryo develops after fertilization. It is always on top so that the embryo receives heat from the chicken or incubator.
• Cuticle. It is formed in the cloaca after the development of the egg, performs a protective function against infections, and serves as a barrier to gases and moisture. If damaged cuticle egg long-term storage is not subject to.

Any farm bird lays eggs, which are approximately 73% water. Dissolved in it minerals, vitamins, proteins, carbohydrates, fats. Thanks to water, it is possible embryo development, and also high physiological properties this food product. The dry matter is highest in the yolk (46%), followed by the shell (34%) and the white (20%).

Chemical composition of a chicken egg in percentage:

• Water - 73.6.
• Dry matter - 26.4.
• Proteins - 12.8.
• Fats - 11.8.
• Carbohydrates - 1.0.
• Minerals - 0.8.

Eggshells contain minerals. It consists of 94% calcium dioxide, 1.5% magnesium dioxide, 0.5% fluorine compounds as binders mineral salts organic substances appear, their content is approximately 4%. Proteins eggshells , mainly collagen, are the basis for the deposition of mineral salts when the testicle is just being formed.

Composition of chicken egg white

87% of protein consists of water with various substances dissolved in it. nutrients and B vitamins. Basic e organic matter protein- proteins, which are much more numerous than fats, carbohydrates and microelements.

Chicken egg white contains twelve proteins: lysozyme, G2-globulin, G3-globulin, Conalbumin, Ovomucin, Avidin, Ovalbumin, Ovomucoid, Ovoinhibitor, Ovoglycoprotein, Ovomacroglobulin, Flavoprotein. Proteins interact with each other in a special way, causing the protein to take on the appearance of a gel. Their exchange occurs under the control of the pH of the protein, whose level in a fresh egg should be approximately 7.9. Protein contains all the essential amino acids, as well as non-essential ones.

Protein amino acid composition:

• Cystine
• Lysine
• Histidine
• Arginine
• Aspartic acid
• Serin
• Glycine
• Glutamic acid
• Threonine
• Alanin
• Proline
• Tyrosine
• Methionine
• Valin
• Phenylalanine
• Leucine-isoleucine
• Tryptophan

Protein contains carbohydrates - glycogen and glucose.

IN egg white contains minerals: calcium, phosphorus, magnesium, potassium, sodium, chlorine, sulfur, iron. Present in small quantities: aluminum, zinc, barium, silver, bromine, rubidium, iodine, molybdenum, silicon, manganese, lithium and others.

Protein contains more than 70 enzymes that are essential during protein breakdown when the embryo assimilates them. It also contains B vitamins, vitamins E, K and D, and the natural antibiotic lysozyme, which has a bactericidal effect.

Composition of chicken egg yolk

Egg yolk contains approximately 46% water and 54% dry matter. The latter contains organic substances. These are proteins, lipids, carbohydrates, minerals. The main composition of egg yolk is fat. It contains half as much protein, and carbohydrates and organic matter- 30 times when compared with the amount of fat. The fats in the yolk contain fats themselves, of which 62%, 33% physpholipids and 5% sterols.

Contains egg yolk fatty acids are represented mainly by linoleic, oleic, stearic and palmitic. The first two are necessary for initial stages formation of the embryo, since they are closest to it and are used earlier.

The yolk contains two types of proteins - ovovitellin and ovolivetin. The first contains many amino acids, such as leucine, arginine, lysine.

The yolk contains especially many microelements: phosphorus, calcium, potassium, sodium, iron, silicon, and fluorine, iodine, copper, zinc, aluminum and manganese. Vitamins in the yolk are also widely represented: A, the entire group B, E and D. Among the enzymes in the yolk there are proteinase, oxidase, amylase, dipeptidase and others.

Pigments are located throughout the egg, but their specific I concentration is concentrated in the yolk. For example, it contains xanthophylls, lipochromes, and carotene. IN incubation period embryos are most often used by xanthophylls.

Thus, a chicken egg is an indispensable nutritious product that should always be present in the diet. It contains a lot of substances beneficial to human health, which are sometimes difficult to replenish through other products.

Attention, TODAY only!

Chicken egg yolk rich in vitamins and minerals such as: vitamin A - 102.8%, vitamin B1 - 16%, vitamin B2 - 15.6%, choline - 160%, vitamin B5 - 80%, vitamin B6 - 23%, vitamin B12 - 60%, vitamin D - 77%, vitamin E - 13.3%, vitamin H - 112%, vitamin PP - 20%, calcium - 13.6%, phosphorus - 67.8%, iron - 37.2%, iodine - 22%, cobalt - 230%, copper - 13.9%, molybdenum - 17.1%, selenium - 101.8%, chromium - 14%, zinc - 25.9%

What are the benefits of chicken egg yolk?

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, maintaining immunity.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A deficiency of this vitamin leads to serious violations from the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. Flaw pantothenic acid may lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes normal formation of red blood cells, maintenance normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary failure folate, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disorders normal condition skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower limbs, increases the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Iodine participates in the functioning thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slow metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research recent years ability revealed high doses zinc interfere with the absorption of copper and thereby contribute to the development of anemia.

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