Vanadium deficiencies for human are not known; however, deficiencies of this element in birds and animals result in growth retardation, deficient lipid metabolism, impairment of reproduction function, and bone growth retardation.
It also has been reported of vanadium deficiency in goats and rats.
Vanadium stimulates glucose uptake into cells. Enhances glucose metabolism, and inhibits catecholamine induced lipolysis in adipose tissue.
Vanadium also stimulates glycogen synthesis in the liver and inhibits gluconeogenesis.
This nutrient improves insulin action and even mimics the functionality of insulin. In addition, supplements of vanadium, as vanadyl sulfate, have been theorized to increase lean body mass even not reported in research studies.
Currently vanadium supplements are available in amounts many times greater than that found in the diet. They are promoted to athletes and people trying to gain muscle mass.
Food rich in vanadium include shellfish, mushrooms, ill seeds, black pepper and parsley; fresh fruits and vegetables contain little of this mineral.
Vanadium
Food science is the study of food's composition, properties, and interactions with biological and chemical processes. It explores how food is processed, preserved, and safely consumed. By combining biology, chemistry, and nutrition, food science improves food quality, enhances flavor, and ensures safety for global consumption.
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