Manganese in the Diet: Bioaccessibility, Adequate Intake, and Neurotoxicological Effects

Airton C. Martins, Bárbara Nunes Krum, Libânia Queirós, Alexey A. Tinkov, Anatoly V. Skalny, Aaron B. Bowman, Michael Aschner

Research output: Contribution to journalReview articlepeer-review

40 Scopus citations


Manganese (Mn) is an essential element that participates in several biological processes. Mn serves as a cofactor for several enzymes, such as glutamine synthetase and oxidoreductases, that have an important role in the defense of the organisms against oxidative stress. The diet is the main source of Mn intake for humans, and adequate daily intake levels for this metal change with age. Moreover, in higher amounts, Mn may be toxic, mainly to the brain. Here, we provide an overview of Mn occurrence in food, addressing its bioaccessibility and discussing the dietary standard and recommended intake of Mn consumption. In addition, we review some mechanisms underlying Mn-induced neurotoxicity.

Original languageEnglish (US)
Pages (from-to)12893-12903
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Issue number46
StatePublished - Nov 18 2020


  • essential element
  • manganese
  • neurotoxicity
  • nutrients
  • trace metal

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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