Zinc is an element with a wide range of uses. Its characteristic function is the perception of taste and smell, as well as the metabolism of alcohol or its influence on memory processes. In addition, zinc:

• influences the body's immune defences - improves immunity,
• is a component of over 300 enzymes (as well as magnesium),
• is responsible for protein biosynthesis,
• is involved in energy metabolism, the metabolism of proteins, fats and carbohydrates,
• influences the nervous system - contributes to excitation, signal conduction and learning.

It is safe to say that zinc has a pleiotropic effect and is needed for proper human functioning. In order for the body to function efficiently, it is necessary to provide an adequate dose of zinc every day . The zinc intake recommendations for for adult men are - 11 mg/d and for women 8 mg/d (the zinc requirement during pregnancy and lactation increases to 11-13 mg/d).

Dietary sources of zinc are mainly meat products, offal, seafood, as well as whole-grain cereal products, eggs, pumpkin seeds and sunflower seeds. Zinc is better absorbed in the body from animal products, with an absorption rate of 20-40%. Substances that impede the absorption of zinc are mainly phytates, fibre and oxalates - substances commonly found in food.