In addition to its vital functions in bone mineralization and the growth of soft tissues, silicon is now being acknowledged for its potential therapeutic effects on various human disorders. These include its ability to prevent osteoporosis, promote healthy aging of the skin, hair, and nails, and combat atherosclerosis.
Silicon exists naturally in different forms in our diet, such as silicic acid, silicon dioxide (silica), and silicates. Plant-based foods generally contain higher levels of silicon compared to animal-based foods. Among cereals and cereal products, particularly those that are less refined and oat-based, the concentrations of silicon are found to be the highest.
The silicon content in fruits and vegetables can vary significantly. Significant amounts of silicon can be found in Kenyan beans, French beans, runner beans, spinach, dried fruit, bananas, and red lentils. However, tomatoes, oranges, and onions have undetectable levels of silicon.
Silicic acid occurs naturally in food, primarily in water and beverages, with beer being particularly rich in this form. Beer, which is a whole-grain cereal product, contains the highest concentration of silicon. On the other hand, the silicon content in drinking water varies, with some mineral waters having relatively high levels of silicon.
Plants have the capacity to absorb silicic acid, which then undergoes polymerization to form solid silica bodies, silica cells, or phytoliths.
Silicon in food
