Boron is a trace mineral naturally occurring in many foods, but it is particularly abundant in peanut butter, wine, raisins and nuts. The U.S. FDA has not established a DV for boron, but growing evidence suggests it is essential to human beings. In the U.S., adult men consume a mean of 1.17 mg/day and women consume 0.96 mg/day. Vegetarian adults consume slightly more 1,4. Some uses of Boron includes to promote bone health, enhance cognitive function, and assist with building muscles, among other uses 2. Boron was used as a food preservative from the years 1870-1920, and during World War I and World War II 2.
Boron is well-absorbed when consumed in dietary beverages, including milk, wine, coffee, prune juice, grape juice, and water, in some geographical locations 2. The Tolerable Upper Intake Level (UL) which is the maximum dose at which no adverse effects are expected to occur, is 20 mg per day for adults 2,3. Boron is likely safe for children and adults when used in doses less than the UL 2. For lactating or pregnant women 14-18 years old, or adolescents 14 to 18 years old, the UL is 17 mg per day 2,3. For Children 9 to 13 years old, the UL is 11 mg/day, and children 4 to 8 years old, the UL is 6 mg/day, and children 1 to 3 years old, the UL is 3 mg per day and there is not presently an UL for infants 2,3. At the ninety-fifth percentile, (95%), intake of boron from supplements and diet is about 2.8 mg/day and from water, an additional 2 mg/day, giving less than 5 mg/day of boron intake in general 3. There are no reports of boron toxicity in adolescents and children 3; however, based on the adult UL of 20 mg/day of boron, the level was adjusted for adolescents and children on the basis of relative body weight 3. As a trace mineral, boron has a diverse and important roles in metabolism 4. Boron may significant improve magnesium absorption and deposition in bone 4.
Boron amino acid chelate. A chelate is a chemical compound in the form of a heterocyclic ring, containing a metal ion (in this case boron) attached by coordinate bonds to at least two nonmetal ions. Organic compounds, such as amino acids, are typical chelators. Chelated minerals have been chemically combined with amino acids to form complexes, such as chelated boron 5.