By Stanley H. Ambrose, M. Anne Katzenberg
The examine of human vitamin brings jointly researchers from diversified backgrounds starting from glossy human food and biochemistry to the geochemistry of fossilized bones and enamel. The contributions to this quantity develop out of the Fourth complicated Seminar on Paleodiet and supply a discussion board for students with universal pursuits to talk about the most recent advances and interpretations and chart destiny instructions for paleodietry learn.
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Extra info for Biogeochemical Approaches to Paleodietary Analysis (Advances in Archaeological and Museum Science)
This is not surprising since strontium levels in bone are largely dependent on background levels in soils and waters of a region. Of the three elements for which analyses were carried out, only strontium is thought to have potential as a dietary indicator (reviewed by Sandford 1992; Ezzo 1994; Burton and Price, this volume). 7 ppm. Mean Zn for 19 samples is 571 ppm with a standard deviation of 220 ppm. The range for zinc is very large with a minimum value of 267 and a maximum value of 1,144. This range suggests that there is little to be learned regarding diet or physiology.
CUELLO ISOTOPIC ECOLOGY The modern environment at Cuello has been extensively altered by human action: the area today has extensive stands of sugar cane, open grasslands for cattle grazing, and two types of savanna. The latter include some grasses, which may be immigrants. The river banks are densely covered in mangrove and tropical forest, and remnant tropical forest patches occur nearby. The Preclassic landscape is generally interpreted as having been tropical forest, based on the animal and plant species from the archaeological deposits.
3). 3. determined from bone collagen and hair for eight individuals. 12 M. ANNE KATZENBERG ET AL. Trace Element Results—Food Raw and cooked food samples were analyzed quantitatively for iron, strontium, magnesium and zinc. Three potential sources of elemental increase from raw to cooked foods were identified. First, water was used to either clean the cooking vessel between uses or as an ingredient in some of the recipes. The water source was hard water from a deep water well, which contains calcium and magnesium bicarbonates, but little iron or zinc.