Medical Hydrology and Balneology: Environmental Aspects

Magnesium waters from Serbia
Jovanovic T (1) , Brkic P (1)
(1) Institute of Medical Physiology Richard Burian, School of Medicine.
University of Belgrade. Belgrade. Serbia
tomaj@eunet.rs
Introduction and Objectives
Magnesium (Mg) is the essential element in over 350 cellular enzymes reactions.
Surveys in many countries are showing that deficiency of Mg in food is present,
indicating that Mg is a “problem nutrient”. Reports are also indicating that Mg and
calcium (Ca) concentration in human tissues is varying with the hardness of the
municipal water.
In this study we are presenting data on the topic of the presence of Mg in natural
mineral waters in Serbia.
Materials and Methods
Analyses of the mineral composition of the waters supply systems in two municipal
regions of Serbia were performed. Chemical compositions of the waters were
likened with data from the epidemiological studies.
Results
Highly Mg ultramafic rocks occupy vast regions in Serbia (3000 km2). The present
day weathering of these rocks results in leaching of Mg in the form of magnesium
bicarbonate. The best studied ultramafic area of about 800 km2 is in the
western Serbia around Zlatibor Mountain. Chemical compositions of spring waters
have Mg as a dominant cation (from 52.2 to 68.8 mg/L), while concentration of Ca
is low (from 5.0 to 13.5 mg/L). Total hardness of springs corresponds to hard
waters. Surveys are showing that, among the human population of this area (65 000
inhabitants) mean level of Mg in serum is in the uppermost part of the reference
range (22.7 2.2 mg/L, n = 296). Medical records are showing the lowest mortality
rate from cardiovascular diseases in the Zlatibor area compared to the other regions
in Serbia.
In central Serbia, near town Trstenik, in the village Veluce, from mineral spring
magnesium bicarbonate water, with free CO2 is bottled. Its commercial name is
“Mivela”. First analyses of this water were done in 19th century. Up to now, analysis
have shown only a small variation in its Mg content (330 28 mg/L). According
to the most recent analyses the composition of “Mivela” is as follows: bicarbonate
ion (from 1990 to 2073 mg/L), free CO2 (from 500 to 872 mg/L), sodium
ion (from 109 to 127 mg/L), calcium ion (from 21.2 to 25.1 mg/L), potassium (from
7.9 to 8.7 mg/L) and trace elements boron (390 g/L), strontium (358 g/L) and
Balnea
2012, núm. 6, 377-378
377
ISBN: 978-84-669-1887-0
978-84-669-3482-4