A polyphosphate is a salt or ester of polymeric oxyanions formed from tetrahedral PO4 (phosphate) structural units linked together by sharing oxygen atoms.
A variety of polyphosphates find application in mineral sequestration in municipal waters, generally being present at 1 to 5 ppm.
Conversely, a complex mix of polymers is produced when a small amount of water is added to phosphorus pentoxide.
[3] The formation of the magnesium complex is a critical element in the process of ATP hydrolysis, as it weakens the link between the terminal phosphate group and the rest of the molecule.
Previously, it was considered either as “molecular fossil” or as only a phosphorus and energy source providing the survival of microorganisms under extreme conditions.
These compounds are now known to also have regulatory roles, and to occur in representatives of all kingdoms of living organisms, participating in metabolic correction and control on both genetic and enzymatic levels.
They participate in many regulatory mechanisms occurring in bacteria: In humans polyphosphates are shown to play a key role in blood coagulation.
[10] Inorganic polyphosphates play a crucial role in tolerance of yeast cells to toxic heavy metal cations.
[12] They are not known to pose any potential health risk other than those generally attributed to other phosphate sources (including those naturally occurring in food).
While concerns have been raised regarding detrimental effects on the bones and cardiovascular diseases, as well as hyperphosphatemia, these seem to be relevant only for exaggerated consumption of phosphate sources.
In all, reasonable consumption (up to 40 mg phosphate per kg of body weight per day) seems to pose no health risk.