Magnesium, a major element in human biology, is naturally present in all the body’s cells
Magnesium is generally provided by the diet in sufficient quantities. However, this does not take into account the harmful role of our bad eating habits and the daily stress we are dealing with. In fact, supplementation is becoming more and more indispensable. In consequence, Magnesium must be a major element in food supplement product devloppement, and magnesium formulation, is as a key point.
Essential for cell life, this mineral is involved in more than 300 metabolic reactions, notably as an enzymatic co-factor.
Just like vitamins, magnesium is used daily by many consumers. Indeed, it’s an extent that has become the essential macro-element to fight against fatigue, stress and nervousness.
Magnesium content and bioavailability
It exists in the form of magnesium “salt”, i.e. a combination of magnesium and another mineral, such as chloride, or an “organic” element, such as citrate.
There are traditionally four forms of salt:
- insoluble inorganic salts (oxide, carbonate, hydroxide),
- soluble inorganic salts (chloride, sulphate), and organic salts (citrate, lactate, gluconate, pidolate or pyroglutamate…)
- soluble organic complexes (glycinate and bisglycinate).
Different forms of magnesium do not all contain the same amount of magnesium element. As a result, it is also necessary to have a look at the bioavailability of this magnesium-element, i.e. the quantity actually absorbed. Indeed, insoluble inorganic salts have very low bioavailability, whereas organic forms are bioavailable.
When choosing a magnesium supplement, one must also take into account:
- its laxative character or not,
- the tolerance of the product by the organism,
- the presence of substances that improve its use,
- additives that may be useless or dangerous.
Some forms of magnesium: advantages and disadvantages – Key in magnesium formulation
Magnesium chloride is found in many specialties (Nigari salt, for example). Its bioavailability is high. Many consumers use it to prevent or treat infectious disorders and are satisfied with it. However, the real effectiveness of magnesium chloride against infections remains unknown due to a lack of reliable studies, and it also has a laxative effect.
Moreover, chloride is an acidifying element. We already tend to consume too much acidifying food, to the detriment of the basifying elements (which reduce the acidity of the body) and high doses of magnesium chloride can theoretically be problematic, especially for the elderly, in whom the buffer systems (acid-base balance) function less well.
It is a mixture of inorganic salts, with variable contents of oxide, hydroxide, chloride and sulphate, therefore rather good contents of magnesium, but modest to low bioavailability, added to the disadvantages of inorganic salts.
To be useful, magnesium must be supplied in a form that is perfectly assimilable by the body and its physiological activity will depend above all on the efficiency of its delivery to the target cells. This is why pidolic acid – a physiological molecule found in most of the body’s tissues and in many plants – is an excellent candidate for transporting magnesium to its site of action. Assimilated at more than 90%, it optimizes the bioavailability of the mineral it transports, while ensuring perfect tolerance.
As a matter of principle, it is best to avoid products that contain too many additives, and manage magnesium formulation
If you wish to develop or redevelop your magnesium food supplement