Talk:Magnesium (medical use): Difference between revisions
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In the area of nutrition supplements, Magnesium oxide is infamous for being very cheap and common but having extremely low bioavailability, and thus nearly useless for nutrient purposes. Most other Magn supplement chemical forms are supposed to be much more bioavailable, at about 30%. What form is Magnesium in, in common foods, and what is the bioavailability in various foods -- is there significant variation in this?-[[Special:Contributions/71.174.180.38|71.174.180.38]] ([[User talk:71.174.180.38|talk]]) 18:45, 6 September 2016 (UTC) |
In the area of nutrition supplements, Magnesium oxide is infamous for being very cheap and common but having extremely low bioavailability, and thus nearly useless for nutrient purposes. Most other Magn supplement chemical forms are supposed to be much more bioavailable, at about 30%. What form is Magnesium in, in common foods, and what is the bioavailability in various foods -- is there significant variation in this?-[[Special:Contributions/71.174.180.38|71.174.180.38]] ([[User talk:71.174.180.38|talk]]) 18:45, 6 September 2016 (UTC) |
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== magnesium oxide solubility modification == |
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The article currently says: |
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* "Insoluble magnesium salts such as magnesium oxide or magnesium hydroxide (milk of magnesia) depend on stomach acid for neutralization before they can be absorbed, and thus are relatively poor oral magnesium sources, on average." |
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What are the references for these interesting details? Since magnesium oxide is so cheap and common, it would be quite useful to know if there are simple practical options for mixing with other foods (acid?) to increase bioavailability.-[[Special:Contributions/71.174.180.38|71.174.180.38]] ([[User talk:71.174.180.38|talk]]) 18:46, 6 September 2016 (UTC) |
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Revision as of 18:46, 6 September 2016
bioavailability in food
In the area of nutrition supplements, Magnesium oxide is infamous for being very cheap and common but having extremely low bioavailability, and thus nearly useless for nutrient purposes. Most other Magn supplement chemical forms are supposed to be much more bioavailable, at about 30%. What form is Magnesium in, in common foods, and what is the bioavailability in various foods -- is there significant variation in this?-71.174.180.38 (talk) 18:45, 6 September 2016 (UTC)
magnesium oxide solubility modification
The article currently says:
- "Insoluble magnesium salts such as magnesium oxide or magnesium hydroxide (milk of magnesia) depend on stomach acid for neutralization before they can be absorbed, and thus are relatively poor oral magnesium sources, on average."
What are the references for these interesting details? Since magnesium oxide is so cheap and common, it would be quite useful to know if there are simple practical options for mixing with other foods (acid?) to increase bioavailability.-71.174.180.38 (talk) 18:46, 6 September 2016 (UTC)