Details
| Original language | English |
|---|---|
| Pages (from-to) | 260-278 |
| Number of pages | 19 |
| Journal | Current nutrition and food science |
| Volume | 13 |
| Issue number | 4 |
| Publication status | Published - Nov 2017 |
Abstract
Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.
Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.
Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.
Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.
Keywords
- Bioavailability, Dietary fibre, Intestinal uptake, Meal composition, Mg-absorption, Oligosaccharides
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Nursing(all)
- Nutrition and Dietetics
- Medicine(all)
- Public Health, Environmental and Occupational Health
Sustainable Development Goals
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In: Current nutrition and food science, Vol. 13, No. 4, 11.2017, p. 260-278.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update
AU - Schuchardt, Jan Philipp
AU - Hahn, Andreas
N1 - Publisher Copyright: © 2017 Bentham Science Publishers. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2017/11
Y1 - 2017/11
N2 - Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.
AB - Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.
KW - Bioavailability
KW - Dietary fibre
KW - Intestinal uptake
KW - Meal composition
KW - Mg-absorption
KW - Oligosaccharides
UR - http://www.scopus.com/inward/record.url?scp=85030098703&partnerID=8YFLogxK
U2 - 10.2174/1573401313666170427162740
DO - 10.2174/1573401313666170427162740
M3 - Review article
C2 - 29123461
VL - 13
SP - 260
EP - 278
JO - Current nutrition and food science
JF - Current nutrition and food science
SN - 1573-4013
IS - 4
ER -