The Bioavailability of Magnesium in Spinach and the Effect of Oxalic Acid on Magnesium Utilization Examined in Diets of Magnesium-Deficient Rats.

Kikunaga, Shigeshi; Ishii, Hiroko; Takahashi, Masayuki

doi:10.3177/jnsv.41.671

Cited by 16 publications

(8 citation statements)

References 17 publications

(9 reference statements)

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“…In humans, a wide range (10 -75%) of magnesium absorption rates has been reported (Danielson et al, 1979;Schwartz et al, 1984;Schuette et al, 1990;Fine et al, 1991;Brink & Beynen 1992;Lönnerdal et al, 1993;Lönnerdal, 1995;Benech & Grognet, 1995;Serfaty-Lacrosniere et al, 1995;Knudsen et al, 1996;Fairweather-Tait & Hurrell, 1996;Andon et al, 1996;Abrams et al, 1997;Sojka et al, 1997) and have been recently reviewed (Ekmekcioglu, 2000); higher values have been observed in animal studies (Lönner-dal et al, 1993;Lazichi Lakshmanan et al, 1984;Kikunega et al, 1995). In these previous studies, various protocols have been applied, including balance studies (Lönnerdal et al, 1993;Lönnerdal, 1995;Serfaty-Lacrosniere et al, 1995;Andon et al, 1996), true bioavailability studies with stable (Schwartz et al, 1984;Schuette et al, 1990;Knudsen et al, 1996;Sojka et al, 1997) and have been recently reviewed (Ekmekcioglu, 2000); higher values have been observed in animal studies (Lönnerdal et al, 1993;Lazichi Lakshmana et al, 1984;Kikynega et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

Magnesium bioavailability from mineral water. A study in adult men

et al. 2002

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Objective: To assess magnesium enteral absorption from a magnesium-rich mineral water. Design: Experimental study. Setting: Department of Nuclear Medicine, Brugmann Hospital, Brussels, Belgium. Subjects: Ten healthy male volunteers in the age range 25 -42 y. Intervention: Each subject completed two sessions in a random order. At one session, they received an oral load of 300 ml of water (containing 1.2 mmol Mg), traced with 28 Mg, and at the other session they received an intravenous injection of 28 Mg, in order to take into account the metabolism of endogenous magnesium. The dietary consumption was further noted on a weekly diary. Results: The mean bioavailability was 59.1% (s.d. AE 13.6). Magnesium absorption and age were significantly inversely correlated (r ¼ 70.68, P ¼ 0.035). Conclusion: Magnesium-rich mineral water is a reliable source of magnesium. Our observation of decreased magnesium absorption with age deserves further investigations. Sponsorship: The study was sponsored by SEV,

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Section: Discussionmentioning

confidence: 99%

Magnesium bioavailability from mineral water. A study in adult men

et al. 2002

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“…The conjugate base of OA, oxalate, is a chelating agent for metal cations and thus affects the gastrointestinal bioavailability of Mg 2+ . The effect of OA on Mg 2+ absorption has been studied in rats [ 96 ] and humans [ 32 ]. Kikunaga et al .…”

Section: Data On Intestinal Mg2+ Absorptionmentioning

confidence: 99%

Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update

Schuchardt

Hahn

2017

CNF

148

110

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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.

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“…In a study with Mg deficient rats by Kikunaga et al [162], Mg absorption from a diet containing raw spinach was significantly lower compared to the same diet containing boiled spinach (about 50% of the oxalate was removed by boiling) or the control (same diet without spinach), even though the difference in absorption was small, absorption being 80.2% vs. 88.4% and 88.9%, respectively as determined by chemical balance technique. On the other hand, supplementation of the control diet with 0.8% oxalate (as oxalic acid) had no significant effect on Mg absorption, suggesting that factors other than oxalic acid present in spinach reduced Mg absorption or different behaviour of added oxalic acid as compared to native oxalic acid, such as preferred binding of the added oxalic acid to calcium ions from the food matrix and incomplete dissolution of the complex in the gut.…”

Section: B) Oxalic Acidmentioning

confidence: 95%

Dietary Factors Influencing Magnesium Absorption in Humans

Bohn¹

2008

CNF

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Decreased Mg intake and low Mg status have been associated with a number of major health concerns such as diabetes mellitus type II, coronary heart disease, and osteoporosis. While information on Mg intake is available, relatively little is known on dietary factors influencing Mg bioavailability. While it is established that Mg absorption is based on a combination of a non-saturable and a saturable pathway, the nature of especially the latter mechanism is not well understood. Recently, stable isotopes have improved techniques available for the determination of Mg absorption from single test meals or supplements. Some inorganic Mg forms such as MgO seem of limited solubility in the intestine, suggesting low bioavailability. Recent studies have further added evidence that some commonly consumed dietary compounds, such as phytate and oxalate, can inhibit Mg absorption, presumably via complexation, preventing absorption from the small intestine. Phytate for example has been shown to decrease Mg absorption by up to 60%, in a dose dependent manner. On the other hand, fermentable dietary fibre, such as fructo-oligosaccharides, have been demonstrated to increase Mg absorption in humans by 10-25%, even though the underlying mechanisms remain to be elucidated. Future studies to investigate factors impacting Mg absorption are warranted.

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The Bioavailability of Magnesium in Spinach and the Effect of Oxalic Acid on Magnesium Utilization Examined in Diets of Magnesium-Deficient Rats.

Cited by 16 publications

References 17 publications

Magnesium bioavailability from mineral water. A study in adult men

Magnesium bioavailability from mineral water. A study in adult men

Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update

Dietary Factors Influencing Magnesium Absorption in Humans

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