Foods: magnesium content and uptake


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Abstract

The high magnesium content in certain foods is not directly correlated with the level of magnesium absorption. Foods may contain different components such as phytic acid, oxalic acid, and calcium, which significantly impede the magnesium absorption from these foods. Xanthines (contained in coffee or strong tea), synthetic nutritional supplements and alcohol lead to increased excretion of magnesium in the urine. At the same time, inulin oligosaccharides, for example, enhance the magnesium absorption from foods. Intake of foods without magnesium absorption inhibitors discussed above improves the magnesium absorption from the solution (e.g. mineral water).

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About the authors

Olga Alekseevna Gromova

Ivanovo state medical academy

Email: unesco.gromova@gmail.com
MD, professor of the Department of pharmacology and clinical pharmacology

Ivan Yurievich Torshin

Moscow institute of physics and technology (state university)

candidate of physico-mathematical sciences, associate professor of the Department of intelligent systems

Vera Mitrofanovna Kodentsova

Federal research center for nutrition and biotechnology

Email: kodentsova@ion.ru
doctor of biological sciences, professor, head of the Laboratory of vitamins and mineral substances

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