Vitamins & Minerals

Magnesium (Mg), present in every cell of all living organisms, is an essential nutrient and primarily responsible for catalytic reaction of over 300 enzymes. The aim of present study was to evaluate the effect of biofield treatment on atomic and physical properties of magnesium powder. Magnesium powder was divided into two parts denoted as control and treatment. Control part was remained as untreated and treatment part received biofield treatment. Both control and treated magnesium samples were characterized using X-ray diffraction (XRD), surface area and particle size analyzer. XRD data showed that biofield treatment has altered the lattice parameter, unit cell volume, density, atomic weight, and nuclear charge per unit volume of treated magnesium powder, as compared to control. In addition, the crystallite size of treated magnesium was significantly reduced up to 16.70, 16.70, and 28.59% on day 7, 41 and 63 respectively as compared to control. Besides this, the surface area of treated magnesium powder was increased by 36.5 and 10.72% on day 6 and 72 respectively, whereas it was reduced by 32.77% on day 92 as compared to control. In addition, biofield treatment has also altered the particle sizes d10, d50, and d99 (size, below which 10, 50, and 99% particles were present, respectively) as compared to control. Overall, data suggest that biofield treatment has substantially altered the atomic and physical properties of treated magnesium powder.

Limitations in the efficacy of mineral supplements include poor solubility at intestinal pH, low bioavailability and, particularly in the case with iron and copper, catalysis of oxidation. To address these limitations we tested a novel amino acid-oligosaccharide complex in a previously-validated in vitro digestion/absorption system. A proprietary multimineral/ multivitamin admixture in either the novel organic or inorganic mineral forms were subjected to simulated gastric and intestinal digestion, followed by apical exposure to Caco-2/HT-29MTX enterocyte co-cultures. Bioavailability was assessed by minerals and ascorbic acid analysis of fluid from the basolateral culture compartment. Intracellular oxidative flux was measured using the fluorescent probe 5-(and-6)-chloromethyl-2, 7-dichlorodihydrofluorescein diacetate acetyl ester (CM-H2 DCFDA). Compared to the inorganic mineral form, the organic matrix yielded significant increases in mineral solubility, and yielded several-fold increases in basolateral concentrations of all minerals tested (manganese 3.3x; copper 3.1x; iron 2.1x; and zinc 4.4x) compared to the inorganic matrix. Cells exposed to the organic formulation also had significantly lower levels of intracellular oxidation after a one-hour treatment. We conclude that the amino acid oligo-fructose formulation significantly increases mineral and ascorbic acid bioavailability and decreases intracellular oxidative stress in vitro.

In order to fortify bone mineral density (BMD), and to prevent osteoporosis in the future, we investigated consumption of BMD-associated nutrients, and their food sources of pre-school Japanese children. Intakes of minerals (calcium, magnesium, and phosphorus) and vitamins (vitamin D, vitamin K, and vitamin C) were studied based on two weekdays dietary record surveys together with photos taken by 84 parents/caregivers of 5-year-old children. Food sources of relevant nutrients were identified according to contribution analyses, and potential associations of consumption of food sources with selected nutrients were investigated. We further conducted a multiple regression analysis to clarify food/ food groups providing calcium. Calcium consumption of approximately 40% of the subjects manifested an inadequacy, but intakes of other nutrients met the criteria of Dietary Reference Intakes (DRIs). Major food sources of calcium were milk and dairy products, green and yellow vegetables, soybeans, and other vegetables, and 50% of calcium was supplied by milk and dairy products. Other nutrients were provided by, various food/food items, including milk and dairy products, vegetables, soybeans, fruit, fish and shellfish, meat, eggs, potatoes, and algae. A multiple regression analysis also detected that milk and dairy products were top contributors of calcium intake. Because there was an obvious inadequate intake of calcium in Japanese children, they are advised to enhance consumption of calcium from milk and dairy products and BMD-related minerals and vitamins from green and yellow vegetables, and other vegetables at home. Pertinent nutrition education should be given to parents/caregivers for promotion of bone health.