Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement

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dc.identifier.uri http://dx.doi.org/10.15488/4716
dc.identifier.uri https://www.repo.uni-hannover.de/handle/123456789/4758
dc.contributor.author Schneider, Inga ger
dc.contributor.author Greupner, Theresa ger
dc.contributor.author Hahn, Andreas ger
dc.date.accessioned 2019-04-17T10:55:42Z
dc.date.available 2019-04-17T10:55:42Z
dc.date.issued 2017
dc.identifier.citation Schneider, I.; Greupner, T.; Hahn, A.: Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement. In: Food and Nutrition Research 61 (2017), Nr. 1, 1384686. DOI: https://doi.org/10.1080/16546628.2017.1384686 ger
dc.description.abstract The aim of the present study was to compare the magnesium bioavailability from four mineral waters with different types of mineralization (e.g. SO 42- , HCO 3− , calcium) with the magnesium bioavailability from bread and from a magnesium supplement. A single-center, randomized, controlled trial with a crossover design with 22 healthy men and women was conducted at the Institute of Food Science and Human Nutrition, Leibniz University Hannover, Germany. The participants consumed the six test products providing 100 mg of magnesium each on six examination days with a one-week washout phase in between. The primary outcome variables were the 24 h urinary magnesium excretion, the 24 h urinary magnesium/creatinine ratio, and the area under the curve of serum magnesium levels for 10 h (AUC 0-10h ). No significant differences among groups were observed for either 24 h urinary magnesium excretion or 24 h urinary magnesium/creatinine ratio. Likewise, statistical group comparisons of AUC 0-10h for serum magnesium levels revealed no significant differences among the treatment groups. Accordingly, given equivalent magnesium availability from all test products, neither SO 42- content nor the content of HCO 3− or of calcium influenced the bioavailability of magnesium. Thus, mineral water with higher concentrations of magnesium constitutes a calorie-free magnesium source that contributes to optimal magnesium supply. ger
dc.language.iso eng ger
dc.publisher London : Taylor & Francis
dc.relation.ispartofseries Food and Nutrition Research 61 (2017), Nr.1 ger
dc.rights CC BY 4.0 ger
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Mineral water eng
dc.subject magnesium eng
dc.subject bioavailability eng
dc.subject mineralization eng
dc.subject general nutrition eng
dc.subject.ddc 570 | Biowissenschaften, Biologie ger
dc.subject.ddc 610 | Medizin, Gesundheit ger
dc.title Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement ger
dc.type article ger
dc.type Text ger
dc.relation.essn 1654-661X
dc.relation.doi 10.1080/16546628.2017.1384686
dc.description.version publishedVersion ger
tib.accessRights frei zug�nglich


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