Magshape, a micronized and microencapsulated source of magnesium, was shown to elevate blood magnesium levels for at least six hours—longer than any of the other forms tested in the study.
“Magshape microcapsules [are] a bioavailable and well-tolerated alternative to existing magnesium-based ingredients used in food supplements,” wrote researchers from Bionos Biotech and Lubrizol Life Science.
The research, published in the journal Nutrients, was funded by Lubrizol, which manufactures the product.
Magnesium deficiency common in European populations
Magnesium is an essential mineral, acting as a co-factor in more than 600 enzymatic reactions in the body. It is particularly important for maintaining normal muscle and nerve function, regulating blood glucose levels and inflammation, and contributing to the structural development of bones.
However, magnesium deficiency is common in European populations. This is partly due to diet-related factors and soil degradation, but absorption issues also play a key role.
Indeed, rates of magnesium absorption can be as low as 10% depending on the type of magnesium and formulation factors, with magnesium oxide having one of the poorest absorption rates.
“Several factors affect magnesium absorption,” said Alan Connolly, research and development manager at Lubrizol. “The presence of other nutrients is one such factor; some nutrients, like proteins, sugars, MCT or vitamin D, enhance absorption, while high doses of zinc, sulphates or oxalates can inhibit it.”
“The pH of the digestive tract also plays a crucial role. The stomach’s acidity or alkalinity impacts absorption, with certain forms of magnesium being more soluble in acidic environments,” he told NutraIngredients.
Magshape: why microencapsulation?
To overcome this, Lubrizol launched Magshape, a microencapsulated magnesium oxide, specifically designed to enhance the mineral’s bioavailability.
The microencapsulation process involves packaging magnesium in a protective matrix, which minimizes interactions with other active ingredients and environmental factors.
“Magnesium salts can interact with vitamins and botanicals when combined in the same product, resulting in reduced activity and lower bioavailability,” Connolly said. “By microencapsulating the magnesium in a protective shell, this problem is avoided.”
Microencapsulation also results in a more pleasant sensory experience, Connolly added. The process, which does not chemically modify the magnesium itself, removes the strong taste associated with magnesium salts resulting in better overall user satisfaction.
A gentler release
The study involved 40 healthy men and women, each of whom were put on a low magnesium diet for seven days.
Participants were randomized to receive one of four different types of magnesium (each at a 375 mg dose) every week, with blood samples obtained at baseline and one, four and six hours after oral intake.
Magshape microcapsules were compared to the raw forms of magnesium oxide, citrate and bisglycinate—the most commonly used magnesium sources in food supplements.
Lubrizol’s microcapsules were found to significantly elevate blood magnesium levels at all tested time points, with high levels maintained for up to six hours post-intake.
These results were not seen in participants taking the raw forms of magnesium oxide, citrate and bisglycinate, indicating their inability to effectively induce sustained elevation of magnesium levels.
Participants taking Magshape also reported fewer adverse events, including reduced bowel activity and gastric ‘heaviness’, both of which are common side effects of magnesium supplementation.
“Microencapsulation can minimize these side effects by ensuring a gentler release in the digestive tract,” Connolly said. “This also ensures that magnesium is released in the correct area and can be absorbed by the body as needed.”
Source: Nutrients. doi: 10.3390/nu16244367. “Comparative Clinical Study on Magnesium Absorption and Side Effects After Oral Intake of Microencapsulated Magnesium (MAGSHAPETM Microcapsules) Versus Other Magnesium Sources.“ Authors: Pajuelo, D. et al.
