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Magnesium is a macro-mineral necessary for the production and storage of energy, the proper function of nerves and muscles, and the development of strong bones. However, only 30 percent of conventional magnesium (magnesium oxide) is actually absorbed by the small intestine. The presence of other nutrients — such as calcium, phosphorus, and long-chain fatty acids — interferes with its absorption.
Sucrosomial Minerals were developed to enhance mineral malabsorption through a unique technology that allows for better absorption — and thus improved bioavailability. Several laboratory and animal tests have shown that the sucresters (sucrose esters of fatty acids) utilized in sucrosomial technology are effective vehicles for improving solubility, dissolution, absorption, and bioavailability.,,,
Sucrosomial Magnesium is a highly bioavailable sucrosomial complex of magnesium oxide providing 32 percent elemental magnesium. Because the magnesium is covered by a phospholipids plus sucrose esters of fatty acids matrix, its absorption is not impacted by the presence of other nutrients, unlike conventional forms of magnesium. A head-to-head test demonstrated that Sucrosomial Magnesium had faster absorption and 20 percent higher bioavailability than magnesium citrate, one of the most bioavailable forms of magnesium on the market.
Sucrosomial technology is a unique and innovative technique, where the magnesium moleculeis is conveyed into a liposomal-like structure made up of a phospholipids and sucrose ester of fatty acids (sucresters), called sucrosome. The sucresters act as emulsifiers, surrounding the liposomal-like structure that encapsulates the microelement, thereby increasing its absorption and bioavailability.
Sucrosomial technology increases the tolerability of magnesium supplementation by encasing the mineral within the sucrosome structure. Because the magnesium does not interact with the intestinal mucosae, Sucrosomial® Magnesium is free of common side effects such as nausea and diarrhea. Palatability is also improved because the sensitive mucous membranes of the mouth never come into contact with the mineral.
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