Minerals for nutritional supplements

The use of vitamins and minerals in food supplements is regulated by directive (EC) No. 2002/46. For the fortification of food the Regulation (EC) No 1925/2006 has to be considered^{1, 2}.

Calcium

Calcium is found in the body mainly in form of calcium hydroxyapatite in teeth and bones. In addition to this calcium has an important function in the stimulation of nerves and muscles. A calcium deficiency can thus lead to muscle cramps. Numerous secretion processes are also only possible in the presence of calcium, e.g. insulin release from the β-cells in the pancreas⁷.

Natural sources of calcium are in particular milk products, but also various vegetables and drinking water contain adequate amounts of calcium. However, the calcium taken in with food has relatively low bioavailability of about 30 - 50 %.

A regular consumption of nutritional supplements containing calcium can thus facilitate achieving the current nutrient reference value (NRV) of 800 mg / day according to Regulation (EU) No 1169/2011³. A daily dose at this level requires a realistic form of dosage. Dr. Paul Lohmann^® has suitable compounds in the product range for application areas from tablets to liquid products. For the latter for example the product Calcium Lactate PLUS is very suitable. Especially the good bioavailable mineral L-pidolates including for example Calcium L-Pidolat and the Calcium Glycerophosphate are ideally suited for this application.

Magnesium

Magnesium occurs in plant tissues as a central atom of chlorophyll, therefor that all green vegetables are important sources of magnesium.

As an essential co-factor, magnesium is involved in multiplicity enzymatic reactions. According to the Regulation (EC) No 1924/2006 on nutrition and health claims made on foods magnesium contributes to a reduction of tiredness and fatigue and a normal energy-yielding metabolism. Furthermore it contributes to normal functioning of the nervous system and the muscle function and supports the maintenance of normal bones and teeth⁴.

Dr. Paul Lohmann^® offers for food supplements magnesium salts like e.g. all Citrates, Carbonates, Gluconates, Lactates, Bisglycinates (metal chelates) and Aspartates.

Zinc

More than 300 enzymatic reactions in the human body depend on the presence of zinc. Zinc has gained particular significance in recent years through its positive effects on the immune system. Due to the contribution to the normal function of the immune system¹⁰, OTC zinc compounds and zinc containing food supplements are frequently used in colds. Placebo-controlled studies have in fact shown that the intake of zinc significantly shortens the duration of illness⁵. Furthermore zinc is known as the beauty mineral because it contributes to the maintenance of normal hair, nails, and skin⁴.

The body’s storage capacity for zinc is relatively small so that a continuous intake through food or nutritional supplements is recommended. Dr. Paul Lohmann^® offers a broad spectrum of zinc salts as e.g. Zinc Acetate, Zinc Bisglycinate, Zinc Citrate, Zinc Gluconate, Zinc Lactate, Zinc Oxide or Zinc Sulfate.

Iron

Iron is quantitatively the most significant trace element in the body. The amount of iron finally absorbed from a respective foodstuff is determined by its bioavailability. Iron from meat sources is readily available with its absorption rate of 10 - 20 %⁶. Iron in vegetable foodstuffs exists mainly in the Fe³⁺ form that cannot be absorbed. The availability of iron from vegetable food is thus with 1 - 5 % very low altogether.

The intake of nutritional supplements containing iron is recommended for vegetarians and vegans. But there is also an increased iron requirement during growth periods, in increased sports activities and during pregnancy. Dr. Paul Lohmann^® offers a broad range of highly bioavailable iron salts e.g. Ferrous Sulfate, Ferrous Lactate, Ferrous Gluconate, Ferrous Fumarate or Ferrous Bisglycinate.

Dr. Paul Lohmann^® – partner for innovative mineral supplements

Dr. Paul Lohmann`s portfolio of mineral salts for food supplements is available in various pharmaceutical qualities (e.g. USP or Ph.Eur) and food grades. In addition to the major elements Dr. Paul Lohmann^® offers also all important trace elements such as e.g. selenium, copper, manganese and more. Furthermore the microencapsulation of mineral salts offers formulators considerable advantages: Ingredients not considered for the food fortification or for processing dietary products (e.g. highly bio-available ferrous sulfate that is highly reactive) can now be used without adverse sensory implications, such as, a strong metallic taste or changes in product color.

Directly compressible granules

The directly compressible granules (DC) of Dr. Paul Lohmann^® allow direct processing of the basic material to tablet form without prior wet granulation with reduced need for additional binding. In the range are e.g.: Calcium Carbonate, Tri-Calcium Citrate, Tri-Magnesium Citrate or Ferrous Fumarate.

Bisglycinates, Mineral Chelates

Mineral chelates are molecules with a highly stable structure. The chelate structure is composed of two molecules of the amino acid glycine and one central metal atom. The chelate structure is a protective shield against outside influences like oxidation or absorption inhibitors and increases the bioavailability of the enclosed mineral. The bisglycinate portfolio of Dr. Paul Lohmann^® contains Iron, Zinc-, Calcium-, Magnesium-, Copper-, and Manganese-Bisglycinate which are permitted for food supplements according to Directive (EC) No. 2002/46¹.

References

1. Directive 2002/46/EC of the European Parliament and of the Council of 10 June 2002 on the approximation of the laws of the Member States relating to food supplements

2. Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods

3. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers

4. Regulation (EC) No 1924/2006 of the european parliament and of the council of 20 December 2006 on nutrition and health claims made on foods

5. Schuchardt, J.P., Hahn, A.: Ernährungsphysiologische Bedeutung von Zink, Deutsche Lebensmittel-Rundschau 04/2009

6. Schuchardt, J.P., Hahn, A.: Ernährungsphysiologische Bedeutung von Eisen, Deutsche Lebensmittel-Rundschau 02/2009

7. Gröber U., Mikronährstoffe – Beratungsempfehlungen für die Praxis, 2. Auflage, Seite 121-123