Chelates: its functions

What are chelates?

From a chemical point of view chelates with organic bodies obtained by chelation.

Chelation is a natural process by which a mineral is an organic molecule binds to becoming active and can thus be transported directly into the bloodstream.

Through chelation, metals are attached to the inside of important biological substances, proteins, as the case of hemoglobin that contains iron, chlorophyll contains magnesium or vitamin B12 containing cobalt, as well as chelation is inspired by the metabolic processes of nature and allows the body's absorption of minerals or metals completely.

Thanks to the chelating agent, the metal is protected in its path through the stomach into the small intestinal villi. The metal is well protected in some way surrounded by amino acids in the form of protection ring. This agent prevents the metal shield, eager responsiveness, combined with other compounds or nutrients within the digestive tract. Chelation thus avoids metabolic insoluble combinations and not equivalent that would occur, thus promoting its maximum assimilation to be fixed to prevent non-digestible components to load certain substances and thus be eliminated from the body without being metabolized.

In general, minerals and trace elements in food are the most prevalent form of salts: sulfates, chlorides, carbonates, phosphates, etc..

The usual mineral preparations are offered combined with organic acids such as citric, ascorbic, fumaric, and so on. stability being much lower than the chelates formed with different amino acids, peptides or proteins whose resistance or action of gastric juices and the ease of crossing the intestinal many is much greater.

In summary, the chelates meet three key benefits:

1) Be a biologically

2) to have better stability

3) Allow maximum absorption perfectly tolerable, which easily meets the deficit or daily requirement of our body.

*Automatic Translation