Overview
SCIENTIFIC SCORE
Moderately Effective
Based on 7 Researches
8.6
USERS' SCORE
Medium or Average
Based on 3 Reviews
6.7
Supplement Facts
Serving Size: 3 Tablets
Amount Per Serving
%DV
Vitamin D-3 (as Cholecalciferol)
25 mcg (1,000 IU)
125%
Calcium (from Aquamin® TG Seaweed Derived Minerals and Calcium Citrate)
400 mg
31%
Magnesium (from Magnesium Oxide, Magnesium Glycinate, Magnesium Taurinate, Magnesium Citrate and Aquamin® TG Seaweed Derived Minerals)
800 mg
190%
Zinc (from L-OptiZinc® Monomethionine)
15 mg
136%
Top Medical Research Studies
9.5
We set out to explore how zinc oxide nanoparticles (ZnO NPs) could help control the bacteria responsible for food poisoning in raw chicken meat. Our approach involved integrating these nanoparticles into packaging materials to see if they could effectively inactivate Campylobacter jejuni, a common and concerning pathogen in poultry.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
Read More
8
Magnesium oxide shows promise against EHEC
We investigated how a macroporous magnesium oxide-templated carbon (MgOC) could help combat Enterohemorrhagic E. coli (EHEC), a common foodborne threat. MgOC effectively adsorbed harmful Shiga toxins and secretory proteins that contribute to EHEC's virulence while not affecting the bacteria's growth itself. Notably, infected mice treated with MgOC showed an extended survival period. This innovative material didn't harm healthy cells or gut bacteria. However, it also absorbed several antimicrobial agents, suggesting it could be combined with specific antibiotics to improve treatment options against EHEC infections.
Read More
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
Most Useful Reviews
0
Diarrhoea effect
This food supplement led to my experiencing diarrhoea, and unfortunately, my sleep did not improve as I had hoped.
Read More
2
Stomach upset
The composition is certainly beneficial, but it caused me considerable stomach upset—possibly due to the high magnesium content. I believe that taking three pills is excessive; it should definitely be consumed with food.
Read More
0
Ingredient concern
I liked the combination of ingredients, but I wish I had known how detrimental maltodextrin is before purchasing this version of Calcium & Magnesium! I hope NOW FOODS will consider removing it from their other supplements.
Read More
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 7 Researches
8.6
- All Researches
9.5
We set out to explore how zinc oxide nanoparticles (ZnO NPs) could help control the bacteria responsible for food poisoning in raw chicken meat. Our approach involved integrating these nanoparticles into packaging materials to see if they could effectively inactivate Campylobacter jejuni, a common and concerning pathogen in poultry.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
Read More
9
Calcium enhances antimicrobial efficacy
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
Read More
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
9
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Read More
8
Magnesium oxide shows promise against EHEC
We investigated how a macroporous magnesium oxide-templated carbon (MgOC) could help combat Enterohemorrhagic E. coli (EHEC), a common foodborne threat. MgOC effectively adsorbed harmful Shiga toxins and secretory proteins that contribute to EHEC's virulence while not affecting the bacteria's growth itself. Notably, infected mice treated with MgOC showed an extended survival period. This innovative material didn't harm healthy cells or gut bacteria. However, it also absorbed several antimicrobial agents, suggesting it could be combined with specific antibiotics to improve treatment options against EHEC infections.
Read More
User Reviews
USERS' SCORE
Medium or Average
Based on 3 Reviews
6.7
- All Reviews
- Positive Reviews
- Negative Reviews
0
Diarrhoea effect
This food supplement led to my experiencing diarrhoea, and unfortunately, my sleep did not improve as I had hoped.
Read More
2
Stomach upset
The composition is certainly beneficial, but it caused me considerable stomach upset—possibly due to the high magnesium content. I believe that taking three pills is excessive; it should definitely be consumed with food.
Read More
0
Ingredient concern
I liked the combination of ingredients, but I wish I had known how detrimental maltodextrin is before purchasing this version of Calcium & Magnesium! I hope NOW FOODS will consider removing it from their other supplements.
Read More
Frequently Asked Questions
2
Stomach upset
The composition is certainly beneficial, but it caused me considerable stomach upset—possibly due to the high magnesium content. I believe that taking three pills is excessive; it should definitely be consumed with food.
0
Diarrhoea effect
This food supplement led to my experiencing diarrhoea, and unfortunately, my sleep did not improve as I had hoped.
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
9
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
9.5
We set out to explore how zinc oxide nanoparticles (ZnO NPs) could help control the bacteria responsible for food poisoning in raw chicken meat. Our approach involved integrating these nanoparticles into packaging materials to see if they could effectively inactivate Campylobacter jejuni, a common and concerning pathogen in poultry.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
Through our experiments, we discovered that immobilizing ZnO NPs in functional pads placed under raw chicken could dramatically reduce bacterial counts. In fact, we saw a reduction from about 4 log CFU to an undetectable level within just three days when storing chicken at 4°C. Notably, we monitored zinc levels in the chicken meat, confirming a safe release of zinc without any migration of nanoparticles onto the food. This means that we can help keep raw chicken safe and fresh without compromising its integrity or quality.
Not only did we find that these functional pads inactivated the harmful bacteria, but we also noted a related increase in lactic acid production, which plays a role in further protecting the meat. Our findings open up new avenues for using zinc in food packaging, offering a way to enhance food safety without directly adding chemicals to the food itself. Overall, this study highlights the potential for nanotechnology to play a significant role in managing foodborne pathogens like Campylobacter in poultry products.
References
- Youssef O, AgĂşn S, Fernández L, Khalil SA, RodrĂguez A, et al. Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production. Int J Food Microbiol. 2023;399:110227. 10.1016/j.ijfoodmicro.2023.110227
- Almatrafi R, Banawas S, Sarker MR. Divalent Cation Signaling in Spore Germination. Microorganisms. 2023;11. 10.3390/microorganisms11030591
- Park DW, Lee YD, Park JH. Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning. Food Sci Biotechnol. 2021;30:745. 10.1007/s10068-021-00910-2
- Hirakawa H, Suzue K, Uchida M, Takita A, Kamitani W, et al. A Macroporous Magnesium Oxide-Templated Carbon Adsorbs Shiga Toxins and Type III Secretory Proteins in Enterohemorrhagic , Which Attenuates Virulence. Front Microbiol. 2022;13:883689. 10.3389/fmicb.2022.883689
- Dawwam GE, Al-Shemy MT, El-Demerdash AS. Green synthesis of cellulose nanocrystal/ZnO bio-nanocomposites exerting antibacterial activity and downregulating virulence toxigenic genes of food-poisoning bacteria. Sci Rep. 2022;12:16848. 10.1038/s41598-022-21087-6
- Mahboub HH, Rashidian G, Hoseinifar SH, Kamel S, Zare M, et al. Protective effects of Allium hirtifolium extract against foodborne toxicity of Zinc oxide nanoparticles in Common carp (Cyprinus carpio). Comp Biochem Physiol C Toxicol Pharmacol. 2022;257:109345. 10.1016/j.cbpc.2022.109345
- Hakeem MJ, Feng J, Nilghaz A, Ma L, Seah HC, et al. Active Packaging of Immobilized Zinc Oxide Nanoparticles Controls Campylobacter jejuni in Raw Chicken Meat. Appl Environ Microbiol. 2020;86. 10.1128/AEM.01195-20
