Chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. The resulting substances are known as chelates. These chelated minerals are thought to be more digestible than nonchelated forms.
Amino Acid Chelated trace minerals are formed by reacting micro (trace) minerals (Zn, Cu, Mn, Fe, Co) or macro minerals (Mg, Ca) to an amino acid in a 1:1 molar ratio. This process helps protect the metal from being tied up by antagonisms (Fe, Mo, S) during digestion and allows for the metal to remain part of this organic molecule as it is absorbed primarily in the jejunal area of the small intestine.Request A Quote
Why Amino acid chelated minerals is essential?
Trace minerals are required in very small amounts in the diet and their uptake from the digestive tract can be impaired by other dietary components or the presence of ‘antagonists’. For example, the availability of copper for absorption is heavily influenced by molybdenum, Sulphur and iron. Natural foodstuffs such as corn, wheat, soybean meal, etc. contain essential trace elements, which are required by humans. However, these trace elements are often in a form which renders them unavailable to the human.
Also, even if the elements were totally available, in many cases, they would not be in adequate concentrations to meet the daily requirement of a human being. Therefore, when deficiencies of one or more of the trace mineral elements exist in a diet, Amino acid chelated minerals can help the in a great way.