Sunday, December 6, 2009
Chelation is derived from a Greek word "chele" meaning claw and the ligands form a clawlike resemblance around the central atom. Just imagain a claw of a crab or lobster. The above diagram is what the compound looks like.
First off the definition of chelation is: “the formation or binding of two or more separate bindings between a polydentate ligand (multiple bonded) and a single central atom. “They are chemicals that form soluable, complex molecules with certain metal ions, inactivating the ions so that they cannot normally react with other elements or ions to produce precipitates or scale.” Simply stated chelated means firmly attached, usually with an organic component or an amino acid which will prevent the two from not working together in the digestive track.
Now you are probably saying what does all this mean? I don’t understand this. Well it simply means that it is a natural process in which an amino acid binds to a nutrient which will allow the nutrients to move freely around without the interaction of other nutrients which will pull them apart thus resulting in lack of total nutrient utilization within the body. The way this works is by either amino acids, organic acids bind with the nutrients and form a ring around it and act as a protective barrier to protect the nutrient from being pulled away by precipitation as it passes through the cell membrane.
Chelated compounds are debated as being better than most other forms, however it is not always better for some minerals such as calcium and magnesium. Inorganic compounds of calcium carbonate and magnesium oxide are very easily separated and leaves the calcium and magnesium ions to be easily absorbed and utilized within the body. Chelation of these nutrients will slow down and hinder the utilization. The same goes for zinc.
If you find a chelated product for zinc, magnesium, or calcium, then do not get it as it is not worth the increased price as it does not absorb as well in the body as would other minerals that are chelated.
