Nutritional supplement strongly dosed in magnesium, combined with all the vitamins of group B and taurine to promote the normal functioning of the nervous system.
* SEELIG M. S., «Consequences of magnesium deficiency on the enhancement of stress reactions; preventive and therapeutic implications (a review)», J Am Coll Nutr, 1994; 13 (5): 429-446.
The triad of a magnesium complex containing a good percentage of magnesium bioavailable element combined with B vitamins and taurine is a perfectly balanced solution to correct magnesium deficiency.
According to the most recent data 1000 calories bring 120 mg of magnesium. The average caloric intake for women is 1,700 calories, 204 mg for men and 224 calories for men (264), instead of recommendations for 375 mg in Europe and the United States at 420 mg per day. The magnesian intakes by the diet are therefore daily too short of 100 to 220 mg. To this is added the stress of everyday life which is responsible for a significant loss of magnesium (urinary excretion). This stress-induced urinary loss leads to an additional deficit of magnesium of the order of 100 to 200 mg.
Magnesium deficiency is usually associated with several states or feelings of stress (stress, pain, fatigue)  that can create grounds for inflammatory infections or diseases and generate various pathologies (depression, insomnia, neuromuscular disorders, fibromyalgia , rheumatism, cardiovascular problems, allergies, psoriasis, colopathy, Crohn 's disease, hyperthyroidism, infarction, etc.)   .
Magnesium is the second most abundant cation in cells and is also the coenzymatic catalyst of nearly 400 basic biochemical reactions to energy production. The production of energy in the mitochondria is considered to be magnesiodependent.
To effectively address these pervasive deficiencies in our society, the Lepi Vits laboratory has created a highly concentrated and bioavailable magnesium bisglycinate (organic soluble form) complex, in combination with all B group vitamins and taurine, to facilitate absorption and retention of magnesium at the cellular level.
Rightly, the vitamins of group B are cofactors of the production of energy with magnesium and will be activated in the form of coenzyme by the phosphorylation. Vitamin B6 activated in pyridoxal phosphate PLP, allows the production of taurine, serotonin and the transformation of glutamate into GABA, the anti-anxiety neurotransmitter.
As for taurine, several studies highlight its role as "saving magnesium hormone"  favoring intracellular magnesium saving. These studies also observed the synergistic role of taurine  with magnesium: in ionic transport of magnesium / calcium and sodium / potassium, thus in osmotic regulation, with an anti-retention effect of water, stabilizer cell membranes, receptor regulator, antioxidant and anti-inflammatory.
Magnesium bisglycinate is a 3rd generation organic salt. Compared to first generation inorganic magnesium (chloride, oxide) and second generation organic forms (citrate, lactate, aspartate and magnesium malate with deacidifying effect), the bisglycinate salt is a chelated form that is bioavailable and properly absorbed through the digestive tract .
Indeed, the bisglycinates are very well tolerated by the organism thanks to their so-called covalent bonds with two glycines (natural amino acids). They therefore have better digestive tolerance and greater bioavailability. The data provided by EFSA show that bisglycinate minerals are bioavailable after oral administration.
Magnesium bisglycinate also has a higher magnesium element concentration (Mg 16%), compared to another 3rd generation salt such as magnesium glycerophosphate (Mg 12%). Despite its excellent solubility in fats, glycerophosphate can provide an excess of phosphorus in the blood and generate metabolic disorders to people with renal insufficiency.
No scientific study has put forward a disadvantage with regard to the use of magnesium bisglycinate.
 SEELIG M. S., «Consequences of magnesium de_ ciency on the enhancement of stress reactions; preventive and therapeutic implications (a review)», J Am Coll Nutr, 1994; 13 (5): 429-446.
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