Amino Acid Chelation in Human and Animal Nutrition

An examination of the increased bioavailability of amino acid chelates, this book assembles chemical, clinical, and nutritional studies explaining how the body responds to amino acid chelates. It presents analytical procedures for producing amino acid chelates that are used in research relating to mineral bioavailability. The chapters cover fundamentals of mineral nutrition, the chemistry of chelation, the history of nutritional chelates, absorption pathways, tissue metabolism and metabolic responses, nutrient uptake, and toxicity of amino acid chelates.