Jarrow Formulas

1824 S. Robertson Blvd., Los Angeles, CA 90035, www.jarrow.com

According to the U.S. Department of Agriculture, an estimated 68% of Americans do not consume their daily allowance of magnesium. To combat these figures, Jarrow Formulas is introducing MagMind for brain health support with magnesium l-threonate (Magtein). This form of magnesium supports increased magnesium levels in the brain by crossing the blood–brain barrier with high brain-bioavailability and high efficiency in transporting Mg2+ right to the brain; only about 5% of magnesium in the blood reaches the brain with other forms of magnesium such as magnesium chloride, citrate, glycinate and gluconate, according to the company. In this respect, MagMind helps better support cognition, learning, working memory and short- and long-term memory for the young and old. Additional benefits may include improved sleep quality and relaxation as magnesium deficiency has been linked to poor sleep quality and anxiety, which then affects the machinations of the mind, says the company.

Increasing Mg2+ in the brain supports the hippocampus, which could lead to strengthened memory and facilitated learning; in the amygdala (which stores emotional memory), changes occur with proper magnesium levels that make it easier to “extinguish fear associated with painful memories,” the company has found. Magnesium also helps to raise and keep the brain’s plasticity (i.e., the ability to be molded for better learning and memory) and helps maintain a healthy, elastic brain, something Jarrow Formulas feels is very important.

“We’re extremely excited to add yet another great brain supplement to our product line,” says Rory Lipsky, marketing director at Jarrow. “Our customers love our Neuro Optimizer product and with MagMind, those seeking support for short- and long-term memory now have another great product for brain health to choose from.”

MagMind is wheat-, gluten, soy-, dairy- and nut-free, as well as being suitable for use by vegetarians and vegans.

Published in WholeFoods Magazine, December 2012