1. Neutralization: Magnesium hydroxide is a base and when it comes into contact with stomach acid, it reacts to form magnesium chloride and water. This reaction neutralizes the acid and increases the pH of the stomach contents, reducing their acidity.
2. Buffering capacity: Milk of magnesia acts as an acid buffer, which means it can absorb or release hydrogen ions (H+) to maintain a more stable pH level in the stomach. When there is excess stomach, the magnesium hydroxide can react with it to form more water and magnesium chloride, further neutralizing the acid. Conversely, if the pH of the stomach increases too much , magnesium hydroxide can release hydrogen ions to help lower the pH and restore acidity.
By combining neutralization and buffering actions , magnesium hydroxide helps reduce the acidity of the stomach contents and alleviate symptoms associated with excess acid, such as heartburn, indigestion and pain. It can provide temporary symptomatic relief for conditions like acid reflux and heartburn, helping to neutralize the acid and reducing its harmful effects on the oesophagus and stomach lining.
