+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn

+ Translate
+ Recently Requested

Bioavailability of calcium in foods



Bioavailability of calcium in foods



Cahiers de Nutrition et de Dietetique 25(4): 233-236



Literature on the bioavailability of calcium in foods is reviewed, with particular reference to the prevention of osteoporosis in humans, and methods of measuring bioavailability are evaluated and compared.

(PDF emailed within 1 workday: $29.90)

Accession: 002036290

Download citation: RISBibTeXText



Related references

Effect of anions or foods on absolute bioavailability of calcium from calcium salts in mice by pharmacokinetics. Journal of Experimental Pharmacology 5: 65-71, 2013

Calcium bioavailability from foods. Nutritional aspects of osteoporosis: 85-95, 2001

Bioavailability of calcium from dairy foods and other sources. Journal of Dairy Science 72(Suppl. 1): 175, 1989

Assaying calcium bioavailability in foods: applicability of the rat as a model. ACS Symposium series American Chemical Society: 75) 17-27, 1985

Iron and calcium bioavailability of fortified foods and dietary supplements. Nutrition Reviews 60(11): 360-367, 2002

Modification of an in-vitro method for estimating the bioavailability of zinc and calcium from foods. Zeitschrift Fuer Lebensmittel-Untersuchung Und Forschung. 119(6): 442-445, 1994

Calcium bioavailability of selected Egyptian foods with emphasis on the impact of fermentation and germination. International Journal of Food Sciences and Nutrition 50(5): 351-356, 2000

Prevention of osteoporosis by foods and dietary supplements. Bioavailability of milk micellar calcium phosphate. Clinical Calcium 16(10): 1616-1 23, 2006

A comparison of intrinsic and extrinsic tracer methods for estimating calcium bioavailability to rats from dairy foods. Journal of Nutrition 119(2): 228-234, 1989

Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings. Journal of Food Science 67(5): 26-32, 2002

A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food and Nutrition Bulletin 31(2 Suppl): S134-S146, 2010

Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability. Journal of food composition and analysis 20(3-4): 161-168, 2007

Household dietary strategies to enhance the content and bioavailability of iron, zinc and calcium of selected rice- and maize-based Philippine complementary foods. Maternal & Child Nutrition 1(4): 263-273, 2006

Calcium bioavailability from heated oyster shell-seaweed calcium (active absorbable algae calcium) as assessed by urinary calcium excretion. Journal of Bone and Mineral Metabolism 14(1): 31-34, 1996

Bioavailability of calcium from calcium carbonate, DL-calcium lactate, L-calcium lactate and powdered oyster shell calcium in vitamin D-deficient or -replete rats. Biological & Pharmaceutical Bulletin 18(5): 677-682, 1995