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Calcium Bioavailability Journals | Open Access Journals
Journal of Health & Medical Informatics

Journal of Health & Medical Informatics

ISSN: 2157-7420

Open Access

Calcium Bioavailability Journals

The bioavailability of calcium alludes to the part of dietary calcium that is conceivably absorbable and the joining of the assimilated calcium into bone. To meet calcium suggestions, the bioavailability of calcium is a significant factor to consider past essentially the calcium substance of nourishments. Different dietary elements can influence calcium bioavailability. Some food segments act synergistically to advance calcium ingestion. They include: nutrient D, lactose, casein phosphopeptides in milk. Calcium bioavailability from plant foods is affected by their contents of oxalate and phytate, two naturally occurring compounds which interfere with the absorption of calcium. In general, the higher the oxalic acid content of a food, the lower the rate of calcium absorption.

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Citations: 2700

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