ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Spinach, wheat and kale represent a broad range in absorption of calcium from foods (5–40%). These plants were intrinsically labeled with 45Ca and examined for 45Ca solubility characteristics, including specific enzyme treatments, subcellular distribution, and in vitro bioa-vailability. Solubility was 〈2% for spinach, ∼40% for wheat and 70% for kale, depending on the solvent. Solubility paralleled the in vitro45Ca bioavailability results of 0.3±0.l%, 26.4±5.2%, and 76.3 ±1.2% for these three plant foods. Spinach calcium exists largely as calcium oxalate which is not easily dissociated. Phytase treatment of wheat indicated that a major portion of calcium was bound to phytate. Knowledge of the chemical form of calcium in plants can help in designing processing procedures to improve calcium absorption.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04335.x
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