Effect of Orange and Lime Juice on Calcium Metabolism

Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCOj). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p < 0.05) than from tortillas (93%) or NFDM (95%).Calcium BV from tofu, cheese (105%) and CaCO, (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of Orange and Lime Juice on Calcium Metabolism

Cited by 4 publications

References 6 publications

Studien zum Calciumstoffwechsel mit Ca45

Studien zum Calciumstoffwechsel mit Ca45

Calcium requirements of infants, children and adults

Bioavailability of Calcium from Tofu, Tortillas, Nonfat Dry Milk and Mozzarella Cheese in Rats: Effect of Supplemental Ascorbic Acid

Contact Info

Product

Resources

About