The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

Kikunaga, Shigeshi; Arimori, Miwako; Takahashi, Masayuki

doi:10.3177/jnsv.34.195

Cited by 5 publications

(5 citation statements)

References 30 publications

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“…Kim and Zemel (1986) found spinach calcium much less soluble than skim milk calcium. Poor bioavailability of calcium from spinach has been confirmed in humans (Heaney et al, 1988) and rats (Kikunaga et al, 1988). This was attributed to formation of insoluble calcium oxalate.…”

Section: Introductionmentioning

confidence: 92%

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Reykdal¹,

Lee²

1991

Journal of Food Science

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Chemical availability of calcium was measured with and without simulated digestion to determine processing effects. Available calcium was low in spinach and significantly higher in skim milk and whole milk, consistent with their known bioavailabilities. In nondigested processed milk it was significantly higher for whole milk than for skim milk. However, available calcium in digested whole milk was lower than in digested skim milk. Digestion increased available calcium in skim milk, dialyzable and ionic dialyzable calcium in whole milk and ionic calcium in spinach. Soluble and ionic soluble calcium were lowered in whole milk during digestion due to soap formation. Effects on % calcium were slight, but available calcium in nondigested skim milk was significantly lowered by processing. MATERIALS & METHODSAMOUNTS OF AVAILABLE CALCIUM in raw and processed skim milk, whole milk and raw and boiled spinach were compared. Available calcium included dialyzable (D), ionic dialyzable (ID), soluble (S) and ionic soluble (IS) calcium. D and S calcium included both ionic and bound calcium. Two chemical methods which each gave useful measurements determined available calcium: Dialysis measured D and ID calcium, and solubility measured S and IS calcium. Raw and commercially processed (homogenized and pasteurized) skim milk and whole milk were obtained from the UW-Madison Dairy Plant.Samples were held at 4°C overnight before analysis. Fresh spinach was purchased locally and homogenized with distilled water in a blender. A portion was processed by boiling for 20 min.

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Section: Introductionmentioning

confidence: 92%

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Reykdal¹,

Lee²

1991

Journal of Food Science

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“…For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant [236,237]. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body [238].…”

Section: Eggplantmentioning

confidence: 99%

Nutritional Quality and Health Benefits of Vegetables: A Review

Dias¹

2012

FNS

151

162

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Vegetables are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals. Each vegetable group contains a unique combination and amount of these phytonutriceuticals, which distinguishes them from other groups and vegetables whithin their own group. In the daily diet vegetables have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. All the vegetables may offer protection to humans against chronic diseases. Nutrition is both a quantity and a quality issue, and vegetables in all their many forms ensure an adequate intake of most vitamins and nutrients, dietary fibers, and phytochemicals which can bring a much-needed measure of balance back to diets contributing to solve many of these nutrition problems. The promotion of healthy vegetable products has coincided with a surging consumer interested in the healthy functionality of food. Because each vegetable contains a unique combination of phytonutriceuticals, a great diversity of vegetables should be eaten to ensure that individual's diet includes a combination of phytonutriceuticals and to get all the health benefits. This article makes a review and discusses the nutritional quality and health benefits of the major groups of vegetables. More interdisciplinary work is required that involves nutritional and food scientists as well as others from biomedical fields to ascertain the thrue function of specific phytonutriceuticals.

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“…It is possible that the low body weight of the Ox-C rats resulted from an apparent absoption and retention of calcium which is the lowest among the dietary groups. It is known that Ox-C impairs calcium absorption (12,13). There is a possibility that this phenomenon observed among the Ox-C rats might have resulted from disturbed calcium absorption by Ox-C.…”

Section: Discussionmentioning

confidence: 96%

“…calcium (12,13) and other minerals. We have already reported that the oxalic acid concentration in spinach was the highest of those vegetables analyzed, and that the calcium absorption ratio by rats from spinach was lower than that from calcium oxalate (14).…”

Section: Discussionmentioning

confidence: 99%

The Bioavailability of Magnesium in Spinach and the Effect of Oxalic Acid on Magnesium Utilization Examined in Diets of Magnesium-Deficient Rats.

Kikunaga

Ishii

Takahashi

1995

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

Cited by 5 publications

References 30 publications

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Nutritional Quality and Health Benefits of Vegetables: A Review

The Bioavailability of Magnesium in Spinach and the Effect of Oxalic Acid on Magnesium Utilization Examined in Diets of Magnesium-Deficient Rats.

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