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Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb
Author(s) -
WEAVER C.M.,
HEANEY R.P.,
NICKEL K.P.,
PACKARD P.I.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04421.x
Subject(s) - calcium , bioavailability , chemistry , oxalic acid , food science , absorption (acoustics) , calcium oxalate , oxalate , spinach , biology , biochemistry , materials science , bioinformatics , organic chemistry , composite material
Absorption of calcium from high calcium vegetables endogenously labeled with 45 Ca was studied in premenopausal women using a randomized cross over design. Chinese (C.) vegetables are a major source calcium, but the bioavailability is unknown and likely affected by oxalic acid content. Calcium absorption from Chinese vegetables, sweet potatoes, and rhubarb, was compared to milk at the same calcium level for calculation of an absorption index. Calcium absorption generally reflected oxalic acid content. Calcium absorption index (X±SEM) was least for C. spinach (0.257±0.0228) and rhubarb (0.235±0.0233), intermediate for sweet potatoes (0.423±0.0255), and highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532).