Research highlight: Hydroxyapatite nanoparticles are synthesised using low-temperature co-precipitation methods with improved yield, smaller particle sizes and purity levels reaching requirements as bioceramics for bone and teeth replacement applications.
IntroductionCalcium is an essential element as it is the richest inorganic element in the human body, accounting for 1-2 of the body mass 1 . About 99 of the body s calcium is in bones and teeth giving a negotiable pool of calcium 2 . The leftover 1 is circulating in fluids and is liable for the ruling of metabolic functions like hormone discharge, blood coagulation, normal heart rate, enzyme activation, and cell membrane maintenance 3 . Low intake or absorption of mineral-like calcium might generate deficiencies which in turn are related to many human health problems. Calcium deficiency is often connected with vitamin D deficiency, which leads to complications with bone mineralization and severe muscle cramps 4 .Two forms of calcium deficiency are mostly found in humans, i.e., dietary calcium deficiency and hypocalcemia. Dietary calcium deficiency is related to insufficient calcium
The consumption of citrus flavonoid, hesperidin may inhibit the bone loss. The purpose of this study was to evaluate the effect of hesperidin on the bioavailability of Ca, a probable reason to prevent bone loss. Citrus flavonoid (hesperidin) in combination with citric acid and ascorbic acid was scrutinized to estimate the bioavailability of micronutrients from chicken egg shells using in vitro method. Effect of citric acid, ascorbic acid and hesperidin on the bioavailability of minerals (Zn, Fe) and macro elements (Ca, Mg, P) was evaluated and the amounts required to get maximum bioavailability were concluded. The highest bioavailability of Ca, Mg, P, Fe and Zn was 89.25 ± 2.13, 92.28 ± 1.87, 40.32 ± 3.09, 32.81 ± 1.24 and 46.19 ± 0.83%, respectively after the addition of 3 g of citric acid, 100 mg of ascorbic acid and 4 mg of hesperidin per gram of chicken eggshell powder. Citric acid greatly affects the bioavailability of Ca, Mg, P, and Zn, whereas addition of ascorbic acid enhances the bioavailability of Fe, and hesperidin boosts the bioavailability (p < 0.05) of all micronutrients of the chicken eggshells.
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