Evidence for the Relationship of Calcium to Blood Pressure*

Osborne, Carl G.; McTyre, Rosanne B.; Dudek, Janet; Roche, Kerry E.; Scheuplein, Robert J.; B, Silverstein; Weinberg, Myron S.; Salkeld, Allison A.

doi:10.1111/j.1753-4887.1996.tb03850.x

Cited by 41 publications

(22 citation statements)

References 128 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SV (651 mg/kg), OV (1246 mg/ kg), and TBV (696 mg/kg), meanwhile, were excellent sources of this mineral, even more so than milk (~500 mg/kg). Several clinical studies have shown calcium to be an effective pressure-reducing agent 23,36 . It had been reported that leavening could improve the absorbability of calcium in flour-based products due to the phytate hydrolysis caused by yeast fermentation 27 .…”

Section: Mineralsmentioning

confidence: 99%

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Fan

Zhang²,

Zhou

et al. 2011

JARQ

View full text Add to dashboard Cite

Vinegar has been consumed as a food condiment and preservative in the Chinese diet for more than 3,000 years. There are currently at least 14 main types on the market for different raw material and processing technologies, including Zhenjiang aromatic vinegar (ZAV), Shanxi aged vinegar (SAV), Jiangzhe rose vinegar (JRV), and Baoning bran vinegar (BBV) 20 . Among these, ZAV and SAV are the most famous and mainly popular in the south and north of China, respectively.ZAV generally employs rice and rice bran as major raw materials, whereas SAV uses minor grain crops (sorghum, oat, and tartary buckwheat) as the main raw materials with a very large dosage of great koji (composed of wheat bran and pea, and comprising around half the raw materials). These minor grain crops are traditionally treasured as health foods for their special nutritive value and functional activity. The manufacturing flowcharts for both types of vinegars are shown in Fig. 1. With respect to processing procedures, ZAV employ liquid-state fermentation in saccharification and alcohol fermentation, and solid-state fermentation in acetic acid fermentation respectively, while the entire SAV process takes place in the solid state. In particular, ZAV has only an aging process of less than three months without a roasting process following acetic acid fermentation, while SAV has a 6-day fuming (roasting) period and at least 18 months of aging. These processes endow SAV with increased concentrations of organic acids, flavor and nutrients due to chemical and enzymatic reactions 20 , which explains the great variation in quality and nutri- AbstractShanxi aged vinegar (SAV) and Zhenjiang aromatic vinegars (ZAV) are representative of minor grain crop vinegars in the north of China and rice vinegars in the south, respectively. The nutritional composition of five Chinese vinegars, including three typical SAV and two ZAV, were determined. Investigations showed that these vinegars differed from each other in terms of the organic acid content (75.32-175.95 g/L), and amino acids (1215.9-2878.8 mg/100 g). SAV, especially oat vinegar, were 9-40, 2-211, 4-210, 1-3 and 1-1.5 times higher than ZAV in calcium, phosphorus, iron, zinc, and manganese contents, respectively. Nicotinic acid, nicotinamide, phenolics, alkaloids and saponin in these vinegars were shown to be 2.33-37.83 mg/100g, 1.23-35.03 mg/100g, 382.4-4518.1 μg/mL, 0.088-1.209 mg/mL, and 0.183-0.662 mg/mL, respectively. SAV seemed relatively better than ZAV in terms of essential amino acids, minerals and vitamins and also exhibited strong α-glucosidase inhibitory activities. These results suggested that both types of typical Chinese vinegars could be used as health foods, despite their different raw materials and processing technologies.

show abstract

Section: Mineralsmentioning

confidence: 99%

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Fan

Zhang²,

Zhou

et al. 2011

JARQ

View full text Add to dashboard Cite

show abstract

“…Calcium is the fifth most abundant element and an essential micronutrient in the human body and plays an important role in bone health. Insufficient uptake of calcium will lead to rickets and osteoporosis, even resulting in hypertension and intestine cancer . The problem of calcium deficiency on human health has gradually attracted attention.…”

Section: Introductionmentioning

confidence: 99%

Preparation and bioavailability of calcium‐chelating peptide complex from tilapia skin hydrolysates

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Calcium is one of the most abundant inorganic element which plays a very important role in bone growth, blood clotting, nerve conduction and muscle contraction in the human body (Bass & Chan, 2006). Many kinds of diseases are caused by the deficiency of calcium, such as osteoporosis, intestine cancer and hypertension (Osborne et al, 1996). This deficiency could be controlled by feeding some dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

Cui

Sun

Jiang

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study aimed to determine optimum preparation conditions of sea cucumber ovum hydrolysates–calcium (SCOHs–Ca) complexes by Box–Behnken design and further elucidate their microstructure characteristics using Fourier transform infrared spectroscopy, scanning electron microscope, atomic force microscopy and dynamic light scattering. The predicted calcium‐chelating capacity under the optimum conditions of the process variables was very close to the experimental value (53.45 ± 0.29 mg g−1) determined in the batch experiment. Results demonstrated that the calcium bind to the SCOHs to form the SCOHs–Ca complexes primarily via interactions with carboxyl oxygen and amino nitrogen atoms. The prepared SCOHs–Ca complexes formed compact nanoparticles and exhibited a fold and porous network structure. These changes could be attributed to the interaction between peptides and calcium ions. Our findings provide a theoretical basis for the development of new calcium preparations as well as the high‐value utilisation of sea cucumber by‐products.

show abstract

Evidence for the Relationship of Calcium to Blood Pressure*

Cited by 41 publications

References 128 publications

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Preparation and bioavailability of calcium‐chelating peptide complex from tilapia skin hydrolysates

Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

Contact Info

Product

Resources

About