Symbol = Ca, Atomic Number = 20, Atomic mass = 40.078 amu.
It is a Soft gray Alkaline earth metal. It is the Fifth-most-abundant element by Mass in the Earth's Crust.
Calcium was first discovered by Sir Humphry Davy, a British Chemist, in 1808, in England, through the electrolysis of a mixture of lime (CaO) and mercuric oxide (HgO).
It is a Soft gray Alkaline earth metal. It is the Fifth-most-abundant element by Mass in the Earth's Crust.
Calcium was first discovered by Sir Humphry Davy, a British Chemist, in 1808, in England, through the electrolysis of a mixture of lime (CaO) and mercuric oxide (HgO).
Calcium accounts about 1.5% of Total body weight. Bones and teeth house 99% of the calcium in the body, while the remaining 1% is distributed in other areas.
Vitamin D accelerates the absorption of calcium from the gastrointestinal tract.
Calcium in food and supplements decreases the absorption of heme and nonheme iron.
Magnesium and calcium compete with each other for intestinal absorption. Consequently, calcium supplements should not be taken at the same time as magnesium supplements.
The amount of calcium in foods is not adversely impacted by cooking or long-term storage.
Health Benefits
It strengthens Bones, Prevents Obesity, Protects Cardiac Muscles, Prevents Colon Cancer, Prevents Premenstrual Syndromes, Dietary Calcium Decreases the chance of Kidney Stone, Ensures the Healthy Alkaline PH level, Controls Blood pressure.
Amounts per Day
0-6 months: 200 mg
6-12 months: 260 mg
1-3 years: 700 mg
4-8 years: 1000 mg
9-13 years: 1300 mg
14-18 years: 1300 mg
19-30 years: 1000 mg
31-50 years: 1000 mg
51-70 years (male): 1000 mg
51-70 years (female): 1200 mg
70+ years: 1200mg
Pregnant and lactating women (younger than 18 years): 1300 mg
Pregnant and lactating women (older than 18 years): 1000 mg
Vitamin D accelerates the absorption of calcium from the gastrointestinal tract.
Phytic acid, found in whole grains, nuts, and legumes, can bind to calcium to form and insoluble complex, thereby decreasing the absorption of calcium.
Oxalic acid, found in spinach, beets, celery, pecans, peanuts, tea and cocoa, can bind to calcium and form an insoluble complex that is excreted in the feces.
Calcium in food and supplements decreases the absorption of heme and nonheme iron.
Magnesium and calcium compete with each other for intestinal absorption. Consequently, calcium supplements should not be taken at the same time as magnesium supplements.
The amount of calcium in foods is not adversely impacted by cooking or long-term storage.
Health Benefits
It strengthens Bones, Prevents Obesity, Protects Cardiac Muscles, Prevents Colon Cancer, Prevents Premenstrual Syndromes, Dietary Calcium Decreases the chance of Kidney Stone, Ensures the Healthy Alkaline PH level, Controls Blood pressure.
Amounts per Day
0-6 months: 200 mg
6-12 months: 260 mg
1-3 years: 700 mg
4-8 years: 1000 mg
9-13 years: 1300 mg
14-18 years: 1300 mg
19-30 years: 1000 mg
31-50 years: 1000 mg
51-70 years (male): 1000 mg
51-70 years (female): 1200 mg
70+ years: 1200mg
Pregnant and lactating women (younger than 18 years): 1300 mg
Pregnant and lactating women (older than 18 years): 1000 mg
Calcium Deficiencies
Osteoporosis. In children, calcium deficiency can cause improper bone mineralization, which leads to rickets, a condition characterized by bone deformities and growth retardation. In adults, calcium deficiency may result in osteomalacia, or softening of the bone. Low levels of Ionized-calcium in the blood leads to Tetany. Symptoms of tetany include muscle pain and spasms, as well as tingling and/or numbness in the hands and feet.
Calcium Toxicities
Hypercalcemia (due to elevated calcium level in blood. If blood levels of phosphorus are low at the same time as calcium levels are high, hypercalcemia can lead to soft tissue calcification. This condition involves the unwanted accumulation of calcium in cells other than bone)
Good Vegetable Sources
- Fruits: Blackberry, Dates, Grapes, Mulberries, Orange, Pomegranate, Prickly Pear etc.
- Vegetables: Amaranth Leaves , Brussels Sprouts, Celery, Kale etc.
- Nuts & Grains: Almonds, Amaranth, Brazil Nuts, Fiberts, Oats, Pistachios, Sesame seeds, Wheat Durum, Wheat Hard Red, Wheat Hard White etc.
- Legumes: Edamame, Navy Beans, Soy Beans, White Beans, Winged Beans etc.
No comments:
Post a Comment