[Analysis of element species and the question of the bioavailability of calcium from different types of bread].
In NaCl and NaCl/HCl extracts from 11 kinds of bread and flour the calcium ion concentrations in comparison to the total calcium contents were determined by a calcium-selective electrode. Crisp-breads showed the slowest values of extractable calcium and calcium ion concentrations in the extracts. Differentiated investigations on calcium binding in the neutralized extracts were carried out with a view to studying calcium resorption in the duodenum. Correlations with the phytic acid contents have shown that other degradation products also take part in the re-binding of calcium. By these investigations the contribution of element speciation to the evaluation of calcium bioavailability has been shown by the analytical methodology and the results of application.
Schwedt
G
G
Institut für Anorganische und Analytische Chemie, TU Clausthal, Clausthal-Zellerfeld, Deutschland.
Könecke
I
I
D001682:Biological Availability; D001939:Bread / Q000032:analysis*; D002118:Calcium / Q000032:analysis / Q000493:pharmacokinetics*; D004386:Duodenum / Q000378:metabolism; D006801:Humans; D007408:Intestinal Absorption; D008872:Microwaves; D010783:Photometry; D010833:Phytic Acid / Q000032:analysis; D011199:Potentiometry; D013054:Spectrophotometry, Atomic
D010833:Phytic Acid; D002118:Calcium
Beitrag der Elementspeziesanalytik zur Frage der Bioverfügbarkeit von Calcium aus unterschiedlichen Brotsorten.