Amalraj Augustine, Pius Anitha
Department of Chemistry, The Gandhigram Rural Institute - Deemed University, Gandhigram, Dindigul 624 302, Tamil Nadu, India.
Department of Chemistry, The Gandhigram Rural Institute - Deemed University, Gandhigram, Dindigul 624 302, Tamil Nadu, India.
Food Chem. 2015 Mar 1;170:430-6. doi: 10.1016/j.foodchem.2014.08.031. Epub 2014 Aug 27.
The objectives of this research were to assess the bioavailability of calcium using equilibrium dialysis after simulated gastric digestion method in 20 commonly consumed green leafy vegetables (GLVs) from the typical Indian diet, provide data on the content of calcium absorption inhibitors, like oxalate, phytate, tannin and dietary fibres, and evaluate the inhibitory effect of these compounds on calcium bioavailability in raw and cooked GLVs. Cooking did not affect significantly calcium bioavailability in any GLVs. Sesbania grandiflora had a very high content of total oxalates, tannins and dietary fibers, which reduced calcium bioavailability. Calcium content was determined by atomic absorption spectroscopy, oxalate by titrimetry, phytate and tannin by colorimetric and dietary fibres by an enzymatic gravimetric method. Chenopodium album, Alternanthera philoxeroides and Centella asiatica, with lower total calcium content, had nearly twice as much bioavailable calcium than other GLVs, because of low fibres, oxalate, phytate and tannin content.
本研究的目的是使用平衡透析法，在模拟典型印度饮食中20种常见绿叶蔬菜（GLV）的胃消化后，评估钙的生物利用度，提供钙吸收抑制剂（如草酸盐、植酸盐、单宁和膳食纤维）的含量数据，并评估这些化合物对生熟GLV中钙生物利用度的抑制作用。烹饪对任何GLV中的钙生物利用度均无显著影响。大花田菁的总草酸盐、单宁和膳食纤维含量非常高，这降低了钙的生物利用度。钙含量通过原子吸收光谱法测定，草酸盐通过滴定法测定，植酸盐和单宁通过比色法测定，膳食纤维通过酶重量法测定。总钙含量较低的藜、空心莲子草和积雪草，由于纤维、草酸盐、植酸盐和单宁含量较低，其生物可利用钙几乎是其他GLV的两倍。
