Calcium bioavailability in leafy vegetables and medicinal plants

Abstract

Large quantities of fluoride intake are the primary reason for the prevalence of dental and skeletal fluorosis. Absorption of fluoride is 100% when it is administered through drinking water without food. But the fluoride absorption reduced from 50% to 80% when it is administered along with diet. Mostly diets with high calcium with rich in bioavailability reduce the fluoride absorption from the gastrointestinal tract by forming calcium fluoride insoluble complex. Apart from drinking water, milk and milk products; commonly available leafy vegetables and medicinal plants are the good sources for dietary calcium. Hence this study is proposed to account the total and bioavailable calcium level in various leafy vegetables and medicinal plants. For this purpose, eighteen leafy vegetables and five medicinal plants are collected and analyzed for total and bio-available calcium levels. Total and bio-available calcium levels are determined through wet digestion and in-vitro miller method respectively by the use of atomic absorption spectrophotometer. Among the selected leafy vegetables dwarf-copper, block-nightshade, curry, cabbage, drumstick and mint leaves contain high total calcium with rich in bioavailability.