Calcium Bioavailability in Aqueous Solutions
Summary
Calcium bioavailability in aqueous environments is determined by the interplay of solubility, complex formation and the kinetics of precipitation. In physiological and food‐processing contexts, factors such as pH, ionic strength and the presence of organic ligands profoundly influence the proportion of calcium that remains in solution and is thus potentially absorbable. Chelating agents like citrate and gluconate stabilise calcium in supersaturated states, delaying precipitation of poorly soluble salts such as calcium phosphate. Proteins and polysaccharides can further modulate solubility by binding calcium ions or by altering the microenvironment during digestion. The formation of metastable hydrates and the competition between different cations (for example calcium versus strontium) also govern the thermodynamics and kinetics of dissolution and re‐precipitation. Understanding these processes is essential for optimising functional foods, dietary supplements and pharmaceuticals targeted at bone health, vascular function and general nutrition.
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Calcium Bioavailability in Aqueous Solutions publication trend
The graph below shows the total number of articles in calcium bioavailability in aqueous solutions across all publications each year (not limited to Nature Index journals).
Technical terms
Bioavailability: The fraction of ingested calcium that is absorbed and reaches systemic circulation.
Bioaccessibility: The proportion of calcium that is soluble under digestive conditions and thus available for absorption.
Supersaturation: A metastable state in which calcium concentration exceeds its equilibrium solubility, delaying precipitation.
Complexation: The reversible binding of calcium ions to organic ligands (e.g. citrate), affecting solubility.
Speciation: The distribution of calcium among free ions, complexes and precipitated phases in solution.
Chelation: Formation of a ring structure when a multidentate ligand binds to a calcium ion, often enhancing solubility.
References
- Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water. RSC Advances (2017).
- Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods. Food Chemistry (2021).
- Calcium bioaccessibility as affected by strontium. Temperature effect on citrate binding to strontium and calcium alone and in combination. Journal of Molecular Liquids (2024).
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