A Comprehensive Review of the Health Benefits of Calcium and its Bioavailability from Different Leafy Vegetables

Abstract

Calcium (Ca) is a beneficial mineral for maintaining different physiological activities and is involved in preventing several diseases in human beings. Regular dietary Ca intake is therefore essential. However, the quantity required varies with different age groups. Various leafy vegetables act as a good source of Ca but some natural or physiological factors like phytate and vitamin D may influence Ca absorption from the Gastrointestinal Tract (GIT) thereby affecting the bioavailability of Ca. Methods like boiling and fermentation can be used to increase the bioavailability of Ca. Understanding Ca bioavailability from leafy vegetables can therefore be helpful for a proper recommendation of dietary Ca supplementation.