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Meat is a very poor source of calcium. Calcium comes in various forms:- Calcium Ascorbate: A salt form of Calcium (9%) with Ascorbic Acid (up to 85% Vit. C activity). This is often used when both Calcium and Vitamin C activity is desired.
- Calcium Aspartate: A salt form of Calcium (20%) with Aspartic acid, an amino acid.
- Calcium Carbonate: One of the most common sources of Ca, this salt contains 35% Ca. This form has been used effectively as an antacid because of its alkaline properties. These properties also make it a poor source for Ca supplementation. This form of Ca should be used only as a buffering agent.
- Calcium Chelates: These forms of Calcium are chelated (bonded) to amino acids, proteins, or peptides. This allows the Ca to enter through the intestinal wall as a protein/ amino acid rather than a metal cation (positively charged ion).
- Calcium Chloride: A salt form of Calcium (35%) with chloride.
- Calcium Citrate: A salt/chelate form of Calcium (20-24%) with citric acid. Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive (E333), usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also used as a water softener because the citrate ions can chelate unwanted metal ions. Calcium citrate is also found in some dietary calcium supplements.
- Calcium Gluconate: A salt form of Calcium (9%) with gluconic acid.
- Calcium Hydroxyapetite: Also called Durapatite or calcium phosphate hydroxide, Calcium hydroxyapetite has been used for both a calcium and phosphorus supplement. Containing between 34 and 39% Ca, it constitutes the mineral portion of bones. It is also used to make artificial bones and teeth.
Uronic acid, a component of dietary fibre, and oxalic acid, found in certain fruits and vegetables can also bind calcium. Calcium is essential for a healthy Central Nervous System, muscle and cardiac function. Its deficiency is associated with hypertension and palpitations. Supplemented calcium replaces the calcium that is lost by chelating substances.
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