Victor R Preedy Calcium Chemistry, Analysis, Function and Effects

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Calcium’s importance in health and disease is clear when listing its multiple roles in the body, which include building strong bones and teeth, vascular calcification, muscle function, hormonal regulation and maintaining a normal heartbeat. This book will examine these roles and will also cover areas such as chemical analysis, sources of calcium based on geography, influence of Vitamin D, hypercalcemia and the effects of dietary calcium.

This edited volume will pool knowledge across scientific disciplines in a way that increases its applicability to a wide range of audiences and fills the gap identified in providing comprehensive synopses of food substances. Chemists, analytical scientists, forensic scientists, food scientists, as well as course lecturers and university librarians, will all benefit from this title.

€269.99

Table of Content

Calcium in the Context of Dietary Sources and Metabolism; Food Sources of Calcium vary by Ethnicity and Geography; Calcium Availability in Specific Foods: Milk and Dairy Products, Legumes, Vegetables, Cereals, Baked Goods and Cooked Meals; Chemistry of Calcium; The Biological Roles of Calcium: Nutrition, Diseases and Analysis; Vitamin D and Impact on Total Body Calcium; Ultrasonic-dialysis Capillary Electrophoresis Inductively Coupled Plasma Optical Emission Spectrometry Analysis of Calcium Speciation In Red Blood Cells; Using Fluorescent Polyanions to Assay for Osteoclastic Calcium Resorption Activity; Methods for the X-Ray Diffraction Patterns of Nano-calcium in Milk; Using Food Frequency Questionnaires for Calcium Intakes; Calcium Digestibility Using In Vivo, In Vitro and Ex-Vivo Techniques; Determining Calcium Bioavailability Using Caco-2 Cells; Adolescents and Dietary Calcium; The Influence of Protein Intake on Calcium Balance; Bioaccessibility of Calcium in Legumes; Calcium – Function And Effects: Rice Calcium and Phytic Acid Levels; Adding Calcium to Foods and Effect on Acrylamide; Addition of Calcium to Gluten and Non-gluten Flours for Breadmaking; Calcium Fortified Soymilk: Function and Health Benefits; The Effect of Prebiotics on Calcium Absorption and Utilization; Health Aspects of Calcium in Drinking Water; Calcium in Saliva and Impact on Health; Intestinal Absorption of Calcium; The Calcium-sensing Receptor in Intestinal Cells; Taste Cells and Calcium Signalling; Intracellular Calcium Modulation of Gene Expression; Pregnancy and Calcium; Calcium Supplementation During Pregnancy and Lactation: Implications for Maternal and Infant Bone Health; The Effects of Dietary Calcium on Hypertension; Interaction of Dietary Calcium with Genes of Transporters, Receptors and Enzymes Involved in Cholesterol Metabolism; Bone Health: The Independent and Combined Effects of Calcium, Vitamin D and Exercise in Children and Adolescents; Dietary Calcium and Osteoprotegerin; Inadequate Calcium Intake and Body Fat in Adults; Calcium in Critical Care; Hypercalcemia: An Overview of Its Pathology

About the author

Victor R. Preedy is a senior member of King’s College London (Professor of Nutritional Biochemistry) and King’s College Hospital (Professor of Clinical Biochemistry; Hon). He is attached to both the Diabetes and Nutritional Sciences Division and the Department of Nutrition and Dietetics. He is also Director of the Genomics Centre and a member of the School of Medicine. Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London Ph D in 1981 and in 1992, he received his Membership of the Royal College of Pathologists. Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. During his career, Professor Preedy has worked at the National Heart Hospital (part of Imperial College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. He is a leading expert on nutritional and food sciences and has a long standing interest in how food, food quality, nutrition and diet affect wellbeing and health. He has lectured nationally and internationally. To his credit, Professor Preedy has over 600 publications, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews, books and volumes.

Language English ● Format PDF ● Pages 666 ● ISBN 9781782622130 ● File size 12.7 MB ● Editor Victor R Preedy ● Publisher Royal Society of Chemistry ● Published 2015 ● Edition 1 ● Downloadable 24 months ● Currency EUR ● ID 5495397 ● Copy protection Adobe DRM

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