菊粉对钙代谢和骨骼健康的影响。

IF 2 4区 医学 Q3 NUTRITION & DIETETICS
Hande Bakirhan, Efsun Karabudak
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引用次数: 9

摘要

菊粉是一种存在于许多植物根部的膳食纤维,对健康有积极影响。尤其值得注意的是它对钙代谢的积极影响。菊粉具有通过被动扩散促进钙吸收、通过离子交换促进钙吸收、通过刺激细胞生长扩大结肠吸收面等显著功能。此外,菊粉通过增加钙的溶解度、刺激钙结合蛋白的表达水平和增加有益微生物来促进钙的吸收。它增加钙结合蛋白水平,刺激跨细胞活性钙运输。每天摄入至少8-10克菊粉可通过其已知的作用机制支持青少年钙吸收和全身骨矿物质含量/密度。它还能显著提高钙的吸收,改善绝经后妇女和成年男子的骨骼健康。成人持续补充充足的菊粉对钙代谢和骨密度有积极影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of inulin on calcium metabolism and bone health.

Inulin, a dietary fibre found in the roots of many plants, has positive effects on health. It is particularly noteworthy due to its positive impact on calcium metabolism. Inulin has significant functions, such as improving calcium absorption through passive diffusion, bolstering calcium absorption via ion exchange and expanding the absorption surface of the colon by stimulating cell growth. In addition, inulin boosts calcium absorption by increasing calcium solubility, stimulating levels of calcium-binding protein expression and increasing useful microorganisms. It increases calbindin levels and stimulates transcellular active calcium transport. An inulin intake of least 8-10 g/day supports calcium absorption and total body bone mineral content/density in adolescents through its known mechanisms of action. It also significantly enhances calcium absorption and improves bone health in postmenopausal women and adult men. Sustained and sufficient inulin supplementation in adults has a positive effect on calcium metabolism and bone mineral density.

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来源期刊
CiteScore
5.00
自引率
4.30%
发文量
53
审稿时长
>12 weeks
期刊介绍: Since 1930 this journal has provided an important international forum for scientific advances in the study of nutrition and vitamins. Widely read by academicians as well as scientists working in major governmental and corporate laboratories throughout the world, this publication presents work dealing with basic as well as applied topics in the field of micronutrients, macronutrients, and non-nutrients such as secondary plant compounds. The editorial and advisory boards include many of the leading persons currently working in this area. The journal is of particular interest to: - Nutritionists - Vitaminologists - Biochemists - Physicians - Engineers of human and animal nutrition - Food scientists
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