Calcium supplementation during pregnancy and lactation: Effects on the mother and the fetus

Article Abstract:

Calcium consumption needs to be encouraged, during pregnancy and lactation, to replace maternal skeletal calcium stores that are depleted during these periods. Proper calcium consumption can be attained through the diet by the consumption of dairy products or leafy greens (such as kale), fortified foods, and supplementation with widely available calcium-containing supplement products.

Nutrient Preparations, Pregnancy, Dietary supplements, Lactation

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In vitro protection against dental erosion afforded by commercially available, calcium-fortified 100 percent juices

Article Abstract:

The pHs and titrable acidities of commercially available calcium-fortified and unfortified 100 percent juices were determined then introduced to enamel and root surfaces. The lesion depths after exposure to different juices were measured, and fortified juices were found to prevent enamel erosion and decrease root surface erosion. Other results of the study are given.

United States, Prevention, Enriched foods, Tooth diseases, Concentrated fruit juices, Report

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Prostaglandin [F.sub.2(alpha)] increases the sensitivity of the contractile proteins to [Ca.sup.2+] in human myometrium

Article Abstract:

The calcium-tension relationship in the presence and absence of prostaglandin [F.sub.(2alpha)] (PG[F.sub.(2alpha)]) is determined. The results have shown that PG[F.sub.(2alpha)] increased the calcium sensitivity during both the contractile and relaxation phases of a contraction.

Prostaglandins, Clinical report

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