Calcium is the most abundant mineral in human body. Almost of it is in human bones. The human body contains about 1,100 grams of calcium – about 1.5% of total body weight.
Bones are living tissues that are constantly breaking down and being rebuilt. Calcium is vital for the formation of strong bones and teeth and for the maintenance of healthy gums.
It is also important in the maintenance of a regular heartbeat and in the transmission of nerve impulses. In addition, human body needs calcium to help transmit nerve impulses along nerve cells to send message across the nervous system.
Calcium lowers cholesterol levels and helps prevent cardiovascular disease.
One of calcium’s major jobs is to help all the muscles in human body to contract. Magnesium, on the other hand, helps them to relax. It may increase the rate of bone growth and bone mineral density in children.
This important mineral is also essential in blood clotting and is involved in many other chemical reactions throughout human body.
It helps prevent cancer. It may lower blood pressure and prevent bone loss associated with osteoporosis as well.
Calcium provides energy and participates in the protein structuring of RNA and DNA. It is also involved in the activation of several enzymes, including lipase, which breaks down fats for utilization by the body.
In addition, calcium increases the permeability of cell membranes and thereby regulates the absorption process in the cell, aids in neuromuscular activity, helps to keep the skin healthy, and protects against the development of preeclampsia during pregnancy, the number one cause of maternal death.
If high blood pressure develops due to pregnancy, it can be reduced by calcium intake.
Normally, about 30% of the calcium consumed is absorbed. However, during growth and pregnancy, about 60% of the calcium is absorbed because the body needs more calcium.
Why calcium is important to our body?
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
October 26, 2013
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