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A VEGETARIAN SOURCE OF CALCIUM AS BIOAVAILABLE AS DAIRY CALCIUM
Scientific evidences indicate that dietary calcium is essential to maintain body health and to prevent major chronic diseases such as osteoporosis, arterial hypertension, obesity and colon cancer.
Dietary calcium comes mainly from milk and dairy products which cover 70% of the recommended daily intake. However there are significant groups of people who do not eat dairy products (lactose intolerance, vegan diet, milk protein allergy, mad cow disease, taste preferences, etc.) and who do not cover their recommended calcium need.
• Microencapsulated source of calcium
• Contains 36% of calcium
• Suitable for vegetarians
• 15% more bioavailable than dairy calcium
• 41% more bioavailable than tricalcium phosphate (TCP)
• Contains a balanced ratio Ca/P for optimal bone retention of calcium
• Neutral taste
• Improved dispersibility.
Lipocal allows calcium enrichment of a wide range of foods including soy products, beverages, food supplements, bakery, etc.
Lipocal, TCP, dairy calcium and water (as a control) were administered to 4 groups of 5 guinea pigs. 3,43 mg of elemental calcium per kg were administered to the animals, which represent the amount of calcium that a person of 70 kg would receive after eating two yogurts of 100 g containing 120 mg of elemental calcium.
Calcium blood concentaration was measured for each source of calcium every 10 minutes during 50 minutes, defining the absorption profile for every source of calcium tested.
The calculation of the area under the curve (AUC) at 40 minutes for each source of calcium tested showed that LIPOCAL is 15% more bioavailable than dairy calcium and 41% more bioavailable than TCP (see values below).