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Effect of extracted and purified garlic Fructooligosaccharides on apparent absorption and balance of calcium [electronic resource].

By:

Ezz El-Arab, A

Language: English Summary language: Arabic Description: P.1589 - 1596Other title:

تأثير استخدام السكريات عديدة سكر الفركتوز المستخلصة والمعزولة والمنقاه من الثوم.على الامتصاص الظاهري والميزان للكالسيوم [Added title page title]

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Minufiya journal of agricultural research, 2003 V. 28 (5) Part one [electronic resource].

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In: Minufiya Journal of Agricultural Research 2003.v.28(5)P.1Summary: Fructo-oligosaccharides (FOS) such as inulin are food components that are able to affect calcium absorption positively. The influence of FOS on the apparent absorption and balance of calcium was investigated in rats fed AIN-93G (American Institute of Nutrition) which contains 10% extracted and purified garlic FOS. Apparent calcium absorption 43.9±6.96 % and balance 45.47t,6.99 % were significant by greater in rats fed FOS than this in control group 32.22 t,8.35 % and 28.35 t,7.93 %, respectively.

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Fructo-oligosaccharides (FOS) such as inulin are food components that are able to affect calcium absorption positively. The influence of FOS on the apparent absorption and balance of calcium was investigated in rats fed AIN-93G (American Institute of Nutrition) which contains 10% extracted and purified garlic FOS. Apparent calcium absorption 43.9±6.96 % and balance 45.47t,6.99 % were significant by greater in rats fed FOS than this in control group 32.22 t,8.35 % and 28.35 t,7.93 %, respectively.

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