Calcium Absorption from Food Products: Food Matrix Effects

This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.

Uranyl oxalate species in high ionic strength environments: stability constants for aqueous and solid uranyl oxalate complexes

Uranyl ion, UO2 2+, and its aqueous complexes with organic and inorganic ligands can be the dominant species for uranium transport on the Earth surface or in a nuclear waste disposal system if an oxidizing condition is present. As an important biodegradation product, oxalate, C2O4 2−, is ubiquitous in natural environments and is known for its ability to complex with the uranyl ion. Oxalate can also form solid phases with uranyl ion in certain environments thus limiting uranium migration. Therefore, the determination of stability constants for aqueous and solid uranyl oxalate complexes is important not only to the understanding of uranium mobility in natural environments, but also to the performance assessment of nuclear waste disposal. Here we developed a thermodynamic model for the UO2 2+–Na+–H+–Cl––ClO4 ––C2O4 2––NO3 ––H2O system to ionic strength up to ∼11 mol•kg−1. We constrained the stability constants for UO2C2O4(aq) and UO2(C2O4)2 2− at infinite dilution based on our evaluation of the literature data over a wide range of ionic strengths up to ∼11 mol•kg−1. We also obtained the solubility constants at infinite dilution for solid uranyl oxalates, UO2C2O4•3H2O, based on the solubility data over a wide range of ionic strengths. The developed model will enable for the accurate stability assessment of oxalate complexes affecting uranium mobility under a wide range of conditions including those in deep geological repositories.

A Multiple Investigation of Aqueous Eu(III)−Oxalate Complexes: the Reduction Coordination Number and Validation of Spectral Linear Correlation

Detailed information on the An(III) /Ln(III) complexation properties in solution is essential for separation chemistry and prediction of the potential for radionuclide migration from a nuclear waste repository into natural...

Speciation, thermodynamics and structure of Np(v) oxalate complexes in aqueous solution

The speciation, thermodynamics and structure of the Np(v) (as the NpO2+ cation) complexes with oxalate (Ox2−) are studied by different spectroscopic techniques.

Spectroscopic speciation of aqueous Am(iii)–oxalate complexes

Speciation, thermodynamic stability, and structural information of aqueous oxalato-Am(iii) complexes were resolved by combinatorial use of UV-Vis-LWCC, TRLFS, and DFT calculations.