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At least 1,603 records · Page 89Linked to original sources
PubMed1990

In vivo intestinal absorption of calcium in humans.

We reviewed data on calcium absorption in humans, mainly focusing on concentrations of soluble calcium in the gut, kinetics of absorption, correlation of net absorption with serum 1,25-(OH)2-vitamin D, and adaptation to different intakes. We conclude: (a) most of the unabsorbed food calcium is insoluble when it reaches the terminal ileum; (b) calcium absorption in jejunum is both active and passive with active component being dependent on vitamin D; ileal absorption is also highly dependent on vitamin D, but it is uncertain whether this action is on the active or passive component; (c) the relative role of vitamin D-dependent and vitamin D-independent mechanisms to dietary calcium absorption depends upon serum 1,25-(OH)2-D level and calcium intake; (d) over short periods, the gut reduces calcium absorption much more in response to a high-calcium diet than it increases absorption in response to a low-calcium diet. We also evaluated the measurement of 'true' calcium absorption by isotopic methods. By ignoring isotopic equilibration, these methods overestimate both the amount of calcium secreted into and absorbed from the gut. Since altered gut physiology and pathology can variably affect isotopic equilibration, 'true' absorption may not reflect absorption of dietary calcium in an individual patient. Moreover, only net absorption has metabolic and nutritional significance.

Adaptation, Physiological↗
PubMed1993

The effect of capsaicin on the small intestinal absorption of glucose and alanine in the rat.

Chilli (containing the active ingredient capsaicin) forms an important flavouring agent in the preparation of meals in the tropics. Previous studies have shown that capsaicin in high doses causes gross structural and functional changes in the gut. The present study investigates the effect of pure capsaicin on the absorption of glucose, water and alanine by the small intestine of the rat. Perfusion studies were carried out using a 10 cm jejunal segment. Absorption rates of glucose, water and alanine from a control solution containing the nutrient and from a test solution containing added capsaicin were compared. Recovery of absorptive function of the intestinal mucosa after exposure to capsaicin was also studied. Absorption of water, glucose and alanine was found to be significantly reduced in the presence of capsaicin. Recovery of absorptive function occurred when capsaicin was withdrawn from the perfusate. It was concluded that capsaicin adversely affected absorption of nutrients from the rat small intestine; this effect was reversible at least in the case of some nutrients.

Alanine↗