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Calcium
Chemistry, Analysis, Function and Effects
Food and Nutritional Components in Focus
Series Editor:
Professor Victor R. Preedy,
School of Medicine, King’s College London, UK
1: Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects
2: Caffeine: Chemistry, Analysis, Function and Effects
3: Dietary Sugars: Chemistry, Analysis, Function and Effects
4: B Vitamins and Folate: Chemistry, Analysis, Function and Effects
5: Isoflavones: Chemistry, Analysis, Function and Effects
6: Fluorine: Chemistry, Analysis, Function and Effects
7: Betaine: Chemistry, Analysis, Function and Effects
8: Imidazole Dipeptides: Chemistry, Analysis, Function and Effects
9: Selenium: Chemistry, Analysis, Function and Effects
10: Calcium: Chemistry, Analysis, Function and Effects
Titles in the Series:
How to obtain future titles on publication:
A standing order plan is available for this series. A standing order will bring
delivery of each new volume immediately on publication.
For further information please contact:
Book Sales Department, Royal Society of Chemistry, Thomas Graham
House, Science Park, Milton Road, Cambridge, CB4 0WF, UK
Telephone: +44 (0)1223 420066, Fax: +44 (0)1223 420247
Email: booksales@rsc.org
Visit our website at www.rsc.org/books
Calcium
Chemistry, Analysis, Function and Effects
Edited by
Victor R. Preedy
School of Medicine, King’s College London, UK
Email: editor@publicationeditor.org.uk
Food and Nutritional Components in Focus No. 10
Print ISBN: 978-1-84973-887-3
PDF eISBN: 978-1-78262-213-0
ISSN: 2045-1695
A catalogue record for this book is available from the British Library
© The Royal Society of Chemistry 2016
All rights reserved
Apart from fair dealing for the purposes of research for non-commercial purposes or for
private study, criticism or review, as permitted under the Copyright, Designs and Patents
Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may
not be reproduced, stored or transmitted, in any form or by any means, without the prior
permission in writing of The Royal Society of Chemistry or the copyright owner, or in
the case of reproduction in accordance with the terms of licences issued by the Copyright
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appropriate Reproduction Rights Organization outside the UK. Enquiries concerning
reproduction outside the terms stated here should be sent to The Royal Society of
Chemistry at the address printed on this page.
The RSC is not responsible for individual opinions expressed in this work.
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Published by The Royal Society of Chemistry,
Thomas Graham House, Science Park, Milton Road,
Cambridge CB4 0WF, UK
Registered Charity Number 207890
For further information see our web site at www.rsc.org
Preface
Recently, there have been major advances in our understanding of the chem-
istry and function of nutritional components. This has been enhanced by
rapid developments in analytical techniques and instrumentation. Chemists,
food scientists and nutritionists are, however, separated by divergent skills,
and professional disciplines. Hitherto this transdisciplinary divide has been
difficult to bridge.
The series
Food and Nutritional Components in Focus
aims to cover in a sin-
gle volume the chemistry, analysis, function and effects of single components
in the diet or its food matrix. Its aim is to link scientific disciplines so that
information becomes more meaningful and applicable to health in general.
The series
Food and Nutritional Components in Focus
covers the latest knowl-
edge base and has a structured format with major subsections covering
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Compounds in Context
Chemistry
Analysis
Function and Effects
In some books the section on Chemistry is also linked with Biochemistry.
Each chapter has a novel cohort of features namely by containing:
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Summary Points
Key Facts
(areas of focus explained for the lay person)
Definitions of Words and Terms
The series covers numerous classes of dietary components including, for
example, minerals, vitamins, food additives, and so on. The chapters are writ-
ten by national or international experts, specialists and leaders in the field.
Food and Nutritional Components in Focus No. 10
Calcium: Chemistry, Analysis, Function and Effects
Edited by Victor R. Preedy
© The Royal Society of Chemistry 2016
Published by the Royal Society of Chemistry, www.rsc.org
v

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