Calcium Lactate Anhydrous USP Powder

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• Pnas. 2014 Jul Excited-state structural dynamics of a dual-emission calmodulin-green fluorescent protein sensor for calcium ion imaging

  Fluorescent proteins (FPs) have played a pivotal role in bioimaging and advancing biomedicine. The versatile fluorescence from engineered, genetically encodable FP variants greatly enhances cellular imaging capabilities, which are dictated by excited-state structural dynamics of the embedded chromophore inside the protein pocket. Visualization of the molecular choreography of the photoexcited chromophore requires a spectroscopic technique… Read Abstract

• Nutrition Reviews. 2012 Jul Role of calcium during pregnancy: maternal and fetal needs

  Although the demand for additional calcium during pregnancy is recognized, the dietary reference intake for calcium was lowered for pregnant women in 1997 to amounts recommended for nonpregnant women (1,000 mg/day), and recently (November 2010) the Institute of Medicine report upheld the 1997 recommendation. It has been frequently reported that women of childbearing age do… Read Abstract

• Journal of Internal Medicine. 2006 May Calcium and vitamin D in the prevention and treatment of osteoporosis – a clinical update

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• Journal of Biological Chemistry. 2014 Apr The plasma membrane calcium pump: new ways to look at an old enzyme.

  The three-dimensional structure of the PMCA pump has not been solved, but its basic mechanistic properties are known to repeat those of the other Ca(2+) pumps. However, the pump also has unique properties. They concern essentially its numerous regulatory mechanisms, the most important of which is the autoinhibition by its C-terminal tail. Other regulatory mechanisms… Read Abstract

• Journal of Dairy Science. 2019 Jan Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.

  In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers’ health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without… Read Abstract

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