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2003
This chapter describes the chemical and biological value of the calcium ion. In calcium chemistry, our main interest is in equilibria within static, nonflowing systems. Hence, we examined the way calcium formed precipitates and complex ions in solution.
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This chapter describes the chemical and biological value of the calcium ion. In calcium chemistry, our main interest is in equilibria within static, nonflowing systems. Hence, we examined the way calcium formed precipitates and complex ions in solution.
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Pharmacological Reviews, 2005
The family of voltage-gated calcium channels serves as the key transducers of cell surface membrane potential changes into local intracellular calcium transients that initiate many different physiological events. There are 10 members of the voltage-gated
W. Catterall +3 more
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The family of voltage-gated calcium channels serves as the key transducers of cell surface membrane potential changes into local intracellular calcium transients that initiate many different physiological events. There are 10 members of the voltage-gated
W. Catterall +3 more
semanticscholar +1 more source
Calcium-induced calcium release in neurones
Cell Calcium, 1996Neurones express several subtypes of intracellular Ca2+ channels, which are regulated by cytoplasmic calcium concentration ([Ca2+]c) and provide the pathway for Ca(2+)-induced Ca2+ release (CICR) from endoplasmic reticulum Ca2+ stores. The initial studies of CICR which employed several pharmacological tools (and in particular caffeine and ryanodine ...
Verkhratsky, A., Shmigol, A.
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Cereal Chemistry, 2000
ABSTRACTWhite pan breads were prepared with flour highly fortified with calcium (Ca), using Ca carbonate (Ca, 38.8%) or a high Ca whey powder (Ca, 5.6%) as the Ca source; bread was also prepared using Ca carbonate plus lactose. Ca was added to flour at 924 mg/100 g of flour, a level 4.4 times higher than specified under the U.S.
J. A. Gelroth +2 more
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ABSTRACTWhite pan breads were prepared with flour highly fortified with calcium (Ca), using Ca carbonate (Ca, 38.8%) or a high Ca whey powder (Ca, 5.6%) as the Ca source; bread was also prepared using Ca carbonate plus lactose. Ca was added to flour at 924 mg/100 g of flour, a level 4.4 times higher than specified under the U.S.
J. A. Gelroth +2 more
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The Journal of Nutrition, 1994
The potential value of xylitol in calcium therapy was evaluated by comparing the effect of dietary xylitol (50 g/kg diet) + calcium carbonate with the effects of calcium carbonate, calcium lactate and calcium citrate on bone repair of young male rats after the rats consumed for 3 wk a calcium-deficient diet (0.2 g Ca/kg diet).
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The potential value of xylitol in calcium therapy was evaluated by comparing the effect of dietary xylitol (50 g/kg diet) + calcium carbonate with the effects of calcium carbonate, calcium lactate and calcium citrate on bone repair of young male rats after the rats consumed for 3 wk a calcium-deficient diet (0.2 g Ca/kg diet).
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The versatility and universality of calcium signalling
Nature reviews. Molecular cell biology, 2000M. Berridge, P. Lipp, M. Bootman
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Inositol trisphosphate and calcium signalling
Nature, 1993M. Berridge
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Calcium signalling: dynamics, homeostasis and remodelling
Nature reviews. Molecular cell biology, 2003M. J. Berridge, M. Bootman, H. Roderick
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High-performance calcium sensors for imaging activity in neuronal populations and microcompartments
Nature Methods, 2019H. Dana +17 more
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