Overview
SCIENTIFIC SCORE
Likely Very Effective
Based on 3 Researches
9
USERS' SCORE
Good
Based on 4 Reviews
8.4
Supplement Facts
Serving Size: 2 Capsules
Amount Per Serving
%DV
Calcium (elemental)(from 2,273 mg MCHA)**
500 mg
38%
Phosphorus (elemental)(from 2,273 mg MCHA)**
200 mg
16%
Top Medical Research Studies
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
9
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Read More
9
Calcium enhances antimicrobial efficacy
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
Read More
Most Useful Reviews
9
Halting tooth decay
18 people found this helpful
I often drink this calcium as it has a significant impact when my teeth crumbled. Its absorption is enhanced when combined with trace elements. The results were visible quickly; since I started, crumbling has ceased and caries no longer developed. Overall health plays a vital role—healthy nutrition maximises the benefits and prevents issues.
Read More
7.5
Reduced tooth sensitivity
4 people found this helpful
This calcium has been a lifesaver for my sensitive teeth! I've struggled with sensitivities that made it difficult to enjoy sour, sweet or cold foods. Following my first course, I discovered a marked decrease in sensitivity. I now consume it three times a year, alongside specific pastes for sensitive teeth. The added benefit has been stronger nails.
Read More
7.5
Improved dental sensitivity
2 people found this helpful
After taking antibiotics, my teeth became fragile, translucent, and sensitive. This supplement combines calcium and phosphorus, found in teeth. Since I started using it, I have noticed significant improvements, particularly in sensitivity, which is promising for my dental health.
Read More
Medical Researches
SCIENTIFIC SCORE
Likely Very Effective
Based on 3 Researches
9
- All Researches
9
Calcium enhances antimicrobial efficacy
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
Read More
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
9
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Read More
User Reviews
USERS' SCORE
Good
Based on 4 Reviews
8.4
- All Reviews
- Positive Reviews
- Negative Reviews
9
Halting tooth decay
18 people found this helpful
I often drink this calcium as it has a significant impact when my teeth crumbled. Its absorption is enhanced when combined with trace elements. The results were visible quickly; since I started, crumbling has ceased and caries no longer developed. Overall health plays a vital role—healthy nutrition maximises the benefits and prevents issues.
Read More
7.5
Reduced tooth sensitivity
4 people found this helpful
This calcium has been a lifesaver for my sensitive teeth! I've struggled with sensitivities that made it difficult to enjoy sour, sweet or cold foods. Following my first course, I discovered a marked decrease in sensitivity. I now consume it three times a year, alongside specific pastes for sensitive teeth. The added benefit has been stronger nails.
Read More
7.5
Improved dental sensitivity
2 people found this helpful
After taking antibiotics, my teeth became fragile, translucent, and sensitive. This supplement combines calcium and phosphorus, found in teeth. Since I started using it, I have noticed significant improvements, particularly in sensitivity, which is promising for my dental health.
Read More
7.5
Enhanced joint health
2 people found this helpful
Excellent! NOW Foods Calcium Hydroxyapatite is one of the finest forms of calcium for bone health. I began using this product to strengthen my bones and improve density. Within weeks, I noticed less joint pain and greater bone strength. Hydroxyapatite is better absorbed and bolsters the health of both teeth and bones, particularly if there are existing issues. The capsules are easy to swallow, leaving me satisfied with the results, and I plan to continue taking them for my bone health.
Read More
Frequently Asked Questions
9
Halting tooth decay
18 people found this helpful
I often drink this calcium as it has a significant impact when my teeth crumbled. Its absorption is enhanced when combined with trace elements. The results were visible quickly; since I started, crumbling has ceased and caries no longer developed. Overall health plays a vital role—healthy nutrition maximises the benefits and prevents issues.
7.5
Reduced tooth sensitivity
4 people found this helpful
This calcium has been a lifesaver for my sensitive teeth! I've struggled with sensitivities that made it difficult to enjoy sour, sweet or cold foods. Following my first course, I discovered a marked decrease in sensitivity. I now consume it three times a year, alongside specific pastes for sensitive teeth. The added benefit has been stronger nails.
7.5
Improved dental sensitivity
2 people found this helpful
After taking antibiotics, my teeth became fragile, translucent, and sensitive. This supplement combines calcium and phosphorus, found in teeth. Since I started using it, I have noticed significant improvements, particularly in sensitivity, which is promising for my dental health.
7.5
Enhanced joint health
2 people found this helpful
Excellent! NOW Foods Calcium Hydroxyapatite is one of the finest forms of calcium for bone health. I began using this product to strengthen my bones and improve density. Within weeks, I noticed less joint pain and greater bone strength. Hydroxyapatite is better absorbed and bolsters the health of both teeth and bones, particularly if there are existing issues. The capsules are easy to swallow, leaving me satisfied with the results, and I plan to continue taking them for my bone health.
9
Calcium enhances antimicrobial efficacy
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
9
Calcium's importance in spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
9
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
References
- Youssef O, AgĂşn S, Fernández L, Khalil SA, RodrĂguez A, et al. Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production. Int J Food Microbiol. 2023;399:110227. doi:10.1016/j.ijfoodmicro.2023.110227
- Almatrafi R, Banawas S, Sarker MR. Divalent Cation Signaling in Spore Germination. Microorganisms. 2023;11. doi:10.3390/microorganisms11030591
- Park DW, Lee YD, Park JH. Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning. Food Sci Biotechnol. 2021;30:745. doi:10.1007/s10068-021-00910-2
