Fermentation Improves Calcium Bioavailability in <i>Moringa oleifera</i> leaves and Prevents Bone Loss in Calcium-deficient Rats.

Food Sci Nutr · 2020 · PMC7382168 · PMID 32724632

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an increasing trendno p-value reported

This in turn demonstrated an increasing trend in the femur weight of the experimental group, and the femur bone density was significantly higher in the experimental group than in the low‐calcium group.

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