Calcium is an essential body mineral. Approximately 99% of the calcium in the body is stored in the bones. The rest is located in the blood and tissue fluids.
Calcium is necessary for blood clotting. Calcium is essential for the formation fibrin, the fibrous proteins that makes up the structure of blood clot.
According to Best and Taylor’s theory: when blood is shed form wound, thromboplastin is liberated from the damaged tissue and disintegrated platelets. It acts on prothrombin in the presence of calcium and coverts it to active thrombin. Then thrombin reacts with fibrinogen and converts it into fibrin, which is insoluble.
Calcium actually participates in nearly every step of the blood clotting cascade. Adequate amounts of calcium ions are required in all phases of blood clotting and blood will not clot in the absence of calcium.
The constants level of calcium in the blood and tissues is maintained by the action of calcitonin and parathormone.
Calcium in blood clot system
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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