American Journal of Calcium covers the field of calcium metabolism and signaling in living systems, from aspects including inorganic chemistry, physiology, molecular biology and pathology. Topic themes include:Roles of calcium in regulating cellular events such as apoptosis, necrosis and organelle remodelingAmerican Journal of Calcium publishes Vitamin D intake, Cardiovascular disease, High blood pressure, Preeclampsia, Kidney stones, Weight loss, Foods contain vitamins, minerals, dietary fiber, Influence of calcium regulation in affecting health and disease outcomes to meet calcium mineral guidelines, the bioavailability of calcium mineral is an crucial feature to think about beyond simply the calcium mineral content material of foods.Milk, yogurt, and cheese are the main food sources of calcium for the majority of people in the United States.Kale, broccoli, and Chinese cabbage are fine vegetable sources of calcium.Fish with soft bones that you eat, such as canned sardines and salmon, are fine animal sources of calcium.Most grains (such as breads, pastas, and unfortified cereals), while not rich in calcium, add significant amounts of calcium to the diet because people eat them often or in large amounts. Calcium is added to some breakfast cereals, fruit juices, soy and rice beverages, and tofu. To find out whether these foods have calcium, check the product labels.