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Dietary Xylitol Protects Against Osseal Changes in Experimental Osteoporosis

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Nutritional Aspects of Osteoporosis

Part of the book series: Proceedings in the Serono Symposia USA Series ((SERONOSYMP))

Abstract

Xylitol is a five-carbon polyalcohol, pentitol, which is widely distributed in nature. Most fruits, berries, and plants contain xylitol, the richest natural sources being plums, strawberries, raspberries, cauliflower, and endives (1). Considerable amounts of xylitol also occur as an intermediate of the mammalian carbohydrate metabolism. In the human body 5–15 grams of xylitol is formed daily (2).

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Authors
  1. Pauli T. Mattila
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  2. Martti J. Svanberg
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  3. Matti L. E. Knuuttila
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Editor information

Editors and Affiliations

  1. University Hospital, CHUV, CH-1011, Lausanne, Switzerland

    Peter Burckhardt M.D.

  2. USDA Nutrition Center at Tufts, 711 Washington Street, 02111, Boston, MA, USA

    Bess Dawson-Hughes M.D.

  3. The Clayton Foundation, Creighton University, 601 N. 30th Street, Suite 4841, 68131, Omaha, NE, USA

    Robert P. Heaney M.D.

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© 1998 Springer-Verlag New York, Inc.

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Mattila, P.T., Svanberg, M.J., Knuuttila, M.L.E. (1998). Dietary Xylitol Protects Against Osseal Changes in Experimental Osteoporosis. In: Burckhardt, P., Dawson-Hughes, B., Heaney, R.P. (eds) Nutritional Aspects of Osteoporosis. Proceedings in the Serono Symposia USA Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-2228-6_16

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  • DOI: https://doi.org/10.1007/978-1-4612-2228-6_16

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4612-7463-6

  • Online ISBN: 978-1-4612-2228-6

  • eBook Packages: Springer Book Archive

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