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Comparison of Natural Products for Effects on Bone Balance

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Nutritional Influences on Bone Health

Abstract

Dietary compounds from natural products are the subject of investigation for their beneficial effects on bone. Natural products may be safer and better tolerated by consumers than current therapies for treatment of osteoporosis. Soy isoflavones have been the most studied but results are mixed. Whole soy food consumption in Asian women is associated with reduced fracture incidence in observational studies. However, purified isolated soy isoflavones in randomized controlled trials in postmenopausal Western women are not protective of bone loss. Polyphenolic compounds in plum and berries have both anabolic effects and the ability to suppress bone resorption. These effects occur through antioxidation and anti-inflammatory cell signaling pathways. Rapid screening approaches using urinary excretion of calcium tracers from labeled bone can be used to compare doses and types of natural products for their effect on bone calcium balance.

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Authors and Affiliations

  1. Department of Nutrition Science, Purdue University, 700 W State Street, 47907-2059, West Lafayette, IN, USA

    Connie M. Weaver PhD

  2. Department of Nutrition Science, Purdue University, West Lafayette, IN, USA

    Emily E. Hohman BS

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  1. Connie M. Weaver PhD
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Correspondence to Connie M. Weaver PhD .

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Editors and Affiliations

  1. , Department of Internal Medicine, Hirslanden Clinic/Bois Cerf, Ave. d'Ouchy 31, Lausanne, 1006, Vaud, Switzerland

    Peter Burckhardt

  2. , Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, 02111, Massachusetts, USA

    Bess Dawson-Hughes

  3. , Nutrition and Science, Purdue University, W. State Street 700, West Lafayette, 47907-2059, Indiana, USA

    Connie M. Weaver

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Weaver, C.M., Hohman, E.E. (2013). Comparison of Natural Products for Effects on Bone Balance. In: Burckhardt, P., Dawson-Hughes, B., Weaver, C. (eds) Nutritional Influences on Bone Health. Springer, London. https://doi.org/10.1007/978-1-4471-2769-7_14

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  • DOI: https://doi.org/10.1007/978-1-4471-2769-7_14

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