Calcium D-glucarate is the calcium component of D-glucaric acid, found in fruits and vegetables. D-glucaric acid is believed to inhibit the action of the enzyme beta-glucuronidase, which is associated with an increased risk of hormone-sensitive cancers such as breast, prostate, ovarian and colon cancers.
Research indicates populations that consume large amounts of fruits and vegetables have a lower incidence of cancer. D-glucaric acid has been isolated and tested in animals for its promising effects in cancer prevention and possible cholesterol lowering capabilities; however, no studies on the safety of D-glucaric acid or calcium D-glucarate in humans have been published. Dietary sources of calcium D-glucarate include a number of popular fruits and vegetables:
Cruciferous vegetables (Brassicaceae)
Mustard greens, cabbages, broccoli, cauliflower and brussels sprouts
Legumes (Leguminosae)
Beans such as black beans, black-eyed peas, cannellini beans, chickpeas, edamame, northern beans, kidney beans, lentils, lima beans, pinto beans and white beans
Squash and Melons (Cucurbitaceae)
Cucumbers, squashes, pumpkins, cantaloupe, honeydew and watermelons
Stone Fruit (Rosaceae)
Apples, pears, peaches, apricots, cherries, plums, almonds, strawberries, raspberries and blackberries
Citrus Fruit (Rutaceae)
Oranges, lemons, limes and grapefruit