What Foods Provide Calcium D-Glucarate?

by Jaime Harder Caldwell

Two large cucumbers on a woven tray.

GYRO PHOTOGRAPHY/amanaimagesRF/amana images/Getty Images

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

Photo Credits

  • GYRO PHOTOGRAPHY/amanaimagesRF/amana images/Getty Images

About the Author

Jaime Harder Caldwell has been a food writer and recipe developer for five years. Her work has appeared in "Cooking Light," "Health," "Weight Watchers," CNN.com and MyRecipes.com. She holds a Bachelor of Science in nutrition from Auburn University, a Culinary Arts degree from the Institute for Culinary Education and a Master of Science in food studies from New York University.