Document Detail


Effects of food composition on the bioavailability of vitamin B-6 in the rat.
MedLine Citation:
PMID:  6875694     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of food composition and thermal processing on the relative bioavailability of vitamin B-6 in beef, spinach, potato, and cornmeal were assessed by a series of rat bioassays. The protein content of the basal diets was varied from 5 to 50%. Within each protein subgroup, graded levels of pyridoxine (PN) were added to basal diets to obtain standard PN dose-response curves. Poor correlation was observed between bioavailability values calculated from plasma pyridoxal 5'-phosphate (PLP) and the less specific bioassay criteria (growth and feed efficiency). Plasma PLP values indicated that: 1) the bioavailability of vitamin B-6 in beef was greater than that in cornmeal, spinach and potato; and 2) thermal processing of the tested foods or increasing dietary protein levels did not adversely affect, and often increased, the bioavailability of the vitamin. The results also showed that diet composition and food processing must be considered in evaluating the bioavailability of vitamin B-6.
Authors:
L B Nguyen; J F Gregory
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  The Journal of nutrition     Volume:  113     ISSN:  0022-3166     ISO Abbreviation:  J. Nutr.     Publication Date:  1983 Aug 
Date Detail:
Created Date:  1983-09-23     Completed Date:  1983-09-23     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0404243     Medline TA:  J Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1550-60     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Diet*
Dietary Proteins / administration & dosage*
Dose-Response Relationship, Drug
Food Analysis
Growth / drug effects
Male
Nutritive Value
Pyridoxal Phosphate / blood
Pyridoxine / administration & dosage,  metabolism*
Rats
Rats, Inbred Strains
Chemical
Reg. No./Substance:
0/Dietary Proteins; 54-47-7/Pyridoxal Phosphate; 65-23-6/Pyridoxine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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