BIOAVAILABILITY OF VITAMIN B‐6 IN NONFAT DRY MILK AND A FORTIFIED RICE BREAKFAST CEREAL PRODUCT | Zendy

GREGORY J. F. | Zendy

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BIOAVAILABILITY OF VITAMIN B‐6 IN NONFAT DRY MILK AND A FORTIFIED RICE BREAKFAST CEREAL PRODUCT

Author(s) -

GREGORY J. F.

Publication year - 1980

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1980.tb03876.x

Subject(s) - bioavailability , food science , vitamin , breakfast cereal , bioassay , chemistry , biology , biochemistry , pharmacology , genetics

The results of microbiological and high performance liquid chromatographic (HPLC) methods for total vitamin B‐6 were compared with rat bioassay results for biologically available vitamin B‐6 in nonfat dry milk and a rice base breakfast cereal product. Excellent agreement was observed between assay values for total and available vitamin B‐6 in the nonfat dry milk, indicating full bioavailability. In contrast, the rat bioassay results indicated that the bioavailability of the vitamin B‐6 in the cereal product was low. The factors responsible for the apparently poor absorption or utilization of the vitamin B‐6 from the cereal product are not known. The results of this study indicate that the bioavailability of vitamin B‐6 may be strongly influenced by food composition.

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