The bioavailability of vitamin B6 in foods
1981
Gregory, J.F. III. | Kirk, J.R.
That fraction of total vitamin B6 in a food which is absorbed and utilized by the body is described as its bioavailability, and has been found to vary widely in such foods as liver, whole wheat, yellow corn, soybeans, orange juice, etc. Results indicate incomplete bioavailability. Some of the factors influencing this are the presence of dietary fiber, food processing, heating, storage, drying etc. The bioavailability of B6 in meats seems little affected by cooking. Intestinal absorption of B6 may be altered by alcohol, pyridoxal kinase or phosphatase inhibitors. The interaction of B6 with other substances may also affect its usefulness, depending on the B6 vitamer distribution, and composition of the food.
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