The bioavailability of vitamin B₆ in four selected foods
(bananas, filberts, soybeans and beef) was determined in five men,
aged 22 to 25 years, who were saturated with pyridoxine. The study
consisted of a five-day adjustment period followed by a 28-day experimental
period. All subjects consumed a constant diet containing
1.34 mg of vitamin B₆ from Monday to Friday of each week, and
their self-chosen diets on the weekends. During the experimental
period the subjects received 5 mg of pyridoxine each day, including
weekends, except on the days when loading doses of crystalline
pyridoxine and the selected foods were administered. Doses of 2 mg
of crystalline pyridoxine or doses of food containing approximately
2 mg of vitamin B₆ were given. The subjects collected daily 24-hr
urine specimens. Vitamin B₆ bioavailability was determined by
comparing the yield of 4-pyridoxic acid in response to the test
food doses to the yield of 4-pyridoxic acid in response to the
2mg of crystalline pyridoxine. Compared to the 100 percent bioavailability
of 2mg crystalline pyridoxine, the mean percent
bioavailability of vitamin 65 from banana was 131.4 ± 68.2;
from filberts, 88.1 ± 13.9; from soybeans, 58.3 ± 24.3; and
from beef, 81.5 ± 28.6. Factors affecting bioavailability of
vitamin B₆ from these foods are discussed. / Graduation date: 1983
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27472 |
| Date | 02 June 1982 |
| Creators | Lozano de Gonzalez, Patricia |
| Contributors | Miller, Lorraine T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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