mirage   mirage   mirage

The bioavailability of vitamin B₆ from selected foods as measured by urinary 4-pyridoxic acid in men saturated with pyridoxine

DSpace/Manakin Repository

Show simple item record

dc.contributor.advisor Miller, Lorraine T.
dc.creator Lozano de Gonzalez, Patricia
dc.date.accessioned 2012-02-03T16:37:49Z
dc.date.available 2012-02-03T16:37:49Z
dc.date.copyright 1982-06-02
dc.date.issued 1982-06-02
dc.identifier.uri http://hdl.handle.net/1957/27472
dc.description Graduation date: 1983 en_US
dc.description.abstract 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. en_US
dc.language.iso en_US en_US
dc.subject.lcsh Vitamin B6 en_US
dc.title The bioavailability of vitamin B₆ from selected foods as measured by urinary 4-pyridoxic acid in men saturated with pyridoxine en_US
dc.type Thesis/Dissertation en_US
dc.degree.name Master of Science (M.S.) in Foods and Nutrition en_US
dc.degree.level Master's en_US
dc.degree.discipline Health and Human Sciences en_US
dc.degree.grantor Oregon State University en_US
dc.description.digitization File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR. en_US
dc.description.peerreview no en_us


This item appears in the following Collection(s)

Show simple item record

Search ScholarsArchive@OSU


Advanced Search

Browse

My Account

Statistics