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α-Tocopherol disappearance rates from plasma depend on lipid concentrations: studies using deuterium-labeled collard greens in younger and older adults

Creator:

Traber, Maret G., Leonard, Scott W., Bobe, Gerd, Fu, Xueyan, Saltzman, Edward, Grusak, Michael A., and Booth, Sarah L.

Abstract:

BACKGROUND: Little is known about α-tocopherol’s bioavailability as a constituent of food or its dependence on a subject’s age. OBJECTIVE: To evaluate the α-tocopherol bioavailability from food, we used collard greens grown in deuterated water (²H collard greens) as a source of deuterium-labeled (²H) α-tocopherol consumed by younger and older...

Resource Type:

Article

Full Text:

, Edward Saltzman, Michael A Grusak, and Sarah L Booth ABSTRACT Background: Little is known about a