Bioavailability of niacin from processed groundnuts.
نویسندگان
چکیده
منابع مشابه
Lycopene bioaccessibility and bioavailability from processed foods
Lycopene is one of the most abundant caroteinoids naturally occurring in red fruits and vegetables, especially tomato and its derivatives. It has potent antioxidant activity and can reduce risk of certain chronic diseases and cancers. A key limitation of lycopene use is that its intestinal absorption is far to be complete and highly variable depending on food processing. Consuming fat markedly ...
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Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding supplemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amo...
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The present study aimed to examine the effective systemic bioavailability of niacin- with particular focus on its galenic form-and feed processing. Experiment 1 was conducted with 35 dairy cows to investigate the effects of various doses of oral supplemented nicotinic acid (NA) either in differing galenic forms (non-rumen protected (nRP) vs. rumen protected form (RP)) on serum niacin concentrat...
متن کاملApplicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups
Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples. Hence, a number of in vitro models have been developed to study pre-absorptive processes and factors affecting bioavailability. The ques...
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An experimental animal model was used to investigate whether processing improved the nutritive utilization of phytic acid phosphorus in faba beans. Phytic acid had been considered an antinutritional factor because of its ability of chelate minerals and impede their absorption and because of the limited capacity of monogastric species to hydrolyze and utilize phosphorus from this molecule. This ...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 1986
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.32.327