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Related Experiment Videos

Vitamin B12 absorption from eggs.

A Doscherholmen, J McMahon, D Ripley

    Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.)
    |September 1, 1975
    PubMed
    Summary
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    Vitamin B12 absorption from eggs is significantly lower than from crystalline sources. Cooking methods also impact vitamin B12 bioavailability from eggs, with boiled and fried forms showing better absorption than scrambled.

    Area of Science:

    • Nutritional Science
    • Biochemistry

    Background:

    • Vitamin B12 (cobalamin) is essential for numerous metabolic processes.
    • Dietary sources of Vitamin B12 include animal products, with eggs being a common contributor.
    • Understanding Vitamin B12 bioavailability from different food matrices is crucial for nutritional guidance.

    Purpose of the Study:

    • To compare the assimilation of Vitamin B12 from in vivo labeled eggs versus crystalline Vitamin B12.
    • To investigate the effect of different egg preparation methods on Vitamin B12 absorption.

    Main Methods:

    • Utilized 57Co-labeled Vitamin B12 for in vivo studies.
    • Administered labeled Vitamin B12 via whole eggs (scrambled, boiled, fried) and as a crystalline supplement.
    • Assessed absorption using urinary excretion tests and plasma radioactivity measurements.

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    Main Results:

    • In vivo labeled egg Vitamin B12 assimilation was substantially lower than crystalline Vitamin B12.
    • Absorption rates varied significantly based on egg preparation: boiled and fried eggs showed over double the absorption compared to scrambled eggs.
    • Absorption from boiled and fried eggs was less than half that of crystalline Vitamin B12.

    Conclusions:

    • The matrix of the egg significantly impacts Vitamin B12 bioavailability.
    • Cooking methods like boiling and frying enhance Vitamin B12 absorption from eggs compared to scrambling.
    • Crystalline Vitamin B12 remains a superior source for absorption compared to Vitamin B12 derived from eggs.