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Related Experiment Videos

Ascorbic acid bioavailability in foods and supplements

J F Gregory1

  • 1Food Science and Human Nutrition Department, University of Florida, Gainesville 32611.

Nutrition Reviews
|October 1, 1993
PubMed
Summary

Ascorbic acid (vitamin C) bioavailability is similar from supplements, orange juice, and cooked broccoli. Raw broccoli showed slightly lower absorption, but this difference is unlikely to impact nutrition in mixed diets.

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Case study: folate bioavailability.

The Journal of nutrition·2001

Area of Science:

  • Nutritional Science
  • Biochemistry

Background:

  • Ascorbic acid (vitamin C) bioavailability from food sources is often assumed high.
  • Previous studies lacked the precision and statistical power to confirm this assumption.

Purpose of the Study:

  • To quantitatively assess and compare the bioavailability of ascorbic acid from various food sources and supplements.
  • To provide reliable data on vitamin C absorption from common dietary intakes.

Main Methods:

  • A robust depletion-repletion study design was employed.
  • Participants' ascorbic acid levels were monitored after consuming different sources.

Main Results:

  • Ascorbic acid bioavailability was found to be equivalent in tablets (with/without iron), orange juice, whole oranges, and cooked broccoli.
  • Raw broccoli exhibited a 20% lower bioavailability compared to other sources.

Conclusions:

  • Dietary sources like orange juice and broccoli provide ascorbic acid with bioavailability comparable to supplements.
  • Minor differences in bioavailability, such as from raw broccoli, are unlikely to be nutritionally significant in typical mixed diets.

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