まとめ
高用量のアスコルビン酸は,胃内のビタミンB12の安定性に影響しません. 研究によると,アスコルビック酸を含む食物を化すると,ビタミンB12は変化せず,胃の状態を模倣する.
科学分野:
- 栄養科学 栄養学 栄養科学は,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学は,栄養学が,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は
- バイオケミストリー バイオケミストリー
背景:
- ビタミンB12は人間の健康に不可欠です.
- アスコルビン酸 (ビタミンC) は一般的に消費されます.
- ビタミンB12とアスコルビック酸の潜在的な相互作用は,調査が必要です.
研究 の 目的:
- アスコルビック酸がシミュレートされた胃の条件下でビタミンB12の安定性に影響するかどうかを判断する.
主な方法:
- ビタミンB12を含む食事をアスコルビック酸で37°Cで30分間インキュベートした.
- 抽出手順では,ビタミンB12の保護のためにシアン化物またはメタビスルフィットを使用しました.
- 劣化を報告した以前の研究と比較.
主要な成果:
- 抽出中に保護された場合,ビタミンB12濃度の変化は観察されなかった.
- 以前の劣化の報告は,不完全な保護方法によるものであった.
- 研究室の条件は,人間の胃環境を模倣した.
結論:
- アスコルビン酸は,胃環境でビタミンB12を分解しません.
- アスコルビック酸の高用量は,ビタミンB12の安定性に関して無害である.
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