从动物和植物来源的人类食品中维生素的比较生物可用性
Sylvia M S Chungchunlam1, Paul J Moughan1
1Riddet Institute, Massey University, Palmerston North, New Zealand.
Critical reviews in food science and nutrition
|July 31, 2023
概括
动物来源的维生素通常比植物来源的维生素具有更高的生物可用性. 本综述研究了来自不同食物来源的13种维生素和胆的吸收.
科学领域:
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 维生素对于支持生长和功能的酶系统至关重要.
- 从饮食中了解维生素的生物可用性是有限的.
- 从动物食品和植物食品中吸收维生素的差异需要调查.
研究的目的:
- 审查目前关于13种维生素和胆的生物可用性的知识.
- 为了比较动物来源食品与植物来源食品的维生素生物可用性.
主要方法:
- 关于维生素生物可用性的现有研究的文献综述.
- 对比动物和植物食品的维生素吸收数据的分析.
主要成果:
- 动物食品是高生物可用性维生素B-12 (65%) 和视网醇 (74%) 的主要来源.
- 植物性食品是维生素C (76%) 和益维生素A类胡卜素 (15.6%) 的主要来源.
- 总的来说,来自动物食品的维生素比来自植物食品的维生素具有更高的生物可用性.
结论:
- 基于食物来源 (动物与植物) 的维生素生物可用性存在显著差异.
- 需要对胆,维生素D,E和K的生物利用性进行进一步的研究.
- 饮食选择会影响必需维生素的有效吸收.
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