パンを主食とした食事中に含まれる水溶性ビタミンの遊離型ビタミンに対する相対利用率

概要

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The relative availability of water-soluble vitamins to free vitamins in a white bread diet consumed by Japanese male and female subjects was determined. The subjects, 9 female Japanese college students in experiment 1, and 7 male Japanese and 5 female Japanese college students in experiment 2, consumed the test diet with or without a water-soluble vitamin mixture for five consecutive days, and the water-soluble vitamin levels in a 24-h urine sample were measured. The ratio of the urinary excretion rate for each water-soluble vitamin in the test diet to that in the water-soluble vitamin mixture was determined as the relative availability. The relative availability of each vitamin was as follows: B_1, 55%; B_2, 50%; vitamin B_6, 85%; niacin, 60%; pantothenic acid, 70%; folate, 50%; biotin, 85%; and C, 95%.
2009-01-15