Relationship between Bioactive Minerals and Bioavailability of B-group vitamins

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  • Shibata Katsumi
    Laboratories of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures, The University of Shiga Prefecture
  • Fukuwatari Tsutomu
    Laboratories of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures, The University of Shiga Prefecture

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Other Title
  • 生理活性ミネラルとB群ビタミンの生体利用率との関係
  • セイリ カッセイ ミネラル ト Bグン ビタミン ノ セイタイ リヨウリツ トノ カンケイ

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Description

In Japan, two basic texts are used for nutritional guidance, Standard Tables of Food Composition in Japan and Dietary Reference Intakes for Japanese, 2005. The "Food Composition Tables" describe the nutrient values of foods, and "Dietary Reference Intakes" reports the values that humans can use. Synthetic vitamins have been often used in experiments to determine vitamin requirements, and the bioavailability of synthetic vitamins is considered to be 100%. However, the bioavailability of a vitamin from foods may not be 100% because most vitamins existing in nature are bound to proteins, sugars, or other compounds. Although it is necessary to determine the bioavailability of vitamins in food consumed, no method has been established. We introduce a practical method to determine the bioavailability of vitamins in food. In particular, we are also interested in the effects the dietary intake of minerals and micronutrients exerts on the bioavailability of vitamins. We believe that the results of these studies will contribute to the maintenance of public health in Japanese.

Journal

  • VITAMINS

    VITAMINS 82 (2), 115-125, 2008

    THE VITAMIN SOCIETY OF JAPAN

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