書誌事項
- タイトル別名
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- Effect of Vitamin D-fortified Eggs on Nutritional Status of Vitamin D in Healthy Subjects.
- ビタミン D キョウカ ランセッシュ ニヨル ケンジョウジン ノ ケッショウチ
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説明
The nutrient status of vitamin D in human is evaluated on the basis of the 25(OH)D concentration in plasma. Therefore, after taking the vitamin D-fortified eggs, the 25(OH)D concentrations in plasma of healthy subjects were determined. Twelve healthy male volunteers, aged of 25 years to 38 years, were equally divided into two groups : one group was administrated with vitamin D-fortified eggs and the other administrated with vitamin D tablets. Fifty grams of omelet containing 9.70 μg of vitamin D2 and 1.05 μg of vitamin D3 prepared from vitamin D-fortified eggs was supplied for 15 days. While a tablet containing 10.83 μg of vitamin D2 was supplied for 15 days. 25(OH)D2 was not initially detected in plasma but was detected in both groups at the end of the feeding period. Thus, it was suggested that vitamin D2 in the eggs was absorbed in the body and then transformed to 25(OH)D2. Whole 25(OH)D concentrations in both groups increased, and 25(OH)D2 occupied around 20% in total 25(OH)D. These results suggested that vitamin D-fortified eggs contributed to improving the nutritional status of vitamin D in healthy subjects as vitamin D tablets did.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 44 (6), 438-441, 1997
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681386360064
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- NII論文ID
- 10007584643
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4237465
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
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- 使用不可
