Bioavailability for Rats of Vitamin E from Fortified Breakfast Cereals |
| |
Authors: | GERALDINE V. MITCHELL ERICH GRUNDEL MAMIE Y. JENKINS |
| |
Affiliation: | The authors are affiliated with the Office of Food Labeling, HFS-175, Center for Food Safety &Applied Nutrition, Food &Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708. Address inquiries to Dr. G.V. Mitchell. |
| |
Abstract: | Bioavailability of vitamin E in three fortified breakfast cereals and dose-response relationships among dietary vitamin E and selected biochemical indices were investigated using a rat depletion-repletion model. Response criteria included concentrations of α-tocopherol in plasma, red blood cells, liver, heart, and adipose tissue, and plasma pyruvate kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl acetate standard. Bioavailability of vitamin E in bran flakes was lower than that of the standard based on four of the criteria. A food matrix effect in bran flakes resulted in the lower bioavailability. |
| |
Keywords: | breakfast cereal vitamin E rat bioassay bioavailability |
|
|