| Autor: |
Mitchell, Geraldine V., Grundel, Erich, Jenkins, Mamie Y. |
| Předmět: |
|
| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov-Dec96, Vol. 61 Issue 6, p1257-1260, 4p, 4 Charts |
| Abstrakt: |
The article examines the vitamin E bioavailability for rats in three fortified breakfast cereals and dose response associations between dietary vitamin E and selected biochemical indicators. It describes the response criteria including concentrations of alpha-tocopherol in plasma, red liver cells, liver, heart and fat tissue and kinase activity. The results suggest that bran flakes had lower vitamin E bioavailability compared with the standard based on four criteria. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
Plný text