Food folates — a topical review. Stability, physiological relevance, bioavailability, analytical methods of determination, effect of food processing

Autor: Christine Pfeiffer, Wolfgang Schwack, Johannes-Friedrich Diehl
Rok vydání: 1994
Předmět:
Zdroj: Zeitschrift für Ernährungswissenschaft. 33:85-119
ISSN: 1435-1293
0044-264X
DOI: 10.1007/bf01622223
Popis: Because of the unequal and, in some instances, low stability of different folate vitamers against extreme conditions the analytical determination of folate and the estimation of folate losses in food processing and preparation cause considerable difficulties. HPLC allows determination of the native folate derivative patterns. As the bioavailability of folates is influenced by a variety of factors and different methods were employed for assessing bioavailability there is a considerable inconsistency in the results of these studies. Folates labeled with radioactive or stable isotopes provide new approaches to metabolic and bioavailability studies.
Databáze: OpenAIRE
Externí odkaz: