Accounting for differences in the bioactivity and bioavailability of vitamers.
Accounting for differences in the bioactivity and bioavailability of vitamers.
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DOI：
10.3402/fnr.v56i0.5809
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发表时间：
2012
影响因子：
3.3
通讯作者：
Gregory JF 3rd
中科院分区：
文献类型：
--
作者：
Gregory JF 3rd
基本上所有维生素都与多种具有营养活性的化学物质（通常称为维生素体）一起存在。我们对每个维生素家族不同成员的生物活性和生物利用度的定量了解显着增加，但有关分析数据的报告和使用的许多问题仍有待解决。现代维生素分析方法在很大程度上依赖于色谱技术，该技术通常可以测量维生素的单个化学形式。食品分析的典型应用包括评估保质期和储存稳定性、监测食品加工过程中的营养保留、开发食品成分数据库和食品标签所需的数据、评估膳食充足性以及评估饮食与疾病之间的流行病学关系。尽管分析数据的使用因情况而异，但关于如何根据多种维生素体的存在最好地呈现和解释数据的重要问题是食品分析的各个方面所共有的。在本次综述中，我们将评估生物活性或生物利用度差异的维他命是否存在，考虑何时需要解决维他命或生物利用度的差异，然后考虑替代方法和可能的方法来改进数据报告。主要例子取自维生素 B6 和叶酸的文献和经验。
Essentially all vitamins exist with multiple nutritionally active chemical species often called vitamers. Our quantitative understanding of the bioactivity and bioavailability of the various members of each vitamin family has increased markedly, but many issues remain to be resolved concerning the reporting and use of analytical data. Modern methods of vitamin analysis rely heavily on chromatographic techniques that generally allow the measurement of the individual chemical forms of vitamins. Typical applications of food analysis include the evaluation of shelf life and storage stability, monitoring of nutrient retention during food processing, developing food composition databases and data needed for food labeling, assessing dietary adequacy and evaluating epidemiological relationships between diet and disease. Although the usage of analytical data varies depending on the situation, important issues regarding how best to present and interpret the data in light of the presence of multiple vitamers are common to all aspects of food analysis. In this review, we will evaluate the existence of vitamers that exhibit differences in bioactivity or bioavailability, consider when there is a need to address differences in bioactivity or bioavailability of vitamers, and then consider alternative approaches and possible ways to improve the reporting of data. Major examples are taken from literature and experience with vitamin B6 and folate.
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影响因子：
--
作者：
CARMEL, R;SINOW, RM;SAMLOFF, IM
通讯作者：
SAMLOFF, IM
影响因子：
4.8
作者：
Goyer, A;Collakova, E;Hanson, AD
通讯作者：
Hanson, AD
影响因子：
7.1
作者：
DOSCHERHOLMEN, A;MCMAHON, J;RIPLEY, D
通讯作者：
RIPLEY, D
DOI：
10.3181/00379727-167-41201
发表时间：
1981-01-01
影响因子：
--
作者：
DOSCHERHOLMEN, A;MCMAHON, J;ECONOMON, P
通讯作者：
ECONOMON, P
影响因子：
4.2
作者：
BHANDARI, SD;GREGORY, JF
通讯作者：
GREGORY, JF