Comparative bioavailability of vitamins in human foods sourced from animals and plants

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dc.citation.volumeLatest Articles
dc.contributor.authorChungchunlam SMS
dc.contributor.authorMoughan PJ
dc.coverage.spatialUnited States
dc.date.accessioned2024-10-13T22:38:01Z
dc.date.available2024-10-13T22:38:01Z
dc.date.issued2023-07-31
dc.description.abstractVitamins are essential components of enzyme systems involved in normal growth and function. The quantitative estimation of the proportion of dietary vitamins, that is in a form available for utilization by the human body, is limited and fragmentary. This review provides the current state of knowledge on the bioavailability of thirteen vitamins and choline, to evaluate whether there are differences in vitamin bioavailability when human foods are sourced from animals or plants. The bioavailability of naturally occurring choline, vitamin D, vitamin E, and vitamin K in food awaits further studies. Animal-sourced foods are the almost exclusive natural sources of dietary vitamin B-12 (65% bioavailable) and preformed vitamin A retinol (74% bioavailable), and contain highly bioavailable biotin (89%), folate (67%), niacin (67%), pantothenic acid (80%), riboflavin (61%), thiamin (82%), and vitamin B-6 (83%). Plant-based foods are the main natural sources of vitamin C (76% bioavailable), provitamin A carotenoid β-carotene (15.6% bioavailable), riboflavin (65% bioavailable), thiamin (81% bioavailable), and vitamin K (16.5% bioavailable). The overview of studies showed that in general, vitamins in foods originating from animals are more bioavailable than vitamins in foods sourced from plants.
dc.description.confidentialfalse
dc.format.pagination1-36
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37522617
dc.identifier.citationChungchunlam SMS, Moughan PJ. (2023). Comparative bioavailability of vitamins in human foods sourced from animals and plants.. Crit Rev Food Sci Nutr. Latest Articles. (pp. 1-36).
dc.identifier.doi10.1080/10408398.2023.2241541
dc.identifier.eissn1549-7852
dc.identifier.elements-typejournal-article
dc.identifier.issn1040-8398
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71698
dc.languageeng
dc.publisherTaylor and Francis Group
dc.publisher.urihttps://www.tandfonline.com/doi/full/10.1080/10408398.2023.2241541
dc.relation.isPartOfCrit Rev Food Sci Nutr
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectabsorption
dc.subjectavailability
dc.subjectbioavailability
dc.subjectdigestibility
dc.subjectutilization
dc.subjectvitamin
dc.titleComparative bioavailability of vitamins in human foods sourced from animals and plants
dc.typeJournal article
pubs.elements-id479254
pubs.organisational-groupOther
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