Bioavailability and Analysis of Vitamins in Foods

  • G. F. M. Ball

Table of contents

  1. Front Matter
    Pages i-xii
  2. G. F. M. Ball
    Pages 115-161
  3. G. F. M. Ball
    Pages 163-193
  4. G. F. M. Ball
    Pages 195-239
  5. G. F. M. Ball
    Pages 241-266
  6. G. F. M. Ball
    Pages 267-292
  7. G. F. M. Ball
    Pages 293-317
  8. G. F. M. Ball
    Pages 319-359
  9. G. F. M. Ball
    Pages 361-407
  10. G. F. M. Ball
    Pages 409-422
  11. G. F. M. Ball
    Pages 423-437
  12. G. F. M. Ball
    Pages 439-496
  13. G. F. M. Ball
    Pages 497-515
  14. G. F. M. Ball
    Pages 517-560
  15. Back Matter
    Pages 561-569

About this book

Introduction

Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora­ tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.

Keywords

Absorption Vitamin Vitamin C Vitamin D food nutrition

Authors and affiliations

  • G. F. M. Ball
    • 1
  1. 1.Windsor, BerkshireEngland

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4899-3414-7
  • Copyright Information Springer Science+Business Media New York 1998
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-412-78090-5
  • Online ISBN 978-1-4899-3414-7
  • About this book
Industry Sectors
Biotechnology
Consumer Packaged Goods
Pharma