Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Turkey.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Trakya University, Edirne, Turkey.
Food Chem. 2023 Jan 1;398:133944. doi: 10.1016/j.foodchem.2022.133944. Epub 2022 Aug 13.
B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B, B, and B in the studied vegetables was in the range of 9-85 µg/100 g, 22-319 µg/100 g, and 459-3497 µg/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B and B were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B, B, and B in vegetables were generally low in vitro.
B 族维生素除叶酸外，至少参与细胞能量产生的一个步骤。蔬菜被认为是健康饮食计划的重要组成部分。蔬菜通过促进某些 B 族维生素的充足摄入，显著影响饮食质量。我们的研究结果表明，在所研究的蔬菜中，维生素 B、B 和 B 的含量范围分别为 9-85µg/100g、22-319µg/100g 和 459-3497µg/100g。然而，研究所有维生素的生物可利用性以确定主要膳食来源至关重要。我们观察到，维生素 B 和 B 的平均生物可利用性值分别为 68.9%和 63.9%。维生素 B 的烟酸形式的生物可利用性为 40%，而烟酰胺形式为 33.9%。正如这项研究所示，蔬菜中 B 族维生素 B、B 和 B 的生物可利用性通常较低。
