Gregory J F
Food Science and Human Nutrition Department, University of Florida, Gainesville 32611.
Nutr Rev. 1993 Oct;51(10):301-3. doi: 10.1111/j.1753-4887.1993.tb03059.x.
The bioavailability of ascorbic acid from food has been assumed to be high, but little quantitative information has been available to substantiate this assumption because of the limited precision and low statistical power of previous studies. A recent depletion-repletion study with a more effective experimental design has shown clearly that ascorbic acid bioavailability is equivalent in ascorbic acid tablets (with and without iron), orange juice, whole orange sections, and cooked broccoli. The bioavailability of ascorbic acid in raw broccoli was 20% lower, although this difference would probably have little nutritional significance in typical mixed diets.
食物中维生素C的生物利用度一直被认为很高，但由于先前研究的精度有限和统计效力较低，几乎没有定量信息可以证实这一假设。最近一项采用更有效实验设计的耗竭-补充研究清楚地表明，维生素C片（含铁和不含铁）、橙汁、整个橙子切片和煮熟的西兰花中维生素C的生物利用度相当。生西兰花中维生素C的生物利用度低20%，不过在典型的混合饮食中，这种差异可能没有什么营养意义。
