El-Shobaki F A, El-Hawary Z, Saleh N, Morcos S R
Z Ernahrungswiss. 1977 Mar;16(1):12-7. doi: 10.1007/BF02021205.
The effect of vitamin C or carotene either from authentic or natural sources on absorption of lysine, glycine and methionine was evaluated. Results revealed that maximum absorption of these amino acids was reached at different intervals from the orally given dose. Addition of ascorbic acid enhanced amino acid absorption and this effect was maximum in case of methionine. Carotene brought about variable effect to the three amino acids tested. Pepper, parsley, or orange juices did not affect the extent of intestinal lysine absorption. Pepper juice enhanced absorption of methionine in contrast to orange and parsley. Glycine absorption was markedly enhanced by addition of orange juice. Ascorbic acid suppelementation to dietary constituents is recommended for better utilization of proteins.
评估了来自正宗或天然来源的维生素C或胡萝卜素对赖氨酸、甘氨酸和蛋氨酸吸收的影响。结果显示，这些氨基酸的最大吸收量在口服给药后的不同时间间隔达到。抗坏血酸的添加增强了氨基酸的吸收，这种作用在蛋氨酸的情况下最为显著。胡萝卜素对所测试的三种氨基酸产生了不同的影响。辣椒、欧芹或橙汁不影响肠道对赖氨酸的吸收程度。与橙汁和欧芹相比，辣椒汁增强了蛋氨酸的吸收。橙汁的添加显著增强了甘氨酸的吸收。建议在饮食成分中补充抗坏血酸，以更好地利用蛋白质。
