Bioavailability of vitamin B-6 from plant foods.

@article{Reynolds1988BioavailabilityOV,
  title={Bioavailability of vitamin B-6 from plant foods.},
  author={Robert D. Reynolds},
  journal={The American journal of clinical nutrition},
  year={1988},
  volume={48 3 Suppl},
  pages={863-7}
}
The major factors that affect bioavailability of vitamin B-6 are formation of reaction products during food processing, fiber type and content, and presence of the conjugated pyridoxine glucoside. The bioavailability of vitamin B-6 from animal products is quite high, reaching 100% for many foods. In general the bioavailability from plant foods is lower. The presence of fiber reduces the bioavailability by 5-10% whereas the presence of pyridoxine glucoside reduces the bioavailability by 75-80… CONTINUE READING