1990•Journal of Food ScienceRequires access

Lack of Vitamin B6 Activity of 6‐Hydroxypyridoxine

Jesse F. Gregory, K. LEATHAM

Abstract

ABSTRACT Hydroxylation of the C‐6 position of pyridoxine has been described recently as a mechanism for the degradation of vitamin B6 in foods. The nutritional properties of the resulting 6‐hydroxypyridoxine in mammals have not been previously evaluated. 6‐Hydroxypyridoxine was synthesized and its structure confirmed by UV and NMR spectroscopy. A rat bioassay with multiple dose levels was conducted to compare the vitamin B6 activity of pyridoxine and 6‐hydroxypyridoxine with respect to a variety of indices of vitamin B6 metabolism. By all criteria employed, 6‐hydroxypyridoxine exhibited neither vitamin B6 nor antivitamin B6 activity and, thus, is nutritionally inert.

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Key concepts: Pyridoxine, Vitamin b6, Vitamin, Bioassay, Chemistry, Hydroxylation, Biochemistry, Food science