2016Food & FunctionRequires access

Low bioaccessibility of vitamin D 2 from yeast-fortified bread compared to crystalline D 2 bread and D 3 from fluid milks

Tristan E. Lipkie, Mário G. Ferruzzi, Connie M. Weaver

Open publisher page 22 citations

Abstract

The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D 2 and vitamin D 3 .

About this research paper

What this paper is about

The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D 2 and vitamin D 3 .

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OpenAlex reports 22 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D 2 and vitamin D 3 .

Key concepts: Vitamin D and neurology, Food science, Yeast, Vitamin, Fortified Food, Chemistry, Fortification, Biochemistry

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Low bioaccessibility of vitamin D 2 from yeast-fortified bread compared to crystalline D 2 bread and D 3 from fluid milks — Research Paper | ScholarLens