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