The bioaccessibility of water-soluble vitamins: A review
TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.109, ss.552-563, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 109
- Basım Tarihi: 2021
- Doi Numarası: 10.1016/j.tifs.2021.01.056
- Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
- Sayfa Sayıları: ss.552-563
- Kütahya Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Background: Water-soluble vitamins are indispensable organic molecules for growth, development, and body function. Epidemiological evidence often supports the link between sufficient dietary intake of water-soluble vitamins and maintaining overall health. Knowing the bioaccessibility and bioavailability of water-soluble vitamins are important in terms of their usability in metabolism. There are many studies about the bioaccessibility and bioavailability of food components, but studies about vitamins are limited.