Bioavailability of food folates is 80% of that of folic acid

AMERICAN JOURNAL OF CLINICAL NUTRITION, pp. 465-473, 2007.

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Abstract:

Background: The bioavailability of natural food folates is lower than that of synthetic folic acid, but no agreement exists as to the extent of the difference. Objective: In a 4-wk dietary intervention study, we determined the aggregate bioavailability of food folates from fruit, vegetables, and liver relative to that of folic acid. Desig...More

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