Food, Vitamins and IQ

Image IQ: Food “Sticks” in Throat

Biosynthesis of Food Constituents: Vitamins. 1. Fat-Soluble Vitamins – a Review

Velíšek J., Cejpek K. (2007): Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins – a review. Czech J. Food Sci., 25: 1–16. This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in anim...

Quality Control Materials for Analysis of Vitamins in Food

− One of priorities in research undertaken to support Food Composition Analysis was the production of a range of reference materials relevant to determine nutrients in selected foods. This paper describes the implementation and outcomes of activities on reference material production program and their contribution to international developments in the harmonization of Quality System of Food Compo...

The Determination of Food Dyes in Vitamins by RP-HPLC.

Reversed-phase high performance liquid chromatography (RP-HPLC) for the determination of five synthetic food dyes (Quinoline Yellow E104, Sunset Yellow E110, Ponceau 4R E124, Tartrazine E102 and Carmine E120) in vitamins was used. The dyes were analyzed within 10 min using a column with stationary phase C 18 (250 mm × 4.6 mm, 5 μm) at 40 °C with isocratic elution, and the mobile phase contained...

Vitamins in Spanish food patterns: the eVe Study.

OBJECTIVE To describe vitamin intakes in Spanish food patterns, identify groups at risk for inadequacy and determine conditioning factors that may influence this situation. DESIGN Pooled-analysis of eight cross-sectional regional nutrition surveys. SUBJECTS Ten thousand two hundred and eight free-living subjects (4728 men, 5480 women) aged 25-60 years. Respondents of population nutritional ...