PY R I D O X A L 5 -P H O S P H A T E (PLP), the principal active coenzyme form of vitamin B6, is involved in almost 100 enzymatic reactions. One function of vitamin B6 is its role in the 1-carbon metabolic pathway, which involves the transfer of 1-carbon groups for DNA synthesis and DNA methylation. Deficiency of vitamin B6 has been associated with considerably impaired 1-carbon metabolism in ...

The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major matrix effects influencing bioavailability are highlighted: oil content, composition, particle size, interfacial properties, additives. Droplet size aggregation state human gut vitamin modulating lipid digestio...

Two trials were conducted to determine if thiram-induced tibial dyschondroplasia (TD) in chickens was linked to a vitamin D deficiency and calcium homeostasis dysregulation, and whether feeding vitamin D fortified diets may prevent it. Day-old chickens were given grower diets containing different vitamin D products throughout the experiment until necropsy on day 16. Half of the birds in each fe...

Vitamin A deficiency is widely prevalent amongst children in India. The present work was designed to be an intervention study with nutrient fortified biscuits to ameliorate the micronutrient status of adolescent girls coming from a low socio-economic background. Baseline data on serum total proteins and vitamin A levels of 111 adolescent girls (10-15 years) studying in a government school in Ja...

Food fortification is a cost-effective and sustainable strategy to prevent or correct micronutrient deficiencies. A double-blind cluster (bari) randomised controlled trial was conducted in a rural community in Bangladesh to evaluate the impact of consumption of chapatti made of micronutrient-fortified wheat flour for 6 months by school-aged children on their vitamin A, haemoglobin and iron stat...

Anemia and micronutrient deficiencies are widespread in sub-Saharan Africa, but the impact of food fortification is still debated. The objective of this study was to estimate the iron and vitamin A status of preschool children (PSC) and women of reproductive age (WRA) in households consuming fortified oil and wheat flour. The survey was cross-sectional in a rural and an urban area. Data on demo...

Copyright © 2007 Massachusetts Medical Society. Once foods were fortified with vitamin d and rickets appeared to have been conquered, many health care professionals thought the major health problems resulting from vitamin D deficiency had been resolved. However, rickets can be considered the tip of the vitamin D–deficiency iceberg. In fact, vitamin D deficiency remains common in children and ad...

Food fortification is an effective intervention strategy for combating micronutrient deficiencies. Vitamin A can be fortified in a wide range of food vehicles. In this research work, vitamin the form palmitate (VAP) have been microencapsulated by emulsion technology intended purposes. D-optimal mixture design approach was applied optimizing experimental process parameters. Detailed physico-chem...

BACKGROUND Considerable efforts have been made over the past decade to address vitamin and mineral deficiencies. An increasing number of countries in the Association of Southeast Asian Nations (ASEAN) are adopting mandatory food fortification as one of the primary strategies to overcome these deficiencies. Experience shows that fortified foods can reach large parts of the population, including ...

Vitamin D deficiency is now recognized as a pandemic. The major cause of vitamin D deficiency is the lack of appreciation that sun exposure in moderation is the major source of vitamin D for most humans. Very few foods naturally contain vitamin D, and foods that are fortified with vitamin D are often inadequate to satisfy either a child's or an adult's vitamin D requirement. Vitamin D deficienc...