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In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables
(Elsevier Sci Ltd, 2023) Demir, Busra; Gurbuz, Murat; Catak, Jale; Ugur, Halime; Duman, Erman; Beceren, Yavuz; Yaman, Mustafa
B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B-1, B-2, and B-3 in the studied vegetables was in the range of 9-85 mu g/100 g, 22-319 mu g/100 g, and 459-3497 mu g/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B-1 and B-2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B-3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B-1, B-2, and B-3 in vegetables were generally low in vitro.