Properties of Food Folates Determined by Stability and Susceptibility to Intestinal Pteroylpolyglutamate Hydrolase Action
Author:
Affiliation:
1. Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/128/11/1956/24024218/1956.pdf
Reference31 articles.
1. The Nutritive Value of American Foods in Common Units;Adams,1988
2. Availability of folates from some foods;Babu;Am. J. Clin. Nutr.,1976
3. Inhibition by selected food components of human and porcine intestinal pteroylpolyglutamyl folate hydrolase activity;Bhandari;Am. J. Clin. Nutr.,1990
4. Tropical sprue: a consideration of possible etiologic mechanisms with emphasis on pteroylglutamate metabolism;Butterworth;Trans. Am. Clin. Climatol. Assoc.,1974
5. Thermal destruction of folacin: effect of ascorbic acid, oxygen and temperature;Chen;J. Food Sci.,1979
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