Abstract
ABSTRACTBioavailability of vitamin E in three fortified breakfast cereals and dose‐response relationships among dietary vitamin E and selected biochemical indices were investigated using a rat depletion‐repletion model. Response criteria included concentrations of α‐tocopherol in plasma, red blood cells, liver, heart, and adipose tissue, and plasma pyruvate kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl acetate standard. Bioavailability of vitamin E in bran flakes was lower than that of the standard based on four of the criteria. A food matrix effect in bran flakes resulted in the lower bioavailability.
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