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Matti Narkia

Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts - ScienceDirect - Journ... - 0 views

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    Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts.
    Ina Clausen, Jette Jakobsen, Torben Leth and Lars Ovesen.
    Journal of Food Composition and Analysis
    Volume 16, Issue 5, October 2003, Pages 575-585
    doi:10.1016/S0889-1575(03)00064-4

    Meat 25OHD3 contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD.
Matti Narkia

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked vers... - 0 views

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    Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
    Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes
    J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509
    Publication Date (Web): October 24, 2008 (Article)
    DOI: 10.1021/jf801989e
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