BIOAVAILABILITY FOR RATS OF VITAMIN-E FROM FORTIFIED BREAKFAST CEREALS

Bioavailability of vitamin E in three fortified breakfast cereals and dose-response relationships among dietary vitamin E and selected bioch emical indices were investigated using a rat depletion-repletion model . Response criteria included concentrations of oc-tocopherol in plasma , red blood cells, liver, heart, and adipose tissue, and plasma pyruva te kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl ac etate 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.