Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail

详细信息    查看全文

• 作者：Jing Guo^a ; ^b ; ^{jing.guo@pgr.reading.ac.uk} ; Kirsty E. Kliem^a ; ^{k.e.kliem@reading.ac.uk} ; Julie A. Lovegrove^a ; ^b ; ^{j.a.lovegrove@reading.ac.uk} ; D.I. Givens^a ; ^{d.i.givens@reading.ac.uk}
• 关键词：Vitamin D3 ; 25-Hydroxyvitamin D3 ; Eggs
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1021-1025
• 全文大小：368 K
• 卷排序：221

文摘

Eggs from three farm systems were collected from UK supermarkets, over five months. Vitamin D3 and 25-hydroxy D3 concentrations were determined. Production system affected concentrations of both vitamin D metabolites. Monthly variation was observed for 25-hydroxy D3 concentration. Study highlights the need for accurate food labelling for vitamin D concentrations.