A Randomised, Cross-Over Study to Estimate the Influence of Food on the 25-Hydroxyvitamin D(3) Serum Level after Vitamin D(3) Supplementation

Vitamin D(3) is known to be liposoluble and its release could be a factor limiting the rate of absorption. It was presumed that the presence of fat could favor absorption of vitamin D(3). However, as bioavailability is related not only to the active molecules but also to the formulations and excipie...

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Bibliografische gegevens
Gepubliceerd in:Nutrients
Hoofdauteurs: Cavalier, Etienne, Jandrain, Bernard, Coffiner, Monte, Da Silva, Stéphanie, De Niet, Sophie, Vanderbist, Francis, Souberbielle, Jean-Claude
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2016
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4882721/
https://ncbi.nlm.nih.gov/pubmed/27213447
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu8050309
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