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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Detalles Bibliográficos
Autores principales: Cavalier, Etienne, Jandrain, Bernard, Coffiner, Monte, Da Silva, Stéphanie, De Niet, Sophie, Vanderbist, Francis, Souberbielle, Jean-Claude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882721/
https://www.ncbi.nlm.nih.gov/pubmed/27213447
http://dx.doi.org/10.3390/nu8050309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882721/
https://www.ncbi.nlm.nih.gov/pubmed/27213447
http://dx.doi.org/10.3390/nu8050309

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