Stakeholder Panel Meeting Book - September 6, 2014

Typical B 6

values in food

Fortified cereals* Milk (pasteurized)  Milk (nonfat, dried) Beef/Lamb (lean)

12 mg/100g 0.04 mg/100g 0.3 mg/100g 0.68 mg/100g 0.79 mg/100g 1.12 mg/100g 1.04 mg/100g 0.37 mg/100g 0.24 mg/100g 0.50 mg/100g

Pork

Pistachio Nuts

Tuna

Bananas Spinach

Tofu (firm)

*Content may vary greatly depending on brand.

B 6

Forms, and Chemistry

 Vi s a ‐met y ‐ ‐ y roxy‐ ‐ y roxy met y  pyridine compounds that possess the biological activity of  i B i ll 2 h l 3 h d 5 h d h l tam n  6 pyridoxine (PN)(2‐methyl‐3‐hydroxy‐4,5‐ bis(hydroxymethyl)‐pyridine in rats.     Other B 6 forms are pyridoxal (PL) and pyrioxamine (PM)  with an aldehyde and aminoethyl substituted at the 4  iti ti l pos on, respec ve y.  Each form can also be phosphorylated at the 5 position  PNP, PLP, and PMP.   The metabolically active form is PLP.

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