α-Tocopherol disappearance rates from plasma depend on lipid concentrations: studies using deuterium-labeled collard greens in younger and older adults

• Published in: The American journal of clinical nutrition Vol. 101; no. 4; pp. 752 - 759
• Main Authors: Traber, Maret G, Leonard, Scott W, Bobe, Gerd, Fu, Xueyan, Saltzman, Edward, Grusak, Michael A, Booth, Sarah L
• Format: Journal Article
• Language: English
• Published: United States American Society for Clinical Nutrition 01.04.2015; American Society for Nutrition
• Subjects: absorption; Adolescent; Adult; Aged; Aged, 80 and over; alpha-tocopherol; alpha-Tocopherol - blood; alpha-Tocopherol - pharmacokinetics; bioavailability; Biological Availability; blood; blood lipids; Body Mass Index; Brassica - chemistry; breakfast; Cholesterol - blood; Chromatography, Liquid; clinical nutrition; collard greens; Deuterium; elderly; fasting; Female; food composition; half life; Humans; lipids; liquid chromatography; Male; Mass Spectrometry; men; Middle Aged; Models, Theoretical; Postprandial Period; Triglycerides - blood; vitamin K; Vitamin K - blood; Vitamins, Minerals, and Phytochemicals; women; Young Adult; pharmacokinetics; cholesterol; triacylglycerides; bioavailability; age; vitamin E

Background: Little is known about α-tocopherol’s bioavailability as a constituent of food or its dependence on a subject’s age. Objective: To evaluate the α-tocopherol bioavailability from food, we used collard greens grown in deuterated water (²H collard greens) as a source of deuterium-labeled (²H...