Both the type and amount of triglycerides influence the bioavailability of fat-soluble vitamins in mice

Food & Function 2026

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Authors: Angélique Berthomé, Asma El Aoud, Sébastien Marze, Charlotte Sabran, Donato Vairo, Emmanuelle Reboul
DOI: 10.1039/d5fo03891j
Cited by: 0
References: 35

Abstract

= 0.0340). Overall, the type and amount of triglycerides influence the bioavailability of vitamins A, E and K but not that of vitamin D. These results could help in formulating fortified foods.

Fields of Study & Subjects

Antioxidant Activity and Oxidative Stress Retinoids in leukemia and cellular processes Vitamin C and Antioxidants Research

Publication details

Journal / source
Food & Function
Volume
17
Issue
3
Pages
1326–1335
Publication date
1 January 2026
Language
EN