Egg as a Source of Vitamins Supplies

Abstract

Recent years, many people have wanted to be healthier and paid attention to vitamin rich foods. However, vitamin contents in foods shown in tables of food composition do not always correspond to vitamins available for body, because dietary B-group vitamins exist as free-, cofactor- and bound-forms and human cannot completely digest and absorb the bound-form B-group vitamins. This manuscript shows our recent works to develop evaluation of vitamin nutritional status and bioavailability of B-group vitamins in diets and foods using urine samples as nutritional biomarkers. Especially, our results showed that eggs contained enough amounts of bioavailable pantothenic acid and biotin. Evaluation of bioavailability of B-group vitamins in foods and intake of foods such as eggs containing high bioavailable B-group vitamin is important to maintain health.