What is vitamin B6 - pyridoxine?
Vitamin B6, also known as pyridoxine, belongs to the group of water-soluble vitamins and is widely used in numerous foods. These foods can be both animal and vegetable. Pyridoxine, which is found in plants, is relatively heat-stable - therefore only about 20 percent of the pyridoxine is lost during processing. For meat, losses of around 45 percent and for milk, losses of around 40 percent.
The biological effectiveness must also be considered here: In food from plant sources (for example soya or orange juice), up to 50 percent of the vitamin is bound to sugar (glucose). This binding affects the bioavailability of the vitamin. As a result, only about 50 to 60 percent of the unbound vitamin is absorbed by the body. The intestine can synthesize the vitamin and thus increase the available quantity. If there are diseases of the intestine, the synthesis is reduced. Another reason to pay attention to a healthy intestine. If vitamin B6 is supplied to the human organism through food, it is absorbed throughout the small intestine.
In order for it to reach the cells, it must be available on its own, and must be split off from the glucose. In the body, it reaches the liver via the portal vein, but it can also be transported to the tissues and muscles via the blood. In which foods is the vitamin B6 content worth mentioning: in fish it is most abundant in lobster, in sausages in pork liver or chops, in vegetables Brussels sprouts are more abundant. Other foods worth mentioning are bran, soybeans, walnuts and bananas.
- contributes to a normal energy metabolism
- contributes to normal protein and glycogen metabolism
- contributes to the normal functioning of the nervous system
- contributes to the regulation of hormone activity
- helps to reduce fatigue and tiredness