Pyridoxine vitamin dietary sources

Plants contain to some extent less bioavailable forms of vitamin B6, e.g., glycosylates, or biologically inactive metabolites, e.g., e-pyridoxin-lysin-complexes. In addition, the release of vitamin B6 from foods rich in fiber is assumed to be delayed. The bioavailability of vitamin B6 from animal-derived foods is therefore overall higher than from plant-derived foods. Good dietary sources of vitamin B6 include chicken, fish, pork, beans, and pulses [1]. 

Routes of exposure are oral, intravenous, and intramuscular. Dietary sources of pyridoxine include bananas, potatoes, eggs, lentils, legumes, cereals, chicken, liver, and kidneys. Cooking destroys some amount of the vitamin. 

Tree nuts can be good dietary sources (>10% of recommended dietary allowances [RDA] or adequate intake [Al]) of most vitamins except vitamins A and cobalamin (B,2). At suggested consumption level (1.5 ounces or 42.5g/day), acorn and pine nuts are excellent sources of folate and vitamin K (Table 2.7). In case of thiamin (Bj), niacin (B3), and pyridoxine (Bg), tree nuts offer alternative sources of these vitamins when more abundant animal sources are not available or are not consumed. 

Pyridoxal phosphate (PLP) is at the heart of chemistry conducted by a number of enzymes. Many of us know the coenzyme pyridoxal phosphate by the closely related vitamin from which it is derived in our diet—pyridoxine, or vitamin 06. Wheat is a good dietary source of vitamin 06. Although pyridoxal phosphate (see below and the model) is a member of the aldehyde family, when it is involved in biological chemistry, it often contains the closely related functional group with a carbon-nitrogen double bond, the imine group. 

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