Bioavailability of vitamin B-6 from plant foods

Am J Clin Nutr. 1988 Sep;48(3 Suppl):863-7. doi: 10.1093/ajcn/48.3.863.


The major factors that affect bioavailability of vitamin B-6 are formation of reaction products during food processing, fiber type and content, and presence of the conjugated pyridoxine glucoside. The bioavailability of vitamin B-6 from animal products is quite high, reaching 100% for many foods. In general the bioavailability from plant foods is lower. The presence of fiber reduces the bioavailability by 5-10% whereas the presence of pyridoxine glucoside reduces the bioavailability by 75-80%. This glucoside is found in a variety of plant foods, with the highest content occurring in the crucifers. The percent of total vitamin B-6 that exists as the glucoside has been suggested to be the best indicator of bioavailability. Data from Nepalese vegetarian lactating women suggest that the low vitamin B-6 status of these mothers and their infants, as determined by their concentrations of plasma pyridoxal phosphate, may be adversely affected by the dietary intake of the naturally occurring pyridoxine glucoside.

Publication types

  • Review

MeSH terms

  • Biological Availability
  • Dietary Fiber / pharmacology
  • Food Handling
  • Humans
  • Plants, Edible*
  • Pyridoxine / pharmacokinetics*


  • Dietary Fiber
  • Pyridoxine