Speciation

Speciation refers to the form of the nutrient found in food, which may in turn influence the absorption of the nutrient in the gastrointestinal tract. For example, this term could be applied to cis- or trans-forms of unsaturated fatty acids found in partially hydro-genated oils; individual coenzyme forms of vitamins, such as free thiamin, thiamin pyrophosphate (TPP), thiamin monophosphate (TMP) and thiamin triphosphate (TTP), or the various coenzyme forms of riboflavin - flavin mononucleotide (FMN) and adenine dinucleotide (FAD), or for vitamin B6 - pyri-doxine, pyridoxamine, and pyridoxal; or minerals, such as ferrous or ferric forms of nonheme iron or heme iron; or the selenomethionine, selenite, or sele-nate form of selenium.

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