Distribution of the Xanthine Oxidase Factor (Molybdenum) in Foods
- 1 September 1953
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 51 (1) , 85-95
- https://doi.org/10.1093/jn/51.1.85
Abstract
Foods were assayed for available molybdenum by determining the intestinal xanthine oxidase response to the incorporation of the food into an otherwise purified Mo-deficient diet. When the results were compared with the total Mo determined chemically, 50 to 100% of the dietary Mo was usually available for the biological response. Foods considered to be good sources of Mo (arbitrarily containing more than 0.6 p.p.m. of available Mo on a dry weight basis) included:Keywords
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