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Although it is possible to adjust statistically for other nutrients, this adjustment is not robust with such strongly correlated data. The combination of foods and drinks eaten and the way in which foods are prepared (Chapter 12) will also affect the biological effects of the individual constituents of the food. The functional availability depends on the amount of a nutrient that can get to the site of its biological action; the uptake, absorption, transport and eventual metabolic role can all be affected by other nutrients.

Rich plant sources of oleic acid are olive oil and rapeseed oil. Plant seed oils, such as sunflower, safflower and corn oils, are rich sources of linoleic acid (n-6). α-Linolenic acid (n-3) is found in large amounts in linseed, grapeseed and rapeseed oils, 21 walnut oil and walnuts. Other sources include green leafy vegetables (particularly purslane), soya bean products and hazelnuts. A number of health benefits, particularly in relation to blood lipids and other cardiovascular disease risk factors such as clotting have been attributed to these types of fatty acid (see Chapters 4 and 10).

Qxd 13/06/2003 11:52 Page 15 Involved in the metabolism of fat, carbohydrate and alcohol Vitamin B6, as pyridoxal phosphate, is a cofactor for a large number of enzymes associated with amino acid metabolism All cereals, especially bread and breakfast cereals, potatoes, are the main sources. Smaller quantities are provided by a wide range of foods, including meat and meat products, milk and milk products, vegetables Widely distributed in foods. Particular sources are potatoes and breakfast cereals Richest sources are citrus fruit, citrus fruit juices, kiwi fruit and soft fruits.

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