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Discover Supplement-Drug Interactions

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Last Updated: 2 years ago

Possible Interaction: Vitamin B 6 and Vitamin C

supplement:

Vitamin B 6

supplement:

Vitamin C

Research Papers that Mention the Interaction

vitamin C (OR = 0.2, for the highest versus the lowest intake quintile; 95% CI: 0.2–0.4), β-carotene (OR = 0.2; 95% ….6), glutathione (OR = 0.5; 95% CI: 0.4–0.8), reduced glutathione (OR = 0.6; 95% CI: 0.4–0.8), vitamin B6 (…).
Cancer Causes & Control  •  2004  |  View Paper
Finally, during phase III (… mmol or 100 mg ascorbic acid plus 59.6 … or 10 mg pyridoxine HCI orally daily), plasma oxalate levels declined by 17% to 47.9 +/- 5.2 mumol/L (… +/- 47 micrograms/dL) (P greater than 0.05 v phase II).(ABSTRACT TRUNCATED AT 250 WORDS)
American journal of kidney diseases : the official journal of the National Kidney Foundation  •  1992  |  View Paper
The relationship between pyridoxin and ascorbic acid was studied in patients with essential hypertension and coronary heart disease and proved to be antagonistic.
Voprosy pitaniia  •  1986  |  View Paper
Serum Vitamin C and liver glutathione concentrations significantly increased in rats fed excess Vitamin B6 compared to the control or FD rats.
The international journal of biochemistry & cell biology  •  2004  |  View Paper
The addition of vitamin C to the vitamin B6 deficient rats resulted in a reduction in the number of rats with uroliths and a fall in urinary oxalate excretion, while similarly loaded vitamin B6 supplemented controls were free of oxalate calculi.
The Australian journal of experimental biology and medical science  •  1979  |  View Paper
There were negative correlations between intake of vitamin B6 and vitamin C and stress (ρ = −0.50 and −0.35, respectively).
Women's health reports  •  2020  |  View Paper
Further, the selective determination of PY in the presence of other water soluble vitamins such as ascorbic acid and riboflavin was also demonstrated.
Journal of colloid and interface science  •  2016  |  View Paper
From these results, we inferred that hydroxylation of PN in the presence of food components, especially AsA , caused loss of vitamin B6 in plant foods during food processing, storage and cooking.
This compound was also formed by incubating PN with AsA in the dark.
Journal of nutritional science and vitaminology  •  1986  |  View Paper