VITAMIN E IN FOODS
Good food sources of Vitamin E include plant oils (e.g., cottonseed, canola, safflower, and sunflower oils), wheat germ, asparagus, almonds, peanuts, and sunflower seeds. Animal fats and dairy products contain little vitamin E….
VITAMIN D: SOURCES, FUNCTIONS, AND NEEDS
What is Vitamin D?
Most scientists classify vitamin D as a vitamin. However, in the presence of sunlight, skin cells can synthesize a sufficient supply of vitamin D from a derivate of cholesterol. Because a dietary source is not required if synthesis is adequate to meet the needs, the vitamin is more correctly classified as a “conditional” vitamin, or prohormone (a precursor or an active hormone). In the absence of UV light exposure, an adequate dietary intake of vitamin D is essential to prevent the deficiency diseases rickets and osteomalacia and to provide for cellular needs….
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VITAMIN A: SOURCES, FUNCTIONS, AND NEEDS
Vitamin A
Vitamin A refers to the preformed retinoids and provitamin A carotenoids that can be converted to vitamin A activity. Retinoids is a collective term for the biologically active forms of vitamin A, and they exist in 3 forms: retinol, retinal, and retinoic acid.
Vitamin A is categorized as a fat-soluble vitamin. Fat-soluble vitamins are absorbed along with dietary fat. Thus, adequate absorption of fat-soluble vitamins depends on the efficient use of bile and pancreatic lipase in the small intestine to digest dietary fat. Under optimal conditions, about 40 ro 90% if the fat-soluble vitamins are absorbed when they’re consumed in recommended amounts….
