際際滷

際際滷Share a Scribd company logo

Vitamin A & D

Download as DOCX, PDF
hassan nasrullah
hassan nasrullah

Vitamin A and D are fat-soluble vitamins that serve important functions. Vitamin A promotes good vision and skin health, and supports reproduction. Major food sources include animal products and carotenoids from plants. Vitamin D helps absorb calcium for bone health and is synthesized from sun exposure, with some foods like fatty fish and fortified milk providing it. Deficiencies can cause vision problems or rickets, while excesses pose health risks. Both vitamins are stable to cooking but may degrade during long storage.

1 of 7
Download to read offline
VITAMIN A & D Submitted To: Miss Hafsa Submitted By: 15550 Namra Zahid 15552 Sonia Akbar 15553 Ubaid-ur-Rehman 15557 Saima Batool 15558 Muhammad Hasan 15562 Shafaq Sana 15563 GulNaz Akthar BS Food Science & Nutrition (Morning) Session 2014-2018
Vitamin Any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body. There are two types of vitamins Water soluble vitamin Fat soluble vitamin Fat soluble Vitamin Fat soluble vitamins are those which soluble in fats and are supplied to the body through fat containing foods. Vitamin A Vitamin D Vitamin E Vitamin K The selected topic is Vitamin A & vitamin D Vitamin A It is also known as RETINOL It is a pale yellow crystalline substance. Retinol
Sources Two different types of vitamin A are found in the diet. Preformed vitamin A is found in animal products such as meat, fish, poultry and dairy foods. The other type, pro-vitamin A is found in plant-based foods such as fruits and vegetables. The most common type of pro-vitamin A is beta-carotene. Vitamin A is also available in dietary supplements, usually in the form of retinyl acetate or retinyl palmitate (preformed vitamin A), beta-carotene (pro-vitamin A) or a combination of preformed and pro-vitamin A. Beta-carotene Functions Vitamin A helps form and maintains healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction and breast-feeding. Retinol is an active form of vitamin A. It is found in animal liver, whole milk, and some fortified foods. Carotenoids are dark-colored dyes (pigments) found in plant foods that can turn into a form of vitamin A. There are more than 500 known carotenoids. One such carotenoid is beta-carotene. Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused by substances called free radicals. Free radicals are believed to contribute to certain chronic diseases and play a role in the aging processes. Food sources of carotenoids such as beta-carotene may reduce the risk for cancer. Beta-carotene supplements do not seem to reduce cancer risk.
Food Sources Vitamin A comes from animal sources, such as eggs, meat, fortified milk, cheese, cream, liver, kidney, cod, and halibut fish oil. However, all of these sources -- except for skim milk that has been fortified with Vitamin A -- are high in saturated fat and cholesterol. Sources of beta-carotene include: Bright yellow and orange fruits such as cantaloupe, pink grapefruit, and apricots Vegetables such as carrots, pumpkin, sweet potatoes, and winter squash Other sources of beta-carotene include broccoli, spinach, and most dark green, leafy vegetables. Deficiency If you don't get enough vitamin A, you are more likely to get infectious diseases and vision problems. The deficiency of Vitamin A can occur in persons with obstruction of the bile duct, since bile salts are required for it absorption in the body The deficiency of vitamin A in general, is associated with night blindness and skin kertinisation. In child it deficiency causes retarded growth, however gorging in this vitamin in dosses of more than 25,000 I.U. daily may lead to irregular thickening of some long bones, usually accompanied by enlargement of liver, changes in skin, loss of hair, blurred vision and headache Excess If you get too much vitamin A, you can become sick. Large doses of vitamin A can also cause birth defects. The diseases of it is Diarrhea Vomiting Nausea Bone pain Stability Vitamin A and carotene are quite stable and are unaffected by normal cooking. However, during frying and dehydration same of it may be lost oxidation of retinol during storage will result in loss of this vitamin. This can, however, be minimized by the use of antioxidants or by refrigeration.
VITAMIN D It is also called 1-2-5-DIHYDROXY Vitamin D3 It is also called CALCITRYOL This active CALCITRYOL can be obtained from Ergosterol 7-Dehydrocholestrol Types of Vitamin D Vitamin D2 Also called Ergocalciferol Vitamin D3 Also called Cholecalciferol Ergosterol converted Ergocalciferol in the present of Altera-violet radiation Vitamin D2 Vitamin D3
Function Vitamin D helps the body absorb calcium. Calcium and phosphate are two minerals that are essential for normal bone formation. Throughout childhood, your body uses these minerals to produce bones. If you do not get enough calcium, or if your body does not absorb enough calcium from your diet, bone production and bone tissues may suffer. Vitamin D deficiency can lead to osteoporosis in adults or rickets in children. Food Sources The body makes vitamin D when the skin is directly exposed to the sun. That is why it is often called the "sunshine" vitamin. Most people meet at least some of their vitamin D needs this way. Very few foods naturally contain vitamin D. As a result, many foods are fortified with vitamin D. Fortified means that vitamins have been added to the food. Fatty fish (such as tuna, salmon, and mackerel) are among the best sources of vitamin D. Beef liver, cheese, and egg yolks provide small amounts. Mushrooms provide some vitamin D. The vitamin D content is also being boosted by exposure to some commercially available mushrooms to ultraviolent light. Most milk in the United States is fortified with 400 IU vitamin D per quart. It should be noted that foods made from milk, such as cheese and ice cream, are usually not fortified. Vitamin D is added to many breakfast cereals and to some brands of soy beverages, orange juice, yogurt, and margarine. Check the nutrition fact panel on the food label. Supplements It can be very hard to get enough vitamin D from food sources alone. As a result, some people may need to take a vitamin D supplement. Vitamin D found in supplements and fortified foods comes in two different forms: D2 (ergocalciferol) D3 (cholecalciferol)
Deficiency Insufficient vitamin D have negative effect on insulin secretion Remove the risk of high blood pressure Excess Too much vitamin D can make the intestines absorb too much calcium. This may cause high levels of calcium in the blood. High blood calcium can lead to: Calcium deposits in soft tissues such as the heart and lungs Confusion and disorientation Damage to the kidneys Kidney stones Nausea, vomiting, constipation, poor appetite, weakness, and weight loss Stability Vitamin D is quite stable to processing hence, cooking or other processing techniques do not appreciably affect this vitamin in foods.

More Related Content

Vitamin A & D

  • 1. VITAMIN A & D Submitted To: Miss Hafsa Submitted By: 15550 Namra Zahid 15552 Sonia Akbar 15553 Ubaid-ur-Rehman 15557 Saima Batool 15558 Muhammad Hasan 15562 Shafaq Sana 15563 GulNaz Akthar BS Food Science & Nutrition (Morning) Session 2014-2018
  • 2. Vitamin Any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body. There are two types of vitamins Water soluble vitamin Fat soluble vitamin Fat soluble Vitamin Fat soluble vitamins are those which soluble in fats and are supplied to the body through fat containing foods. Vitamin A Vitamin D Vitamin E Vitamin K The selected topic is Vitamin A & vitamin D Vitamin A It is also known as RETINOL It is a pale yellow crystalline substance. Retinol
  • 3. Sources Two different types of vitamin A are found in the diet. Preformed vitamin A is found in animal products such as meat, fish, poultry and dairy foods. The other type, pro-vitamin A is found in plant-based foods such as fruits and vegetables. The most common type of pro-vitamin A is beta-carotene. Vitamin A is also available in dietary supplements, usually in the form of retinyl acetate or retinyl palmitate (preformed vitamin A), beta-carotene (pro-vitamin A) or a combination of preformed and pro-vitamin A. Beta-carotene Functions Vitamin A helps form and maintains healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction and breast-feeding. Retinol is an active form of vitamin A. It is found in animal liver, whole milk, and some fortified foods. Carotenoids are dark-colored dyes (pigments) found in plant foods that can turn into a form of vitamin A. There are more than 500 known carotenoids. One such carotenoid is beta-carotene. Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused by substances called free radicals. Free radicals are believed to contribute to certain chronic diseases and play a role in the aging processes. Food sources of carotenoids such as beta-carotene may reduce the risk for cancer. Beta-carotene supplements do not seem to reduce cancer risk.
  • 4. Food Sources Vitamin A comes from animal sources, such as eggs, meat, fortified milk, cheese, cream, liver, kidney, cod, and halibut fish oil. However, all of these sources -- except for skim milk that has been fortified with Vitamin A -- are high in saturated fat and cholesterol. Sources of beta-carotene include: Bright yellow and orange fruits such as cantaloupe, pink grapefruit, and apricots Vegetables such as carrots, pumpkin, sweet potatoes, and winter squash Other sources of beta-carotene include broccoli, spinach, and most dark green, leafy vegetables. Deficiency If you don't get enough vitamin A, you are more likely to get infectious diseases and vision problems. The deficiency of Vitamin A can occur in persons with obstruction of the bile duct, since bile salts are required for it absorption in the body The deficiency of vitamin A in general, is associated with night blindness and skin kertinisation. In child it deficiency causes retarded growth, however gorging in this vitamin in dosses of more than 25,000 I.U. daily may lead to irregular thickening of some long bones, usually accompanied by enlargement of liver, changes in skin, loss of hair, blurred vision and headache Excess If you get too much vitamin A, you can become sick. Large doses of vitamin A can also cause birth defects. The diseases of it is Diarrhea Vomiting Nausea Bone pain Stability Vitamin A and carotene are quite stable and are unaffected by normal cooking. However, during frying and dehydration same of it may be lost oxidation of retinol during storage will result in loss of this vitamin. This can, however, be minimized by the use of antioxidants or by refrigeration.
  • 5. VITAMIN D It is also called 1-2-5-DIHYDROXY Vitamin D3 It is also called CALCITRYOL This active CALCITRYOL can be obtained from Ergosterol 7-Dehydrocholestrol Types of Vitamin D Vitamin D2 Also called Ergocalciferol Vitamin D3 Also called Cholecalciferol Ergosterol converted Ergocalciferol in the present of Altera-violet radiation Vitamin D2 Vitamin D3
  • 6. Function Vitamin D helps the body absorb calcium. Calcium and phosphate are two minerals that are essential for normal bone formation. Throughout childhood, your body uses these minerals to produce bones. If you do not get enough calcium, or if your body does not absorb enough calcium from your diet, bone production and bone tissues may suffer. Vitamin D deficiency can lead to osteoporosis in adults or rickets in children. Food Sources The body makes vitamin D when the skin is directly exposed to the sun. That is why it is often called the "sunshine" vitamin. Most people meet at least some of their vitamin D needs this way. Very few foods naturally contain vitamin D. As a result, many foods are fortified with vitamin D. Fortified means that vitamins have been added to the food. Fatty fish (such as tuna, salmon, and mackerel) are among the best sources of vitamin D. Beef liver, cheese, and egg yolks provide small amounts. Mushrooms provide some vitamin D. The vitamin D content is also being boosted by exposure to some commercially available mushrooms to ultraviolent light. Most milk in the United States is fortified with 400 IU vitamin D per quart. It should be noted that foods made from milk, such as cheese and ice cream, are usually not fortified. Vitamin D is added to many breakfast cereals and to some brands of soy beverages, orange juice, yogurt, and margarine. Check the nutrition fact panel on the food label. Supplements It can be very hard to get enough vitamin D from food sources alone. As a result, some people may need to take a vitamin D supplement. Vitamin D found in supplements and fortified foods comes in two different forms: D2 (ergocalciferol) D3 (cholecalciferol)
  • 7. Deficiency Insufficient vitamin D have negative effect on insulin secretion Remove the risk of high blood pressure Excess Too much vitamin D can make the intestines absorb too much calcium. This may cause high levels of calcium in the blood. High blood calcium can lead to: Calcium deposits in soft tissues such as the heart and lungs Confusion and disorientation Damage to the kidneys Kidney stones Nausea, vomiting, constipation, poor appetite, weakness, and weight loss Stability Vitamin D is quite stable to processing hence, cooking or other processing techniques do not appreciably affect this vitamin in foods.