Vitamin A: Where Its Contained
Vitamin A, also called retinol, is a vitamin that is fat-soluble. First retinol has been isolated from carrots and vitamins A carotenoids were called by the English word carrot. Carotenoids are found in algae, plants and some fungi. When ingested, they can be turned into vitamin A. Today there are about 500 carotenoids.
Vitamin A in Foods
Retinol is found among foods of plant and animal origin.
- Largest percentage of vitamin A is found in liver, fish oils.
- The next are: butter, whole milk, egg yolk and cream.
- Unsatisfactory source of retinol have cereals, skimmed milk, beef.
- Vitamin A is also found in peppers, pumpkin, yellow and green vegetables, greens, green onions, apricots, peaches, wild rose, melon, grapes, pumpkin, beans , sea buckthorn, cherries, apples, cottage cheese and others.
- Studies have shown that no single product supply can not supply the body with vitamin A in full. Therefore, it needs additional reception.
Causes of Vitamin A Hypovitaminosis
- Vitamin A deficiencies (especially the winter-spring period.)
- Hard diet, unbalanced diet: long-term deficiency of protein foods interfere with the absorption of retinol.
- Lack of fat in the diet, as vitamin A is fat-soluble.
- Disease of the biliary tract and liver.
- Diseases of the intestine and pancreas.
- Malabsorption syndrome, small bowel resection.
- Lack of intake of vitamin E.
Vitamin A is directly involved in the normal functioning of the body, as well as in keeping youth and beauty of it. Therefore, it is necessary to monitor the use of retinol the whole year round.