what is fat soluble vitamins
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Vitamin A
Vitamin D
Vitamin E
Vitamin K
These dissolve in organic materials and are called fat-soluble vitamins
Vitamin D
Vitamin E
Vitamin K
These dissolve in organic materials and are called fat-soluble vitamins
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Are essential organic substances needed in small amounts in the diet for normal function, growth, and maintenance of body tissues
Vitamins A, D, E, and K dissolve in organic solvents whereas the B vitamins and vitamin C dissolve in water
Usually cant be synthesized in sufficient quantities or synthesized at all
Used in correcting deficiency diseases and some used to treat non-deficiency diseases
Found in plant and animal sources supply vitamins in the diet
Little difference between “natural” vitamins isolated from foods versus “synthesized”
Historical
"Vita" or essence of life and when deficiency occurs may cause disease
Vitamin C deficiency - Scurvy, first record in 1500 B.C. but sailors carried lime juice to prevent illness
Thiman deficiency - Beri beri, late 1800s, Dr. Eijkman, essence in outer coating of rice prevents illness
Correlation between chemicals factors and cures for deficiencies
Many discovered during the late 19th, early 20th century
As they were discovered were labeled using letters (A, B, C, D, E) until structural diferences discovered changed the nomenclature of vitamins
Compounds continually identified as being essential and in the future may be classified as vitamins (e.g. choline, carnitine, inositol, taurine and lipoic acid)
Storage
Fat-soluble vitamins are not readily excreted and stored in fat cells
Water-soluble vitamins are readily excreted from the body
Vitamin Toxicity
Fat-soluble vitamins are not excreted readily and because they are stored in body cells, accumulation may cause toxicity
Vitamin A and D toxicities are observed more often then others
Absorption varies depending on the food source
Preservation of vitamins in food
Vitamins can be lost as a result of: improper storage and excessive cooking
Vitamins A, D, E, and K dissolve in organic solvents whereas the B vitamins and vitamin C dissolve in water
Usually cant be synthesized in sufficient quantities or synthesized at all
Used in correcting deficiency diseases and some used to treat non-deficiency diseases
Found in plant and animal sources supply vitamins in the diet
Little difference between “natural” vitamins isolated from foods versus “synthesized”
Historical
"Vita" or essence of life and when deficiency occurs may cause disease
Vitamin C deficiency - Scurvy, first record in 1500 B.C. but sailors carried lime juice to prevent illness
Thiman deficiency - Beri beri, late 1800s, Dr. Eijkman, essence in outer coating of rice prevents illness
Correlation between chemicals factors and cures for deficiencies
Many discovered during the late 19th, early 20th century
As they were discovered were labeled using letters (A, B, C, D, E) until structural diferences discovered changed the nomenclature of vitamins
Compounds continually identified as being essential and in the future may be classified as vitamins (e.g. choline, carnitine, inositol, taurine and lipoic acid)
Storage
Fat-soluble vitamins are not readily excreted and stored in fat cells
Water-soluble vitamins are readily excreted from the body
Vitamin Toxicity
Fat-soluble vitamins are not excreted readily and because they are stored in body cells, accumulation may cause toxicity
Vitamin A and D toxicities are observed more often then others
Absorption varies depending on the food source
Preservation of vitamins in food
Vitamins can be lost as a result of: improper storage and excessive cooking
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