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A |
| Vitamin A |
| Vitamin A is clear yellow oil and one of the four
fat-soluble vitamins. It does not dissolve in water, only in organic solvents such as
ether. It is absorbed and transported in a manner similar to that of fats. |
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| Food sources |
| Vitamin A occurs in animal tissues as retinol. Animal sources and
fish liver oils are rich sources of Vitamin A. Whole milk, butter and products made of
whole milk as well as egg yolk are also good sources of Vitamin A. Liver is an excellent
source. Among plants it occurs as carotene, which is largely present in dark green and
yellow vegetables and fruits. Concentration of vitamin has a direct relationship to the
depth of the colour of these vegetables and fruits. back to top. |
| Functions |
| Vitamin A is required for the formation of visual pigments and
therefore plays a very important role in vision. It helps in the formation and maintenance
of a healthy epithelium. It is required for the synthesis of mucus for the gastrointestinal
tract, respiratory tract and urino - genital tract. Vitamin A helps in skeletal and tooth
formation. back to top |
| Recommended
Dietary Allowance (RDA) |
| The recommended daily allowance for the normal adult male and
female are 1000 and 800 retinol equivalents per day, respectively (5000 and 4000 units,
assuming that 50% of dietary vitamin A is derived from retinol and 50% from b - carotene. back to top |
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