The document discusses the four main fat soluble vitamins: vitamins A, D, E, and K. It provides details on their structures, functions, food sources, deficiency diseases, and dietary recommendations. The fat soluble vitamins are essential nutrients that must be obtained through diet as they are involved in many important processes in the body like vision, bone health, cell growth and blood clotting. Maintaining adequate levels of these vitamins is important for overall health.

1. FAT SOLUBLE
VITAMINS
Submitted By
NEHA PANT
Roll No-31501107

2. FAT SOLUBLE VITAMINS
 Essential organic substances needed in small amounts in the
diet for normal function, growth, and maintenance of body
tissues.
 Lipid-soluble vitamins are apolar hydrophobic compounds that
can only be absorbed efficiently when there is normal fat
absorption.
 Water soluble vitamins and fat soluble vitamins are nutrients
the body needs in diet for a person to stay healthy.
 Water soluble vitamins are highly soluble, require daily
replenishment in the body. Fat soluble vitamins are also
essential for health and stored in the liver, do not need to be
replaced every day.
 Fat soluble vitamins include: VITAMIN A ,VITAMIN D, VITAMIN
E, VITAMIN K
 Have a multitude of functions from keeping your bones strong
to helping your muscles move.

3. VITAMIN D(ANTI- RACHITIC VITAMIN)
 Vitamin D is a sterol
 The body can make it from cholesterol
 Requires sunlight exposure for the synthesis of vitamin D
 It was discovered in 1920 by American researcher Elmer
McCollum due to effort to find the dietary substance lacking
in rickets
 Vitamin D refers to a group of fat-soluble secosteroids ( i.e.,
steroids in which one of the bonds in the steroid rings is
broken)responsible for enhancing intestinal absorption of
calcium, iron, magnesium, phosphate, and zinc

4.  Present in two forms D2 and D3
 Ergosterol (plant sterol) is pro vit D2
 7- dehydrocholesterol (animal sterol) is pro vit D3.
 Vitamin D2 (ergocalciferol) and vit D3 (cholecalciferol)
are of equal potency.
 Vitamin D from the diet or dermal synthesis from sunlight
is biologically inactive; activation requires enzymatic
conversion (hydroxylation) in the liver and kidney.
 Vitamin D has a significant role in calcium homeostasis
and metabolism.

7. VITAMIN D2
 Vitamin D2 is also known as Ergocalciferol .
 Vitamin D2 is a fungus/yeast-derived product, and it was first
produced in the early 1920s by exposing foods to ultraviolet
light
 Vitamin D2 was chemically characterized in 1931.

8. BIOCHEMICAL FUNCTION
 Absorption of calcium from the stomach and the functioning of
calcium in the body: The active vitamin D metabolite (calcitriol)
binds to the vitamin D receptor (VDR), which is principally located in
the nuclei of target cells. The binding of calcitriol to the VDR allows
its activation in the intestine, bone, kidney, and parathyroid gland
cells and leads to the maintenance of calcium and phosphorus levels
in the blood.
 Vitamin D is also critical for bone remodeling through its role as a
potent stimulator of bone resorption.
 The VDR are involved in cell proliferation and differentiation
 Vitamin D also affects the immune system, as VDRs are expressed
in several white blood cells, including monocytes and activated T and
B cells.
 Improves muscle strength and immune function.

10.  DEFICIENCY DISEASES:
Osteomalacia:
Characteristics: Softening of the bones, leading to bending of
the spine, bowing of the legs, proximal muscle weakness, bone
fragility, and increased risk for fractures. Osteomalacia reduces
calcium absorption and increases calcium loss from bone, which
increases the risk for bone fractures. Osteomalacia is usually present
when 25-hydroxyvitamin D levels are less than about 10 ng/mL.
Cardiovascular disease:
Vitamin D deficiency is associated with an increased prevalence of
hypertension, hyperlipidemia, peripheral vascular disease, coronary
artery disease, myocardial infarction, heart failure, and stroke. The
anti-inflammatory effects of vitamin D may be the reason for this.

11.  Depression
 Multiple sclerosis:
Also known as disseminated sclerosis, it is a
demyelinating disease in which the insulating
covers of nerve cells in the brain and spinal cord
are damaged. This damage disrupts the ability of
parts of the nervous system to communicate,
resulting in physical, mental, and sometimes
psychiatric problems. The lack of sunlight
exposure appears to be a significant predictor.
 Type 1Diabetes Mellitus

13.  Dietary reference intakes:
Age group RDA (IU/day)
Infants 0–6 months 400*
Infants 6–12 months 400*
1–70 years 600 (15 μg/day)
71+ years 800 (20 μg/day)
Pregnant/Lactating 600 (15 μg/day)

14. VITAMIN E(ANTIOXIDANT VITAMIN)
 "Vitamin E" is the collective name for a group of fat-
soluble compounds with distinctive antioxidant
activities.
 It was discovered in 1922 by Herbert McLean
Evans and Katharine Scott Bishop
 1935: First isolated in a pure form by Gladys
Anderson Emerson at the University of California,
Berkeley.
 1938: Erhard Fernholz elucidated its structure
 1938:Paul Karrer and his team first synthesized it
 1938:The first use for vitamin E as a therapeutic
agent was conducted by Widenbauer

15.  Naturally occurring vitamin E exists in eight chemical
forms (alpha-, beta-, gamma-, and delta-tocopherol and
alpha-, beta-, gamma-, and delta-tocotrienol) that have
varying levels of biological activity.
 α tocopherol is the only form that is recognized to meet
human requirements.
 Vitamin E is stored in liver and adipose tissue.

16. STRUCTURE

17. ΑLPHA- TOCOPHEROL
 α-tocopherol, the most biologically active form of vitamin E.
 It is a fat-soluble antioxidant.
 It performs its functions as antioxidant in the glutathione peroxidase
pathway, and it protects cell membranes from oxidation by reacting with lipid
radicals produced in the lipid peroxidation chain reaction .
 This removes the free radical intermediates and prevents the oxidation
reaction from continuing.
 The oxidized α-tocopheroxyl radicals produced in this process may be
recycled back to the active reduced form through reduction by other
antioxidants, such as ascorbate, retinol or ubiquinol.

19. BIOCHEMICAL FUNCTIONS
• Protects your skin from ultraviolet light which promotes
healthy skin and slows down the aging of skin
• Acts like an antioxidant and prevents cell damage from free
radicals
o Free radicals are atoms or groups of atoms that can
damage cellular components such as DNA or parts of cells.
• Allows your cells to communicate effectively through a
process called "cell signaling" This supports communication
among nerve cells by keeping acetylcholine levels high.
• Helps protect against prostate cancer and Alzheimer's disease
.

20. • Aids in the formation of red blood cells and maintains
the immune system
• It protects Vitamin A from the damage of free radicals
that are known to damage body cells and cause
cancer.
• It protects our cell membranes and also keeps our
blood circulations and nerves healthy.

21. Food Sources of Vitamin E
• Asparagus
• Avocado
• Eggs
• Milk
• Nuts, such as almonds and hazelnuts
• Seeds
• Spinach and other green leafy vegetables
• Unheated vegetable oils
• Wheat germ
• Wholegrain foods

22. DEFICIENCY DISEASES:
Vitamin E deficiency can cause:
 SPINOCEREBELLAR ATAXIA
It is a progressive, degenerative, genetic disease with multiple types.
Results in akinesia (loss of normal motor function, resulting in impaired
muscle movement), Mental retardation.
 MYOPATHIES
It is a muscular disease in which the muscle fibers do not function for
any one of many reasons, resulting in muscular weakness. Muscle
cramps, stiffness, and spasm can also be associated with myopathy.
 PERIPHERAL NEUROPATHY
It is damage to or disease affecting nerves, which may impair
sensation, movement, gland or organ function. Common causes include
systemic diseases (such as diabetes or leprosy), vitamin deficiency,
excessive alcohol consumption, immune system disease, or viral
infection.
 Impairment of the immune response
 Red blood destruction

23. RECOMMENDED DIETARY ALLOWANCES
(RDAS) FOR VITAMIN E:
• Infants, 0-6 months: 4 mg
• Infants, 7-12 months: 5 mg
• Males and females, 1-3 years: 6 mg
• Males and females, 4-8 years: 7 mg
• Males and females, 9-13 years: 11 mg
• Males and females, 14 years and older: 15 mg
• Pregnant females, 18 years and older: 15 mg
• Lactating females, 18 years and older : 19 mg

24. VITAMIN K(COAGULATION VITAMIN )
 Fat soluble compound
 Discovered in 1929 by Henrik Dam and Edward
Adelbert Doisy of Saint Louis University
 Necessary for the synthesis of several proteins
required for blood clotting
 Only fat soluble vitamin with coenzyme function
 Vitamin K was awarded the letter K due to its role in
coagulation processes (the German word for
coagulation starts with K)
 Vitamin K is also known as the Antihemorrhagic
Vitamin
 It is stored mainly in liver

25.  Vit K1(Phylloquinone):
- natural form
- found in plants
- provides the primary source of Vit K to humans
through dietary consumption
 Vit K2 (Menaquinones):
- made by bacteria in human gut
- provide a smaller amount of human Vit K requirement
 Three synthetic types of vitamin K are known: vitamins K3
(menadione), K4 (menadiol) and K5 (menadiol diacetate).

28. BIOCHEMICAL FUNCTIONS
 Need for synthesis of blood clotting proteins
 Plays a role in regulation of calcium levels
a)Vitamin K serves as a coenzyme of gamma
carboxylase that catalyzes carboxylation of
glutamic acid residues on vitamin K- dependent
proteins. These proteins are involved in:
1) Coagulation
2) Bone mineralization
3) Cell growth
b) Electron transfer system in biological oxidation

29. Calcium can only bind after gamma carboxylation of
specific glutamic acid residues in proteins.
Gamma carboxyglutamate residues chelate Ca ions
&permit protein binding and thus leads to
coagulation.

31. DEFICIENCY DISEASES:
 Results in delayed blood clotting time , elevated
prothrombin time and bleeding.
 Haemorrhage in new born
 Anemia
 Osteoporosis
 Coronary heart Disease

32. DIETARY REQUIREMENTS:
Group Adequate Intake
Children 0-6 months 2 micrograms/day
Children 7-12 months 2.5 micrograms/day
Children 1-3 30 micrograms/day
Children 4-8 55 micrograms/day
Children 9-13 60 micrograms/day
Girls 14-18 75 micrograms/day
Women 19 and up 90 micrograms/day
Women, pregnant or
breastfeeding
(19-50)
Women, pregnant or
breastfeeding
(less than 19)
90 micrograms/day
75 micrograms/day
Boys 14-18 75 micrograms/day
Men 19 and up 120 micrograms/day