fat soluble vitamins source, functions & processing effects

1. FAT SOLUBLE VITAMINS
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2. Group 1
Members
 ESHA TAHIR
(2022-uam-2778)
 ALVINA RIAZ
(2022-uam-2789)
 ZEESHAN SALEEM
(2022-uam-2784)
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3. Contents
Fat Soluble Vitamins
 Vitamin A
 Vitamin D
 Vitamin E
 Vitamin k
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4. VITAMINS AND FAT SOLUBLE VITAMINS
 Vitamins are substances that our bodies need to develop
and function normally. They include vitamins A, C, D, E,
and K, choline, and the B vitamins (thiamin, riboflavin,
niacin, pantothenic acid, biotin, vitamin B6, vitamin B12,
and folate/folic acid).
 Fat-soluble vitamins are absorbed along with fats in the
diet and are stored in the body’s fatty tissue and in the
liver. They are found in many plant and animal foods and
in dietary supplements. Vitamins A, D, E, and K are fat-
soluble.
 Fat-soluble vitamins play integral roles in a multitude of
physiological processes such as vision, bone health,
immune function, and coagulation.
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5. VITAMIN A
 Harry Holmes and Ruth Corbet isolated and
crystallized vitamin A in 1937.
 A Fat-soluble yellow unsaturated alcohol
occuring in green or yellow vegetables, butter,
eggyolk and fish liver oil.
 It is essential for the prevention of night
blindness and protection of epithelial tissue
 Also called vitamin A1, retinol
 Formula C20H30O
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6. SOURCES OF VITAMIN A
 The human diet contains two sources for vitamin A: preformed vitamin A (retinol
and retinyl esters) and provitamin A carotenoids
 Preformed vitamin A is found in foods from animal sources, including dairy
products, eggs, fish, and organ meats
 Provitamin A carotenoids are plant pigments that the body converts into vitamin
A in the intestine
 The main provitamin A carotenoids in the human diet are beta-carotene, alpha-
carotene, and beta-cryptoxanthin
 Other carotenoids in food, such as lycopene, lutein, and zeaxanthin, are not
converted into vitamin A and are referred to as non-provitamin A carotenoids; they
might have other important activities not involving vitamin A formation.
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7. STRUCTURE OF VITAMIN A
 VitaminA, also called retinol (the active form of vitamin A) is a fat-
soluble vitamin with a molecular formula C20H30O and molar mass
286.45 g/mol.
Chemical Structure of Vitamin A(retinol)
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8. FUNCTIONS OF VITAMIN A
 It is essential for normal growth, skeletal development, reproduction, lactation
and the maintenance of the nervous system.
 It helps build and maintain good vision, strong bones, healthy teeth, skin, hair and
gums.
 Vitamin A in the form of beta-carotene is an antioxidant, which helps protect your
cells from damage caused by free radicals. Beta-carotene may also help protect
you from developing some cancers.
 The main function of vitamin A is to support vision, particularly night vision. It
helps form pigments that allow your eyes to adjust to changes in light.
 It is also needed for normal functioning of the immune system. It helps form white
blood cells, which fight off viruses and bacteria.
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9. EXCESS AND DEFICIENCY SYMPTOMS
 The Recommended Dietary Allowance (RDA) for vitamin A is 900 mcg and 700 mcg
per day for men and women respectively.
 Consumption of large doses of vitamin A can cause liver damage, It can also cause
birth defects in a fetus
Deficiency of Vitamin A causes:
 Night blindness
 Xerophthalmia
 Bitot spots
 Skin irritation
 Stunted growth
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10. VITAMIN A SENSITIVITY TO PROCESSING
 Carotenoids and retinol are affected by pH, enzymatic activity, light, and oxidation associated with the
conjugated double bond system.
 Fresh plant tissue may contain enzymes that are only activated during and following processing.
Therefore, the preformed and provitamin A content of the raw form of a food item may be reduced as a
consequence of food preparation.
 The most dramatic example of this is found in red palm oil, which in its raw form is considered one of the
richest sources of provitamin A After heating to 200C for thirty minutes, the b-carotene content becomes
negligible.
 Processing of fruits and vegetables induced isomerization of carotenoids, resulting in an estimated 15% to
20% reduction in vitamin A potency in green leafy vegetables, and 30% to 35% in yellow vegetables.
 Losses of up to 40% in fish sources rich in vitamin A have been reported following boiling.
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11. Fat soluble vitamins
Vitamin D
 Forms of Vitamin D
 The active and natural form of Vitamin D Cholecalciferol or called as
Vitamin D3
 It is a white crystalline compound
 It closely resembles cholesterol
 It is soluble in Lipids
 RDA (Recommend Daily Allowance)
 Its RDA is 400IU in children and 200IU in adults
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12. Structure of Vitamin D
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13. Sources of vitamin D
 It is engogenously synthesize in our body (epidermis) in the stratum, cornum
layer of epidermis by the action of ultraviolet rays of the sun
 It is found in foods of animal origin such as
 Milk and Eggs
 Fish liver oil
 Butter
 Liver
 Cheese.
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14. Biochemical function
 Vitamin D is important in bone formation, act on target tissues
 1-Intestine
 2-Distal Renal tubules
 3-Bones (Bone Growth and Bone Remolding)
 4-Prevent tetany
 5-Reduce Inflammation
 Vitamin D helps the body in its utilization of calcium and phosphorus.
 It is of critical importance for growing children and pregnant and lactating
mothers.
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15. Deficiency of vitamin D
 Deficiency of Vitamin D causes softening of bones, a condition known
as Rickets ( craniotates formation) in children.
1-Rickets
 Open Fontanoites
 Its deficiency causes widening of wrist, bow legs (Rackitic Rosary)
and Harrisum sulcus
2-Osteomalacia in Adults
 Bone softeining
Sensivity To Processing
 Vitamin D is quite stable to processing. Therefore cooking and
other processing techniques do not appreciably affect this vitamin
in foods
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16. Fat soluble vitamins
Vitamin E
 Vitamin E present in the form of Tocopherol and Tocotrienol.
 Out of 8 naturally occuring forms alpha tocopherol is most naturally occuring
form
 The tocopherols act as antioxidants and as such protect fats and oils from being
oxidized
 The RDA of Vitamin E is
 100mg per day in male
 8mg per day in females
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17. Structure of Vitamin E
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18. Sources of vitamin E
 Vitamin E is found in foods such as oil seeds, vegetable oils,
wheat (in the germ), eggs and milk.
 Vitamin E activity is lost during processing of vegetable oils to
products such as margarine and shortening.
 It is also extensively decreased if autoxidation of lipids
in foods is severe.
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19. Biochemical function
 Act as antioxidants prevent the Lipid peroxidation (chain breaking antioxidant)
 Prevent the damage to various macromolecules
 Act with selenium in antioxidant function, important in maintaining the RBC
integrity
 The Vitamin E is essential to properly regulate reproductive function in both men
and women
 It is needed for the maintenance of a healthy immune system
 It also prevent degeneration of tissues
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20. Deficiency manifestation
 Vitamin E has Rare deficiencies
 The lack of Vitamin E in diet causes the deficiencies
like
 Muscle pain and weakness
 Cause Sterility
 Neurological manifestation
 Spinoceriberal Atecia
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21. Fat Soluble vitamin
Vitamin K
Forms of Vitamin K
 Vitamin K activity is found in a number of fat soluble Naphthaquinone
dervivatives of which three forms, K-1, K-2 and K-3 are known.
 Vitamin K-1 is yellow, viscous oil, while K-3 (menadione, a synthetic
product) crystallizes as yellow needles from alcohol and petroleum ether.
RDA (Recommend Daily Allowance )
 Its recommend daily allowance is 70-140 micro gram per day
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22. Structure of vitamin K
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23. Sources of vitamin K
 This vitamin is widely disturbuted
 Some good sources are Green vegetables such
as cabbage, kale, cauliflower and spinach.
 It also found in olive and soybean oils,
beef liver and Green peas.
 Some bacteria present in the intestines
also synthesize this vitamin
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24. Biochemical Function
 Vitamin K is anti-haemorrhagic and is associated with normal clotting of
blood.
 It is important in coagulation ( important in coagulating function)
 It is important in r-carboxyclation, reacts with Calcium and phospholipid
and convert prothambin into thrombin.
 It plays an essential role in normal blood clotting, promoting bone health,
and helping to produce proteins for blood, bones, and kidneys.
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25. Deficiency of vitamin k
 Its deficiency will cause liver damage and a haemorrhagic condition in which
blood does not clot readily after an injury or operation.
 This vitamin is photo-reactive and little is known of its chemical behaviour in
foods.
 Vitamin K deficiency may appear in infants or in people who take anticoagulants,
such as Coumadin (warfarin), or antibiotic drugs.
 Newborn babies lack the intestinal bacteria to produce vitamin K and need a
supplement for the first week.
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26. References
 Berdanier, C., Berdanier, L., Zempleni,J. (2009). Advanced
Nutrition:Macronutrients, Micronutrients, and Metabolism. Boca Raton,
FL: CRC Press, Taylor & Francis Group.
 Duyff, R. (2012). American Dietetic Association: Complete Food and
Nutrition Guide. Hoboken, NJ: John Wiley & Sons, Inc.
 Gropper, S., Smith, J. (2009).Advanced Nutrition and Human
Metabolism.Belmont, CA: Wadsworth, Cengage Learning
 Holick, M., Chen, T. (2008). Vitamin D deficiency: a worldwide problem
with health consequences. American Journal of Clinical Nutrition, 87 (4),
1080 1086.

27.  Institute of Medicine (US). (2002). Dietary Reference Intakes for Vitamin
A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron,
Manganese, Molybdenum, Nickel, Silicon, Vanadium, and
Zinc.Washington, DC: National Academy Press.
 Institute of Medicine (US). (2000). Dietary Reference Intakes for Vitamin
C, Vitamin E, Selenium,and Carotenoids. Washington, DC: National
Academy Press.
 Institute of Medicine (US) Committee to Review Dietary Reference
Intakes for Vitamin D and Calcium;Ross A., Taylor, C., Yaktine, A.,et al.,
editors. (2011)

28. Thank You
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