fat soluble vitamin
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Presented by :
Chemistry Departement of Mathematics and natural sciences faculty
Semarang State University
Vitamins are essential nutrients your body needs in
small amounts for various roles in the human body.
Vitamins are divided into two groups:
Water-soluble (B-complex and C)
Fat-soluble (A, D, E and K).
Unlike water-soluble vitamins that need regular replacement in the body,
fat-soluble vitamins are stored in the liver and fatty tissues, and are
eliminated much more slowly than water-soluble vitamins.
Because fat-soluble vitamins are stored for long periods, they generally
pose a greater risk for toxicity than water-soluble vitamins when
consumed in excess.
Eating a normal, well-balanced diet will not lead to toxicity in otherwise
healthy individuals.
However, taking vitamin supplements that contain mega doses of
vitamins A, D, E and K may lead to toxicity. Remember, the body only
needs small amounts of any vitamin.
Vitamin A is a vitamin that is needed by the retina of the eye in the form of
a specific metabolite, the light-absorbing molecule retinal, that is absolutely
necessary for both scotopic and color vision. Vitamin A also functions in a
very different role, as an irreversibly oxidized form of retinol known as
retinoic acid, which is an important hormone-like growth factor for epithelial
and other cells.
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Vitamin A plays a role in a variety of functions
throughout the body, such as:
Vision
Gene transcription
Immune function
Embryonic development and reproduction
Bone metabolism
Haematopoiesis
Skin health
Antioxidant activityBack
A deficiency of vitamin A may lead to eye problems with dryness of the
conjunctiva and cornea, dry skin and hair, night blindness as well as
poor growth.
Dry itchy eyes that tire easily are normally a warning of too little vitamin
A. If the deficiency become severe, the cornea can ulcerate and
permanent blindness can follow.
Abscesses forming in the ear, sinusitis, frequent cold and respiratory
infections as well as skin disorders, such as acne, boils and a bumpy
skin, as well as weight loss might be indicative of the vitamin being in
short supply.
Insomnia, fatigue and reproductive difficulties may also be indicative of
the vitamin in short supply. Your hair and scalp can also become dry with
a deficiency, especially if protein is also lacking.
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Dosages exceeding 15,000 IU per day must be taken under medical
supervision. Toxicity can appear in some individuals at relatively low
dosages and the symptoms may include nausea, dizziness, menstrual
problems, skin changes and dryness, itchiness, irritability, vomiting,
headaches and long term use can cause hair loss, bone and muscle
pain, headache, liver damage, and an increase in blood lipid
concentrations.
Pregnant women must be careful as a high intake of this vitamin can
cause birth defects.
Pro-vitamin A - beta-carotene does not cause toxicity.
Be careful if you in the unlikely event run across polar bear on a menu -
500 gram (about ½ a pound) of polar bear liver will deliver about
9,000,000 IU to your diet - a very lethal dose. Headaches, blurred vision,
loss of hair, drowsiness and diarrhea, enlargement of the spleen and
liver can all be indications when your intake is too high.
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Retinol is destroyed by light, high temperatures as well as when using
copper or iron cooking utensils.
Beta-carotene rich vegetables and fruit must not be soaked in water for
long periods, since the nutrients can be lost like that.
If you want to get the most vitamins possible from your food, refrigerate
fresh produce, and keep milk and grains away from strong light. Vitamins
are easily destroyed and washed out during food preparation and
storage. If you take vitamin supplements, store them at room temperature
in a dry place that's free of moisture.
Vitamin Storage
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Vitamin D is a group of fat-soluble secosteroids, the
two major physiologically relevant forms of which are
vitamin D2 (ergocalciferol) and vitamin D3
(cholecalciferol). Vitamin D without a subscript refers
to either D2 or D3 or both. Vitamin D3 is produced in
the skin of vertebrates after exposure to ultraviolet B
light from the sun or artificial sources, and occurs
naturally in a small range of foods. In some countries,
staple foods such as milk, flour and margarine are
artificially fortified with vitamin D, and it is also
available as a supplement in pill form. Food sources
such as fatty fish, eggs, and meat are rich in vitamin
D and are often recommended for consumption to
those suffering vitamin D deficiency.
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Natural sources of vitamin D include:
Fatty fish species, such as:
Catfish, 85 g (3 oz) provides 425 IU (5 IU/g)
Salmon, cooked, 100 g (3.5 oz) provides 360 IU (3.6 IU/g)
Mackerel, cooked, 100 g (3.5 oz), 345 IU (3.45 IU/g)
Sardines, canned in oil, drained, 50 g (1.75 oz), 250 IU (5 IU/g)
Tuna, canned in oil, 100 g (3.5 oz), 235 IU (2.35 IU/g)
Eel, cooked, 100 g (3.5 oz), 200 IU (2.00 IU/g)
A whole egg provides 20 IU (0.33 IU/g if egg weighs 60 g)
Beef liver, cooked, 100 g (3.5 oz), provides 15 IU (0.15 IU/g)
Fish liver oils, such as cod liver oil, 1 Tbs. (15 ml) provides 1360 IU (90.6
IU/ml)
Mushrooms are the only vegan source of vitamin D (besides UV light or
sunlight exposure).[30][31] 100g provides: (regular) 14 IU (0.14 IU/g), (exposed
to UV) 500 IU (5 IU/g)[32]
Nutrition Facts labels on food products in the US are not required to list
vitamin D content unless a food has been fortified with this nutrient.
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Vitamin D helps with increasing the absorption of calcium,
assists in bone growth and the integrity of bone and
promotes strong teeth.
It also helps regulate the amount of phosphorus in the
body as well as assisting in a healthy heart and nervous
system. In some recent studies it has also shown great
promise in assisting psoriasis, the immune system,
thyroid function as well as normal blood clotting.
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A shortage can lead to softening of the bone and muscle
twitching and convulsions, and in children it causes rickets
- resulting in bent legs. In adults, the shortage causes loss
of minerals from the bones, (osteomalacia) where the
bones are sore, tender, and weak muscles with the
possibility of deafness developing. In older people,
osteoporosis may appear when protein is also lost from
the bone. Vitamin D in short supply is also linked to having
a burning sensation in the mouth and throat, diarrhea,
insomnia and visual problems.
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Some clinical guidelines for toxicity are sometimes set
as 5,000 to 10,000 IU per day to cause toxicity, but
other researchers place the value much higher to
reach toxicity. You are however advised to keep your
supplement intake to no more than 600 IU per day.
Having too much vitamin D in your system could
leave a too elevated calcium level, a lower appetite,
increased thirst, nausea, vomiting, drowsiness,
abdominal pain. A long-term effect of too much
vitamin D is the deposit of calcium in soft tissues of
the body including the blood vessel walls and kidneys
where it can cause serious damage.
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Vitamin Storage
If you want to get the most vitamins possible from your food, refrigerate fresh
produce, and keep milk and grains away from strong light. Vitamins are easily
destroyed and washed out during food preparation and storage. If you take
vitamin supplements, store them at room temperature in a dry place that's free
of moisture.
When you are very seldom exposed to sunlight, or if you always wear
sunscreens with a SPF factor higher than 8, you might need extra vitamin D.
This is also the case if you are on a strict vegan diet and older people are also
advised to check their level of vitamin D.
People with compromised kidneys or liver are at risk of too little of this vitamin,
since the kidneys and liver are required to activate this vitamin in processes
taking place in those organs.
Vitamin E is a generic term for tocopherols and tocotrienols. Vitamin E
is a family of α-, β-, γ-, and δ- (respectively: alpha, beta, gamma, and
delta) tocopherols and corresponding four tocotrienols. Vitamin E is a
fat-soluble antioxidant that stops the production of reactive oxygen
species formed when fat undergoes oxidation. Of these, α-tocopherol
(also written as alpha-tocopherol) has been most studied as it has the
highest bioavailability.
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Vitamin E is a powerful antioxidant, protects your cells from oxidation,
and neutralizes unstable free radicals, which can cause damage.
This antioxidant capability is then also great in helping to prevent
degenerative diseases - including heart disease, strokes, arthritis,
senility, diabetes and cancer. It also assists in fighting heart disease
and cancers and is essential for red blood cells, helps with cellular
respiration and protects the body from pollution - especially the lungs.
Vitamin E is also useful in preventing blood clots from forming and
promotes fertility, reduces and/or prevents hot flushes in menopause.
An increase in stamina and endurance is also attributed to Vitamin E.
Vitamin E is also used topically to great effect for skin treatments - in
helping the skin look younger, promoting healing and cutting down
the risk of scar tissue forming. Used on the skin it is also reported to
help with eczema, skin ulcers cold sores and shingles.
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Deficiency of Vitamin E is not common, and the symptoms
not very clear cut, but may include fatigue, inflamed
varicose veins, wounds healing slowly, premature aging
and sub-fertility. When Vitamin E is in short supply
symptoms may include acne, anemia, muscle disease,
dementia, cancers, gallstones, shortened red blood cell life
span, spontaneous abortion (miscarriage), and uterine
degeneration.
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Toxicity is not easily reached.
High intakes may induce diarrhea, nausea or
abdominal wind.
People on anticoagulant medication should not
take more than 1,200 IU per day.
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Vitamin E is lost in food processing which includes milling, cooking,
freezing, long storage periods and when exposed to air.
Vitamin E should not be taken together with inorganic iron
supplements as it may destroy the vitamin, while organic iron, such
as ferrous gluconate and ferrous fumarate does not affect the
vitamin.
Vitamin Storage
If you want to get the most vitamins possible from your food, refrigerate
fresh produce, and keep milk and grains away from strong light. Vitamins
are easily destroyed and washed out during food preparation and
storage. If you take vitamin supplements, store them at room temperature
in a dry place that’s free of moisture.
Vitamin K is a group of lipophilic, hydrophobic
vitamins that are needed for the
posttranslational modification of certain
proteins, mostly required for blood coagulation
but also involved in metabolism pathways in
bone and other tissue. They are 2-methyl-1,4-
naphthoquinone derivatives.
Vitamin K1 is also known as phylloquinone or
phytomenadione (also called phytonadione).
Vitamin K2 (menaquinone, menatetrenone) is
normally produced by bacteria in the large
intestine, and dietary deficiency is extremely
rare unless the intestines are heavily damaged,
are unable to absorb the molecule, or are
subject to decreased production by normal flora,
as seen in broad spectrum antibiotic use.
There are three synthetic forms of vitamin K,
vitamins K3, K4, and K5, which are used in many
areas including the pet food industry (vitamin
K3) and to inhibit fungal growth (vitamin K5).
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Foods that contain a significant amount of vitamin K
include beef liver, green tea, turnip greens, broccoli,
kale, spinach, cabbage, asparagus, and dark green
lettuce. Chlorophyll is the substance in plants that gives
them their green color and provides vitamin K.
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Vitamin K is used in the body to control blood clotting and
is essential for synthesizing the liver protein that controls
the clotting. It is involved in creating the important
prothrombin, which is the precursor to thrombin - a very
important factor in blood clotting.
It is also involved in bone formation and repair. In the
intestines it also assists in converting glucose to glycogen,
this can then be stored in the liver. There are some
indications that Vitamin K may decrease the incidence or
severity of osteoporosis and slow bone loss.
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Daily intake for dietary vitamin K (according to the U.S. RDA) are listed below:
Pediatric
Infants birth - 6 months: 2 mcg
Infants 7 - 12 months: 2.5 mcg
Children 1 - 3 years: 30 mcg
Children 4 - 8 years: 55 mcg
Children 9 - 13 years: 60 mcg
Adolescents 14 - 18 years: 75 mcg
A single injection of vitamin K is also given at birth.
Adult
Males 19 years and older: 120 mcg
Females 19 years and older: 90 mcg
Pregnant and breastfeeding females 14 - 18 years: 75 mcg
Pregnant and breastfeeding females 19 years and older: 90 mcg
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Vitamin K deficiency can lead to excessive bleeding (hemorrhage), which may
begin as oozing from the gums or nose.
Other circumstances that may lead to vitamin K deficiency include:
Health problems that can prevent the absorption of vitamin K (such as
gallbladder or biliary disease, which may alter the absorption of fat), cystic
fibrosis, celiac disease, and Crohn's disease
Liver disease
Use of blood-thinning medications (such as warfarin)
Continuing hemodialysis
Serious burns
Other conditions that benefit from vitamin K include:
Excessive Bleeding
Vitamin K is used to reduce the risk of bleeding in liver disease, malabsorption
syndromes, or in association with long-term use of antibiotics.
Osteoporosis
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Toxicity does not easily occur with normal dietary intake
of this vitamin, but can happen if synthetic compound
vitamin K 3 is taken. High to toxic uptake in the synthetic
form can cause flushing and sweating. Jaundice and
anemia may also develop.
If you are taking anti-coagulant (to prevent blood clotting)
medication, consult your medical practitioner before
taking a Vitamin K supplement.
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Freezing foods may destroy vitamin K, but heating does
not affect it.
This nutrient can be destroyed by freezing and radiation
as well as air pollution. Absorption may be decreased
when rancid fats are present, as well as excessive refined
sugar, antibiotics, high dosages of vitamin E, or calcium
and mineral oils.
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