College of Agriculture Balaghat
Session – 2019-20
Subject – principals of food science and
Nutrition
Topic - fat soluble vitamins and it’s
importance
Submitted by :- Submitted To :-
Chandrakant silavat Dr. Amita sharma
Third year Assistant pro.
Roll no 170501012 Dep. Of plant
breeding
Fat soluble vitamins
1. Vitamins A, D, E and K are the fat
soluble vitamins.
2. These vitamins are soluble mainly in
lipids or oil. So called as fat soluble
vitamins.
3. Excessive use of fat soluble vitamins
may lead to their accumulation in the
4. body (hypervitaminosis) due to delayed
elimination rate. This accumulation of
vitamins results in toxic effects.
5. Fat soluble vitamin tend to be stored in
fatty tissues (adipose tissue) of the body
and in the liver.
Vitamin A
Vitamin Awas discovered in 1909 in fish
liver oil
The term vitamin arefers toa family of fat -
soluble retinoids that include retinol,
retinal, and retinoic acid.
They containaring withapolyunsaturated
fattyacid tail. Attached at the end of the
fatty acid tail is either an alcohol group
(retinol), analdehyde group (retinal), or an
acid group (retinoicacid).
SOURCE OF VITAMIN - A
Beta - carotene
dark leafy green vegetables, spinach.
broccoli - Deep orange veggies Carrots,
pumpkin, squash, sweet potato
Deep orange fruits, Apricots, cantalo
Retinol –
Milk, butter, cheese, cream. eggs, liver
Lycopene
Tomatoes, papaya, water melon.
FUNCTIONS OF VITAMIN - A (RETINOIDS)
Growth and Development
Embryoni development
Epithelial cells and mucus production in
lungs, trachea, skin, GI tract
Immune Function
Maintains the epithelium
Increased infections w / vitamin - A
deficiency
Dermatology
Topical and oral medications
Importance of Vitamin A
Protects your eyes from night bindness
and age- related decline.
May lower your risk of certain cancers.
Supports a healthy immune system.
Reduce your risk of acne.
Supports bone health.
Promotes healthy growth and
reproduction.
Vitamin D
Vitamin D3 was discovered in 1918 in fish
liver oil
Vitamin D (calciferol) is called the "sunshine
vitamin" because it is derived from the
reaction between ultraviolet (UV) rays and a
form of cholesterol found in the skin.
Vitamin Dis found in two forms.
Cholecalciferol or vitamin D3 is the form
produced in the skin and found in animal
foods.
Ergocalciferol or vitamin D2 is found in
plants and dietary supplements.
Ergocalciferol and Cholecalciferol differ
chemically in the structure of their side
chains.
Vitamin -D sources
Fortified
- Milk
- Margarine
- Butter
- Cereal
Veal, Beef
Egg yolk
Fatty fish (salmon, sardines, herring)
Importance of vitamin D
Promoting healthy bones and teeth
Supporting immune, brain, and nervous
system health
regulating insulin levels and supporting
diabetes management
supporting lung function and cardiovascular
health
influencing the expression of genes involved
in cancer development
Vitamin E
Vitamin E was discovered 1922 in
wheatgerm oil.
There are eight different forms of naturally
occurring vitamin E, but one form, alpha -
tocopherol (a tocopherol), is most active in
the body with aside chain of saturated
carbons.
"It is very essential for the birth process in
female and fertilityin males and at the same
time thecompound reacts like an alcohol
This are mainly 8 compounds,
4 - tocopherols 4 - tocotrienols
Source of vitamin E
Dietary sources and supplements
The following foods are rich in vitamin E.
Seeds and seed oils, like sunflower and
safflower.
nuts and nut oils, like almonds
green leafy vegetables, like spinach,
turnip.
Tomatos
mangoes
asparagus
papayas ,pumpkin sweet potato, blue crab.
Importance of vitamin E
Vitamin Eplays an important role as an
antioxident and protect the body cells from
the damage caused by free radicals.
These free radicals are highly reactive and
distructive compounds formed as a result of
oxidative deterioration (metabolism) of
polyunsaturated fats.
Factors contributing for free radical
genaration in the body include smoking and
exposure to uv radiations.
Tocopherols (Vitamin E) are equipped to
performaunique function. They can
interrupt free radical chain reactions by
capturing the free radical; This imparts to
them theirantioxidant properties.
Vitamin K
VitaminK was discovered in 1929 in alfalfa
natural sources and bioavailability.
Vitamin Kisageneric term for vitamin K1
(phylloquinone), K2 (menaquinone) and K3
(menadione).
Green plants are rich in vitamin K1, vitamin
K2 is produced by bacteria in the rumen and
in the large intestine.
Vitamin K3 (menadione) is an industrial
form.
The fat - soluble forms K1and K2 can only
be absorbed when pancreas lipase and bile
acid are secreted.
This is not necessary for the water - soluble
vitamin K3.
Sources of Vitamin K
Bacterial synthesis in GI tract
Leafy green vegetables
Cruciferous vegetables
Liver
Milk
Vitamin K 1 produced by plants and algae –
Broccoli, kale, chard; plant oils like canola
and soybean
Hydrogenated soybean oil has ineffective K
Vitamin K 2 produced by bacteria in gut –
Food Sources: fermented soybean (Natto);
dairy products, egg yolk.
Importance of vitamin K
Vitamin K is an important factor in bone
health and wound healing. Vitamin K is a
fat - soluble vitamin that makes proteins
for healthy bones and normal blood
clotting. According to the Harvard School
of Public Health, vitamin Khelps produce
four of the 13 proteins needed for blood
clotting.
