Useful Information

VITAMIN A

It is a fat soluble vitamin. It is found as retinoids in animal cells and carotenoids in plant cells. The leading vitamin A group is carotenoids, which convert into retinol in the body. The green, yellow and orange colors in the plant tissues indicate Vitamin A function.

Vitamin A plays the following functions in the body:

  • Helps seeing in different light conditions
  • Establishes the integrity of the epithelium tissues that
    surround the skin and the organs
  • Plays an important role in the embryonic development, helps in the development of organs such as the brain,
    spine, heart, ear and bones
  • Strengthens the immune system
  • Carotenoids have antioxidant characteristics, thus are protective against cancer
  • It is effective in metabolizing the iron and transformation of the thyroid hormones into each other.

Resources: The retinol form of vitamin A is found in animal based foods such as liver, fish oil, milk, butter and eggs. Carotene form is found in the plant based foods. The red and orange colored fruits and vegetables such as carrot, pumpkin, red pepper, apricot, orange, peach, black grapes and damson plum; the dark green leafed fruits and vegetables such as spinach, parsley, rocket and mint are rich in carotene.

VITAMIN E

It is a fat soluble vitamin. Vitamin E shows its biological function as tocoferol. Tocoferol is found in plant and animal tissues. The most important function of vitamin E is its antioxidant function. It prevents the oxidation of vitamin A in the stomach, intestine and liver tissues. This increases the function of vitamin A in the organism, and helps to store the vitamin in the liver. It prevents the unsaturated fat tissues to oxidize and destroy the cell membrane. It delays the cataract formation by protecting the lens against oxidation stress caused by the sun. It prevents the risk of cancer formation by neutralizing the free radicals that are either formed in the body, or affecting the body as free radicals which are caused by radiation, ozone, and harmful chemical variations of reactive oxygen.

Resources: Vegetable oils, whole grain products, nuts, green leafed vegetables (spinach, parsley, rocket, etc.) and dried fruits. It is found in meat, eggs and fish to some extent. The embryo of grains are rich in vitamin E, however they face a loss during processing.

VITAMIN

VITAMIN A
It is a fat soluble vitamin. It is found as retinoids in animal cells and carotenoids in plant cells. The leading vitamin A group is carotenoids, which convert into retinol in the body. The green, yellow and orange colors in the plant tissues indicate Vitamin A function.

Vitamin A plays the following functions in the body:

  • Helps seeing in different light conditions
  • Establishes the integrity of the epithelium tissues that
    surround the skin and the organs
  • Plays an important role in the embryonic development, helps in the development of organs such as the brain,
    spine, heart, ear and bones
  • Strengthens the immune system
  • Carotenoids have antioxidant characteristics, thus are protective against cancer
  • It is effective in metabolizing the iron and transformation of the thyroid hormones into each other.

Resources: The retinol form of vitamin A is found in animal based foods such as liver, fish oil, milk, butter and eggs. Carotene form is found in the plant based foods. The red and orange colored fruits and vegetables such as carrot, pumpkin, red pepper, apricot, orange, peach, black grapes and damson plum; the dark green leafed fruits and vegetables such as spinach, parsley, rocket and mint are rich in carotene.

VITAMIN E

It is a fat soluble vitamin. Vitamin E shows its biological function as tocoferol. Tocoferol is found in plant and animal tissues. The most important function of vitamin E is its antioxidant function. It prevents the oxidation of vitamin A in the stomach, intestine and liver tissues. This increases the function of vitamin A in the organism, and helps to store the vitamin in the liver. It prevents the unsaturated fat tissues to oxidize and destroy the cell membrane. It delays the cataract formation by protecting the lens against oxidation stress caused by the sun. It prevents the risk of cancer formation by neutralizing the free radicals that are either formed in the body, or affecting the body as free radicals which are caused by radiation, ozone, and harmful chemical variations of reactive oxygen.

Resources: Vegetable oils, whole grain products, nuts, green leafed vegetables (spinach, parsley, rocket, etc.) and dried fruits. It is found in meat, eggs and fish to some extent. The embryo of grains are rich in vitamin E, however they face a loss during processing.