VITAMIN A

Vitamin A

 Fat soluble vitamin

 Can be stored in body

 Liver stores 90% of vitamin A

in body
 Forms
 Preformed or bioactive –
Retinoid (retinol, retinal & retinoic
acid) – animal foods

 Precursors/provitamin
(carotenoids)- yellow pigment in
plant foods

 Transformation of carotenoids
to retinoids
Intestinal cells
 90% of retinoids can be
absorbed

 Only ~3% of carotenoids are

absorbed
Measurement & conversion
factor
International unit (IU)-crude
method of measurement

Retinol Equivalent (RE) -current,

more precise method of
measurement
1 µg of retinol = 1 RE = 3.3 IU
=12 µg beta-carotene = 24 µg
of other provitamin A
 Functions
Role in:
 Visual perception & function
 Growth & cellular differentiation
 Immune response
 Integrity of epithelial tissues
 Antioxidant
 Bone & nerves
 Protein metabolism & growth
 Reproduction
 Role in visual perception
 Role in Growth & cellular
differentiation
Mainly of epithelial tissues that line
openings, skin & mucous membranes

Classical symptoms of xerosis (drying or

non wetability) & desquamation of dead
surface cells as seen in ocular tissue
(Xerophthalmia) are external evidence
of the changes also occurring to various
degrees in internal epithelial tissues.
 Role in immune response

Essential for normal immune

function & regulation

With Vitamin A deficiency there

is a decline in mucous secretions &
loss of cellular integrity reducesing
body’s ability to resist invasion
from potentially pathogenic
organisms
 Role in integrity of epithelial
tissues
Maintains health of epithelial cells
(mucous secreting cells) that line
internal & external surfaces of
lungs, intestines, stomach, vagina,
urinary tract & bladder, eyes and
skin
These cells act as important
barriers to bacteria
 Role as Antioxidants

Protects our cells against

effects of free radicals

Free radicals can cause cell

damage that may contribute to
development of cardiovascular
disease & cancers
Sources
Animal Foods Plant Foods
Cod liver oil Sweet potato

Liver & kidney Carrots

Egg Cantaloupe

Butter Spinach

Milk & cheese Apricot

Fish & meet Papaya

 Retention
 Can be lost from foods during
preparation, cooking, or storage

 To retain vitamin A:

♪ Intake of fruits & vegetables raw

♪ Keep vegetables & fruits covered &
refrigerated during storage
♪ Steam vegetables and braise, bake, or
broil meats instead of frying
♪ Low fat & skim milk are often fortified
with vitamin A
 Deficiency

Xerophthalmia (blindness)

 Dark adaption

 Increased susceptability infection

(measles)
 Xerophthalmia, i.e, drying of
conjunctiva & cornea followed by
destruction of cornea & blindness.

Bitot’s spots
Corneal Ulceration

Corneal Xerosis Keratomalacia

Night blindness: First symptom of
xerophthalmia ; child cannot see in
dark

Bitot’s spots: Accumulations of

foamy cheesy material on the
conjunctiva

Corneal Xerosis/Ulceration: cornea

becomes dry (xerosis)
Keratomalacia: A corneal ulcer can
lead to “melting” or wasting” of the
cornea

Corneal scar: Keratomalacia can

lead to perforation of cornea. At
this stage, a corneal scar will
remain in eye
 Toxicity
Hypervitaminosis A; Vitamin A in
excess (> 50,000-25,000 I.U for
more than 3 months) leads to:
 Dry Skin
 Mouth Sores
 Vomiting
 Headache
 Dermatitis
 Hepatosplenomegaly
(enlargement of liver)
 Muscle & Joint pain