Question

Which of the following is NOT true regarding forms of vitamin A compounds?

Retinol is stored in the liver.

Retinal is used in processing visual signals.

Retinoic acid is the hormone form.

Carotenoids are vitamin A precursors found in plant foods.

Only plant foods are preformed vitamin A sources.

Answer 1

Ans.

Not true regarding forms of vitamin A compound -

Only plants food are performed vitamin A source

Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, and several provitamin A carotenoids (most notably beta-carotene).

Vitamin A can exist in three forms: retinol, retinal, and retinoic acid. Many tissues requiring vitamin A store the vitamin as an ester of retinal. Vitamin A is stored as fatty acyl esters of retinol in the lacrimal gland. It is also present as retinol in the tears of rabbits and humans.

vitamin A are available in the human diet: preformed vitamin A (retinol and its esterified form, retinyl ester) and provitamin A carotenoids [1-5]. Preformed vitamin A is found in foods from animal sources, including dairy products, fish, and meat (especially liver).

Vitamin A is an essential vitamin needed for growth and development, cell recognition, vision, immune function, and reproduction. It is a powerful antioxidant and acts as a hormone in the body, affecting the expression of genes and thereby influencing phenotype.

20 Foods High in Vitamin A

Vitamin A1, also known as retinol, is only found in animal-sourced foods, such as oily fish, liver, cheese and butter.

1. Beef Liver — 713% DV per serving

1 slice: 6,421 mcg (713% DV) 100 grams: 9,442 mcg (1,049% DV)

2. Lamb Liver — 236% DV per serving

1 ounce: 2,122 mcg (236% DV) 100 grams: 7,491 mcg (832% DV)

3. Liver Sausage — 166% DV per serving

1 slice: 1,495 mcg (166% DV) 100 grams: 8,384 mcg (923% DV)

4. Cod Liver Oil — 150% DV per serving

1 teaspoon: 1,350 mcg (150% DV) 100 grams: 30,000 mcg (3,333% DV)

5. King Mackerel — 43% DV per serving

Half a fillet: 388 mcg (43% DV) 100 grams: 252 mcg (28% DV)

6. Salmon — 25% DV per serving

Half a fillet: 229 mcg (25% DV) 100 grams: 149 mcg (17% DV)

7. Bluefin Tuna — 24% DV per serving

1 ounce: 214 mcg (24% DV) 100 grams: 757 mcg (84% DV)

8. Goose Liver Pâté — 14% DV per serving

1 tablespoon: 130 mcg (14% DV) 100 grams: 1,001 mcg (111% DV)

9. Goat Cheese — 13% DV per serving

1 slice: 115 mcg (13% DV) 100 grams: 407 mcg (45% DV)

10. Butter — 11% DV per serving

1 tablespoon: 97 mcg (11% DV) 100 grams: 684 mcg (76% DV)

11. Limburger Cheese — 11% DV per serving

1 slice: 96 mcg (11% DV) 100 grams: 340 mcg (38% DV)

12. Cheddar — 10% DV per serving

1 slice: 92 mcg (10% DV) 100 grams: 330 mcg (37% DV)

13. Camembert — 10% DV per serving

1 wedge: 92 mcg (10% DV) 100 grams: 241 mcg (27% DV)

14. Roquefort Cheese — 9% DV per serving

1 ounce: 83 mcg (9% DV) 100 grams: 294 mcg (33% DV)

15. Hard-Boiled Egg — 8% DV per serving

1 large egg: 74 mcg (8% DV) 100 grams: 149 mcg (17% DV)

16. Trout — 8% DV per serving

1 fillet: 71 mcg (8% DV) 100 grams: 100 mcg (11% DV)

17. Blue Cheese — 6% DV per serving

1 ounce: 56 mcg (6% DV) 100 grams: 198 mcg (22% DV)

18. Cream Cheese — 5% DV per serving

1 tablespoon: 45 mcg (5% DV) 100 grams: 308 mcg (34% DV)

19. Caviar — 5% DV per serving

1 tablespoon: 43 mcg (5% DV) 100 grams: 271 mcg (30% DV)

20. Feta Cheese — 4% DV per serving

1 ounce: 35 mcg (4% DV) 100 grams: 125 mcg (14% DV)