Fat Soluble Vitamin

1. Vitamins
Dr Md Mostafizul Islam Ranzu PhD, Postdoc
(Fellow)
Assistant Professor (Adjunct Faculty)
Dept of PH, NFS and Textile Engineering
University of South Asia
Email: mostafizranzu@gmail.com
Mob: +88 01711 218 760

2. Definition
 A vitamin is an organic compound and an
essential nutrient that an organism requires in
limited amounts.
 They cannot be synthesized by the body. Must
be obtained by outside sources like diet, rumen
bacteria & sun.
 Required for growth, maintenance,
reproduction and lactation.

3. Classification of Vitamins
Fat Soluble
Vitamins: stored
in tissues
Examples
A
D
E
K
Water Soluble
Vitamins:
not stored in tissues,
must have constant
supply
Examples
B, B1, B2, B6 & B12
Niacin
Folic Acid

4. Fat vs. Water Soluble Vitamins
Water Soluble Fat Soluble
Absorption Directly to blood Lymphatic
system
Transport free Require carrier
Storage Circulate freely In cells with fat
Excretion In urine Stored with fat
Toxicity Less likely More Likely
Requirements Every 2-3 days Every week

5. General Sources
 Fat soluble vitamins
 Found in the fats and oils of food.
 Absorbed into the lymph and carried in blood
with protein transporters.
 Stored in liver and body fat and can become toxic
if large amounts are consumed.
 Water soluble vitamins
 Found in vegetables, fruit and grains, meat.
 Absorbed directly into the blood stream
 Not stored in the body and toxicity is rare.
Alcohol can increase elimination, smoking, etc.
cause decreased absorption.

6. Vitamin A

7. Vitamin A
 Vitamin A is a group of unsaturated
nutritional organic compounds that
includes retinol, retinal, retinoic acid, and
several provitamin A carotenoids (most
notably beta-carotene).
 Fat-soluble
 Retinol
One of the most active, usable forms
 Found in animal and plant sources

8. Function
 Vision
Generates pigments for the retina
Maintains surface lining of eyes
 Bone growth
 Reproduction
 Cell division and differentiation
 Healthy Skin
 Regulate Immune System
 It is important in the ration of pregnant
females.

9. Sources
 Animal
Sources
 Eggs
 Meat
 Cheese
 Milk
 Liver
 Plant
Sources
• Carrots
• Potatoes
• Pink Grapefruit
• Spinach

10. Top 10 Vitamin A Foods
1) Beef Liver
3 ounces: 14,363 IU (almost 3x
the DV)
2) Carrots
1 cup raw sliced: 21,384 IU (over
100% DV)
3) Sweet potato
1 whole: 18,443 IU (over 100%
DV)
4) Kale
1 cup, chopped: 6693 IU (over
100% DV)
5) Spinach
1 cup raw: 2813 IU (56% DV)
6) Apricots
1 fruit: 674 IU (13% DV)
7) Broccoli
1 cup raw: 567 IU (11% DV)
8) Butter
1 Tbsp: 355 IU (7% DV)
9) Eggs
1 extra-large: 302 IU (6%
DV)
10) Winter squash
1 cup, cubes: 514 IU (10%
DV)

11. Vitamin A can be found in two principal
forms in foods:
 Retinol: the form of vitamin A absorbed when
eating animal food sources, is a yellow, fat-soluble
substance. Since the pure alcohol form is unstable,
the vitamin is found in tissues in a form of retinyl
ester. It is also commercially produced and
administered as esters such as retinyl acetate
or palmitate.
 The carotenes: alpha-carotene, beta-
carotene, gamma-carotene; and
the xanthophyll beta-cryptoxanthin (all of which
contain beta-ionone rings), but no
other carotenoids, function as provitamin A
in herbivores and omnivore animals, which

12. Signs of Deficiency
 Night blindness
 Decreased resistance to
infections
 Extremely dry skin, hair or
nails

13. Too Much Can Be Toxic!!
 Hypervitaminosis A leads to toxic
symptoms:
Dry, itchy skin
Headaches and fatigue
Hair loss
Liver damage
Blurred vision
Loss of appetite
Skin coloration
But can prevent Cancer due to presence of

14. Vitamin D

15.  Vitamin D is a group of fat-
soluble secosteroids responsible for increasing intestinal
absorption of calcium, magnesium, and phosphate, and
multiple other biological effects.
 In humans, the most important compounds in this group
are vitamin D3 (also known as cholecalciferol) and
vitamin D2 (ergocalciferol).
 Cholecalciferol and ergocalciferol can be ingested from
the diet and from supplements. Only a few foods contain
vitamin D.
 The major natural source of the vitamin is synthesis of
cholecalciferol in the skin from cholesterol through a
chemical reaction that is dependent on sun
exposure (specifically UVB radiation).
 Dietary recommendations typically assume that all of a
person's vitamin D is taken by mouth, as sun exposure in

16. Fat Soluble Vitamin D
 Vitamin D – precursor is cholesterol,
converted by UV from sunlight
exposure, therefore is a “non-
essential” vitamin.
Roles:
Increases calcium removal from bone,
absorption from intestines, re-
absorption from kidney.
Promotes bone growth and
maintenance.
Stimulates maturation of cells – heart,

17. Types of Vitamin D

18. Foods that provide vitamin D include:
 Fatty fish, like tuna, mackerel and salmon.
 Foods fortified with vitamin D, like some dairy
products, orange juice, soy milk, and cereals.
 Beef liver.
 Cheese.
 Egg yolk

19.  Vitamin D Deficiencies:
 rickets (children)
 osteomalacia (adults)
A diet deficient in vitamin D in conjunction with
inadequate sun exposure causes osteomalacia
(or rickets when it occurs in children), which is a
softening of the bones. In the developed world,
this is a rare disease.
However, vitamin D deficiency has become a
worldwide problem in the elderly and remains
common in children and adults. Low blood
calcifediol (25-hydroxy-vitamin D) can result from
avoiding the sun. Deficiency results in impaired
bone mineralization and bone damage which
leads to bone-softening

20.  According to the United States Institute of
Medicine, the recommended dietary allowances
(RDA) of vitamin D are:

21. Vitamin E

22. Vitamin E refers to a group of compounds that include
both tocopherols and tocotrienols. Of the many different forms of
vitamin E, γ-tocopherol is the most common form found in the North
American diet. γ-Tocopherol can be found in corn oil, soybean oil,
margarine, and dressings. α-tocopherol, the most biologically active
form of vitamin E, is the second-most common form of vitamin E in
the diet. This variant can be found most abundantly in wheat germ
oil, sunflower, and safflower oils.
As a fat-soluble antioxidant, it interrupts the propagation of reactive
oxygen species that spread through biological membranes or through
a fat when its lipid content undergoes oxidation by reacting with
more-reactive lipid radicals to form more stable products.
Regular consumption of more than 1,000 mg (1,500 IU) of
tocopherols per day may be expected to cause hypervitaminosis E,
with an associated risk of vitamin K deficiency and consequently of
bleeding problems.

23.  Protects cell membranes
 Promotes normal growth and
development
 Promotes normal RBC formation
 Acts as anti-blood clotting agent
 Helps in wound healing
‘E’ Enhances immune
system
What does it do?

24.  Vegetable
oils
 Nuts and
seeds
 Whole
grains
 Egg yolk
 Leafy green
vegetables
Sources Top 10 Vitamin E Foods List
1) Almonds
1 oz: 7.3 mg (27% DV)
2) Spinach
1 bunch: 6.9 mg (26% DV)
3) Sweet Potato
1 Tbsp: 4.2 mg (15% DV)
4) Avocado
1 whole: 2.7 mg (10% DV)
5) Wheat germ
1 ounce: 4.5 mg (17% DV)
6) Sunflower seeds
2 Tbsp: 4.2 mg (15% DV)
7) Palm Oil
1 Tbsp: 2.2 mg (11% DV)
8) Butternut squash
1 cup, cubed: 2 mg (7% DV)
9) Trout
3 oz: 2 mg (7% DV)
10) Olive oil
1 Tbsp: 2 mg (7% DV)

25. Severe vitamin E deficiencies
are rare
Lethargy
Inability to concentrate
Muscle weakness
Symptoms deficient?

26. Need to Know
 Freezing may destroy Vitamin E
 Avoid too much frying foods that are
natural sources of Vitamin E
Toxicity
The LD50, or the toxic dose required to kill 50% of
experimental rats or mice, is 4000 mg of vitamin E per kg.

27. Vitamin K

28. Vitamin K
 Vitamin K is a group of structurally similar, fat-
soluble vitamins the human body requires
for complete synthesis of certain proteins that are
prerequisites for blood coagulation (K
from Koagulation, Danish for "coagulation") and
which the body also needs for controlling binding of
calcium in bones and other tissues.
 The vitamin K-related modification of the proteins
allows them to bind calcium ions, which they cannot
do otherwise. Without vitamin K, blood coagulation is
seriously impaired, and uncontrolled bleeding occurs.
 Preliminary clinical research indicates that deficiency
of vitamin K may weaken bones, potentially leading
to osteoporosis, and may promote calcification of

29. Top 10 Vitamin K Rich Foods List
 1) Green Leafy Vegetables
(Kale)
½ c: 444 mcg (over 100%
DV)
 2) Natto (fermented soy)
2 oz: 500 mcg (over 100%
DV)
 3) Spring onions
(Scallions)
½ c: 103 mcg (over 100%
DV)
 4) Brussels Sprouts
½ c: 78 mcg (98% DV)
 5)Cabbage
 6) Broccoli
½ c: 46 mcg (58% DV)
 7) Dairy (fermented)
½ c: 10 mcg (10% DV)
 8) Prunes
½ c: 52 mcg (65% DV)
 9) Cucumbers
1 medium: 49 mcg (61%
DV)
 10) Dried basil
1 Tbsp: 36 mcg (45% DV)

30. Types of Vitamin K
 Chemically, the vitamin K
family comprises 2-
methyl-1,4-
naphthoquinone(3-
) derivatives. Vitamin K
includes two
natural vitamers: vitamin
K1 and vitamin
K2. Vitamin K2, in turn,
consists of a number of
related chemical
subtypes, with differing
lengths of carbon side

31. Health effects
 Osteoporosis
 Cardiovascular health
 Cancer
 Warfarin overdose and coumadin
poisoning
Vitamin K is one of the treatments for bleeding
events caused by overdose of the
anticoagulant
drug warfarin (Coumadin®).Vitamin K is also
part of the suggested treatment regime for
poisoning by rodenticide (coumarin
poisoning).

32.  At this time, 17 human proteins with Gla domains have been
discovered, and they play key roles in the regulation of three
physiological processes:
 Blood coagulation: prothrombin (factor II), factors VII, IX,
and X, and proteins C, S, and Z.
 Bone metabolism: osteocalcin, also called bone Gla protein
(BGP), matrix Gla protein (MGP), periostin, and the recently
discovered Gla-rich protein (GRP).
 Vascular biology: growth arrest-specific protein 6 (Gas6)
 Unknown function: proline-rich γ-carboxyglutamyl proteins
(PRGPs) 1 and 2, and transmembrane γ-carboxy glutamyl
proteins (TMGs) 3 and 4.
 Like other lipid-soluble vitamins (A, D and E), vitamin K is
Physiology of Fat soluble Vitamins

33. THANK YOU