NFS 4271 Study Guide - Quiz Guide: Turnip, Methyl Group, Cytosol
17 Sep 2017
School
Department
Course
Professor
Document Summary
Beta-carotens is the precursor of vitamin a. Green, leafy vegetables and intensely colord fruits and vegetables. Foods of animal origin liver, dairy, eggs, fish oils, tuna, sardines, herring. Carotenoids - brightly colored yellow, orange and red fruits & vegetables. Retinyl ester (retinyl palmitate, 16-c fatty acid) Previtamin a carotenoid structure which includes the carotenes and xanthophils. Beta carotene is the most potent carotenoid. Retinyl esters animal products only (liver is a main source) Vitamin a fortified milk and milk products. Previtamin a carotenoid forms (plant sources orange and dark green vegetables) 1 iu vitamin a = 0. 3 g retinol from animal products = 3. 6 g -carotene = 7. 2 g of other provitamin a carotenoids. 1 rae = 1 g retinol = 12 g -carotene = 24 g -carotene or -cryptoxanthin. In other words, 12 times the amount of -carotene or 24 times the amount of -carotene or -cryptoxanthin is needed to get the same effects as 1 g of retinol.
