Which is the main vitamin found in Liver Worts, butter-fat, green leaves etc.?
"of cod liver oil is the punishment for the loser at the traditional , a punting boat race by University of Tübingen groups. Cod liver oil Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae). As with most fish oils, it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Cod liver oil also contains vitamin A and vitamin D. Historically, it was given to children because vitamin D had been shown to prevent rickets, a consequence of vitamin D deficiency. Cod liver oil has traditionally come in many grades. Cod liver"
"type number up to D. The controversial cancer treatment laetrile was at one point lettered as vitamin B. There appears to be no consensus on any vitamins Q, R, T, V, W, X, Y or Z, nor are there substances officially designated as Vitamins N or I, although the latter may have been another form of one of the other vitamins or a known and named nutrient of another type. Once discovered, vitamins were actively promoted in articles and advertisements in ""McCall's"", ""Good Housekeeping"", and other media outlets. Marketers enthusiastically promoted cod-liver oil, a source of Vitamin D, as ""bottled"
"oils, notably soybean oil, contain vitamin K, but at levels that would require relatively large calorie consumption to meet the recommended amounts. The tight binding of vitamin K to thylakoid membranes in chloroplasts makes it less bioavailable. For example, cooked spinach has a 5% bioavailability of phylloquinone, however, fat added to it increases bioavailability to 13% due to the increased solubility of vitamin K in fat. Vitamin K, the form of generated by bacteria, can be found in eggs, dairy, and meat, as well as fermented foods such as cheese and yogurt. Average diets are usually not lacking in vitamin"
"83% water and 15% carbohydrates, with negligible protein and fat (table). It is particularly rich (20% or more of the Daily Value, DV) in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value, although only vitamin C has high content in a 100 gram amount (194% DV, table). Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin. The actinidain found in kiwifruit"
"HIV infection, gastrectomy, malabsorptive disorders, certain cancers and their associated treatments. Since Vitamin D is a fat-soluble vitamin, it cannot be added to a wide variety of foods. Foods that it is commonly added to are margarine, vegetable oils and dairy products. During the late 1800s, after the discovery of curing conditions of scurvy and beriberi had occurred, researchers were aiming to see if the disease, later known as rickets, could also be cured by food. Their results showed that sunlight exposure and cod liver oil were the cure. It was not until the 1930s that vitamin D was actually"
"food sources including milk and fish. These two forms of vitamin D are metabolized in the liver and stored as 25-hydroxyvitamin D. Before biological use, the storage form must be converted into an active form. One common active form is 1,25 dihydroxyvitamin D. The term ""vitamin D"" in this article, refers to group of molecules including cholecalciferol, ergocalciferol, 25-hydroxyvitamin D, and the active forms. The role of vitamin D is best characterized as enabling calcium absorption and regulating calcium homeostasis. Vitamin D also play a role in phosphate absorption. Hypovitaminosis D is described as any deficiency of vitamin D. A"
"necessary elements in a healthy diet. They discovered Vitamin A in 1913 in butter fat – independently discovered by Elmer McCollum and Marguerite Davis, who submitted their publication first, with both papers appearing in the same issue of the ""Journal of Biological Chemistry"" – as well as water-soluble vitamin B in milk. They showed, for example, that a lack of Vitamin A in the diet led to xerophthalmia. They also established the importance of lysine and tryptophan in a healthy diet. Mendel wrote many articles and published ""Changes in the Food Supply and Their Relation to Nutrition"" (1916) and ""Nutrition,"
"Vitamin D 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 D (also known as cholecalciferol) and vitamin D (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"
"vitamins) and named vitamin C as the then-unknown substance preventing scurvy. Lafayette Mendel and Thomas Osborne also performed pioneering work on vitamins A and B. In 1919, Sir Edward Mellanby incorrectly identified rickets as a vitamin A deficiency because he could cure it in dogs with cod liver oil. In 1922, McCollum destroyed the vitamin A in cod liver oil, but found that it still cured rickets. Also in 1922, H.M. Evans and L.S. Bishop discover vitamin E as essential for rat pregnancy, originally calling it ""food factor X"" until 1925. In 1925, Hart discovered that trace amounts of copper"
"on Joe's blue fox farm. They discovered the burbot contained something that improved the quality of the foxes' furs; this was confirmed by the fur buyers, who commented that these furs were superior to other furs they were seeing.Ted Rowell felt it was something in the burbot, so he extracted some oil and sent it away to be assayed. The result of the assay was that the liver of the burbot has three to four times the potency in vitamin D, and four to 10 times in vitamin A, than ""good grades"" of cod-liver oil. Their vitamin content varies from"
"in the center of the structure. The cleavage occurs when these alcohols are reduced to the aldehydes using NADH. This compound is called retinal. Retinal is then reduced to retinol by the enzyme retinol dehydrogenase. Retinol dehydrogenase is an enzyme that is dependent on NADH. In 1913, Elmer McCollum, a biochemist at the University of Wisconsin–Madison, and colleague Marguerite Davis identified a fat-soluble nutrient in butterfat and cod liver oil. Their work confirmed that of Thomas Osborne and Lafayette Mendel, at Yale, which suggested a fat-soluble nutrient in butterfat, also in 1913. Vitamin A was first synthesized in 1947 by"
"Leafy greens are an excellent source of magnesium. Deficiency or excess intake of many vitamins can affect the brain contributing to developmental and degenerative diseases. Vitamin A is an essential nutrient for mammals which takes form in either retinol or the provitamin beta-Carotene. It helps regulation of cell division, cell function, genetic regulation, helps enhance the immune system, and is required for brain function, chemical balance, growth and development of the central nervous system and vision. In an experiment by Chongqing Medical University pregnant rats were either plentiful in vitamin A or were of a vitamin A deficiency (VAD) due"
"the body, to the degree that urinary output is a strong predictor of vitamin consumption. Because they are not as readily stored, more consistent intake is important. Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats). Vitamins A and D can accumulate in the body, which can result in dangerous hypervitaminosis. Fat-soluble vitamin deficiency due to malabsorption is of particular significance in cystic fibrosis. Each vitamin is typically used in multiple reactions, and therefore most have multiple functions. Vitamins are essential for the normal growth and development of a multicellular organism. Using the genetic blueprint"
"found that rats fed large amounts of egg-white as their only protein source exhibited neurological dysfunction, dermatitis, and eventually, death. Gyorgy began investigating the factor responsible for egg-white injury in 1933 and in 1939, was successful identifying what he called vitamin H. Further chemical characterization of vitamin H revealed that it was water-soluble and present in high amounts in the liver. By this time, multiple groups had independently isolated the same compound under different names. In 1936, Kögl and Tönnis had isolated what they called biotin from egg yolk and in 1939, West had isolated what he called co-enzyme R."
"an electron acceptor in photosystem I during photosynthesis. For this reason, vitamin K is found in large quantities in the photosynthetic tissues of plants (green leaves, and dark green leafy vegetables such as romaine lettuce, kale, and spinach), but it occurs in far smaller quantities in other plant tissues (roots, fruits, etc.). Iceberg lettuce contains relatively little. The function of phylloquinone in plants appears to have no resemblance to its later metabolic and biochemical function (as ""vitamin K"") in animals, where it performs a completely different biochemical reaction. Vitamin K (in animals) is involved in the carboxylation of certain glutamate"
"plants and animal tissue. Adenosine thiamine diphosphate (AThDP) or thiaminylated adenosine diphosphate exists in small amounts in vertebrate liver, but its role remains unknown. Thiamine was the first of the water-soluble vitamins to be described, leading to the discovery of more essential nutrients and to the notion of vitamin. In 1884, Takaki Kanehiro (1849–1920), a surgeon general in the Japanese navy, rejected the previous germ theory for beriberi and hypothesized that the disease was due to insufficiencies in the diet instead. Switching diets on a navy ship, he discovered that replacing a diet of white rice only with one also"
"been destroyed. The modified oil cured the sick dogs, so McCollum concluded the factor in cod liver oil which cured rickets was distinct from vitamin A. He called it vitamin D because it was the fourth vitamin to be named. It was not initially realized that, unlike other vitamins, vitamin D can be synthesised by humans through exposure to UV light. In 1925, it was established that when 7-dehydrocholesterol is irradiated with light, a form of a fat-soluble vitamin is produced (now known as D). Alfred Fabian Hess stated: ""Light equals vitamin D."" Adolf Windaus, at the University of Göttingen"
"In 1907, Stephen M. Babcock and Edwin B. Hart started the cow feeding, single-grain experiment, which took nearly four years to complete. In 1912, Casimir Funk coined the term vitamin, a vital factor in the diet, from the words ""vital"" and ""amine,"" because these unknown substances preventing scurvy, beriberi, and pellagra, were thought then to be derived from ammonia. The vitamins were studied in the first half of the 20th century. In 1913, Elmer McCollum and Marguerite Davis discovered the first vitamin, fat-soluble vitamin A, then water-soluble vitamin B (in 1915; now known to be a complex of several water-soluble"
"veal, beef, and turkey; mackerel; and crab meat. Natural sources of B include dried and fermented plant foods, such as tempeh, nori and laver, a seaweed. Many other types of algae are rich in vitamin B, with some species, such as ""Porphyra yezoensis"", containing as much cobalamin as liver. The UK Vegan Society, the Vegetarian Resource Group, and the Physicians Committee for Responsible Medicine, among others, recommend that every vegan who is not consuming adequate B from fortified foods take supplements. Foods for which B-fortified versions are widely available include breakfast cereals, soy products, energy bars, and nutritional yeast. Vitamin"
"by bacteria in the large intestine and absorbed by passive diffusion. The bicarbonate that the large intestine secretes helps to neutralize the increased acidity resulting from the formation of these fatty acids. These bacteria also produce large amounts of vitamins, especially vitamin K and biotin (a B vitamin), for absorption into the blood. Although this source of vitamins, in general, provides only a small part of the daily requirement, it makes a significant contribution when dietary vitamin intake is low. An individual who depends on absorption of vitamins formed by bacteria in the large intestine may become vitamin-deficient if treated"
"word ""vitamine"", coined in 1912 by biochemist Casimir Funk, who isolated a complex of micronutrients essential to life, all of which he presumed to be amines. When this presumption was later determined not to be true, the ""e"" was dropped from the name. All vitamins were discovered (identified) between 1913 and 1948. For the most part, vitamins are obtained from the diet, but some are acquired by other means: for example, microorganisms in the gut flora produce vitamin K and biotin; and one form of vitamin D is synthesized in skin cells when they are exposed to a certain wavelength"
"that was heated and aerated so its vitamin A was destroyed. The oil could no longer cure night blindness but did cure rickets. After his rats recovered, he named the substance for the next free letter of the alphabet, vitamin D. Then they became convinced that sunshine and cod-liver oil both protected against rickets, and tested this by carrying rats outside to the sunshine. Soon after, a generation of children grew up on cod-liver oil, and rickets was virtually wiped out. Harry Day, a colleague and McCollum biographer, writes that finding vitaminD was the work of ""a host of investigators"""
"at Reference Daily Intake. The original deadline to be in compliance was July 28, 2018, but on September 29, 2017, the FDA released a proposed rule that extended the deadline to January 1, 2020 for large companies and January 1, 2021 for small companies. Vitamin K is found chiefly in leafy green vegetables such as spinach, swiss chard, lettuce and ""Brassica"" vegetables (such as cabbage, kale, cauliflower, broccoli, and brussels sprouts) and often the absorption is greater when accompanied by fats such as butter or oils. Some fruits, such as avocados, kiwifruit and grapes, also contain vitamin K. Some vegetable"
"retinol), which is an important hormone-like growth factor for epithelial and other cells. In foods of animal origin, the major form of vitamin A is an ester, primarily retinyl palmitate, which is converted to retinol (chemically an alcohol) in the small intestine. The retinol form functions as a storage form of the vitamin, and can be converted to and from its visually active aldehyde form, retinal. All forms of vitamin A have a beta-ionone ring to which an isoprenoid chain is attached, called a ""retinyl group"". Both structural features are essential for vitamin activity. The orange pigment of carrots (beta-carotene)"
"vitamin A. This means that more continents are affected by the deficiency of vitamin A than was previously thought. Changing dietary choices in Africa, Asia, and South America will not be sufficient, and agricultural practices on those continents will need to change. The Food Standards Agency states that an average adult should not consume more than 1500 micrograms (5000 IU) per day, because this increases the chance of osteoporosis. During the absorption process in the intestines, retinol is incorporated into chylomicrons as the ester form, and it is these particles that mediate transport to the liver. Liver cells (hepatocytes) store"
"industry. In a 100-gram reference amount, raw hazelnuts supply and are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients (see table). Particularly in high amounts are protein, dietary fiber, vitamin E, thiamin, phosphorus, manganese, and magnesium, all exceeding 30% DV (table). Several B vitamins have appreciable content. In lesser, but still significant amounts (moderate content, 10-19% DV), are vitamin K, calcium, zinc, and potassium (table). Hazelnuts are a significant source of total fat, accounting for 93% DV in a 100-gram amount. The fat components are monounsaturated fat as oleic acid (75% of total),"
"such as the respiratory tract). Vitamin A also acts in the body as an antioxidant, a protective chemical that may reduce the risk of certain cancers. There are two sources of dietary vitamin A. Active forms, which are immediately available to the body are obtained from animal products. These are known as retinoids and include retinaldehyde and retinol. Precursors, also known as provitamins, which must be converted to active forms by the body, are obtained from fruits and vegetables containing yellow, orange and dark green pigments, known as carotenoids, the most well-known being β-carotene. For this reason, amounts of vitamin"
"1912 Casimir Funk coined the term vitamin to label a vital factor in the diet: from the words ""vital"" and ""amine,"" because these unknown substances preventing scurvy, beriberi, and pellagra, were thought then to derive from ammonia. The vitamins were studied in the first half of the 20th century. In 1913 Elmer McCollum discovered the first vitamins, fat-soluble vitamin A and water-soluble vitamin B (in 1915; later identified as a complex of several water-soluble vitamins) and named vitamin C as the then-unknown substance preventing scurvy. Lafayette Mendel (1872-1935) and Thomas Osborne (1859–1929) also performed pioneering work on vitamins A and"
"(BMD) of vegans was 94 percent that of omnivores, but deemed the difference clinically insignificant. Vitamin D (calciferol) is needed for several functions, including calcium absorption, enabling mineralization of bone, and bone growth. Without it bones can become thin and brittle; together with calcium it offers protection against osteoporosis. Vitamin D is produced in the body when ultraviolet rays from the sun hit the skin; outdoor exposure is needed because UVB radiation does not penetrate glass. It is present in salmon, tuna, mackerel and cod liver oil, with small amounts in cheese, egg yolks, and beef liver, and in some"
"value, but came up in his nets and were fed to the foxes. Ted Rowell extracted oil from a burbot, and upon scientific assay, it was determined to be eight times more potent in vitamins A and D than cod liver oil, which was a big seller at the time. Ted and Joe thus formed the Burbot Liver Products Company in 1933, and began extracting, processing, bottling, and selling burbot liver oil. Over the years, the company became Rowell Laboratories, Inc., grew to manufacture more than 200 products, and became the largest industry and largest employer in Lake of the"
"niacin, and folic acid be added back to white flour after processing. This is sometimes called ""Enriched Flour"" on food labels. B vitamins are particularly concentrated in meat such as turkey, tuna and liver. Good sources for B vitamins include legumes (pulses or beans), whole grains, potatoes, bananas, chili peppers, tempeh, nutritional yeast, brewer's yeast, and molasses. Although the yeast used to make beer results in beers being a source of B vitamins, their bioavailability ranges from poor to negative as drinking ethanol inhibits absorption of thiamine (B), riboflavin (B), niacin (B), biotin (B), and folic acid (B). In addition,"
"healthy diet. The program was described by J.R. Lindsey and H.J. Baker: The science of nutrition thus evolved beyond the caloric energy of food, turning to the structural issue of essential amino acids. Osborne and Mendel discovered Vitamin A in 1913 in butter fat – independently discovered by Elmer McCollum and Marguerite Davis, who submitted their publication first, with both papers appearing in the same issue of the ""Journal of Biological Chemistry"" – as well as water-soluble vitamin B in milk. Osborne and Mendel showed, for example, that a lack of Vitamin A in the diet led to xerophthalmia. They"
"different kinds of grass and the roots of different plants. Ooligans were once in their river system and Ooligan grease was once made from it. Sea food, particularly salmon was their main staple. It was this abundance of sea food and salmon that their diet was considerably heavy on natural fats and oils. This left relatively small amounts of carbohydrates in the diet. To ensure that essentials vitamins are acquired, they eat almost all parts of animals which they harvest. Ground calcined shells, algae and seaweeds were sources of calcium for Indigenous peoples. Vitamin A is obtained from liver. Vitamin"