What is the main vitamin found in fish liver oils, egg- yolks, etc.?
"made available to children through exposure to sunlight as well as through food products such as egg yolks, fish, beef liver as well as fortified milk and margarine. It necessary that the average 1-13 year-old child allows for 600 IU of Vitamin D a day. Children, who are dark skinned, vegans or are limited in their sun exposure, are more susceptible to this deficiency. Low socio economic groups are revealed to be more susceptible to poor nutritional patterns. This is due to lower levels of education and income, which is correlated with the inability to purchase nutritious whole foods or"
"preformed vitamin A (retinol). Vitamin A accumulates in the liver, and can reach harmful levels sufficient to cause hypervitaminosis A. Pregnant women may want to consider consulting a doctor when taking cod liver oil because of the high amount of retinol. Fatty acid oxidation and environmental toxins content are reduced when purification processes are applied to produce refined fish oil products. In Newfoundland, cod liver oil was sometimes used as the liquid base for traditional red ochre paint, the coating of choice for use on outbuildings and work buildings associated with the cod fishery. In Tübingen, Germany, drinking a glass"
"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"
"vitamins are the most important for healthy hair, especially biotin. B (pantothenic acid) gives hair flexibility, strength and shine and helps prevent hair loss and graying. B6 helps prevent dandruff and can be found in cereals, egg yolk and liver. Vitamin B helps prevent the loss of hair and can be found in fish, eggs, chicken and milk. When the body is under strain, it reprioritizes its processes. For example, the vital organs will be attended to first, meaning that healthy, oxygenated blood may not feed into the hair follicle, resulting in less healthy hair or a decline in growth"
"K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. The composition (by weight) of the most prevalent fatty acids in egg yolk typically is: Egg yolk is a source of lecithin, as well as egg oil, for cosmetic and pharmaceutical applications. Based on weight, egg yolk contains about 9% lecithin. The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls. The different yolk's proteins have distinct roles. Phosvitins are important in sequestering calcium, iron, and other cations for the developing embryo. Phosvitins"
"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"
"Animal livers are rich in iron, vitamin A and vitamin B; and cod liver oil is commonly used as a dietary supplement. Traditionally, some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies, such as poached skate liver on toast in England, as well as the ""beignets de foie de raie"" and ""foie de raie en croute"" in French cuisine. The liver is found in all vertebrates, and is typically the largest visceral (internal) organ. Its form varies considerably in different species, and is largely determined by the shape and arrangement of the"
"been expelled in their feces. Animals store vitamin B in liver and muscle and some pass the vitamin into their eggs and milk; meat, liver, eggs and milk are therefore sources of the vitamin for other animals as well as humans. For humans, the bioavailability from eggs is less than 9%, compared to 40% to 60% from fish, fowl and meat. Insects are a source of B for animals (including other insects and humans). Food sources with a high concentration of vitamin B—50 to 99 µg B per 100 grams of food—include clams; liver and other organ meats from lamb,"
"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"
"on the sun to get vitamin D. There are not many foods that naturally have vitamin D. Examples are cod liver oil and oily fish. If people cannot get sunlight, then they will need 1,000 IU of vitamin D per day to stay healthy. A person would have to eat oily fish three or four times per week in order to get enough vitamin D from that food source alone. People with higher levels of vitamin D tend to have lower rates of diabetes, heart disease, and stroke and tend to have lower blood pressure. However, it has been found"
"Cod liver (usually tinned in its oil and served seasoned) is a popular spread for bread or toast in several European countries. In Russia, it is served with potatoes. Cod liver oil is commonly used as a dietary supplement. Very high doses of vitamin A have the potential to be toxic and can cause hypervitaminosis A, a dangerous disorder. There have been several anecdotal reports and a few scientific studies of vitamin A poisoning due to the consumption of the livers of polar bears, walruses, bearded seals, moose, and huskies. The livers of these animals can contain very high levels"
"recently. Vitamin A poisoning is less likely from consuming oil-based vitamin A products and liver than from consuming water-based and solid preparations. Mercury content in some species can also be an issue; in 2012 the Government of Nunavut warned pregnant women to avoid eating ringed seal liver due to elevated levels of mercury, The neurotoxin in the liver of the pufferfish (which is consumed in Japanese cuisine as fugu, tightly regulated by Japanese law) contains the highest concentration of the tetrodotoxin, which characterizes the species. As a result, it is generally not eaten. Pig liver is a traditional food in"
"The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body."" Research over the past few decades has shown that the nutrients and minerals in fish, and particularly the omega-3 fatty acids found in pelagic fishes, are heart-friendly and can make improvements in brain development and reproduction. This has highlighted the role for fish in the functionality of the human body. Fish is the most common food to obstruct the airway and cause choking."
"to the liver, maximising the VAD. Treatment of VAD can be undertaken with both oral Vitamin A and injectable forms, generally as vitamin A palmitate. The richest animal sources of vitamin A (retinol) are livers (beef liver - one ounce provides around 8,000 IUs ) and cod liver oil - one teaspoon provides around 4,500 IUs ). Researchers at the U. S. Agricultural Research Service have been able to identify genetic sequences in corn that are associated with higher levels of beta-carotene, the precursor to vitamin A. They found that breeders can cross certain variations of corn to produce a"
"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"
"formed in the first trimester of pregnancy. Vitamin B-6 helps produce serotonin to regulate moods and sleep cycle, and vitamin B-12 is essential for nerves and red blood cells. Also, beef liver is well known as a source of iron. A 3-ounce serving supplies 31 percent of women's and 70 percent of men's recommended daily allowance. Iron is used in producing red blood cells and thus intake more can prevent anemia. Unfortunately, beef liver is very high in cholesterol. In fact, the American Heart Association suggests people to limit their intake of cholesterol to 300 milligrams or less per day,"
"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"
"(thus, artificially increasing concentration of individual constituents like vitamin C), the data are subject to potential variation and difficulties for comparison. The amount is given in milligrams per 100 grams of the edible portion of the fruit or vegetable: Animal-sourced foods do not provide much vitamin C, and what there is, is largely destroyed by the heat of cooking. For example, raw chicken liver contains 17.9 mg/100 g, but fried, the content is reduced to 2.7 mg/100 g. Chicken eggs contain no vitamin C, raw or cooked. Vitamin C is present in human breast milk at 5.0 mg/100 g and"
"of ultraviolet light present in sunlight. Humans can produce some vitamins from precursors they consume: for example, vitamin A is synthesized from beta carotene; and niacin is synthesized from the amino acid tryptophan. The Food Fortification Initiative lists countries which have mandatory fortification programs for vitamins folic acid, niacin, vitamin A and vitamins B1, B2 and B12. Vitamins are classified as either water-soluble or fat-soluble. In humans there are 13 vitamins: 4 fat-soluble (A, D, E, and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from"
"Hawaii. It used to be eaten on New Year's Eve. Liver (food) The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver"
"because the body requires them for good health but cannot synthesize them. Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Vitamins are organic molecules essential for an organism that are not classified as amino acids or fatty acids. They commonly function as enzymatic cofactors, metabolic regulators or antioxidants. Humans require thirteen vitamins in their diet, most of which are actually groups of related molecules (e.g. vitamin E includes tocopherols and tocotrienols): vitamins A, C, D, E, K, thiamine (B), riboflavin (B), niacin (B), pantothenic"
"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"
"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"""
"with hair loss. Other signs include corneal opacity, lenticular cataracts, hemorrhagic adrenals, fatty degeneration of the kidney and liver, and inflammation of the mucous membrane of the gastrointestinal tract. Post-mortem studies in rhesus monkeys fed a riboflavin-deficient diet revealed about one-third the normal amount of riboflavin was present in the liver, which is the main storage organ for riboflavin in mammals. Riboflavin deficiency in birds results in low egg hatch rates. As a chemical compound, riboflavin is a yellow-orange solid substance with poor solubility in water compared to other B vitamins. Visually, it imparts color to vitamin supplements (and bright"
"for memory or concentration in later life"". Diets supplemented with cod liver oil have shown beneficial effects on psoriasis. Some studies reported better psychomotor development at 30 months of age in infants whose mothers received fish oil supplements for the first four months of lactation. In addition, five-year-old children whose mothers received modest algae based docosahexaenoic acid supplementation for the first 4 months of breastfeeding performed better on a test of sustained attention. This suggests that docosahexaenoic acid intake during early infancy confers long-term benefits on specific aspects of neurodevelopment. In addition, provision of fish oil during pregnancy may reduce"
"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"
"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"
"blood vitamin A levels in the mother and infant, with conventional intervention established by treatment with anti-HIV drugs. Since vitamin A is fat-soluble, disposing of any excesses taken in through diet takes much longer than with water-soluble B vitamins and vitamin C. This allows for toxic levels of vitamin A to accumulate. These toxicities only occur with preformed (retinoid) vitamin A (such as from liver). The carotenoid forms (such as beta-carotene as found in carrots), give no such symptoms, but excessive dietary intake of beta-carotene can lead to carotenodermia, a harmless but cosmetically displeasing orange-yellow discoloration of the skin. In"
"Liver (food) The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in"
"found in eggs, liver, chicken, and soya as phosphatidylcholine. Free choline is in vegetables like cauliflower and dark leafy greens, and the choline metabolite betaine is found in beets and lecithin. The recommended minimum amount for both growth and reproduction diets and maintenance diets is 2400 mg/kg. Folate (aka Folic Acid) and Cobolamin are often grouped together, as vitamin B12 is made essential due to its role in cleaving methyltetrahydrofolate molecules to release active folate, without which a functional folate deficiency occurs [5]. Folate is required for the folate cycle, so deficiency prompts the down-regulation of nucleic acid production, consequently"
"very low in cholesterol, about half as much as chicken, and contain much less cholesterol than red meats. Different shellfish contain different amounts of omega 3 fatty acids. Overall shellfish contain similar amount to whitefish, but crab and oysters are particularly rich sources, a 100g portion of each providing a third of the UK recommended weekly intake of omega 3! Shellfish are also loaded with vitamins. Half a dozen oysters provide approximately 10% of the recommended daily allowance of vitamin A while a cocktail amount of prawns provide around 50% of the recommended daily amount of vitamin E. There is"
"Vitamin E Vitamin E is a group of eight fat soluble compounds that include four tocopherols and four tocotrienols. Vitamin E deficiency, which is rare and usually due to an underlying problem with digesting dietary fat rather than from a diet low in vitamin E, can cause nerve problems. The crucial function played by Vitamin E that makes it a vitamin is poorly understood, but may involve antioxidant functions in cell membranes. Other theories hold that vitamin E – specifically the RRR stereoisomer of alpha-tocopherol – act by controlling gene expression and cell signal transduction. Worldwide, government organizations recommend adults"
"Allergies, supplementation of 5 grams of EPA and DHA combined does not pose a safety concern for adults. Dyerberg studied healthy Greenland Inuit and found an average intake of 5.7 grams of omega-3 EPA per day; among other effects these people had prolonged bleeding times, i.e., slower blood clotting. The liver and liver products (such as cod liver oil) of fish and many animals (such as seals and whales) contain omega-3, but also the active form of vitamin A. At high levels, this form of the vitamin can be dangerous (Hypervitaminosis A). Consumers of oily fish should be aware of"