Vitamin A

Vitamin A

physiological value of vitamin A is very high. It is a part of visual purple and provides normally sight. Takes part in exchange of proteins and also in synthesis of substances, important for an organism, – hormones; plays an important role in digestion of feedstuffs and promotes growth and formation of a young organism (for this reason it is called growth vitamin); takes part in development of immunity and maintains the normal physiological state of a protective (epithelial) cover of a body and mucous membranes.

Vitamin A is a part of products only of animal origin. Vegetable products and a large number contain pro-vitamin A (carotene). Carotene meets in α-, β- and γ-forms. All forms have vitamin activity; α-carotene is more active. Its activity exceeds activity of β-carotene and by 3-4 times almost twice – activity of γ-carotene.

In an organism as a result of difficult biochemical processes carotene turns into vitamin A. An important condition for digestion of carotene an organism is its solubility in fats. It is soaked up only in the dissolved state. Therefore security of an organism with vitamin A depends on what technological processing was undergone and in what state vegetable sources of carotene come to an organism.

At hypovitaminosis of A the defeat from mucous membranes of eyes, the upper airways and digestive tract is noted, delay of formation of teeth and a bone tissue and also decrease in resilience of an organism to infectious diseases.

The lack of vitamin A of an organism is, generally result of violation of the rules of technological processing of karotinsoderzhashchy products and long unilateral food.

The main source of vitamin A is butter, sweet red pepper, a sorrel, carrots red.

Author: «MirrorInfo» Dream Team