Yellow Powder Nutritional Organic Vitamin A For Growth And Developement CAS NO.68-26-8

Yellow Powder Nutritional Organic Vitamin A For Growth And Developement CAS NO.68-26-8

Vitamin A description:
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). Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system and good vision.Vitamin A is needed by the retina of the eye in the form of retinal, which combines with protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision.Vitamin A also functions in a very different role as retinoic acid (an irreversibly oxidized form of 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.[7] The orange pigment of carrots (beta-carotene) can be represented as two connected retinyl groups, which are used in the body to contribute to vitamin A levels. Alpha-carotene and gamma-carotene also have a single retinyl group, which give them some vitamin activity. None of the other carotenes have vitamin activity. The carotenoid beta-cryptoxanthin possesses an ionone group and has vitamin activity in humans.

Vitamin A spec.
Name: Vitamin A
CAS No.: 11103-57-4
Formula: C20H30O
Molecular Weight: 286.46
Synonyms: Chocola A;Hydrovit A;Lutavit A;Microvit A;Rovimix A 500;Retinol;
EINECS: 234-328-2
Density: 0.954 g/cm3
Melting Point:
Boiling Point: 421.2 °C at 760 mmHg
Flash Point: 147.3 °C
Appearance: Yellow crystals or orange solid

Metabolic functions
Vitamin A plays a role in a variety of functions throughout the body, such as:
Vision
Gene transcription
Immune function
Embryonic development and reproduction
Bone metabolism
Haematopoiesis
Skin and cellular health
Antioxidant activity
Teeth
Mucous membrane

Vitamin A and derivatives in medical use
Retinyl palmitate has been used in skin creams, where it is broken down to retinol and ostensibly metabolised to retinoic acid, which has potent biological activity, as described above.

The retinoids (for example, 13-cis-retinoic acid) constitute a class of chemical compounds chemically related to retinoic acid, and are used in medicine to modulate gene functions in place of this compound. Like retinoic acid, the related compounds do not have full vitamin A activity, but do have powerful effects on gene expression and epithelial cell differentiation.[73]

Pharmaceutics utilizing mega doses of naturally occurring retinoic acid derivatives are currently in use for cancer, HIV, and dermatological purposes.[74] At high doses, side-effects are similar to vitamin A toxicity.

Sources:

Vitamin A is found in many foods as following:

cod liver oil (30000 μg 3333%)
liver (turkey) (8058 μg 895%)
liver (beef, pork, fish) (6500 μg 722%)
liver (chicken) (3296 μg 366%)
capsicum, red (2081 μg 231%)
sweet potato (961 μg 107%)
carrot (835 μg 93%)
broccoli leaf (800 μg 89%)
butter (684 μg 76%)
kale (681 μg 76%)
collard greens (frozen then boiled) (575 μg 64%)
dandelion greens (508 μg 56%)
spinach (469 μg 52%)
pumpkin (426 μg 43%)
collard greens (333 μg 37%)
cheddar cheese (265 μg 29%)
cantaloupe melon (169 μg 19%)
egg (140 μg 16%)
apricot (96 μg 11%)
papaya (55 μg 6%)
tomatoes (42 μg 5%)
mango (38 μg 4%)
pea (38 μg 4%)
broccoli florets (31 μg 3%)
milk (28 μg 3%)
bell pepper, green (18 μg 2%)
spirulina (3 μg 0.3%)
Note: Data taken from USDA database. Bracketed values are retinol activity equivalences (RAEs) and percentage of the adult male RDA, per 100 grams of the foodstuff (average).

Conversion of carotene to retinol varies from person to person and bioavailability of carotene in food varies.

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