Biosynthesis of Food Constituents: Vitamins. 1. Fat-Soluble Vitamins – a Review
نویسنده
چکیده
Velíšek J., Cejpek K. (2007): Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins – a review. Czech J. Food Sci., 25: 1–16. This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.
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Water-Soluble Vitamins: B-Complex and Vitamin C
What are Vitamins? Vitamins are essential nutrients found in foods. They perform specific and vital functions in a variety of body systems, and are crucial for maintaining optimal health. The two different types of vitamins are fat-soluble vitamins and water-soluble vitamins. Fat-soluble vitamins — vitamins A, D, E and K — dissolve in fat before they are absorbed in the bloodstream to carry out...
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