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Synthesis of vitamin D in nature is dependent on the presence of UV radiation and subsequent activation in the liver and in the kidneys. Many animals synthesize vitamin D 3 from 7-dehydrocholesterol, and many fungi synthesize vitamin D 2 from ergosterol. [46] Vitamin D 3 is produced photochemically from 7-dehydrocholesterol in the skin of most ...
7-Dehydrocholesterol (7-DHC) is a zoosterol that functions in the serum as a cholesterol precursor, and is photochemically converted to vitamin D 3 in the skin, therefore functioning as provitamin-D 3. The presence of this compound in human skin enables humans to manufacture vitamin D 3 (cholecalciferol).
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 kilocalories (250 kJ), three times the energy content of the egg white, mostly due to its fat content. [clarification needed] All of the fat-soluble vitamins (A, D, E and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
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 the body, to the degree that urinary output is a strong predictor of vitamin consumption. [ 47 ]
Many plant-based milks, such as almond, soy and oat milks, are fortified with vitamin D to match the levels found in cow’s milk. A 1-cup serving of fortified plant-based milk typically contains ...
Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. 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." [8]
Since vitamin D 3 (cholecalciferol) and vitamin D 2 (ergocalciferol) are fat-soluble, humans and other animals with a skeleton need to store some fat. Without fat, the animal will have a hard time absorbing vitamin D 2 and vitamin D 3 , and the lower the fat percentage, the greater the risk of vitamin deficiency, which is the case in some ...
“It is important that it be taken with food, because vitamin D is a fat-soluble vitamin,” meaning it does not dissolve in water and is absorbed with fat, so it is better if there’s a little ...