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Retinol, also called vitamin A 1, is a fat-soluble vitamin in the vitamin A family that is found in food and used as a dietary supplement. [3] Retinol or other forms of vitamin A are needed for vision, cellular development, maintenance of skin and mucous membranes, immune function and reproductive development. [3]
Vitamin A occurs as two principal forms in foods: A) retinoids, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids α-carotene (alpha-carotene), β-carotene, γ-carotene (gamma-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that ...
Retinyl palmitate, or vitamin A palmitate, is the ester of retinol and palmitic acid, with formula C 36 H 60 O 2. It is the most abundant form of vitamin A storage in animals. [2] An alternate spelling, retinol palmitate, which violates the -yl organic chemical naming convention for esters, is also frequently seen.
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Vitamin A in food exists either as preformed retinol – an active form of vitamin A – found in animal liver, dairy and egg products, and some fortified foods, or as provitamin A carotenoids, which are plant pigments digested into vitamin A after consuming carotenoid-rich plant foods, typically in red, orange, or yellow colors. [28]
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The major source of retinoids in human diet are plant pigments such as carotenes and retinyl esters derived from animal sources. [15] Retinyl esters are transported through the chylomicron pathway to the liver or fat tissue while retinol or carotenes are transported from the enterocytes to the liver and are processed into retinyl esters by LRAT ...