Vitamin A: Best Food Sources – Parsley, sweet potatoes, watermelon, nettle leaf, broccoli, carrots, dark leafy greens, eggs, and mangos.
Vitamin A is an essential human nutrient. It exists, not as a single compound, but in several forms. In foods of animal origin the major form of vitamin A is an alcohol (retinol), but can also exist as an aldehyde (retinal), or as an acid (retinoic acid). The precursor to the vitamin (a provitamin) is present in foods of plant origin as a member of the carotene family of compounds.
All forms of vitamin A have a Beta-ionone ring to which an isoprenoid chain is attached. This structure is essential for the vitamin activity.
retinol, the animal form of vitamin A, is a yellow fat-soluble, antioxidant vitamin with importance in vision and bone growth.
other retinoids, a class of chemical compounds that are related chemically to vitamin A, are used in medicine.
More Vitamin A resources
FUNCTIONS OF VITAMIN A IN BODY Vision; maintenance of cornea, epithelial cells, mucus membranes, skin, bone and tooth growth, reproduction, immunity.
SYMPTOMS OF VITAMIN A DEFICIENCY Night Blindness, corneal drying(xerosis), Triangular grey spots on eye(Bitot’s spots), corneal degeneration and blindness(xerophthalmia), impaired immunity, Hypokeratosis(white lumps at hair follicals, Softenening of the Cornea (keratomalacia)
Concentrations of preformed vitamin A are highest in liver and fish oils . Other sources of preformed vitamin A are milk and eggs, which also include some provitamin A . Most dietary provitamin A comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils.