Vitamins and Nutrition

Alfalfa and mushrooms are the good sources of vitamin D2. About 13.1 mcg of vitamin D2 is present in mushroom portobello and 4.8 mcg in alfalfa. 

Active form of Thiamine is a coenzyme called thiamine pyrophosphate (TPP), which takes part in the conversion of pyruvate to acetyl coenzyme A (CoA) in metabolism.

Vitamin C is also known as L-ascorbic acid. Most of the functions of L-ascorbate as a vitamin relies not on its antioxidant properties.

Vitamin D enhances the absorption of calcium, iron, phosphate, magnesium and zinc. Thus, it is important for the health of bones.

Guinea pigs cannot synthesise ascorbate internally. It has to be taken in from an external source.

The active form of vitamin B6, i.e. pyridoxal 5'-phosphate serves as a cofactor in biosynthesis of neurotransmitters.

Vitamin B9 (folic acid) deficiency in early embryo development has been linked to neural tube defects.

Vitamin E belongs to a group of compounds called tocopherols.

Vitamin A is stored in the human body in the form of retinol and can be converted to and from its visually active aldehyde form, retinal.

A person's vitamin D status is determined by measuring the serum concentration of Calcidiol and 25-hydroxyergocalciferol.

Vitamin B2, i.e. riboflavin, is involved in energy production for the electron transport chain.

Vitamin K3 is a synthetic form of vitamin K, which is toxic to humans.

Milk contains 28 micrograms of vitamin A per 100 grams. Thus, it contains the least amount of vitamin A.

NADP, i.e. nicotinamide adenine dinucleotide phosphate, is a coenzyme form of vitamin B3.

Menaquinone-7 is not produced by human tissues. MK-7 may be converted from phylloquinone (K1) in the colon by E. coli bacteria.