VITAMIN A RICH FOODS AND THEIR CHEMICAL PROPERTIES

Authors

  • Rahimova Saodat Naimboyevna , Tursunov Shokhjakhon Mustafoyevich Tashkent State Medical University

Keywords:

Vitamin A, retinol, carotenoids, β-carotene, food chemistry, nutritional biochemistry, hypervitaminosis, hypovitaminosis, carotenoids, alpha and beta carotene, retinoic acid.

Abstract

 Vitamin A is a fat-soluble micronutrient essential for vision, immune system function, cell differentiation, and growth. It occurs in two primary forms: preformed vitamin A found in animal products and provitamin A carotenoids found in plant sources. This article analyzes the chemical characteristics of vitamin A and evaluates major food sources rich in this vitamin. Particular attention is given to the molecular structure, chemical properties, and transformation of carotenoids into biologically active retinol in the human body. The study also discusses the nutritional importance of vitamin A-rich foods and their role in preventing vitamin A deficiency.

 

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Published

2026-03-16

How to Cite

Rahimova Saodat Naimboyevna , Tursunov Shokhjakhon Mustafoyevich. (2026). VITAMIN A RICH FOODS AND THEIR CHEMICAL PROPERTIES. International Multidisciplinary Journal for Research & Development, 13(03), 355–360. Retrieved from https://ijmrd.in/index.php/imjrd/article/view/5310

Issue

Vol. 13 No. 03 (2026): Volume 13 Issue 03

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.