Vitamin A

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Vitamin A
2D structure for Vitamin A
Chemical Name	3,7-dimethyl-9-(2,6,6-trimethyl-1-cyclohexenyl)-nona-2,4,6,8-tetraen-1-ol
Chemical Formula	C₂₀H₃₀O
CAS Number	68-26-8
Chemical Information	HMDB00305
Biochemical Taxonomy	Retinoids
Functional Taxonomy	Transcriptional Activator
Nutritional Taxonomy	Not Available
Metabolic Pathways	Retinol Metabolism
Biofluid Location	Blood
Tissue Location	Epidermis Fibroblasts Intestine Kidney Liver Myelin Placenta Skin Spleen Stratum Corneum Testes Adipose Tissue
Normal Biofluid Concentrations	Blood: 0.78 +/- 0.33 uM Blood: 1.76 +/- 0.44 uM Blood: 1.84 +/- 0.46 uM Blood: 2.19 (1.05-3.32) uM
Normal Tissue Concentrations	Not Available
Diseases / Conditions Related to Nutrition	Patients undergoing haemodialysis
Other (Monogenic Disorders)	Adenomatous polyposis of the colon OMIM: 175100
Abnormal Biofluid Concentrations	Blood (Patients undergoing haemodialysis): 2.50 +/- 0.86 uM
Abnormal Tissue Concentrations	Not Available
Physiological Processes	Not Available

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Introduction

guidelines
Vitamin A (retinol) is a yellow fat-soluble, antioxidant vitamin important in vision and bone growth. It belongs to the family of chemical compounds known as retinoids. Retinol is ingested in a precursor form; animal sources (milk and eggs) contain retinyl esters, whereas plants (carrots, spinach) contain pro-vitamin A carotenoids. Hydrolysis of retinyl esters results in retinol while pro-vitamin A carotenoids can be cleaved to produce retinal. Retinal, also known as retinaldehyde, can be reversibly reduced to produce retinol or it can be irreversibly oxidized to produce retinoic acid. Retinol and derivatives of retinol that play an essential role in metabolic functioning of the retina, the growth of and differentiation of epithelial tissue, the growth of bone, reproduction, and the immune response. Dietary vitamin A is derived from a variety of carotenoids found in plants. It is enriched in the liver, egg yolks, and the fat component of dairy products.