The deep yellow pigment in most fruits and vegetables can be attributed to Beta-carotene, the precursor to Vitamin A. Beta-carotene can be metabolised to vitamin A in the human body but only one sixth of dietary beta-carotene is converted to Vitamin A. The best source of Vitamin A is fish and animal products: liver, oily fish – such as halibut, herring, tuna, pilchards and sardines. Here are some important functions of vitamin A
Vitamin C is a water soluble vitamin present in almost all plant and animals. Humans (and other high primates), cannot produce their own body supply of vitamin C, and therefore require a dietary intake. The vitamin is required for many body functions. Here is a list of some bodily processes where vitamin C is involved:
Vitamin E is a fat soluble vitamin that has anti-oxidant properties- it helps protect fatty cell membranes from becoming oxidized from free radicals. Vitamin E has been dubbed the ‘vitamin in search of a deficiency disease’. Although deficiency symptoms are rare, recent research has shown that higher intake of vitamin E is associated with protection against diseases associated with ageing- ie cancer and heart disease. Vitamin E supplementation has been suggested as a stimulant for the immune system(1). https://aforasthma.com.au/
