Vitamin D

Chemical formula/structure

http://vitamind.ucr.edu/chem.html

(University of California, Riverside)

Natural Sources of this nutrient in foods

Cod Liver Oil Fortified Milk

Salmon Fortified Margarine

Mackerel Fortified cereal

Tuna

Eggs **Vitamin D is also absorbed

Beef/Liver by our bodies from the sun

Swiss Cheese

How does the body use it?

As shown in the diagram to the left, Vitamin D reacts with cholesterol. This changes its structure to form 7-Dehydrocholesterol. This new form of Vitamin D is then combined with sunlight to form Ergosterol.

The liver and kidney help convert Vitamin D to its active hormone form (1,25 dihydroxyvitamin D). This hormone sends messages to the intestines to increase their absorption of calcium and phosphorous. This is important because calcium and phosphorous work to maintain normal blood levels and strong bones.

Effects if this Nutrient is not present

If Vitamin D is not present in the body, there is a better chance of a person’s bones becoming thin, brittle, and

misshapen. Vitamin D prevents diseases such as rickets (in children) and osteomalcia (in adults). Vitamin D also helps to maintain a healthy immune system and regulate cell growth.

A person can get his daily requirement of Vitamin D by simply being in the sun for ten to fifteen minutes.

Health risks of too much

Too much Vitamin D can cause weakness, nausea, vomiting, constipation, poor appetite, and weight loss. It can also result in raised blood levels of calcium, which can cause abnormal heart rhythms and confusion. Usually a person cannot overdose on Vitamin D by sun exposure or consuming it through food, but from Vitamin D supplements.

http://ods.od.nih.gov/factsheets/vitamind.asp

(Office of dietary supplements)

Elk Grove Main page MedChem Main page