Vitamin A in food exists either as preformed retinol – an active form of vitamin A – found in animal liver, dairy and egg products, and some fortified foods, or as provitamin A carotenoids, which are plant pigments digested into vitamin A after consuming carotenoid-rich plant foods, typically in red, orange, or yellow ...
It is crucial to remember that 100 g of spirulina includes 1100 IU of vitamin A, which is necessary for maintaining healthy immunity, eyesight, and reproduction [86]. It was described that dried spirulina is abundant in beta-carotene, which makes up nearly half of the carotenoids, and 1 g of spirulina has 0.9 mg of all-trans β-carotene. It was also reported that spirulina includes a significant amount of vitamins, including vitamin A (β-carotene) at 211 mg/100 g, vitamin K at 1090 µg,
The Recommended Dietary Allowance (RDA) for men and women is 900 and 700 μg retinol activity equivalents (RAE)/day, ..A milligram (mg) of the object is equal to 1000 micrograms (μg). 100 grams of all-purpose flour is roughly equivalent to approximately 12 tablespoons.
https://www.mdpi.com/1420-3049/27/17/5584
The results of the two studies reported suggest that the algae spirulina can be a valuable source of vitamin A.
https://link.springer.com/article/10.1007/bf02194081
... mean conversion factor of spirulina β-carotene to retinol was 4.5 ± 1.6 (range: 2.3–6.9) by weight. It was estimated that 80% of the conversion occurred within the first 24 h after spirulina administration... 4.5 mg spirulina β-carotene consumed with 22 g fat has the same vitamin A activity as does 1 mg retinyl acetate.
https://www.sciencedirect.com/science/article/pii/S0002916523236904
Dietary fat increases carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion. However, the specific effect of both quantity and type of dietary fat required for optimal carotenoid absorption remained unexplored.
https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
Vitamin A is also critical for vision as an essential component of rhodopsin, the light-sensitive protein in the retina that responds to light entering the eye, and because it supports the normal differentiation and functioning of the conjunctival membranes and cornea [2,4].
The human diet contains two sources for vitamin A: preformed vitamin A (retinol and retinyl esters) and provitamin A carotenoids [1,5]. Preformed vitamin A is found in foods from animal sources, including dairy products, eggs, fish, and organ meats [1,2]. Provitamin A carotenoids are plant pigments that include beta-carotene, alpha-carotene, and beta-cryptoxanthin [1]. The body converts provitamin A carotenoids into vitamin A in the intestine via the beta-carotene monooxygenase type 1 BCMO1 enzyme [1,3,6], although conversion rates may have genetic variability [7,8,9]. Other carotenoids in food, such as lycopene, lutein, and zeaxanthin, are not converted into vitamin A and are referred to as non-provitamin A carotenoids; they might have other important activities not involving vitamin A formation [1].
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5306026/
Among the dietary fats tested the carotenoid micellarization was twofold to threefold higher with dietary fat rich in unsaturated fatty acids (olive oil = soybean oil = sunflower oil) compared to saturated fatty acids (peanut oil = palm oil > coconut oil).
https://www.sciencedirect.com/topics/medicine-and-dentistry/retinol
Vitamin A was originally measured in international units (IUs), with 1 IU being defined as 0.3 mg of crystalline all-trans retinol or 0.6 mg β-carotene. In 1967, an Expert Committee of the United Nations Food and Agriculture Organization and World Health Organization recommended that vitamin A activity be referred to in terms of retinol equivalents rather than in IU, with 1 mg of retinol being equivalent to 1 retinol equivalent (RE). The amount of β-carotene required for 1 RE is 6 mg, whereas the amount required for other provitamin A carotenoids is 12 mg.
6 grams = 1.434 tsp
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