Fat-Soluble Vitamins

Fat-soluble vitamins: excesses of these molecules are not excreted in the urine but are deposited in body fat so overconsumption may result in toxic levels. There are four:

• Vitamin A: a very important vitamin that catalyzes innumerable biochemical processes. Vitamin A is an antioxidant and protects against free radicals and pollutants, thus against cancer. Sources are butterfat, egg yolks, organ meats, seafood, and fish liver oil. Provitamin A, or carotene can be obtained from yellow, red, orange, or dark green fruits and vegetables. Carotene can be converted into vitamin A in the upper intestines but some people-particularly infants, children, diabetics, and individuals with poor thyroid function-cannot make this conversion. It is found in butterfat,
• Vitamin D: aids in calcium and phosphorus absorption and is there for important for bone formation, healthy teeth, and normal growth.
• Vitamin E: needed for circulation, tissue repair, and healing. It protects the phospholipids in membranes from oxidation and is therefore an antioxidant. It is found in unrefined vegetable oils, butter, organ meats, grains, nuts, seeds, legumes, and dark leafy vegetables.
  
• Vitamin K: required for blood clotting and important for cone formation. It is found in liver, egg yolk, butter, grains, dark leafy vegetables, vegetables of the cabbage family, and fermented soy foods like miso.