Take a closer look at Vitamin A

The important role of vitamin A is for eyesight in such a way that a Vitamin A compound is required in the transformation of the light’s reception in the retina to be assimilated by the brain to convey a picture. One form of vitamin A, retinol, is required to start the  chemical process that signals […]

The important role of vitamin A is for eyesight in such a way that a Vitamin A compound is required in the transformation of the light’s reception in the retina to be assimilated by the brain to convey a picture. One form of vitamin A, retinol, is required to start the  chemical process that signals the brain that light is striking the eye, which allows the eye to adjust from bright to dim light. In retina rods, retinal, a derivative of retinol, combines with rodopsin to form a complex that is highly sensitive to light. When light hits this complex, it dissociates, releasing an amount of energy which will stimulate nerve termination in retina depth. This captor will transmit an image to the brain by optic nerves, says an ophthalmologist.
Also, Vitamin A is known to support immune functions which help the body fight off infection to sustain the immune system. Vitamin A plays a key role in the immune system by helping protect from infections. Vitamin A boosts the immune system by stimulating white blood cell function and increasing the activity of antibodies (proteins that attach to foreign proteins, microorganisms, or toxins in order to neutralize them). The immune system helps prevent or fight off infections by making white blood cells that destroy harmful bacteria and viruses. Beta-carotene is an antioxidant. Antioxidants destroy free radicals, which are unstable substances that can react with and damage cells, tissues and organs. Free radicals are believed to be associated with many of the degenerative changes seen with aging. Free radicals are oxygen by-products produced when body cells burn oxygen. A build-up of free radicals can damage body cells and tissues.
All these facts make vitamin A an essential nutrient for us. Deficiency of Vitamin A can lead to night blindness, bone problems, reduced ability of the body to fight infection and stay healthy, anaemia and unhealthy skin.
Vitamin A can be lost from foods during preparation, cooking, or storage. To minimize or prevent this loss, it is recommended that you eat more of your fruits and vegetables fresh and raw where possible.
Because Vitamin A is fat soluble, meats or fish processed by frying in oil may lose some of their vitamin A. However, using this oil to cook other dishes may help to recover this loss. Steaming vegetables rather than prolonged cooking is also a good method of ensuring that vitamins are retained during processing.
Vitamin A occurs in nature in two forms: preformed vitamin A and provitamin A, or carotene. Sources of vitamins A can be divided into two groups: one is animal source, and the other is vegetable source.
Vitamin A comes from animal sources such as eggs and meat.
Vitamin A, in the form of retinyl palmitate, is found in beef, calf, chicken liver, eggs, and fish liver oils as well as dairy products including whole milk, whole milk yogurt, butter, and cheese.
The vegetable sources of beta-carotene are fat and cholesterol-free. The body regulates the conversion of beta-carotene to vitamin A, based on the body’s needs. Sources of beta-carotene are carrots, pumpkin, sweet potatoes, and most dark green, leafy vegetables.
Mrs Victoria Ahuoiza Ajako, Assistant Chief Dietician at the National Hospital, Abuja says palm oil and carrots are a good source of Vitamin A. For a day’s supply of vitamin A, try a hearty Banga soup prepared with a mixture of fresh vegetables, fish, and meat served with any dish of your choice.