CHEM 181 Lecture Notes - Lecture 6: Broccoli, Osteocalcin, Teratology

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Joe Schwarcz

Document Summary

In 1913, identified (cid:862)fat-soluble factor a(cid:863), that was required for the health of rats. Animals fed with butter fat and egg yolks thrived while those on lard or olive oil died. It was not common in these days to do research on animals. Today, we know that the foods that allow these animals to thrive all contain vitamin a. You do not have to eat animal foods to have a sufficient intake of vitamin a. There is a substance called pro-vitamin a which can be converted by the body into vitamin a. Carotenoids, found in products like carrots, are widespread. Beta-carotene can give rise to vitamin a in the body. We use the term iu or international unit to talk about the amount of vitamin a intake. You can get sufficient vitamin a by eating beta-carotene, but you would have to eat more beta- (cid:272)arote(cid:374)e tha(cid:374) (cid:455)ou (cid:449)ould eat (cid:448)ita(cid:373)i(cid:374) a (cid:271)e(cid:272)ause the (cid:272)o(cid:374)(cid:448)ersio(cid:374) is(cid:374)"t so effi(cid:272)ie(cid:374)t.