Retinol Description

Retinol - Retinol is one of the most active, or usable, forms of Vitamin A, and is found in animal foods such as liver and eggs and in some fortified food products. Vitamin A and Retinol is a water soluble vitamin. Retinol is often called preformed Vitamin A and it can be converted to retinal and retinoic acid, other active forms of the Vitamin A family. Some plant foods contain darkly colored pigments called provitamin A carotenoids that can be converted to Vitamin A. Beta-carotene is a provitamin A carotenoid that is more efficiently converted to retinol than other carotenoids.

Retinol plays an important role in vision, bone growth, reproduction, cell division and cell differentiation. Vitamin A helps maintain the surface linings of the eyes and the respiratory, urinary, and intestinal tracts. When those linings break down, bacteria can enter the body and cause infection. Vitamin A also helps maintain the integrity of skin and mucous membranes that function as a barrier to bacteria and viruses. Vitamin A also helps regulate the immune system. Some carotenoids, in addition to serving as a source of Vitamin A, have been shown to function as antioxidants in laboratory tests. Antioxidants protect cells from free radicals, which are potentially damaging by-products of oxygen metabolism that may contribute to the development of some chronic diseases.

Retinol and Vitamin A is found in animal foods such as whole eggs, whole milk and liver. Most fat free milk and dried nonfat milk solids sold in the US are fortified with Vitamin A to replace the Vitamin A lost when the fat is removed. Fortified foods such as fortified breakfast cereals also provide Retinol.