Short Description:

Vitamin A CAS 68-26-8


Retinol is a fat soluble vitamin that exists in the form of free aldehydes or esters in animal food. It is abundant in fat, protein, dairy, and liver. Plants do not contain vitamin A, but its precursor (provitaminA) is present in vegetables such as carrots and tomatoes. After absorption by animals, it can be converted into vitamin A. Retinol is essential for maintaining human growth, development, reproduction, and cell membrane stability, and plays an important role in visual processes. Retinal is constantly metabolized and consumed in the body, and needs to be supplemented in a timely manner through the oxidation of vitamin A. Vitamin A is related to the normal structure and function of upper and lower cells. Deficiency can lead to dryness, inflammation, and even blindness of the conjunctiva and cornea, as well as damage to the respiratory epithelium, making it prone to respiratory infections, hair loss, and delayed infant development. Vitamin A oil, as a nutritional supplement, is a fatty oil or its concentrate obtained from the liver and pylorus of aquatic animals. Crush fresh fish liver and pylorus, add 1-2% sodium hydroxide solution to pH 8-9. Retinol can be used in sausages, margarine, bread, dairy products, fruit juice powder, peanut butter, etc.