Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

Jan Velíšek and Karel Cejpek
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Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Karel Cejpek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2007, vol. 25, issue 1, 1-16

Abstract: This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.

Keywords: biosynthesis; vitamin A; vitamin D; vitamin E; vitamin K; retinal; 3; 4-didehydroretinol; retinoids; 7-dehydrocholesterol; cholecalciferol; ergosterol; ergocalciferol; tocopherols; tocotrienols; ubiquinones; plastoquinones; phylloquinone; menaquinones (search for similar items in EconPapers)
Date: 2007
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:1:id:736-cjfs

DOI: 10.17221/736-CJFS

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