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hot, and painful joints (Gibney et al. 2009; Mahan and Raymond 2016; Titchenal
et al. 2018). Deficiency of ascorbic acid in the body leads to suppressed immune
response, susceptibility to infections, weak collagen formation and in case of an
injury wound healing process gets delayed (Wintergerst et al. 2006). The richest
sources of vitamin C include: Indian gooseberry, citrus fruits such as limes, oranges,
and lemons, tomato and tomato juice, kiwi fruit, strawberries, guava, bell peppers,
papaya, and broccoli.
Vitamin D (Calciferol) Vitamin D is composed of two main groups: vitamin D 2
(ergocalciferol) and vitamin D 3 (cholecalciferol) that have biological actions in
human body (Kraemer et al. 2012). Ergocalciferol provides protection against
inflammation of adipose tissues (Gao et al. 2013) and is mainly found in the bones
and teeth and help in their maintenance (Gombart 2009). Cholecalciferol plays an
important part in regulating human immune response (Mora et al. 2008). It regulates
blood calcium levels in concert with parathyroid hormone and is transported via
certain D 3 –binding proteins to the specific tissues or cells where required (Haussler
et al. 2013). Vitamin D 3 is naturally produced by the human cells in the presence of
ultraviolet radiations from the sunlight whereas the D 2 is not synthesized in humans
but is synthesized in the plants and can also be utilized (Bikle 2009). Lower concentrations of the vitamin D in body are the cause of increase in infection rates apart
from rickets, and other bone and joint disorders. The lack of this vitamin has also led
to the increased death rates due to cancers, heart diseases, tuberculosis (Hewison
2012) and other microbial infections (Gombart 2009). The intake of vitamin D results
in prevention of cardiovascular diseases and prevents the growth of cancer cells,
blocks inflammatory pathways, reverses atherosclerosis, increases insulin secretion,
and blocks viral and bacterial infections (Gibney et al. 2009; Mahan and Raymond
2016; Titchenal et al. 2018). The main sources of vitamin D from food includes fish,
oyster, fish liver oils, egg yolk, cheese, mushroom but the common source of vitamin
D present in nature is the early morning sunlight (Kraemer et al. 2012). Some food
products like cow’s milk, soy milk, orange juice, vegetable oils and certain cereals
and oat meals that do not contain vitamin D are fortified with this vitamin.
Vitamin E The fat–soluble vitamin E is comprised of eight chemical forms including four tocopherols (α, β, γ, δ) and four tocotrienol. α–Tocopherol is the only form
that is best derived from plants and is known for its role in maintaining health in the
humans (Niki and Traber 2012). α–Tocopherol and other forms of vitamin E constituents are mainly responsible for protecting cell membranes against lipid destruction caused by free radicals, thus acting as antioxidant (Traber and Atkinson 2007).
Vitamin C helps in protecting α–tocopherol from disrupting free radicals and
therefore, to maintain vitamin E levels, vitamin C should be ingested as part of the
diet. Vitamin E has many other important roles and functions in the body such as
boosting the immune system by inactivating and inhibiting the free radicals (Maggini
et al. 2007) by helping to fight off bacteria and viruses (Maslova et al. 2014). It also
enhances the dilation of blood vessels and inhibiting the formation of blood
clotting.
K. Sharma et al.
hot, and painful joints (Gibney et al. 2009; Mahan and Raymond 2016; Titchenal
et al. 2018). Deficiency of ascorbic acid in the body leads to suppressed immune
response, susceptibility to infections, weak collagen formation and in case of an
injury wound healing process gets delayed (Wintergerst et al. 2006). The richest
sources of vitamin C include: Indian gooseberry, citrus fruits such as limes, oranges,
and lemons, tomato and tomato juice, kiwi fruit, strawberries, guava, bell peppers,
papaya, and broccoli.
Vitamin D (Calciferol) Vitamin D is composed of two main groups: vitamin D 2
(ergocalciferol) and vitamin D 3 (cholecalciferol) that have biological actions in
human body (Kraemer et al. 2012). Ergocalciferol provides protection against
inflammation of adipose tissues (Gao et al. 2013) and is mainly found in the bones
and teeth and help in their maintenance (Gombart 2009). Cholecalciferol plays an
important part in regulating human immune response (Mora et al. 2008). It regulates
blood calcium levels in concert with parathyroid hormone and is transported via
certain D 3 –binding proteins to the specific tissues or cells where required (Haussler
et al. 2013). Vitamin D 3 is naturally produced by the human cells in the presence of
ultraviolet radiations from the sunlight whereas the D 2 is not synthesized in humans
but is synthesized in the plants and can also be utilized (Bikle 2009). Lower concentrations of the vitamin D in body are the cause of increase in infection rates apart
from rickets, and other bone and joint disorders. The lack of this vitamin has also led
to the increased death rates due to cancers, heart diseases, tuberculosis (Hewison
2012) and other microbial infections (Gombart 2009). The intake of vitamin D results
in prevention of cardiovascular diseases and prevents the growth of cancer cells,
blocks inflammatory pathways, reverses atherosclerosis, increases insulin secretion,
and blocks viral and bacterial infections (Gibney et al. 2009; Mahan and Raymond
2016; Titchenal et al. 2018). The main sources of vitamin D from food includes fish,
oyster, fish liver oils, egg yolk, cheese, mushroom but the common source of vitamin
D present in nature is the early morning sunlight (Kraemer et al. 2012). Some food
products like cow’s milk, soy milk, orange juice, vegetable oils and certain cereals
and oat meals that do not contain vitamin D are fortified with this vitamin.
Vitamin E The fat–soluble vitamin E is comprised of eight chemical forms including four tocopherols (α, β, γ, δ) and four tocotrienol. α–Tocopherol is the only form
that is best derived from plants and is known for its role in maintaining health in the
humans (Niki and Traber 2012). α–Tocopherol and other forms of vitamin E constituents are mainly responsible for protecting cell membranes against lipid destruction caused by free radicals, thus acting as antioxidant (Traber and Atkinson 2007).
Vitamin C helps in protecting α–tocopherol from disrupting free radicals and
therefore, to maintain vitamin E levels, vitamin C should be ingested as part of the
diet. Vitamin E has many other important roles and functions in the body such as
boosting the immune system by inactivating and inhibiting the free radicals (Maggini
et al. 2007) by helping to fight off bacteria and viruses (Maslova et al. 2014). It also
enhances the dilation of blood vessels and inhibiting the formation of blood
clotting.
K. Sharma et al.