Food chain as origin of vitamin D in fish
D. Sunita Rao and N. Raghuramulu.
Comparative Biochemistry and Physiology Part A: Physiology
Volume 114, Issue 1, May 1996, Pages 15-19
doi:10.1016/0300-9629(95)02024-1
Plankton, the chief food source of fish, was assessed as the possible dietary origin of vitamin D in fish. The presence of vitamin D compounds were examined in fresh water phytoplankton and zooplankton employing a series of chromatographic procedures. Abundant amounts of provitamins D and vitamins D (D2 and D3) were found in the fresh water plankton. The high amount of vitamin D observed may be due to exposure of plankton to sunlight because the plankton were caught during the summer month. Thus, plankton may be an important contributor to vitamin D in fish.
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts.
Ina Clausen, Jette Jakobsen, Torben Leth and Lars Ovesen.
Journal of Food Composition and Analysis
Volume 16, Issue 5, October 2003, Pages 575-585
doi:10.1016/S0889-1575(03)00064-4
Meat 25OHD3 contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD.
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