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Advisor(s)
Abstract(s)
Esta monografia aborda a importância das vitaminas lipossolúveis na saúde humana e as respetivas fontes alimentares. O trabalho é dividido em seis seções principais: nota histórica, fontes alimentares, papel na saúde, deficiência, toxicidade e suplementação.
Inicialmente, é apresentada uma nota histórica que descreve a descoberta e a evolução do entendimento científico sobre essas vitaminas. Desde a identificação da primeira vitamina lipossolúvel no início do século XX, avanços significativos foram feitos na compreensão de suas funções biológicas e importância para a saúde humana.
As fontes alimentares das vitaminas lipossolúveis são detalhadas na segunda seção. As vitaminas A, D, E e K são obtidas a partir de alimentos como o fígado, peixes gordurosos, óleos vegetais, laticínios e vegetais de folhas verdes. A biodisponibilidade e a absorção dessas vitaminas no corpo são discutidas, enfatizando a importância de uma dieta equilibrada.
Na terceira seção, o papel dessas vitaminas na saúde é profundamente analisado. A vitamina A é crucial para a visão e a função imunológica; a vitamina D regula o metabolismo do cálcio e a saúde óssea; a vitamina E atua como um antioxidante, protegendo as células contra danos oxidativos; e a vitamina K é essencial para a coagulação sanguínea e a saúde óssea.
Por fim, a monografia aborda as consequências da deficiência nestas vitaminas lipossolúveis bem como a necessidade de suplementação e também a possível toxicidade em caso de ingestão excessiva.
Este estudo conclui que as vitaminas lipossolúveis são vitais para o bem-estar geral e que um equilíbrio adequado entre consumo e suplementação é essencial para prevenir tanto a deficiência quanto a toxicidade.
This monograph addresses the importance of fat-soluble vitamins for human health and their food sources. The work is divided into six main sections: historical note, food sources, role in health, deficiency, toxicity and supplementation. Initially, a historical note is presented that describes the discovery and evolution of scientific understanding of these vitamins. Since the identification of the first fat-soluble vitamin in the early 20th century, significant advances have been made in understanding its biological functions and importance for human health. Food sources of fat-soluble vitamins are detailed in the second section. Vitamins A, D, E and K are obtained from foods such as liver, fatty fish, vegetable oils, dairy products and green leafy vegetables. The bioavailability and absorption of these vitamins in the body are discussed, emphasizing the importance of a balanced diet. In the third section, the role of these vitamins in health is deeply analyzed. Vitamin A is crucial for vision and immune function; vitamin D regulates calcium metabolism and bone health; vitamin E acts as an antioxidant, protecting cells against oxidative damage; and vitamin K is essential for blood clotting and bone health. Finally, the monograph addresses the deficiency, toxicity and need for supplementation of fat-soluble vitamins. Deficiency can lead to several health conditions, such as night blindness, osteoporosis, and clotting problems. On the other hand, toxicity, usually caused by excessive supplementation, can result in adverse symptoms such as hypervitaminosis and organ damage. Finally, the monograph addresses the consequences of deficiency in these fat-soluble vitamins as well as the need for supplementation and also possible toxicity in case of excessive intake. This study concludes that fat-soluble vitamins are vital for general well-being and that an adequate balance between their consumption and supplementation is essential to prevent both deficiency and toxicity.
This monograph addresses the importance of fat-soluble vitamins for human health and their food sources. The work is divided into six main sections: historical note, food sources, role in health, deficiency, toxicity and supplementation. Initially, a historical note is presented that describes the discovery and evolution of scientific understanding of these vitamins. Since the identification of the first fat-soluble vitamin in the early 20th century, significant advances have been made in understanding its biological functions and importance for human health. Food sources of fat-soluble vitamins are detailed in the second section. Vitamins A, D, E and K are obtained from foods such as liver, fatty fish, vegetable oils, dairy products and green leafy vegetables. The bioavailability and absorption of these vitamins in the body are discussed, emphasizing the importance of a balanced diet. In the third section, the role of these vitamins in health is deeply analyzed. Vitamin A is crucial for vision and immune function; vitamin D regulates calcium metabolism and bone health; vitamin E acts as an antioxidant, protecting cells against oxidative damage; and vitamin K is essential for blood clotting and bone health. Finally, the monograph addresses the deficiency, toxicity and need for supplementation of fat-soluble vitamins. Deficiency can lead to several health conditions, such as night blindness, osteoporosis, and clotting problems. On the other hand, toxicity, usually caused by excessive supplementation, can result in adverse symptoms such as hypervitaminosis and organ damage. Finally, the monograph addresses the consequences of deficiency in these fat-soluble vitamins as well as the need for supplementation and also possible toxicity in case of excessive intake. This study concludes that fat-soluble vitamins are vital for general well-being and that an adequate balance between their consumption and supplementation is essential to prevent both deficiency and toxicity.
Description
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2024, Universidade de Lisboa, Faculdade de Farmácia.
Keywords
Vitaminas lipossolúveis Vitamina A Vitamina D Vitamina E Vitamina K Fontes alimentares Saúde Deficiência Toxicidade Mestrado integrado - 2024