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Vitamin D

Chemical Composition, Sources, Delivery, and Uses

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Handbook of Food Bioactive Ingredients

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Abstract

Vitamin D is one of the fat-soluble vitamins responsible for numerous functions in the human body, the insufficiency and adequacy of which is a common problem worldwide. The synthesis of vitamin D is dependent on the level of melanin level in the body, and it varies from person to person, as well as from place to place based on the equator line. Calcium and phosphate levels in the body play an important role in the regulation of this vitamin. This fat-soluble vitamin resembles sterols in structure and acts as a hormone, which performs various metabolic functions in various forms. A recent meta-analysis showed some positive effects of vitamin D in the treatment of COVID-19, besides its health-promoting properties for obesity and cancer. The paracrine role of vitamin D helps the cell through an antiproliferative activity where the influence of various gene actions is involved. Treatment or supplementation of vitamin D can be more efficiently done through nanoencapsulation of all forms of this vitamin along with a personalized tailor-made diet. The encapsulated vitamin can also be incorporated into various food models to deliver efficient doses of vitamin D via functional foods.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India

    Chinnappan A. Kalpana, Nongmaithem Babita Devi & Somali Ghosh

  2. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

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Correspondence to Chinnappan A. Kalpana .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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  1. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

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Kalpana, C.A., Babita Devi, N., Ghosh, S., Rashidinejad, A. (2023). Vitamin D. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_23-2

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_23-2

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-81404-5

  • Online ISBN: 978-3-030-81404-5

  • eBook Packages: Springer Reference Biomedicine and Life SciencesReference Module Biomedical and Life Sciences

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Chapter history

  1. Latest

    Vitamin D
    Published:
    09 July 2023

    DOI: https://doi.org/10.1007/978-3-030-81404-5_23-2

  2. Original

    Vitamin D
    Published:
    30 June 2023

    DOI: https://doi.org/10.1007/978-3-030-81404-5_23-1

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