Vitamin D, E, and K function, its sources, and Treatment

Ayurveda for a healthy life- 52/2025 on 16.05.2025

3F.   Vitamin D :

Several chemical steroid compounds have Vitamin D activity, the most important being cholecalciferol, i.e. Vitamin D2. In the liver, cholecalciferol is converted into 25 hydroxycholecalciferol, i.e. Vitamin D3. In the next step, 25(OH)D3 is converted into 1, 25(OH)2D3 in the liver, which is the metabolically active form of Vitamin D. This step is controlled by parathormone, the hormone secreted by the parathyroid glands.

1.   What are the sources of Vitamin D ?

	Food item (100 gm)	Vitamin ‘D’ I.U.
1.	Liver	50
2.	Milk powder	50
3.	Cod liver oil	10,000
4.	Raw salmon	297
5.	Two large eggs	100
6.	Fish	100
7.	Halibut liver oil	1,20,000
8.	Shark liver oil	15,000
9.	Butter	40
10.	Cheese	33

Vitamin D is also formed in the skin by the action of sunlight. Ultraviolet rays of sunlight convert 7-dehydrocholesterol, a compound which is normally present in the skin into Vitamin D3. Excess of Vitamin D is stored in the liver. It is more active in the kidney than the liver as it undergoes a change in structure there.

2.   What are the functions of Vitamin D ? : It is important for –

A.    Absorption of calcium and phosphorous from the intestine.

B.   Maintenance of normal level of blood calcium.

C.  Deposition of calcium on the bones and teeth.

3.   Symptoms of deficiency :

Vitamin D deficiency gives rise to a disease called rickets. In rickets, the bones become soft due to calcium deficiency. The soft bones bend and give rise to various deformities such as box-like appearance of the head, deformity of the chest and spine, bending of the limbs, flat feet and poor muscle tone due to which the abdomen looks distended. Severe deficiency of Vitamin D results in low levels of calcium in the blood and can give rise to convulsions, which are called tetany. Such children also suffer from late teething, delayed closure of the fontanelle, i.e. the soft spot on the head, a large belly and constipation.

4.   Treatment :

One dose of 1500 to 5000 I.U. of Vitamin D should be administered orally.

5.   What are the side-effects due to excess of Vitamin D ? :

Excessive administration of Vitamin D causes increase in calcium levels of blood and leads to loss of appetite, constipation, nausea, vomiting, increased frequency of urination, excessive thirst and dislike for milk. If one notices the side-effects of an excessive dosage of Vitamin D, one should consult a doctor and restrict the tonics and food items containing Vitamin D.

3G.  Vitamin E :

This is an antioxidant. It protects the phospholipids in the cell membranes from damage due to free radicals. As it is an antioxidant, it is used as a free radical scavenger. It prevents cancer. It may raise the concentration of high density lipoprotein cholesterol and may prove useful in preventing a heart attack. It is transported within the body by lipoproteins, minimises the destruction of Vitamin A and essential fatty acids in the intestines. It helps in keeping the red blood cells and muscles healthy and delays the ageing process.

1.   What are the sources of Vitamin E ? :

Sprouted cereals, pulses, leafy vegetables, nuts and legumes and soyabean are important sources of Vitamin E.

2.   What are the symptoms of Vitamin E deficiency ? :

The symptoms in human beings are unknown. However, anaemia in premature babies and muscular weakness may be encountered.

3.   Treatment :

15 I.U. to 20 I.U. of Vitamin E to be orally administered daily till the symptoms subside.

3H.   Vitamin K

1.   Property :

Vitamin K is soluble in fat.

2.   What are the sources of Vitamin K ? :

Vitamin K is widely distributed in various food items. Green leafy vegetables like spinach, tomato, soyabean, pork and liver contain Vitamin K in a considerable amount.

It is formed naturally in the intestine by the intestinal flora. It is then stored in the liver. Deficiency of Vitamin K is seen on taking medicines like aspirin, salicylates etc.

3.   What are the functions of Vitamin K ? :

It is necessary for the formation of prothrombin that is required for the clotting of blood.

4.   Deficiency of Vitamin K gives rise to bleeding tendency.

Additions : Note important as it refers How  the nutrients are lossed  when the food is processed for cooking ( From Dietary Norms)

While cooking, the particles of food slightly separate from one another as heat expands and separates the individual molecules. During boiling and frying, the particles of water, oil or ghee interpolate between the food particles and make food easily digestible.

Some minerals such as sodium, potassium, chlorine and water soluble Vitamins such as Vitamins B and C are lost if the water in which food is cooked is thrown away, as per modern medical science. Hence, while cooking one should use just enough quantity of water. Extra water should be added to preparations such as soups, vegetables, etc. Tubers such as potatoes should be boiled with their skin intact. The skin should be removed only after the cooking is over. Rice should be washed minimally, to maintain its nutritive value and hand pounded rice should be used, rather than polished rice.

It is preferable to consume steamed vegetables rather than boiled ones, as boiling leads to a loss of carotene, i.e., Vitamin A to the extent of 75%. Food should be cooked in as short a time as possible, so as to reduce the destruction of nutrients, e.g., Vitamins present in it. This can be achieved by using a pressure cooker to some extent.

Addition of soda-bicarb facilitates cooking and preserves the colour of food, but it destroys most of the Vitamins B1 and C. Biotin, a Vitamin of the B complex group, is present in a large amount in egg yolk. It is inactivated by a substance called avidin, present in egg albumin. When an egg is cooked, avidin is completely destroyed, so that biotin is available for absorption.

Some pulses and legumes such as soyabean and bengal gram and the egg of a duck contain substances which inhibit secretion of trypsin, an enzyme that is essential to digest proteins. Cooking destroys the trypsin inhibiting substance.

Exposure of food to light destroys riboflavin and Vitamin C. Food ingredients such as tamarind which are highly acidic, have a preservative effect on Vitamins, particularly on Vitamin C. Cooking in a pressure cooker preserves some food value and saves a lot of time and fuel.

So one should take care of these issues when the food is coocked.