Vol. 11, Special Issue 6 (2022)

Author(s):
Amisha Nakra, Pratik Dighe and Shruti Singhdeo

Abstract:
Vitamin D is a fat-soluble vitamin which is mainly required to maintain calcium and phosphorus levels in the body. Although many animal and plant-based sources are known now, still the main source of Vitamin D is sunlight. Vitamin D is present in two forms Vitamin D2 and Vitamin D3 in the body and their absorption and metabolism in the body are found to be slightly different. Vitamin D is also seen to be in synergic relation with many elements which can enhance the bioavailability of Vitamin D and help in improving bone density, cardiovascular health, osteoporosis and overall it maintains adaptable & innate immunity of the body but in contrast, many factors are responsible for hindering the bioavailability of Vitamin D such as antagonistic minerals, skin pigments, drugs, processing of food etc. Different technologies and processes have been developed to enhance the bioavailability of Vitamin D such as UV radiating the food which can enhance the vitamin D content in the food products just like in humans when UV radiation falls on foods products like mushrooms in the range of 290 –330 nm the outer layer produces 7-dehydrocholesterol as it is the precursor of Vitamin and nano-encapsulation improves the solubility of Vitamin D and provides acidic, thermal and enzymatic stability.