Vitamin A retinoids

Another important field of application concerns food and beverages, especially wine, juices, and tea (A2, A11, A17, B4, K12, V7, Yl). The antioxidant components of food include vitamin E (a-tocopherol), vitamin A (retinoids), vitamin C (ascorbic acid), and also fi-carotene (provitamin A), other carotenoids (of which more than 600 compounds have been identified), flavonoids, simple phenols, and glucobrasicins (H3). Unfortunately, the TAC value of a food is not informative on the bioavailability of its antioxidants. It has been estimated that polyphenols are normally present in blood plasma at concentrations of 0.2-2 //M (PI). However, it has been demonstrated that feeding rats a quercetin-augmented diet can increase their plasma levels of quercetin and its metabolites up to 10-100 //M (M27), and transient increases in the concentration of plant-derived phenolic compounds can take place after ingestion of food and beverages, which may affect blood plasma TAC (see later). 

Vitamins are essential nutrients, which must be supplied exogenously. They are organic compounds with indispensable biological activities as coenzymes in a multitude of cellular metabolic processes. Vitamin A, retinoids (vitamin A-derivatives), carotenoids, vitamin D, vitamin E, and vitamin K are fat-soluble, vitamin C and vitamins of the B-complex are water-soluble. This is of importance for gastrointestinal absorption in oral supplementation as well as the transdermal penetration for topical applications. 

VITAMIN A RETINOIDS Risk of vitamin A toxicity Additive effect tretinoin is a form of vitamin A Avoid co-administration... 

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