Vitamin D bioavailability in the gut– review Sept 2017

Factors influencing the absorption of vitamin D in GIT: an overview

Journal of Food Science and Technology, pp 1–13, Online: 23 Sept 2017,
https://doi.org/10.1007/s13197-017-2840-0
Vaibhav Kumar Maurya Manjeet Aggarwal

Two images from the purchased PDF

Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, as it counters rickets, mineral desorption from fully-grown bones (Osteodistrophy), bone, joint disorders, and fragility of bones. On one hand, there is scarcity of vitamin D rich food while on other hand a number of factors negotiate its absorption efficiency in human gastrointestinal tract (GIT).
These factors include

• variations in the physiochemical state of the vitamin D (molecular forms, potency and their physiological linkages), the
• complexity of food matrix (the amount and type of fatty acids, dietary fibers and presence/absence of vitamin D enhancer and inhibitor), and its
• interaction of other fat soluble compounds with vitamin D as well as the
• host-associated factors (age, disease, surgery, obesity, genetic variation etc.).

It is hypothesized that the bioavailability of vitamin D in GIT is compromised if there changes within these factors.
Present article is intended to review the contribution of these factors anticipated to be influencing vitamin D absorption in GIT.

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