Vitamin A activity in foods of animal origin

Abstract

Abstract The vitamin A activity of 246 samples of 59 different foods of animal origin was determined by high performance liquid chromatography. Wherever possible, the amounts of all‐ trans retinol, 13‐ cis ‐ retinol, dehydroretinol, retinaldehyde and β‐carotene were measured. The relative activity of these components is discussed, and the results compared with previous estimates of the vitamin A content of these foods.