ANALYSIS OF GENERAL AND SPECIFIC PHARMACOLOGICAL PROPERTIES OF FAT-SOLUBLE VITAMINS

Vitamins are essential micronutrients that are either insufficiently or cannot be synthesized endogenously, and the main way that we obtain them is through our diet. Vitamins can be classified as either water-soluble or fat-soluble, and the fat-soluble vitamins—which include vitamins A, D, E, and K—are essential for many physiological processes, including coagulation, immune function, bone health, and vision. This review covers the biochemistry, transport, and functions of these vitamins, emphasizing deficiency syndromes and possible toxicities. Numerous physiological processes depend on fat-soluble vitamins, such as vitamins A, D, and E. Deficits in these vitamins have been linked over the last 20 years to a higher risk of cancer, type II diabetes, and several immune system problems. Furthermore, there is mounting evidence that these vitamins interact, particularly between A and D. This improved clinical correlation with disease has led to a large increase in laboratory requests for vitamin assays as well as translational clinical research. Measurements of the most often used blood markers for determining the body's fat-soluble vitamin (FSV) status are 25-OHD (vitamin D), retinol (vitamin A), and α-tocopherol (vitamin E). The accurate measurement of FSV in blood faces several challenges. Their physical and chemical characteristics, the lack of measurement standardization, and the shortcomings of the methods currently employed for quantification are some of these challenges. In order to identify the current obstacles for the quantification of blood vitamins A, D, and E, this study aims to provide a brief overview of the metabolism and interactions of FSV.