Type of vitamin D found in food and used as a dietary supplement.- Ergocalciferol
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Group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and many other biological effects.
In humans, the most important compounds in this group are vitamin D3 (also known as cholecalciferol) and vitamin D2 (ergocalciferol).
Sterol found in cell membranes of fungi and protozoa, serving many of the same functions that cholesterol serves in animal cells.
In human nutrition, ergosterol is a provitamin form of vitamin D2; exposure to ultraviolet (UV) light causes a chemical reaction that produces vitamin D2.
Edible mushroom native to East Asia, which is now cultivated and consumed around the globe.
Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.
Type of vitamin D that is made by the skin when exposed to sunlight; it is found in some foods and can be taken as a dietary supplement.
There are conflicting reports concerning the relative effectiveness of cholecalciferol (D3) versus ergocalciferol (D2), with some studies suggesting less efficacy of D2, and others showing no difference.
Defined as a vitamin D level that is below normal.
Since vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol) are fat-soluble, humans and other animals with a skeleton need to store some fat.
Biologically active organic compound with four rings arranged in a specific molecular configuration.
Vitamin D forms such as ergocalciferol, cholecalciferol, and calcitriol
Edible basidiomycete mushroom native to grasslands in Europe and North America.
While fresh A. bisporus only contains 0.2 micrograms (8 IU) of vitamin D as ergocalciferol (vitamin D2), the ergocalciferol content increases substantially after exposure to UV light.
Active form of vitamin D, normally made in the kidney.
Compared to other vitamin D compounds in clinical use (cholecalciferol, ergocalciferol), calcitriol has a higher risk of inducing hypercalcemia.
Fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
The US Department of Agriculture provided evidence that UV-exposed mushrooms contain substantial amounts of vitamin D. When exposed to ultraviolet (UV) light, even after harvesting, ergosterol in mushrooms is converted to vitamin D2, a process now used intentionally to supply fresh vitamin D mushrooms for the functional food grocery market.
Protein that in humans is encoded by the GC gene.
It is able to bind the various forms of vitamin D including ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3), the 25-hydroxylated forms (calcifediol), and the active hormonal product, 1,25-dihydroxyvitamin D (calcitriol).