Tag: Photochemistry

According to several scientific studies, the distinct UV absorption maximums for vitamin D are typically observed in the 264–266 nm range. This property is fundamental to the analytical techniques used to quantify vitamin D levels in various samples, from food products to clinical specimens.

An estimated one billion people worldwide have vitamin D deficiency, despite the potent role of sunlight in its production. The chemical process that begins when ultraviolet B (UVB) radiation from the sun hits the skin is key to understanding how sunlight affects vitamin D's structure.

According to extensive food science research, riboflavin, or vitamin B2, is remarkably sensitive to light, with exposure to ultraviolet (UV) radiation being a primary cause of its destruction. This light sensitivity, known as photodegradation, has significant implications for how certain foods, especially milk, should be stored and packaged to retain their nutritional value.