Tag: Vitamin a stability

Over 190 million preschool-aged children worldwide are affected by low serum vitamin A levels. To prevent degradation and ensure effectiveness, understanding what is the most stable form of vitamin A is crucial for both supplement manufacturers and consumers. This inherent instability is a primary reason why certain forms of vitamin A are used in supplements, skincare, and food fortification.

Studies show that high temperatures and moisture can cause significant degradation of this essential nutrient, with losses up to 68.5% observed in some storage conditions. This highlights why the question, is vitamin A temperature sensitive, is so important for preserving nutrition in our food.

According to a 2024 study in *Frontiers in Animal Science*, vitamin A is considered one of the most sensitive vitamins, and it is highly susceptible to degradation when exposed to various environmental conditions. These factors can cause vitamin A to lose its nutritional potency over time in both supplements and fortified foods.

Vitamin A is highly susceptible to degradation when exposed to elements like light, humidity, heat, and oxygen. When this essential nutrient is oxidized, it undergoes a chemical transformation that significantly reduces or eliminates its biological activity, impacting everything from the nutritional value of food to the effectiveness of skincare products.

Vitamin A is highly susceptible to degradation when exposed to heat, light, and oxygen, which makes its stability in food a key concern for nutrition. Contrary to popular belief, there is no single temperature at which all vitamin A is destroyed; instead, its degradation is a complex process affected by multiple factors during cooking and storage.