Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. Vitamin A mostly comes from animal foods, but some plant-based foods supply beta-carotene, which your body then converts into Vitamin A. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage. Early information from scientific studies suggests that beta-carotene might help people who already have Coronary Artery Disease (CAD). The American Heart Association doesn’t recommend taking supplements of beta-carotene until more is known, however.

Nutritionists categorize vitamins by the materials that a vitamin will dissolve in. There are two categories: water-soluble and fat-soluble vitamins. Fat-soluble vitamins—vitamins A, D, E and K—are stored in the fat tissues of the body for a few days to up to six months. If you get too much of a fat-soluble vitamin, it can be stored in your liver and may sometimes cause health problems. Vitamin A is a fat-soluble vitamin.

Sources of Vitamin A

Top sources of vitamin A include:

• Beef liver
• Egg yolk
• Cheddar cheese
• Fortified milk

Top sources of beta-carotene include:

• Sweet potato
• Carrots
• Pumpkin
• Cantaloupe
• Broccoli
• Apricots
• Spinach and collard greens

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