vitamin A(redirected from vitamin A A excess)
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Any of various related fat-soluble compounds, especially vitamin A1 (retinol), obtained principally from milk, eggs, and liver or produced in the body from beta carotene in plant foods, and functioning in cell growth and differentiation, the visual system, and the immune system. Vitamin A deficiency can cause blindness and damage to epithelial tissues.
A yellow crystalline compound, C20H30O, that is the principal form of vitamin A found in most vertebrates other than freshwater fish. Also called retinol.
A fat-soluble vitamin, C20H28O, occurring chiefly in freshwater fish and other freshwater vertebrates, where it is a component (in aldehyde form) of the retinal pigment porphyropsin.
(Elements & Compounds) a fat-soluble yellow unsaturated alcohol occurring in green and yellow vegetables (esp carrots), butter, egg yolk, and fish-liver oil (esp halibut oil). It is essential for the prevention of night blindness and the protection of epithelial tissue. Formula: C20H30O. Also called: vitamin A1 or retinol
a yellow, fat-soluble terpene alcohol, C20H30O, obtained from carotene and occurring in green and yellow vegetables, egg yolk, etc.: essential to the protection of epithelial tissue and the prevention of night blindness. Also called vitamin A1, retinol.
a yellow oil, C20H28O, similar to vitamin A, obtained from fish liver.
A vitamin important for normal vision, tissue growth, and healthy skin. It is found in fish-liver oils, milk, green leafy vegetables, and yellow vegetables and fruits. Also called retinol.
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|Noun||1.||vitamin A - any of several fat-soluble vitamins essential for normal vision; prevents night blindness or inflammation or dryness of the eyes|
fat-soluble vitamin - any vitamin that is soluble in fats
retinol, vitamin A1 - an unsaturated alcohol that occurs in marine fish-liver oils and is synthesized biologically from carotene