fish liver oil


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fish liver oil

[′fish ‚liv·ər ‚ȯil]
(materials)
An oil extracted from certain fish livers and containing vitamin A; high-potency livers are obtained from cod, shark, and halibut; used in medicine and as a dietary supplement.
References in periodicals archive ?
Liver lipid levels (%) total carotenes (g/100 g) and -tocopherol (mg/kg) of cartilaginous fish liver oil
Liver is a good source of vitamin D, along with fortified milk, margarine, and fish liver oil.
This is because fish liver oil contains high levels of vitamin A, like liver and liver products such as liver pate.
Liver and fish liver oils have exceedingly high amounts but should be avoided by women of child-bearing age).
Natural sources are tuna, mackerel, salmon, fish liver oils, beef liver, egg yolk and cheese.
Sources: Fish liver oils, fatty fish, fortified milk products and fortified cereals.
SENSIBLE SUPPLEMENTS VITAMIN D can be found naturally in a small number of foods including oily fish, fish liver oils, animal liver, eggs and butter, as well as fortified sources such as margarine, breakfast cereals, yoghurts and milk - although UK milk isn't routinely fortified.
Although few foods contained significant amounts of vitamin D, important sources in the diet could include fatty fish, such as salmon or tuna, fish liver oils and eggs.
Vitamin D is produced by the body in response to sunlight and it also occurs naturally in a few forms including some fish, fish liver oils and egg yolk and also in fortified dairy and grain products.
A hormone normally produced in the skin using energy from sunlight, vitamin D can also be found in foods such as fish, fish liver oils, egg yolks and fortified cereals.
If so, choose one from fish body oil rather than fish liver oils as these are vitamin A free.
Vitamin D3 is synthesized in the skin after exposure to the sun's ultraviolet (UV) rays and obtained in the diet chiefly from fish liver oils and saltwater fish.