2013
DOI: 10.1210/jc.2012-2114
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Serum Concentrations of 1,25-Dihydroxyvitamin D2 and 1,25-Dihydroxyvitamin D3 in Response to Vitamin D2 and Vitamin D3 Supplementation

Abstract: Vitamin D2 and vitamin D3 were effective in raising and maintaining total serum concentrations of 25(OH)D. Ingestion of vitamin D2 also resulted in an increase in serum concentrations of 1,25(OH)2D2. This increase was accompanied by a comparable decrease in serum concentrations of 1,25(OH)2D3; therefore, the total 1,25-dihydroxyvitamin D [1,25(OH)2D] concentrations did not significantly change after 11 weeks compared with baseline levels. Ingestion of vitamin D3 did not alter serum concentrations of 1,25(OH)2D… Show more

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Cited by 105 publications
(102 citation statements)
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“…Moreover, it is the second most frequent leading cause of death, after heart diseases, among Jordanians (www.khcc.jo). Vitamin D is a group of fat-soluble secosteroids that is synthesized under skin or ingested from diet (Biancuzzo et al, 2013). To be activated, it undergoes two hydroxylations: the first hydroxylation occurs in the liver where vitamin D is converted to 25-hydroxyvitamin D (25(OH)D) (Jones, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, it is the second most frequent leading cause of death, after heart diseases, among Jordanians (www.khcc.jo). Vitamin D is a group of fat-soluble secosteroids that is synthesized under skin or ingested from diet (Biancuzzo et al, 2013). To be activated, it undergoes two hydroxylations: the first hydroxylation occurs in the liver where vitamin D is converted to 25-hydroxyvitamin D (25(OH)D) (Jones, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…In its endocrine role 1,25(OH) 2 34 However, the administration of increasing doses of vitamin D 3 will increase the amount of serum 25(OH)D available for trans-membrane transport without changing the amount of serum 1,25(OH) 2 D 3 available for trans-membrane transport.…”
mentioning
confidence: 99%
“…Value of Vitamin D in foods is reduced by cooking, such as by boiling, frying or baking. Boiled, fried and baked foods retained 69-89% of original vitamin D (Table 1) [21,22]. for control gene [23] Oxidative stress may be leads to early cell death.…”
Section: Dietary Sources Of Vitamin Dmentioning
confidence: 99%