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In low and middle income countries, foods fortified with vitamin D are "practically nonexistent." Most people in the world depend on the sun to get vitamin D, [31] and elderly populations in low UVB countries experience higher rates of cancer. [32] There are not many foods that naturally have vitamin D. [33] Examples are cod liver oil and oily ...
UV light penetrates the skin at wavelengths between 290 and 320 nanometers, where it is then converted into vitamin D 3. [46] Vitamin D 2 can be obtained from fungi , such as mushrooms exposed to sun or industrial ultraviolet light , offering a vegan choice for dietary or supplemental vitamin D. [ 120 ] [ 121 ] Plant milks , such as from oat ...
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
A low-pressure mercury-vapor discharge tube floods the inside of a biosafety cabinet with shortwave UV light when not in use, killing microbes on irradiated surfaces. Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms ...
Vitamin D needs can be met via the human body's own generation upon sufficient and sensible exposure to ultraviolet (UV) light in sunlight. [ 96 ] [ 97 ] Products including milk, soy milk and cereal grains may be fortified to provide a source of vitamin D. [ 98 ] For those who do not get adequate sun exposure or food sources, vitamin D ...
Analysis of several fruits and vegetables showed that phytoene and phytofluene are found in majority of fruits and vegetables. [6] In contrast to all other carotenoids, phytoene and phytofluene, the first carotenoid precursors in the biosynthetic pathway of other carotenoids, absorb light in the UV range.
Testing showed an hour of UV light exposure before harvesting made a serving of mushrooms contain twice the FDA's daily recommendation of vitamin D. With 5 minutes of artificial UV light exposure after harvesting, a serving of mushrooms contained four times as much. [34] Analysis also demonstrated that natural sunlight produced vitamin D 2. [35]
Older, non-commercial fluorescent compounds include umbelliferone, which absorbs in the UV portion of the spectrum and re-emit it in the blue portion of the visible spectrum. A white surface treated with an optical brightener can emit more visible light than that which shines on it, making it appear brighter.