Hughes, L.J.; Black, L.J.; Sherriff, J.L.; Dunlop, E.; Strobel, N.; Lucas, R.M.; Bornman, J.F. Vitamin D Content of Australian Native Food Plants and Australian-Grown Edible Seaweed. Nutrients2018, 10, 876.
Hughes, L.J.; Black, L.J.; Sherriff, J.L.; Dunlop, E.; Strobel, N.; Lucas, R.M.; Bornman, J.F. Vitamin D Content of Australian Native Food Plants and Australian-Grown Edible Seaweed. Nutrients 2018, 10, 876.
Vitamin D has previously been quantified in some plants and algae, particularly in leaves of the Solanaceae family. We measured the vitamin D content of Australian native food plants and Australian-grown edible seaweed. Using liquid chromatography with triple quadrupole mass spectrometry, 13 samples (including leaf, fruit and seed) were analysed in duplicate for vitamin D2, vitamin D3, 25-hydroxyvitamin D2 and 25-hydroxyvitamin D3. Five samples contained vitamin D2: raw wattleseed (Acacia victoriae) (0.03 µg/100 g dry weight (DW)); fresh and dried lemon myrtle (Backhousia citriodora) leaves (0.03 and 0.24 µg/100 g DW, respectively); dried leaves and berries of Tasmanian mountain pepper (Tasmannia lanceolata) (0.67 and 0.05 µg/100 g DW, respectively). Fresh kombu (Lessonia corrugata) contained vitamin D3 (0.01 µg/100 g DW). Detected amounts were low; however, it is possible that exposure to ultraviolet radiation may increase the vitamin D content of plants and algae if vitamin D precursors are present.
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.