PVAC
Rich Foods Combinations Steamed mashed banana, sardines,
groundnut sauce, onions, and tomatoes. Highest combination levels from
highest to lowest -Banana boiled with red kidney beans, Banana boiled
with groundnut sauce, tomatoes and onions, Steamed mashed banana with
groundnut sauce, Stiff porridge with red kidney beans and stewed
sardines (No trace of either vitamin A or iron was observed in the
maize-based porridge). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471078/
The highest pVAC concentrations in
banana were recorded from samples of the Micronesian Fe'i type banana
âUtin Iapâ collected in Pohnpei which ranged from 2,780 to 8,508 μg/100
g fresh weight (fw) βâcarotene https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977416/
Plant Based retinoic acid
electors Andrographis paniculate Aralia cordata luffariellolide Aframomum angustifolium Andrographis paniculata Buchu spp. Cupressaceae (Cupressus,
Callitris Vent., Widdringtonia Endl.), Chamaecyparis Spach., Juniperus
L., Tetraclinis Mast., Thuja L.), Olearia Moench (Asteraceae), Olearia
fulgens A.R.Bean. Salvia sclarea Carnosic acid from rosemary, Cupressaceae (Cupressus, Callitris
and Widdringtonia,73 Chamaecyparis, Juniperus, Tetraclinis, Thuja) and
Olearia (Asteraceae), including the new Australian species Olearia
fulgens.74