Cholecalciferol

Cholecalciferol is vitamin D. Cholecalciferol belongs to the group of fat-soluble vitamins. It plays an important role in the metabolism of calcium and phosphorus, and is involved in the formation and maintenance of bone tissue.

Cholecalciferol is formed in human skin under the influence of ultraviolet rays. Also found in food products of animal origin - fish, eggs, dairy products.

Lack of cholecalciferol leads to impaired absorption of calcium in the intestine and the development of calcium deficiency. This can cause the development of rickets in children and osteoporosis in adults.

To prevent vitamin D deficiency, regular short-term sun exposure and consumption of foods containing cholecalciferol are recommended. In some cases, pharmacological vitamin D preparations are prescribed.

Cholecalciferol, or cholecalcidol, or 7-dehydrochole-calciferol (lat. Cholecalciferōlum, ancient Greek χολή - bile, potassium + χλωρός - green; δε - prefix; lat. calx - “alkali; calcification; rocky mass, rock; stones , pebble" + φέρω - wear; που - particle of negation) - a group of bile pigments, a breakdown product of bile acids and one of the forms of vitamin D, found in the bile of animals and fish, and the skin of fish. Formed during the breakdown of 7,8-dihydroxycholecalciferols.

In the name of the Latin name, the second root is “-cal”, which indicates the presence of calcium properties, the first root “chole” is included in the name of the components of the medicine.