Question

Which of the following diseases is caused by deficiency of alpha tocopherol?
A.Sterility
B.Scurvy
C.Bone deformation
D.Beri-beri

Answer 1

Alpha-tocopherol strengthens the immune system and prevents blood clots. It also aids in the prevention of free radical damage to cells (highly reactive chemicals). Alpha-tocopherol is being researched for its potential role in cancer prevention and treatment. It's an antioxidant of some sort. Vitamin E is another name for it. Non-GMO sources of D-alpha-tocopherol, including soybean and sunflower oils, are available.

Complete answer:
Option A: Vitamin E (-Tocopherol) insufficiency causes sterility.
Scurvy is caused by a vitamin C deficiency.
Beri Beri is caused by a vitamin B-1 deficiency.
Vitamin D deficiency leads to bone distortion.
So, option A is correct.
Option B: Vitamin C insufficiency is known as scurvy. Anemia, debility, tiredness, spontaneous bleeding, pain in the limbs, particularly the legs, swelling in various regions of the body, and occasionally gum ulcers and tooth loss are all symptoms.
So, option B is not correct
Option C: Vitamin D insufficiency has been linked to rickets, a condition in which bone tissue fails to mineralize effectively, resulting in soft bones and skeletal abnormalities.
So, option C is not correct
Option D: Beriberi, commonly known as thiamine deficiency, is an illness caused by a vitamin B-1 deficit. The disease is divided into two types: wet and dry beriberi. The heart and circulatory system are affected by wet beriberi.
So, option D is not correct

Option A is correct.

Note:
Vitamin deficiency is the absence of a vitamin for an extended period of time. A primary deficit occurs when there is insufficient vitamin consumption, whereas a secondary deficiency occurs when there is an underlying condition such as malabsorption. A metabolic disease, such as a genetic fault in converting tryptophan to niacin, or lifestyle choices that raise vitamin demands, such as smoking or consuming alcohol, could be the cause. "The practise of intentionally increasing the content of an essential micronutrient, such as vitamins and minerals, in a food, regardless of whether the nutrients were originally in the food before processing or not, in order to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health," according to fortification.