Butter
Overview
Butter provides saturated fats, fat-soluble vitamins, and in grass-fed varieties, additional bioactives like CLA and C15:0. Saturated fat (SFA) should be <10% (ideally <7%) from sources like lard, butter, and meats.
Recipes
Substances
4 substances in this food
Vitamin A (Retinoids; β-Carotene precursor)
Neurodevelopment; immune regulation; antioxidant via carotenoids
Vitamin D
Neurotrophic and immune modulation; calcium homeostasis
Vitamin E (Tocopherols/Tocotrienols)
Lipid-phase antioxidant; protects PUFA (DHA) in membranes
Vitamin K2 (MK forms)
Calcium handling; potential roles in brain health; often co-occurs with fat-soluble vitamins
Preparation Notes
- See Grass-Fed Butter for detailed information
- Provides fat-soluble vitamins A, D, E, K2 (varies by source)
- Grass-fed varieties provide additional bioactives like CLA and C15:0
Biological Target Matrix
| Biological Target | Substance | Therapeutic Areas | Mechanism of Action |
|---|---|---|---|
| Gut Microbiome | Vitamin D | Supports gut barrier integrity; nutrient deficiencies including vitamin D disrupt tight junctions, increasing permeability | |
| Hormonal Response | Vitamin D | Modulates neurotrophic factors vital for survival and growth of neurons; supports calcium homeostasis and calcium handling | |
| Hormonal Response | Vitamin K2 (MK forms) | Modulates calcium distribution; supports calcium handling and may support neural function; occurs in fermented foods and certain animal products | |
| Oxidative Stress | Vitamin A (Retinoids; β-Carotene precursor) | Provitamin A carotenoids (β-carotene) act as antioxidants in neural tissue; contribute to antioxidant network | |
| Oxidative Stress | Vitamin E (Tocopherols/Tocotrienols) | Lipid-phase antioxidant; protects polyunsaturated fatty acids in membranes from peroxidation; works within antioxidant network with vitamin C, CoQ10, and polyphenols | |
| Stress Response | Vitamin D | Modulates immune responses to reduce inflammation in the brain; supports stress response through neurotrophic and immune effects |
References
- Saturated fat (SFA) — <10% (ideally <7%) lard, butter, meats