Medical Biochemistry | Food and Nutrition, Vitmins and Minerals: Introduction to Vitamins
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This is a lecture class presentation for the medical students on the introduction to vitamins, its classifications, properties, and functions of the Food and Nutrition card of Medical Biochemistry.
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VITAMINS.pptx
Contents:
Vitamins: Definition
Classification of vitamins.
Fat soluble vitamins: Vitamin A, Vitamin D, Vitamin E and Vitamin K. Chemical nature, Dietary sources, Coenzyme forms, Biochemical functions, recommended dietary allowances and deficiency diseases of fat soluble vitamins.
Vitamin A
Vitamin A is a fat-soluble vitamin that is important for vision and immune function. It can be obtained from animal foods as retinol or from plant foods as provitamin A carotenoids like beta-carotene. Good sources include liver, sweet potatoes, carrots, spinach and pumpkin. A lack of vitamin A can cause eye disease and blindness, while too much preformed vitamin A from supplements can be toxic, especially for pregnant women.
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Protein and Amino Acids
Proteins are made up of amino acids and perform essential functions in the body. There are 20 amino acids that make up proteins. Amino acids contain an amino group, a carboxyl group, and a side chain. Proteins are classified by their biological functions and nutritional basis. Essential amino acids cannot be synthesized in the body and must come from dietary sources. When two amino acids bond together via dehydration synthesis, they form peptides.
WATER SOLUBLE VITAMINS.
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VITAMINS.pptx
Contents:
Vitamins: Definition
Classification of vitamins.
Fat soluble vitamins: Vitamin A, Vitamin D, Vitamin E and Vitamin K. Chemical nature, Dietary sources, Coenzyme forms, Biochemical functions, recommended dietary allowances and deficiency diseases of fat soluble vitamins.
Vitamin A
Vitamin A is a fat-soluble vitamin that is important for vision and immune function. It can be obtained from animal foods as retinol or from plant foods as provitamin A carotenoids like beta-carotene. Good sources include liver, sweet potatoes, carrots, spinach and pumpkin. A lack of vitamin A can cause eye disease and blindness, while too much preformed vitamin A from supplements can be toxic, especially for pregnant women.
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Protein and Amino Acids
Proteins are made up of amino acids and perform essential functions in the body. There are 20 amino acids that make up proteins. Amino acids contain an amino group, a carboxyl group, and a side chain. Proteins are classified by their biological functions and nutritional basis. Essential amino acids cannot be synthesized in the body and must come from dietary sources. When two amino acids bond together via dehydration synthesis, they form peptides.
WATER SOLUBLE VITAMINS.
Water soluble vitamins are a heterogeneous group of compounds that differ chemically but share the common characteristic of being soluble in water. They are easily absorbed and not stored in the body except for vitamin B12. The document focuses on various water soluble vitamins including vitamin C, the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, cyanocobalamin), their roles, dietary sources, requirements and deficiency manifestations.
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Fat soluble vitamins
This document discusses the fat-soluble vitamins A, D, E, and K. It provides details on their sources, absorption, functions, deficiencies, and toxicity. The key points are:
1) Fat-soluble vitamins are stored in tissues and excess intake can be harmful unlike water-soluble vitamins.
2) Vitamin A supports vision, immune function, and cell growth. Too much can cause birth defects and liver damage.
3) Vitamin D aids calcium absorption and bone formation. The body produces it from sunlight but it is also found in foods. Deficiency causes rickets and osteomalacia.
4) Vitamin E is an antioxidant that protects cells. Def
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This document discusses the fat-soluble vitamins A, D, E, and K. It provides details on their sources, absorption, functions, deficiencies, and toxicity. The key points are:
1) Fat-soluble vitamins are stored in tissues and excess intake can be harmful unlike water-soluble vitamins.
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Vitamins
This document provides information about vitamins, including their classification and functions. It discusses that vitamins are organic compounds needed in small amounts for normal growth and function. Vitamins are classified as either water soluble or fat soluble. The water soluble vitamins include vitamin B complex and vitamin C. The B complex vitamins help with cell metabolism, while vitamin C aids collagen synthesis. The fat soluble vitamins are A, D, E, and K. Vitamin A supports vision and skin health. Vitamin D facilitates calcium absorption and bone formation. Vitamin E is an antioxidant and vitamin K assists with blood clotting. The document outlines the sources and deficiency symptoms of each vitamin group.
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Vitamins
Vitamins are organic compounds that are essential in small amounts for normal growth and function. They serve as coenzymes and help enable important metabolic processes. Vitamins can be water-soluble or fat-soluble. Water-soluble vitamins include the B vitamins and vitamin C, while fat-soluble vitamins are vitamins A, D, E, and K. Vitamin A is important for vision as it is converted to retinal, which binds to opsin in the eyes to form rhodopsin and enable sight. A deficiency in vitamin A can cause night blindness and even blindness.
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Introduction to Vitamins
The history and overview of vitamins and their classifications that gives a glimpse to the requirement and clinical significance of vitamins in Medical Science
Vitamins
Vitamins are complex organic compounds required by the body in small quantities to maintain good health. They are not synthesized by the body and must be obtained through diet. Casimir Funk first coined the term "vitamin" in 1911 to describe these essential micronutrients. Vitamins are classified as either fat-soluble - vitamins A, D, E, and K, which can be stored in fat - or water-soluble - vitamins including C and B vitamins, which dissolve in water and cannot be stored, so must be replenished daily. The document goes on to provide details on the chemical names, functions and deficiency symptoms of both fat-soluble and water-soluble vitamins.
Vitamins
This document provides an overview of vitamins, including vitamin A. It discusses the history and classification of vitamins. Vitamin A, also known as retinol, is a fat-soluble vitamin found in animal foods and plant provitamins called carotenes. Vitamin A plays an important role in vision, cell growth, reproduction, and maintaining epithelial tissues. It is involved in the visual cycle in rods and cones within the retina and helps regenerate the light-sensitive pigment rhodopsin. The recommended daily allowance of vitamin A is expressed in retinol equivalents and is around 1,000 RE for men and 800 RE for women.
Introduction of vitamin
This document discusses vitamins, including their definitions, classifications, sources, functions, deficiencies, and antagonists. It notes that vitamins are organic compounds required in small amounts to perform specific biological functions. They are classified as either fat-soluble (A, D, E, K) or water-soluble (B-complex, C). Most vitamins must be obtained through diet as the body cannot synthesize them. Deficiencies can occur if vitamins are missing from the diet or not absorbed properly. The document also examines provitamins, hypervitaminosis, avitaminosis, and antivitamins.
Effects of vitamins in oils
The presentation provides the definition, discovery of vitamins, sources of vitamins, and their effects in oils
role and sources of vitamins and minerals.pptx
Vitamins and minerals work hand in hand to help in the prevention of diseases.
Many vitamins and minerals interact with each other in groups.
The combined action of beta carotene, vitamin E and C protects cells from free radical damage and reduces the risk of cancer. Usually E and C work hand in hand, and once E serves its purpose as an antioxidant it becomes inactive, but vitamin C then regenerate vitamin E.
Many of them enhance or impair another vitamin or mineral's absorption and function (e.g., an excessive amount of iron can cause zinc deficiency).
Thus, taking insufficient amounts of vitamins may result in deficiencies, while an excess may cause toxicities. Deficiency is rare in fat-soluble vitamins due to their storage, but mild deficiencies can occur due to the lack of a balanced diet.
However, deficiencies in water soluble vitamins are common and toxicity due to high doses is rare in water-soluble vitamins.
A well-rounded diet with a variety of foods is ideal for an appropriate amount of vitamins to function to the best of its ability
Vitamin k
This document summarizes key information about vitamin K. It begins by defining vitamin K as a fat-soluble vitamin essential for blood clotting. Vitamin K was first isolated in 1939 and helps produce four blood coagulation factors. It is classified into three types: vitamin K1, K2, and K3. The document lists dietary sources and functions of vitamin K, and concludes by referencing additional sources for more information.
Sreekutty
This presentation discusses the six main nutrients needed for human and plant growth: carbohydrates, proteins, lipids, vitamins, minerals, and water. It provides details on the composition, function, and sources of each nutrient. Carbohydrates, proteins, and lipids provide energy and are used for growth and repair of cells and tissues. Vitamins and minerals control life processes and are obtained through foods. Water is essential and makes up 70% of the human body. An adequate intake of all six nutrients from foods is needed for smooth functioning of life activities.
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Medical Biochemistry | Food and Nutrition, Vitmins and Minerals: Introduction to Vitamins
- 1. Vitamins
- 2. Discovery In 1910, the first vitamin complex was isolated by Japanese scientist Umetaro Suzuki, who succeeded in extracting a water-soluble complex of micronutrients from rice bran and named it aberic acid. In 1912 Polish biochemist Casimir Funk isolated the same complex of micronutrients and proposed the complex be named "vitamine“ .
- 3. The word “vitamin” comes from the term “ Vital amines”
- 4. Vitamins are required to perform specific cellular functions.
- 5. Many of the water-soluble vitamins are precursors of coenzymes for the enzymes of intermediary metabolism.
- 6. In contrast to the water-soluble vitamins, only vitamin K has a coenzyme function.
- 7. Definition of vitamin “Vital amines”
- 8. Vitamins are chemically unrelated organic compounds required in the diet in small amounts to perform specific biological functions that can not be synthesized in adequate quantities by humans & therefore, must be supplied by the diet.
- 9. Classification of the vitamins
- 10. Depending on the solubility vitamins are classified into- 1. Water soluble vitamins 2. Fat soluble vitamins
- 11. Nine vitamins are classified as water soluble.
- 12. Water soluble vitamins are readily excreted in the urine.
- 13. So, toxicity is rare. But, deficiencies can occur quickly.
- 14. Four vitamins (A, D, E, and K) are fat soluble
- 15. They are released, absorbed, and transported (in chylomicrons) with dietary fat.
- 16. “Fat soluble vitamins are not readily excreted from the body.”
- 17. Significant quantities are stored in the liver and adipose tissue.
- 18. Excessive consumption of vitamin A and D above the “Dietary Reference Intake” level can accumulate in the body.
- 19. Classification of the vitamins
- 20. 1. Water – soluble vitamins
- 21. a. B-Complex: i. Energy releasing: Thiamine (Vitamin B1) Riboflavin (VitaminB2) Niacin (Vitamin B3) Pantothenic acid (Vitamin B5) Biotin (Vitamin B7)
- 22. ii. Hematopoietic: Folic acid (B9) Vitamin B12
- 23. iii. Others: Pyridoxine (Vitamin B6) Pyridoxal Pyridoxamine
- 24. a.Non B-Complex: Ascorbic acid (Vitamin C)
- 26. Vitamin A (retinol,β- carotenes) Vitamin D (cholecalciferol) Vitamin K (phylloquinones, menaquinones) Vitamin E (tocopherols)