Importannce of vitamin in diet

1. VITAMINS
Active organic substances are those which are essential for the good health of the body. Although they are rarely needed
in the body, yet they are essential for maintaining the growth, development, health, agility and vitality of the body.
Vitamins provide protection to the body from various diseases and regulate and control various body functions. Vitamins
are essential for the good health of organs like bones, teeth, skin, hair, eyes etc. The credit for the discovery of vitamins goes to
the Polish scientist Casimir Funk. The literal meaning of vitamin is ‘life giver’, the word vitamin is derived from Vital Amine.
The word ‘E’ at the end of ‘Vitamin’ was later removed and it came to be called simply ‘Vitamin’. Each vitamin is named after
the English letter’s ‘A’, ‘B’, ‘C’, ‘D’, ‘E’, ‘K’.
CLASSIFICATION
By 1936, complete information regarding vitamins was obtained, and it was proved that Vitamin is an organic
compound which is present in small amounts in our food.
People who eat a variety of foods are unlikely to develop most vitamin deficiencies. A well-balanced diet is often enough
to meet the vitamin needs of healthy individuals. Vitamins have three characteristics:
•They are natural components of foods; usually present in very small amounts.
• They are essential for normal psychological function (e.g. Growth, reproduction, etc).
• When absent from the diet, they will cause a specific deficiency.

2. Vitamins are grouped into two categories:
Vitamins are classified as either: fat- soluble (will dissolve in oil) or water – soluble (will dissolve in water). Only four of the
vitamins: A, D, E and K are fat- soluble. The other 9 vitamins are water- soluble, including: vitamin C and all the B vitamins
(Riboflavin, Niacin, Thiamine, B6, Folate, B12, Pantothenic Acid and Biotin). It is also important to note that, the term “vitamin”
can refer to several compounds that all show the biological activity associated with a particular vitamin. For example, “vitamin
A”, includes the compounds: retinal, retinol, retinoic acid and four known carotenoids. All these compounds can be converted
into active vitamin A in the body and are therefore considered to be precursors to vitamin A.
• Fat – soluble vitamins are stored in the body’s fatty tissue. The four fat-Soluble vitamins are vitamins A, D, E, and K. These
vitamins are absorbed more easily by the body in the presence of dietary fat.
•There are nine water- soluble vitamins. They are not stored in the body. Any leftover water- soluble vitamins leave the body
through the urine. Although, the body keeps a small reserve of these vitamins, they have to be taken on a regular basis to
prevent shortage in the body. Vitamin B12 is the only water- soluble vitamin that can be stored in the liver for many years.
Some vitamin-like factors are also needed by the body such as:
•Choline
•Carnitine
Characteristics of Fat- soluble vitamins
Protect cell membrane from free radical damage; act within the cell’s nucleus to influence gene expression.
Absorbed into lymph with fats from foods
Large storage capacity in fatty tissues
Do not need to be consumed daily to prevent deficiency (may take months to develop)
Toxicity is more likely

3. Characteristics of Water-Soluble Vitamins
Act in the cytosol of cells or in extracellular fluids such as blood.
Absorbed directly into blood
Little to no storage capacity
Need to be consumed regularly to prevent deficiency
Toxicity is rare
WATER – SOLUBLE VITAMINS
Characteristics
 These vitamins are soluble in water.
 It cannot be stored in excess in the body. It dissolves in water and is quickly excreted from the body.
 The effect of its deficiency starts to be seen on the body.
 Water soluble vitamins contain carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and cobalt in some amount.
 Due to their rapid reduction in the body, it is necessary to take them daily in food. Give water soluble vitamins. There
are three types of water-soluble vitamins – Vitamins ‘B’, ‘C’, and ‘P’.
Vitamin ‘B’ is not one but a group of many vitamins, which are collectively called Vitamin ‘B’ (complex) group.

4. (1)Vitamin ‘B’
By 1882-1901, Eijkman proved by experiment that the use of polished rice causes a disease called beriberi and it is cured
by the use of vegetables, fish and meat in food.
In 1911, Casimir Funk described the element found in rice polish as a vitamin and named it antiberiberi factor.
In 1926, Williams and Klein made crystals of Vitamin B and its composition.
In 1936, Williams synthesised vitamin B and gave its chemical formula.
Chemical Properties, Composition and Structure – Pure Vitamin B does not have any colour and odour. In general, it’s smell
and taste are like yeast. It is soluble in water and insoluble in chloroform and benzene. This vitamin is rapidly destroyed in
alkaline solution and splits into its constituent Pyrimidine and Thiazole rings.
This vitamin remains stable and active for some time in acidic solution. Vitamin B is not adversely affected by the acidic
medium in the stomach in the human body, but it is quickly destroyed due to the pancreatic juice in the duodenum. It is stable
in acidic medium by keeping it at 100°C temperature.
Absorption
Vitamin B1 is absorbed in the small intestine mucosa and gets phosphorylated and converted to thiamine pyro-phosphate
and adenylic acid. The salts of vitamin B1 are not fully absorbed and are quickly destroyed thereby the alkaline
medium.
(1) It is soluble in water (2) It is also soluble in some amount of alcohol, (3) It is salty in taste.
Sources of Occurrence – Cereals and whole pulses are its main sources. Apart from this, seeds are also found in large
quantities in dry fruits. It is also found in meat, fish, eggs, vegetables and fruits.
Rice and dried yeast are excellent sources.

5. Functions-
(1) Help in the growth of the body,
(2) Helps in the smooth functioning of nerves,
(3) Helps in the metabolism of carbohydrates.
Foods (100gm) Thiamine (mg)
Whole grains 0.4 –0.6
Pulses 0.45 – 0.6
Peas + Some cereals 0.06 - 0.12
Rice Topping 2.3
Dry yeast 3-6
Soybeans 0.65-1.1
Dried fruits 0.65 -1.1
Meat And fish 0.11 – 0.18
Liver 0.3 – 0.4
Milk 0-05
Vegetables 9.04 -10.15
Effect of Thiamine Deficiency – If we do not take a balanced diet, then there is a deficiency of thiamine in the body.
Sometimes it is deficient even if it is not absorbed or if there is a deficiency of thiamine in the body due to lack of excess supply
under special circumstances (pregnancy, lactating or illness). Deficiency of thiamine causes beriberi disease in which the
following symptoms are seen:
 Loss of appetite, feeling of heaviness.
 Nausea

6.  Indigestion, Constipation
 Headache, Sleeplessness
 Shortness of breath, Feeling tired early,
 Feeling weak in the legs,
 Muscle weakness, pain in pressing the muscles of the legs,
 Decreased activity of the ankles.
 Reduced functionality,
 Burning sensation and numbness in the feet.
The above symptoms are of Beri-Beri disease. If its deficiency is not rectified even after the appearance of these symptoms,
then the characteristic symptoms of beriberi include nervous system disorders, heart disorders and water accumulation in the
body.
In this way there are three types of Beri-Beri diseases:
1. Wet Beri-Beri – Swelling occurs on the feet, mouth and neck. The pulse rate intensifies. There is difficulty in breathing.
Blood pressure increases.
2. Dry Beri-Beri – Disorders related to the nervous system are prominent and the muscle become weak, hence it is
difficult to walk.
3. Infantile beriberi is seen in breastfed infants of thiamine-deficient mothers, who live in developing nations. Infants
who are breastfed by a thiamine-deficient mother usually develop symptoms of deficiency between the second and
fourth month of life. They are pale, restless, unable to sleep, prone to diarrhoea, and have muscle wasting and oedema
in their arms and legs. They develop heart failure and nerve damage as well.
Treatment – Increasing the amount of vitamin B Complex in the diet improves the disease condition. It is advisable to give
high protein and energy rich diet in case of disease.

7. Recommended Daily Amount – Thiamine being helpful in the energy metabolism of carbohydrates, is needed in proportion
to its calories. According to FAO/WHO scientists, 4mg of thiamine is required for 1000 calories.
(2)Vitamin ‘B2’ -Riboflavin
In 1932, Alexander Blyth discovered the flava protein in which vitamin B or flavin yellow pigment is found. Initially this
vitamin was named as vitamin B2 in America and Vitamin B in England. In stature, it was known as vitamin B2 or riboflavin. It
was synthesized by Kuhn and Karrer in 1935.
Chemical Composition – Riboflavin consists of a pentose sugar called ribose and an allogenic nucleus.
Characteristics
 It is less soluble in water. Only 12 mg of riboflavin is soluble in 100 ml of water at 25 °C, whereas on increasing the
temperature (100°C), 230mg B2 dissolves in 100 ml of water.
 After dissolving in water, it becomes a greenish- yellow liquid.
 Riboflavin in its pure form is an Orange- Yellow fibrous substance.
 Its taste is astringent.
 It is odourless.
 Riboflavin is stable towards acid, temperature and air. But on coming in contact with alkali, it gets destroyed at room
temperature.
 When riboflavin is placed in contact with an acidic solution, it converts to lumichrome and gives off a green-yellow glow.
 When an alkaline solution of riboflavin is exposed to ultraviolet rays of the sun, it gets converted into ‘lumiflavin’ and it
gives a greenish- yellow glow.
 It is unstable to alkali and ultraviolet rays of the Sun and get destroyed when it becomes in contact with it

8. Functions
(1) The main function of flava protein is to act as a co-enzyme in the respiratory function of the cell in tissues.
(2) Vitamin B2 helps in the formation of red blood cells.
(3) It is an essential factor for the health of the eye and for normal vision.
(4) vitamin B is essential for normal growth and quick healing of wounds.
(5) to keep the skin healthy, vitamin B2 is essential for the health of the skin.
(6) To regulate control hormones, vitamin B2, is necessary. It is also essential for the activation of the insulin hormone.
Storage
Vitamin B2 is found in the body, in the liver (16mg/g), in the kidney (20-25M/g) and in the muscles (23mg). Vitamin B2 is
found in the form of component in the above ingredients and not as an independent excess. Therefore, there is a daily
requirement of Vitamin B2. The excess amount of B2 is expelled.
Food Substances (100 gms) Riboflavin (mg)
Liver 3-4
Polished grain 0.03 -0.08
Milk 0.15 – 0.2
Tuber vegetables 0.03 - 0.12
Meat 0.2 -0.3
Grain 0.10 – 0.16
Sesame seeds 0.15 -30
Dry yeast 3.5 -4.5
Egg powder 1.6 -2
Fat free milk powder 1.6 -1.7
Egg 0.29 -0.35
Fish 0.29 -0.35
Green Leafy vegetables 0.15 -0.30
Pulses 0.21 -0.32

9. Daily Requirement- vitamin B2 helps in the metabolism of proteins, carbs, fats, so its requirement depends on the caloric
demand of human beings. For every 1000 calories, 0.55ml/g of B2 is required. (0.55min. Gram B2/1000 calorie)
Effects of an overdose of riboflavin
In humans, the side effects of riboflavin overdose have not been observed so far. Although there is a side effects of excess
of B2 on rats. Too much of it kills the rats. This vitamin being less soluble in water can also be an important reason for this.
Effects of riboflavin deficiency
(1) Skin lesions – the first effect of riboflavin deficiency is on the skin of the face, eyes and nervous system. Due to its
inferiority, the skin of the nose, ears, cheeks and face gets burnt. Scabs start coming out on them. There are sores on the face
and mouth.
(2) There are wounds in the edges of the lips and their edges are torn which causes blood to come out.
(3) There are blisters on the tongue and red papillae emerge.
(4) Due to deficiency of B2 the ability of the eyes to tolerate light decreases.
(5) Due to deficiency of B2 there is a wound on the testicles of men.
(6) The bacterial count of white blood cells (WBC) is reduced due to the absence of me B2.
(7) Man appears weak and tired.
(8) The physical growth stops. There is no appetite, the digestive power becomes weak and growth and development stops.

10. Absorption, Storage and Excretion of Riboflavin
B2 is absorbed in the small intestine. It is carried and distributed to every cell and tissue of the body during normal blood
circulation through vasculature. B2 is not stored in the body. Excess riboflavin is excreted through urine. It is also excreted in
very small amounts through sweat.
(3) Niacin (Vitamin B3, Nicotinic Acid Nicotinamide)
In 1911-1913, Funk scientist first isolated this vitamin from yeast and polished rice.
Kuhn and workers synthesized in1935.
Chemical Composition- Niacin/Nicotinic Acid or B- Carboxylic Acid of Pyridine.
Characteristics
(1) Niacin is less soluble in cold water but generally soluble in hot water.
(2) It is a white coloured needle- shaped fibrous substance.
(3) Its taste is astringent.
(4) It dissolves in alkali hydroxides and carbonates to form salts.
(5) It is stable towards acids, bases temperature and air.
(6) Even after boiling at 120°C, its capacity remains.
Absorption – Absorption and swelling of niacin occurs easily and quickly in the small intestine. It is not stored in the body but
is present in all cells for the metabolism of tissues. Its excess amount is excreted in the urine.

11. Niacin in the blood
Normally niacin remains in the amount of 35 g/ml in the blood, the maximum amount of which is found in RBC.
Functions
 Niacin is essential for the normal functioning of the skin, intestines and nervous system.
 Nicotinamide is a component of two major enzymes of the body (co enzymes = Nicotinamide Adenine Dinudetide NAD
and Nicotinamide Adenine Dinudetide phosphate NADP) which are essential for the metabolism of Carbohydrates, fats
and proteins.
 Nicotinamide is mainly active in the formation of energy from glucose and for the formation of fat.
 The maximum amount of digestive juices from nicotinic acid is secreted in the stomach.
Effect of Deficiency – A disease called pellagra is caused by a persistent deficiency of niacin. This disease is also called Three
D’s disease because it has three symptoms. 1. Diarrhoea, 2. Dermatitis, 3. Dementia.
First symptoms are diarrhoea, then skin diseases and later symptoms of dementia or insanity appear.
1. Diarrhoea –
(i) There are problems associated with the digestive system. Tongue and lips become dark red in colour.
Difficulty in eating and swallowing.
(ii) Nausea, vomiting, heaviness occurs.
(iii) Diarrhoea occurs
(iv) Blood and mucus start coming in the stool.
(v) There is a lack of blood
(vi) Weakness, early tiredness, back pain, loss of appetite, weakness in physical health.

12. 2. Skin diseases –
(i) The parts of the body where sunlight falls, that part become red. There is swelling.
(ii) Itching and burning in the skin
(iii) The color of the skin changes to dark red, the crust starts to settle on it.
(iv) The skin becomes thin and wrinkled.
3. Insanity-
(i) Anxiety, tension, irritability.
(ii) Headache, sleeplessness.
(iii) Memory begins to weaken.
(iv) Hands and feet start trembling.
(v) Attacks of unconsciousness and insanity.
Consequences of Excess of Niacin
Excess of niacin causes burning sensation in the body. The diameter of the blood vessels of the skin, especially the
arteries increases. The blood vessels of ears, throat, nose, arms, face, cheeks, etc. Become wide. The skin there turns red. This
causes itching.

13. Food Items (100g) Niacin (mg)
Yeast 25 -30
Peanuts 16 -18
Groundnut flour 19 -20
Liver 16-20
Whole grains 3-5
Corn 6-12
Pulses 2-3
Meat 6-7
Fish 3-4
Milk 2
Egg 2
Vegetables 0.2-1.2
Daily Requirement of Niacin – The FAO/WHO proposes a daily requirement of niacin at 6.6ml g /100 calories.
(4)Vitamin B6 (vitamin B, Pyridoxine, Adermin)
In 1938, Samuel Lepkovsky isolated Vitamin B6. In 1939, Stiller Harris made the chemical structure of this vitamin.
Chemical Composition and Properties
Vitamin B6 contains three compounds: Pyridoxine, pyridoxal and Pyridoxamine. The action potential of Vitamins is
found in all three components.
This vitamin is slowly destroyed in alkaline medium. Vitamin B is colourless, fibrous and soluble in water and alcohol.

14. Absorption, Functions, Excretion and Storage.
Vitamins are absorbed into the blood by the skin. Intestinal bacteria can small amounts of Vitamin B6.
Functions
(1) Required for the nerves to remain in a normal state.
(2) it is necessary in the process of formation of vitamin niacin from amino acid tryptophan.
(3) Vitamin B6 is essential in converting glycogen into glucose and distributing it in the cell.
(4) helps in making haemoglobin and preparing antibodies.
(5) this vitamin helps by increasing the utilization of iron in the process of maturing RBC.
(6) helps in fat metabolism. Vitamin B6 and its other constituents are excreted in the urine. Vitamin B6 is stored in the body.
Vitamin B6 can be stored in a healthy person’s body in such an amount that it can be used for eight weeks.
Effects of deficiency
1. Physical dysfunction, 2. Pain in legs, 3. Loss of appetite, 4. Difficulty in walking, 5. decreased sleep, 6. Increase in
oxalate due to reduction of citrate in urine, 6 dry mouth, 7. Chances of kidney stones, 8. Nausea, 9. Red eyes, 10.
Vomiting.
Treatment- adults suffering from vitamin B deficiency should be given a dose of 50- 200ml/gm vitamin B daily for two months.
Need Per Day
The need for vitamin B increases when the amount of protein in the high. Normally a healthy adult person requires 2.0-
25mg of vitamin B.

15. Sources of Occurrence
Vitamin B is found in all its three forms Pyridoxine, pyridoxal, Pyridoxamine in food. Dry yeast, polished rice, sprouts of
wheat are excellent sources of vitamin B. Cereals, pulses, oil, seeds are also good sources of its receipt.
Source Quantity of Vitamin B6
Yeast 0.7-4.0
Polished rice 2.0
Wheat (outer cover) 1.1-1.3
Egg 1.0
Roasted Groundnut 0.30
Grains 0.30
Walnut 0.96
Wheat sprouts 0.91
Barley 0.54
Liver 0.64
Milk powder 0.7-4.0
Soybean 0.64
Fruit 0.02
Moong 0.57
Wheat 0.52
Masoor 0.49
Yellow corn 0.46
Flour bread 0.42
Banana 0.32
Sweet potato 0.32
Potato 0.32
Spinach 0.19
Cabbage 0.17
Green peas 0.15
Carrot 0.12

16. (5) Pantothenic Acid or Anti Dermatitis Factor/ Filtrate
In 1938 Williams isolated Pantothenic acid. In 1940, the same scientist synthesized this vitamin and named it
Pantothenic acid, which is found in food. In 1940, in the Merck laboratory, crystal of this vitamin was made with calcium and
the chemical structure of this vitamin was known.
Chemical properties
Pantothenic acid is not easily destroyed in alkali, acid and heat. It is a Hydroxy Acid (Dimethyl of Butyric Acid) and
Derivative from Beta- Alanine (B-Alanine).
This vitamin is synthesized by bacteria in the small intestine in humans.
Absorption and Excretion
1. Pantothenic acid acts as a coenzyme or co-acetylase in the body in the following processes.
(a) Acetylation of some atomic amines and choline.
(b) synthesis of acetoacetic acid, cholesterol, fatty acids, phospholipids, citrates and steroid hormones.
(c) oxidation of pyruvate and acetaldehyde in the caveolae.
(d) creation of porphyrins for haemoglobin.
2. Carbohydrates are active in the metabolism substances, fats and proteins; for example –
(i) the metabolism of amino acids
(ii) the synthesis of fatty acids and cholesterol
(iii) the functions related to the formation of sterols. The normal amount of Pantothenic acid in the blood is 0.225
/ml.

17. Percentage of Pantothenic acid in food Ingredients (in mg)
Source Quantity
Polished rice 3.33
Moong 2.5
Wheat sprout 2.2
Roasted groundnut 2.14
Soybean 1.68
Lentil 1.56
Rice(boiled) 1.37
Wheat 1.37
Cauliflower 1.01
Walnut 0.97
Sweet potato 0.93
Green Pea 0.82
Rice 0.75
Yellow Maize 0.64
Almonds 0.58
Effects of deficiency
The Pantothenic acid is found in almost all food items and this vitamin is also synthesized by E-coli bacteria in the
intestines. Due to this there is no deficiency of this vitamins in humans.
Omega- methyl – Pantothenic acid: In the presence of this element, a deficiency of Pantothenic acid occurs, the symptoms of
which are 1) headache (2) restlessness, (3) nausea, (4) irritability, (5) stomach pain, (6) sleeplessness, (7) vomiting, (8)
extreme tiredness.
Use of Pantothenic acid
(1) Used in curing pulse disorders burning of the feet.
(2) treatment of skin diseases is also possible.

18. Daily Requirement and Achievement
The daily required amount of Pantothenic acid is 10mg per 2,500 calories in an adult.
Infant - 1.5-2.5mg/day
Child - 5-8 mg
Adolescent – 8-10mg
Pregnancy / Mercury pregnancy- 10-15mg
Source of occurrence
Pantothenic acid is found in all food items. Liver, moong dal, wheat sprouts are its best sources. It is found in large
quantities in pulses, nuts and cereals. It is found in very small amounts in fruits.
(6)Folic Acid Folate
Vitamin Folic acid was initially given different names by different scientists. E.g. Folacin pteroylaglunatic acid (teryl –
glutamic acid) Lactobacillus cocci Factor, vitamin B, vitamin M and Vitamin U.
At present this vitamin is recognized only by the names of Folic acid and folate. In 1945, Niger and his
colleagues obtained this vitamin from the liver and synthesized it.
Folic acid is a yellow coloured fibrous compound. It is found in large quantities in green leafy vegetables as a
combined compound of glutamic acid with pteridine nucleus and para-amino benzoic acid.
Folic acid is unstable in acidic medium and gets destroyed in sunlight.

19. Functions
(1) The main function of Folic acid is to help in the formation of the porphyrin ring of blood in the body, due to which the
haemoglobin molecule of the blood is formed and matures.
(2) Folic acid helps in the function of the enzymes in the body. This process makes it possible to synthesize many amino acids.
(3) Folic acid acts in the metabolism of purines and pyrimidines which helps in the formation of Deoxyribonucleic (DNA).
(4) the function of this vitamin is to renew the nucleoprotein.
Absorption and Excretion
Folic acid is absorbed from the small intestine into the blood. Some amount of folic acid is made in the body.
Folic acid is excreted from the body with urine and faeces.
Food items(100gm) Folic Acid (mg)
Yeast 150
Egg 70.3
Liver (Goat) 65.6
Sesame 51
Spinach 51
Chana 34
Chana dal 32
Lady finger 25.3
Moong dal 24
Urad dal 24
Groundnut seeds 16
Coconut dried 15.3
Millet 14.7
Lentils 14.5
Wheat 14.2
Maize 14
Jowar 14

20. Red tomato 14
Cabbage 13.3
Cucumber 12.6
Wheat flour 12.1
Milk 3.3
Effects of deficiency
Deficiency of folic acid causes three types of blood deficiency in humans
 Pernicious Anaemia
 Macrocytic anaemia
 Megaloblastic anaemia
Due to lack of iron in the body, the metabolism of Folic acid is affected. The deficiency of Folic acid is not caused by the
deficiency of the vitamin itself, but by the presence of an antagonist called aminopterin. These antagonists inhibit the action of
Folic acid in the reduced form of Vitamin C.
Daily requirement – on an average, a day’s requirement of Folic acid in different age group and stage is as follows:
For an adult person is 0.1 -0.4 mg
0-6 months – 25 micrograms
7-12months 50-100 microgram
1-12 years 50-100 microgram
Adult 100 microgram
Pregnancy 150-300microgram
Meantime 150 microgram

21. Source of occurrence
Folic acid is found in both animal and a plant food. Yeast, egg, liver, sesame, spinach is the best source of this vitamin.
Pulses, oils, seeds and cereals are moderate source of this vitamin. It is found in very small amount in vegetables, fruits and
milk.
(7) Biotin
In the year 1927, a scientist named Fritz Kogl told about a wound using the white part of the egg that this wound can be
treated with liver, yeast and egg yolk due to which the element found in this food item is called anti -egg-white- injury- factor.
In 1939, this element was named biotin. The chemical composition of this vitamin was known in 1903.
Chemical Composition, Formula and Properties
Biotin is monocarboxylic acid. It is easily soluble in hot water. Biotin is unstable in strong acids and bases. It is
soluble in a small amount in alcohol and insoluble in solution of other fats.
Functions
(1) It proves helpful in the fixation of Co2
(2) it is an important component of DNA and RNA.
(3) essential for the health of the skin
(4) it places an important role in keeping the muscles healthy.

22. Quantities of Biotin in Different Food stuff
Foods Biotin (mg/100gm) Foods Biotin (mg/100gm) Foods Biotin (mg/100 mg)
High Sources Good Resources Medium Resources
Dry yeast 100-200 Eggs 20-22 Vegetables 3.0-5.0
Liver 100-127 Whole Lentils 12-18 Milled Grain 1.5-3
Rice bran 57-60 Whole grain 6-15 Vegetables 1.7-2.5
Wheat 55-56 Meat (Goat) 5-18 Mother’s milk 0.4-2.5
Soybean 45-55 Milk (Cow’s) 5-6
Groundnut 35-40
Effects of deficiency- they following symptoms appear in the body due to the deficiency of biotin.
(1) the skin becomes rough, dry and dull. The skin starts itching.
(2) skin disease(dermatitis) occurs. The skin loses its natural color.
(3) wrinkles begin to appear on the skin.
(4) hunger reduces.
(5) There is pain in the muscles of the hands and feet
(6) dizziness begins
(7) the patient becomes mentally disturbed and restless.
(8) gets tired soon
Biotin daily requirement and achievement – 50 micrograms for a normal healthy person and 10-15 micrograms of biotin for
infants is sufficient. The biotin vitamin is easily obtained from food.

23. (8) vitamin B12
History- vitamin B12 is a very important vitamin of the group. It was discovered by American scientist Rickes in 1948. Cobalt
mineral is found in this vitamin.
This vitamin was named vitamin B12 or Cyanocobalamin.
Its chemical organisation is very complex.
Characteristics
(1) vitamin B12 is a red needle- shaped fibrous substance.
(2) it is less soluble in water.
(3) this vitamin B12 contains up to 4 % Cobalt.
(4) its molecular weight is 1355
(5) it is unstable towards strong acids and bases.
(6) vitamin B is found mainly in the liver and tissues in two forms:
(i) Cyanocobalamin B12
(ii) hydroxocobalamin B12
Functions of vitamin B12
(1) vitamin B12 plays an active role in the metabolism of folic acid.
(2) vitamin B12 increases appetite. Therefore, by taking sufficient quantity of B12, the health of the patient starts improving
quickly.

24. (3) enzyme containing vitamin B12 is needed to carry out biological and chemical reactions taking place in tissues.
(4) vitamin B12 prevents fat from being Stored in the liver.
(5) it acts as a growth activator in some animals.
(6) helps in the metabolism taking place in the vascular tissues
(7) plays an active role in the formation of methionine and choline
Effects of deficiency of Vitamin B12
Deficiency of Vitamin B12 causes pernicious anaemia. When the gastric juice is not present in sufficient amount,
then the absorption of vitamin B12 is not done properly. The following symptoms of this disease are:
(1) there are blisters in the mouth. There is a burning sensation in the tongue
(2) those cells of the stomach from which gastric juice and enzymes come out, they weaken and begin to perish.
(3) changes occur in the external appearance of the bone marrow. Mature RBCs are unable to exist the bone marrow. This
reduces the number of RBC cells.
(4) the number of RBCs in the blood becomes very less from 1.5 to 2.5 million per mm.
(5) the amount of haemoglobin in the blood is very less,8.9gm/100ml of blood.
(6) the skin turns yellow. The hands and feet of the patient become numb.
(7) deficiency of Vitamin B12 in the body causes disorders in the nerves. Nervous disease is caused due to nervousness,
irritability, loss of appetite, dizziness, headache, mental tension.

25. Vitamin B12 Amount in Various Food
Foods Vitamin B12(mg/100
gm)
Food Vitamin
B12(mg/100mg)
Food Vitamin B12 (mg/100
mg)
Excellent
sources
Best
sources
General sources
Liver (Goat) 120 Meat (goat) 11 Creamy milk
powder
3.2
Liver (pig) 59 Fish 23 Whole milk
powder
2.4
Egg
(poultry)
11 Fresh Cow’s milk 0.5
Egg (Duck) 9 Mother’s milk 0.02
Fresh buffalo
milk
0.4
Goat Milk 0.01
Sources of occurrence- vitamin B12 is found only in animals. The liver has the highest amount of vitamin 12. It is also
abundant in meat, fish, egg, kidney etc. Food items like fresh milk powder, cheese etc. Are common sources of its receipt.
Daily requirement- Indian Medical research society (ICMR) in 1989 has given daily requirement of vitamin B12 for Indians as
follows:
Adult male and female - 1.0 mg/day
Pregnant mother – 1.5 mg/day
Lactating mother – 1.5mg/day
Child – 1.5mg/day
Infant 0-12 months – 0.2mg/day

26. Vitamin B12 absorption, storage and excretion- the absorption process of B12 is highly complex. It is not easily observed in the
small intestine. It takes three hours for its absorption. Vitamin B contain more protein than required is stored in the liver. The
liver can store B12 within a certain limit.
(9) Choline
Characteristics
(1) it is a colourless fibrous substance.
(2) it has the property of absorbing water.
(3) its taste is a astringent
(4) it is a powerful alkali
(5) most soluble in water and alcohol
(6) it is stable towards acid but unstable towards base.
Functions of choline
(1) it prevents the deposition of fat in the liver.
(2) it is important in the physical growth of animals.
(3) Choline acetate plays an important role in the formation of choline. Acetyl choline exchanges pulse sensations.
(4) choline is essential for proper utilization of cholesterol in the body, as phospholipids transport cholesterol and fatty acids.
(5) Choline prevents the accumulation of fat in the liver

27. Effects of deficiency of Choline
The symptoms resulting from deficiency of this vitamin have not been observed in humans, as it is replenished by
normal diet. It is also synthesized in the body. Its deficiency causes many diseases in animals and birds
Effect of excess of Choline
Choline is highly soluble in water. Therefore, its excess does not affect the body. Its excess is not toxic to the body.
Source of receipt - Choline is found in all types of food items (animals and plants). But the yellow part of the egg, liver of goat,
pig, whole lentils and wheat are the best source. It also available in rice bran, pork and sheep meat and dried fruits. It is also
found in milk, fruits, vegetables and ground grains and milled rice.
Table – Choline content in various foods
Food items Choline(mg/100g) Food items Choline (mg/100 g) Food items Choline (mg/100mg)
Excellent sources Best sources Medium sources
Egg yolk 1490 Rice bran 156 -180 Millet grain 50-60
Liver (Pig) 550-660 Whole grain 110-146 Vegetables 20-80
Liver (goat) 504 Meat (Goat, pig) 84-96 Fruit 12-24
Germination 406-450 Dried fruits 95-165 Milk 15-18
Whole lentils 210-340
Daily demand- till now Choline should be 250 to 600 mg in the daily diet.
Absorption storage and excretion of Choline- the absorption of Choline in the body is rapidly done in the small intestine.
Choline absorbed by normal blood circulation is carried by the blood to all cells and tissues of the body.
Some of the absolved Choline is converted into phospholipids, which are used to build each cell. Most of the Choline is
metabolised in the liver to form trimethylamine, which is excreted in the urine.

28. (10) Vitamin C
In 1734 it was discovered that there is such an element in fresh vegetables and fruits, the deficiency of which causes a
disease called scurvy. In 1907Holst reported that Scurvy can develop only in Guinea pigs and not in any other animals. In 1928,
Albert Gyorgyi isolated an acid from cabbage, adrenal glands and oranges. He proved that hexuronic acid, which was isolated
from oranges and said Vitamin C are two names for the same element. Due to the anti-carcinogenic property of this Vitamin C,
it got its name ascorbic acid.
Chemical composition
The detail information about the chemical structure of Vitamin C was given by an English scientist and his college in 1933.
He told that this vitamin is mainly found in two forms:
1.L Ascorbic acid
2. Dehydroascorbic acid
Scientist have told that D-ascorbic acid does not have immunity Whereas L.D. ascorbic acid L-Dehydroascorbic acid have
immunity against scurvy and their other properties also remain almost the same. The chemical formula of ascorbic acid is
C6H8O6. Its composition is found or is made up of glucose. But it contains dianol group.
Functions of vitamin C.
1. In the manufacture of substances such as collagen – Vitamin C is necessary for the formation of collagen and for
the formation of substances such as cement that Minds between cells.
2. Helpful in the absorption of iron – Vitamin C plays an important role in making the absorption of iron, quick and easy.
It converts ferric of iron element to ferrous. Ferrous iron is rapidly absorbed in the intestines.
3. Vitamin C in bone formation plays an important role in the healthy growth, development and formation of bones.
4. As an Antioxidant – this vitamin acts as a very important antioxidant helps in maintaining the activity of blood cells and
protects the body from diseases.

29. 5. In the health of blood vessels – this vitamin is necessary to keep the blood vessels healthy. It strengthens the wall of
blood vessels.
6. Wound healing – Vitamin C helps in quick healing of wounds. Due to its deficiency, collagen does not form. Strong
connective tissue and collagen formation are essential for quick wound healing. In the absence of Vitamin C, there is a
possibility of reopening of old wounds.
7. To keep teeth healthy – Vitamin C is absolutely necessary for the development and formation of healthy teeth. Its
deficiency causes defects in the teeth. Dentine and enamel are not formed properly due to there not being constructed
properly. The colour of the gums become red or purple. They swell leading to infection and sores. Dentine also becomes
thinner. Teeth fall out early.
8. Metabolism of cholesterol – it has been known from researches that Vitamin C helps in converting cholesterol into acid
in the body due to which the chances of diseases arising due to Excess of cholesterol in the body are greatly reduced.
9. In increasing immunity – vitamin C increases the body’s immunity; it prevents the breakdown of body cells and fibers
even in the state of infection. (Such as in T.B, cold, pneumonia, malaria etc)
Foods Vitamin C (mg/100mg)
Amla 700
Guava 30
Orange 68
Lemon juice 63
Pineapple juice 63
Papaya (ripe) 48
Tomato (ripe) 32
Mango (ripe) 24
Drumstick leaves 220
Amaranth greens 173
Coriander leaves 135
Cabbage 124
Radish leaves 65
Spinach 48
Banana (ripe) 2.6

30. Apple 2.8
Grapes 2.6
Effect of deficiency of Vitamin C
Deficiency of Vitamin C causes scurvy. There are many two types of scurvy disease.
1. Scurvy in adults
2. Scurvy in children
1. Scurvy in adults- people who drink alcohol and who do not consume fresh fruits and vegetables, they get Scurvy
disease.
The following symptoms of scurvy this is are found in adults:
(i) Weakness, irritability and headache,
(ii) Lethargy and fatigue,
(iii) No desire to work hard
(iv) anaemia,
(v) The skin becomes pale in colour,
(vi) The skin becomes rough dry and dull. Red – blue rash on the skin,
(vii) Pimples on the skin,
(viii) Inky black spots under the eyes,
(ix) there is severe pain and swelling in the joints of the body,
(x) the pore becomes swollen,
(xi) the gums dry up. The colour of the gums turns blue. By pressing, blood starts flowing,
(xii) teeth become weak and fall out
(xiii) Wounds heal late. Pus is filled in the wound,
(xiv) the muscles become inactive.

31. 2. Scurvy In children – due to the deficiency of Vitamin C, Scurvy disease occurs in children too. It is more dangerous than
adults:
 loss of appetite
 Children become irritable, lazy and lethargic,
 Swelling of legs,
 The walls of blood vessels burst leading to internal bleeding,
 Wounds do not heal quickly,
 boils, pustules and sores appear on the skin
 The bones become swollen due to the accumulation of blood,
 The bones become soft,
 the skin of the body turns yellow,
 The gums swell, foul smell comes from the mouth,
 Difficulty in breathing,
 There are severe convulsions in the body.
Consequences of excess
Excess of Vitamin C does not show any ill effects on the body, because this vitamin is soluble in water, this
vitamin is excreted through urine.
Source of receipt
Amla and Guava are good means of obtaining vitamin C. Lemon, Orange, pineapple, mango papaya, tomato,
Amaranth, cabbage, coriander leaves, drumstick, spinach, radish leaves etc.
Daily Recommended Requirement – Vitamin C is necessary to be taken through diet, as the vitamin is not synthesized in our
intestines.

32. Absorption, storage and excretion of Vitamin C
Vitamin C is quickly and easily absorbed through the small intestine. But when is a lack of acid in the stomach, then the
absorption of vitamin C is not done properly. The accumulation of vitamin C in the body depends on the function of the
kidneys.
Usually 100 ml/g. Vitamin C is used in the body. This vitamin C is not stored in various organs and tissues of the body.
Therefore, this vitamin gets stored in different fibers up to the point of satiety. The pituitary glands have the highest
concentration of this vitamin. Apart from this, it is also stored in small quantities in liver, phloem gland and tissues. If there is
0.4-0.1 mg/100 ml of vitamin C in the blood plasma, it is considered a satisfactory level. Excess vitamin C is excreted through
urine. But in case of diarrhoea, vitamin C is also excreted through faeces.
VITAMINS SOLUBLE IN FAT
Vitamin ‘A'
Vitamin A was the first of the fat-soluble vitamins discovered. It is mainly related to chlorophyll. The green color of
plants. Carotenoid pigments found in yellow fruits and vegetables are pre- vitamins for vitamin A.
MeColum and Davis discovered this vitamin in 1915 and it was obtained in pure form in 1937.
This vitamin is also called retinal. It is obtained from carotene, a substance found in plants. It is called the precursor of vitamin
A. The molecular formula of carotenes is H40 H56 These are of several types: Like – a, B, r- Beta carotene is converted into
vitamin A in the body.

33. VITAMIN A- RETINAL C20 H28 O
Carotene is found in plant food. Carotenes are dark red colored fibrous substances.
Types of vitamin ‘A’
Vitamin ‘A' is mainly of four types. Many foods contain more than one vitamin ‘A'
1. Vitamin A (Retinol) It is found only in animal food items, such as meat, fish, egg, milk, cheese, butter, ghee, etc. Marine
fish are the main means of obtaining retinal.
2. Vitamin A aldehyde – It is present in the rhodopsin and iodopsin pigments present in the rods and cones of the retina
of the eyes. This is helpful in improving vision.
3. Vitamin A, Retinoic Acid- It is produced in the body and it is absolutely necessary for physical growth and
development. This vitamin is not helpful in eye health and reproduction, as it not converted into retinal.
4. Vitamin A2 – It is found only in the liver of fish found in fast water. Vitamin A is less active. Its chemical structure has
more than one double bond as compared to A2
In terms of activity, this vitamin is very rarely active (only 30%). Vitamin A is the most active (100%) which plays an
important role in eye in eye health and reproduction.
Food Carotene (mg/100gm) Retinal (mg/ 100)
Arabica Leaf Black 12000 2006
Arabi Leaves green 10278 1713
Coriander green 7000 1166
Drumstick leaves 6780 1130
Spinach 5580 930
Radish leaves 5295 882
Mango ripe 2743 457
Fenugreek 2340 390
Carrot 9890 315

34. Mint 1620 270
Cabbage 1200 200
Papaya 666 111
Pumpkin 600 100
Egg 600 340
Amaranth 1600 266
Butter - 800
Ghee - 225
Milk - 40
Red Tomato 351 128
Function of Vitamin A
1.Vitamin A is very important for good eye health in providing normal vision to the eyes. The ability to see in dim light come
from Vitamin A only. There are rods and cons in the retina of the eyes. It also contains pigments that impart color. Rhodopsin
provides the ability to see in low light.
Deficiency of Vitamin A leads to Night Blindness.
Vitamin + Aldehyde +Apsin=Rhodopsin
Thus, this cycle goes on continuously.
2. Helpful in physical growth- Vitamin A plays an important role in physical growth and development. Its deficiency stops
the Pace of physical growth. It is found from research that in the absence of Vitamin A, the division activity of cells
decreases by 30/1.Therefore, when the division of the cells of the body is less, then the formation of new cells and
tissues will also be less. As a result, physical growth will stop.

35. 3.Helpful in the health of reproductive organs- Vitamin A plays an important role in the good health of reproduction organs
and the smooth functioning of reproductive organs of men and women. There is no complete secretion of sex hormones.
4. To Keep the skin healthy- Vitamin ‘A’ is essential to keep the skin elastic, attractive, shiny, soft, beautiful and healthy. Due
to its deficiency, the skin become dry, lifeless, dull and hard. Its softness and aliphaticity is destroyed. The skin of the face
become dry and acne appears on it. A bulging formation is visible in the thighs and arms.
5.Helps in bone growth- Vitamin A is very important for normal growth and development of bones. But excessive Vitamin A
is also toxic to bones. Due to its excess, the bones become brittle and break soon after a slight injury or fall.
6. To keep teeth healthy – Vitamin A is also essential for good dental health. Deficiency of Vitamin A leads to early tooth
loss. The deterioration of enamel also affects the dental cell, the dentin and their structure get distorted.
7. Resistance to infection – Vitamin A acts as an anti- disease in the body. It plays an important role in providing freshness,
vigor, and strength to the body.
8.Keeping the vascular System Health – Vitamin A is essential for better functioning of vascular system. In its absence,
myelin is destroyed quickly.
Due to this a distortion occurs in the functioning of the nervous system.

36. Effects of Deficiency
Deficiency of vitamin A leads to the following diseases:
1. In particular, the bones of the skull are more affected, due to which the area of the skill is reduced so there is pressure
on the brain. Due to pressure on the brain, the nerves coming out of the brain are also suppressed.
2. Stone formation in the kidneys – The inner surface of the kidneys is covered with tissue, which secrets mucus
continuously. In the absence of vitamin, A, this secretion stops due to which they become dry, hard and lifeless and
stones start forming in the kidney.
3. Phrynoderma- In the absence of vitamin A, the white glands of the skin do not function properly, due to which sweet
does not come out and the skin becomes dry, rough, hard and hoarse. Facial hair grows upwards on the skin. It is also
called follicular Hyperkeratoses. Small pimples appear on the skin. This disease is called Tod Skin.
4. Decreased fertility – Deficiency of vitamin A affects the genital organs of men. There is less secretion of sex hormones.
Sperm are produced in small quantities.
5.Night Blindness- Due to the deficiency of vitamin A in the body, night blindness is caused. Night blindness is a disease of
the eyes. One cannot see in the dark or in low light in case of night blindness. The rods near the retina control the vision in dim
light and the visual violet found in the cones near retina control the increase in bright light. Vitamin A is essential for the re –

37. creation of both visual purple or violet. Therefore, due to lack of vitamin A, less or no vision in dim light is called night
blindness.
6.Xerophthalmia – If there is a constant deficiency of vitamin A in the diet, then xerophthalmia disease occurs. In this
disease the mucous membrane of the cornea of the eye dries up and inflammation occurs in the cornea. This cause
keratinization of cornea. Due to this disease, the inner part of the cornea appears like a cloud of smoke. Gradually, the eyesight
become weak.
7.Xerosis cornea- Due to deficiency of vitamin A, the nuclear glands dry up due to which the tears stop coming out. The
cornea of the eye dries up and loses its transparency. This is called xerosis cornea, which is a symptom arising after the
conjunctiva of the eye.
8. Destructive Changes in Bone and Cartilage- Deficiency of vitamin A c causes destructive changes in the bones and
cartilages of the body.
Note- Normally an adult person needs 750 micrograms of vitamin A or 3006 micrograms of carotene per day.
Effects of Excess of Vitamin ‘A’
The more side effects the deficiency of vitamin A has on the body, the more severe the consequences are due to its excess. If
a person takes vitamin ‘A’ according to body weight from 4000 to 25000 IU/kg per day, then there is an excess of Vitamin A in
his body and hypervitaminosis occurs.

38. The following effects are seen due to an excess of vitamin A
(1) Loss of appetite,
(2) Joint pain,
(3) Bleeding in the retina of the eye,
(4) Liver enlargement,
(5) Swelling of the leg bones,
(6) Dry and rough skin,
(7) Headache and irritability,
(8) Difficulty in breathing
(9) Hair loss
(10) Puffy lips and blisters on the lips.
Sources of receipt – Food items obtained from the body of animals are excellent source of Vitamin A – Fish oil, liver of goat,
sheep and pig.
Food items obtained from the body of the plant like- coriander leaves, carrots, drumstick leaves etc. are excellent source of
B carotene.
Best source – Butter, ghee, whole egg, milk, spinach, radish leaves, papaya, mango etc. Vitamin A is found in high quantity in
these food items.
Moderate sources – Cabbage, fenugreek leaves, mint, pumpkin, orange, tomato etc.

39. Daily Requirement of vitamin A
The following is the demand for vitamin A in the international unit
Absorption of vitamin A – its absorption takes place through the mucous membranes in the small intestine into the lymphatic
vessels. The hydrolysis of vitamins occurs in the small intestine due to which the vitamin is converted into retinal and then its
absorption occurs. Vitamin A is rapidly absorbed in the presence of bile juice and fat. Carotene is converted to vitamin A in the
small intestine itself. When it is absorbed in the small intestine, it is transported to the liver. Storage- 99% of the vitamin A
stored in the body is in the liver and 1 % in the adipose tissue and kidneys.
(2)Vitamin D
In the year 1919, Mellanly told about the treatment of rickets from cod liver oil. In 1922, Macholm Steenbock and Dumond
isolated vitamin A from the oxidation of cod- liver oil and also isolated another vitamin, which was named vitamin ‘D’ and
proved that this vitamin has the property of curing rickets. In 1924, Steenbok and Hess, through separate experiments, showed
that by exposure to ultraviolet light on food, Vitamin D was present in.
Properties and Characteristics – There are two main types of Vitamin D in terms of human use:
(1) Vitamin D2 or calciferol – It is also called Ergosterol or Pre – Vitamin D
Vitamin D is found in mold and yeast.

40. Calciferol are formed by the action of ultraviolet rays on HO Ergosterol
(1) Vitamin D3 is also called 7 dehydrocholesterol or pre- vitamin D3. It is made from cholesterol in humans. It is formed by
the exposure of the ultraviolet rays of the sun on the skin.
Vitamin D3 is more active and stable than Vitamin D2. Hydroxylation of vitamins D2 and D3 in the body leads to the formation
of more reactive calcifediol and calcitriol.
Absorption
The absorption of vitamin D reaches the liver through blood vessels and the lymphatic duct from the mucous membrane of
the intestine.
Vitamin D is absorbed with fat and bile salts are needed for the absorption of Vitamin D. Factors that affect the absorption
of fats also affect the absorption of vitamin D. Some amount of vitamin D is destroyed during absorption.
Major Functions
 Vitamin D increases absorption of calcium in the small intestine and control it. In the absence of vitamin D,
calcium and phosphorus are excreted through the stool.
 Vitamin D increases the reabsorption of phosphate from the kidney.
 The work of regulating the amount of calcium and phosphorus in the blood is done by vitamin D. Vitamin D
deficiency increases the amount of calcium and phosphorus in the blood.
 The number of hormones helps in keeping the amount of calcium and phosphate in the blood normal.
 Vitamin D is associated with the synthesis of proteins in the intestinal mucosa.

41.  Bone formation is strengthened by the presence of vitamin D and it is possible to store sufficient amount of
calcium and phosphate in the bones.
 Vitamin D is essential for normal al body growth.
 Vitamin D is essential for healthy growth and development of teeth.
 Vitamin D supports and helps in citric metabolism (in which energy is produced in the body).
Storage – Vitamin D is mainly stored in the liver. It is also found in the brain, skin, bone and fatty tissue. Plasma of normal blood
contains 5-80 nanograms of calcium per 100 ml. It is found around 25-75 picograms per millilitre of calcification (25-75) in the
serum.
Name of Food stuff Vitamin D(mg / 100gm)
Butter 0.5 – 1.5
Ghee 0.5 – 1.5
Milk 0.05 – 0.1
Milk powder 0.4 -0.6
Effect of Deficiency:
Deficiency of Vitamin D mainly occurs due lack of vitamin D in the diet and lack of exposure to sun rays. In the initial
symptoms of Vitamin D deficiency, the Mount of alkaline phosphatase enzyme in the blood and increases and the condition of
the following diseases starts if the deficiency of vitamin D lasts for a long time.
Rickets occurs in children, especially in preterm infants, due to deficiency of vitamin D, calcium and phosphorus. Its main
symptoms are:
(1) Twisting of the legs, (2) Softening of the centre of the head, (3) Restlessness and irritability, (4) Increased phosphorus,
(6) Flatulence, (7) Bulging of the ribs.
The above symptoms have an effect on the normal growth and development of the baby.

42. (2) Tetany- Tetany develops suddenly due to lack of proper treatment of rickets. In tetany, joint spasms occur due to which
the person/ Child becomes unconscious. This condition can be due to any of these conditions – calcium and
phosphorous metabolism, vitamin D Deficiency and parathyroid gland disturbances.
(3) Osteomalacia – Deficiency of vitamin D in adolescence and adult results in Osteomalacia. Due to the excessive weight of
the people of this condition, there is improper development in bones, which makes it difficult to move and can lead to
sudden bone fractures.
Effect of Excess of Vitamin D
Excess of Vitamin D is curative in the condition of arthritis and tuberculosis (T. B) Toxic effects have been observed in adults
with prolonged exposure to high does oof Vitamin D (1000,3,000 I.O./kg or 100,000 I.U./ day). The consequences of excess of
vitamin D and excess of parathyroid hormone are the same due to which the amount of also excreted in the urine. Calcium gets.
Deposited in many places, for appetite, nausea, vomiting, headache, dizziness, dysentery, loss of weight and increased urine
output.
Necessary Quantity of per day and Sources of Occurrence
Dosage of 400 I. U or 10 ug/ day is necessary for an infant, child, pregnant and lactating women. Adolescents and adults
require 200 I. U or 5 ug Vitamin D daily as needed.
Vitamin D is found in very small amounts in foods. It is found in small amount in the yellow part of the liver, and some fish.
Cholesterol and ergosterol are found in food in food items which are converted into Vitamin D2 and D3 respectively in the

43. body. The ultra – Violet rays of the sun can make vitamin D in the skin of the body, but the above the above is hindered by soil
particles, smoke, clothes etc.
Vitamin D Content in Foods Substance
(4)Vitamin E (Vitamin E Tocoferol, Anti Sterility Vitamin)
In the year 1923 Evans and Bishop first introduced it as Vitamin E and named a sterility removing ingredient. In 1936,
Evans isolated vitamin E from wheat germ oil in its oil in its pure form and named it tocopherol according to its chemical
organization. In 1938, Karer and colleagues together synthesized vitamin E.
Chemical Composition and Properties
Vitamin E or Tocopherol is found in my forms nowadays. All have a lot in common in their functionality and properties.
Vitamin E is mostly synthesized in the form of alpha tocopherol in which most of the creation of vitamin E is done and in this
the working capacity of Vitamin E is Maximum. Other forms of vitamin E or Tocopherol (Delta Tocopherol) in that order.
Vitamin E is oxidised in small amount in the presence of fat and its efficiency decreases. Oxidation of fat does not take place
in the presence of vitamin E, as a result, the fat does not have a foul odour. This action of vitamin E is called anti – oxidation
property and vitamin E is called anti – oxidized in the presence of a lot of foul- smelling fat and vitamin E is broken down by
ultra – violet rays.
Absorption and Storage
Vitamin E is absorbed into the blood along with fat- soluble vitamins and fats in the small intestine. The normal amount of
vitamin E or Tocopherol in the blood of an adult is 1 mgs/100mn. Vitamin E is stored in the liver, muscles and body fat.

44. Functions
(1) Saving Vitamin, A- By acting as a vitamin antioxidant, Vitamin E protects vitamin A from oxidation. It absorbs oxygen
and reduces the oxidation of vitamin A and carotene in the small intestine.
(2) Protecting red blood cells- It protects red blood cells from breaking down by oxidizing substances.
(3) Assisting in reproductive activities – Due to its deficiency, there is a lack of reproduction power in both men and women
(4) Protects the liver from damage caused by carbon tetrachloride poisoning.
(5) Vitamin E inhibits the peroxidation of unsaturated fatty acids in tissue and cell membranes.
Effect of Deficiency
(1) The reproductive organs do not work properly, which leads to infertility.
(2) The foetus dies in pregnancy.

45. (3) Sperm are produced in less quantity due to rupture in the sperm producing ducts in the male. Hence infertility occurs.
(4) There is weakness and wear and tear in the muscles.
(5) There is a lack of blood. Because red blood cells break down quickly and new red blood cells are also not formed
quickly.
Name of food item Vitamin E (Tocopherol) mg/100 gm its fat
Wheat Germ oil 142.8
Rice Bran Oil 58
Grain 48
Soybean Oil 15.9
Groundnut oil 11
Butter 1.6
Groundnut seed 9.3
Coconut oil 3.6
Egg 10.7
Meat 1.7
Effect of excess:
The toxic effect of an overdose of Vitamin E has not been observed in humans.
Required quantity and availability – Vitamin E is found in almost all food items in general. Its quantity is more in
vegetable foods. This Vitamin is found in small amounts in animal foods. It is found in large quantities in corn, soybean,
groundnut, coconut and cereals.
Amount of Vitamin ‘E’ in Food

46. Vitamin ‘K’
In 1935, two scientists named an element as vitamin K and told that this element is necessary for the process of
blood clotting. In 1939, Dam and Karer isolated this Vitamin from vegetables and also synthesized this vitamin. He
isolated vitamin K from a vegetable called alpha and obtained Vitamin K from rotten fish.
Chemical Composition and Properties
The organization of vitamin K is quite complex. It is soluble in fat and does not get destroyed quickly by heat.
Nepthoquinone Ring is found in Vitamin K Vitamin K is available in two forms as Vitamin K1 and Vitamin K2
Absorption Storage and Excretion
Vitamin K is early adsorbed with fats. Biles. Is required for its absorption Vitamin K is not stored in the body. This
Vitamin K is excreted with faeces.
Characteristics
(1) Vitamin K1 is found in green leafy while vitamin k2 is produced by the synthetic composition of bacteria.
(2) It is a yellow colored substance.
(3) There is no effect of heat.
(4) Decomposes in acids and bases.
(5) Soluble in fat and fat solution.
(6) It gets destroyed by oxidation reactions and sunlight.

47. Source of occurrence- In vegetable like, spinach, cabbage, it is found in abundance. It is also found in cauliflower,
soybean, wheat bran among other items. In the intestine, bacteria called E. Coli synthesize vitamin ‘K’.
Functions
Helps in clotting – vitamin K activates the cells making prothrombin which is an essential substance in blood clotting.
Prothrombin coverts and the blood coagulates in the form of a clot.
Vitamin K is essential for the production of prothrombin, which is essential in this entire process.
Effect of Deficiency
(1) Due to non – absorption of vitamin K in the body, its deficiency occurs as well as liver and intestinal diseases.
(2) Diarrhoea is caused by the disturbance of the intestines.
(3) Jaundice can occur.
(4) The amount of prothrombin in the body decreases, due to which it takes more time for blood to clot and blood flows
more.
(5) Inner Haemorrhage occurs.
(6) Deficiency of vitamin ‘K’ during pregnancy causes bleeding.

48. Effect of Excess
The adverse effect of excess of vitamin K’ was seen on preterm birth babies on giving them more K2 red blood cells
start breaking down.
Demand per day- The exact quantity of their demand has not been ascertained yet, It has been found that if a person
takes a normal balanced diet, then there is no deficiency of vitamin ‘ K’, but if there is a deficiency in the lactating
mother, its deficiency is found in the child who drinks her milk.
Vitamins Deficiency disorder
Vitamin A (Retinol) Loss of vision (Blindness) / Night blindness
Vitamin B1 (Thiamine) Weak muscles and severe weight loss (Beriberi)
Vitamin B2 (Riboflavin) Poor diet and mouth sores (Ariboflavinosis)
Vitamin B2 (Niacin) Diarrhoea and dermatitis (Pellagra)
Vitamin B2 (Pantothenic acid) Ischemic attacks and multiple sclerosis affect brain (Paraesthesia)
Vitamin B6 (Pyridoxine) Low number or lack of red blood cells (Anaemia)
Vitamin B7(Biotin) Red and itchy skin (Dermatitis)
Vitamin B8(Folic Acid) Immature RBCs in the bone marrow (Megaloblastic anaemia)
Vitamin B12 (cyanocobalamin) Abnormal absorption in the small intestine (Pernicious anaemia)
Vitamin C (Ascorbic acid) Bleeding gums and swollen joints (scurvy)
Vitamins D (Calciferol) Weakening of bones near joints (Rickets)
Vitamin E (Tocopherols) Faster depletion of RBCs from the body (Haemolytic anaemia)
Vitamin K (Phylloquinone) (Bleeding diathesis) Irregular and slow bleeding and clotting