Uploaded byAnuj Jha
Vitamins
The document provides a comprehensive overview of vitamins, classified into fat-soluble and water-soluble categories, detailing their occurrences, biological functions, and analytical methods for measuring their activity. It discusses specific vitamins such as A, D, E, K, and the B-complex vitamins, including their roles in human health and nutrition. The importance of dietary sources and methods for assessing vitamin levels is emphasized throughout the text.
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Vitamins
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- 2. Introduction Vitamins are organicnutrients that are required in small quantities for a variety of biochemical functions and which generally cannot be synthesized in the body and must be supplied by the diet. In 1912, scientists found that, in addition to carbohydrates, fats, and proteins, certain other factors called vitamins must be obtained from the diet.
- 3. Classification of Vitamins Vitamins Fat soluble Vitamin A Vitamin C Vitamin D Vitamin K Water soluble NonB-Complex Vitamin C B-Complex Energy - releasing Thiamine (B1) Riboflavin (B2) Niacin (B3) Pyridoxine (B6) Biotin (B7) Pantothenic Acid (B5) Hematopoietic Folic Acid (B9) Vitamin B12
- 4. Difference b/w watersoluble & fat soluble vitamins Properties Water soluble vitamins Fat soluble vitamins Solubility Water soluble Fat soluble Absorption Simple Along with lipids Storage No storage Stored in liver Excretion Excreted Not excreted Excess intake Nontoxic Toxic Deficiency Manifests rapidly Manifests slowly Treatment Regular dietary supply Single large dose
- 5. Fat Soluble Vitamins VitaminA Vitamin D Vitamin E Vitamin K
- 6. Vitamin A (carotenoids) Occurrence:- VitaminA as such is present only in food of animal origin but its provitamins “carotenes” are found in plants. Biological Functions:- • Enables the eye to adjust to changes in light • Aids in synthesis of ground substances of teeth, bones, • tendons and connective tissues • Used for synthesis of mucoprotiens and glycoproteins • Aids in reproductive processes • Synthesis of glycogen in liver • Regulates fat metabolism and formation of cholesterol • Acts as antioxidant and prevents tumour growth • Necessary for nerve fibres
- 7. Estimation of presenceof Vitamin A High performance liquid chromatographic (HPLC) method and spectrophotometric methods are considered the only acceptable methods to provide accurate food measurements of Vitamin A activity.
- 8. Vitamin D (Ergocalciferol,Cholecalciferol) Occurrence:- Vitamin D has two active forms- Vitamin D2 and D3 Vitamin D2 (eugocalciferol) formed by the irradiation of ergosterol (plants and yeast) by UV rays of sunlight Vitamin D3 (cholecalciferol) formed in animals by the action of sunlight on 7-dehydro-cholesterol in the skin of animals Biological functions:- • Promotes the absorption of calcium and phosphorus in the intestine • Mineralization of bone and teeth • Formation of bone matrix Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Vitamin D activity.
- 9. Vitamin E (Tocopherols) Occurrence:- VitaminE name given to a family of compounds called “tocopheorls” found in nuts vegetables oils etc. Biological functions:- • Acts as an antioxidant • Protects vitamin A and C from oxidation • Prevents hemolysis of red blood cells • Assist in cellular respiration Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Vitamin E activity.
- 10. Vitamin K (Phylloquinone,menaquinones, Menadione) Occurrence:- Vitamin K has two active forms- Vitamin K1 , K2 and K3 Vitamin K1 –Phylloquinone is found in plants Vitamin K2 –Menaquiones synthesizes in intestinal tract of animals Vitamin K3 –Menadione synthesized as parent compound of vitamin K Biological functions:- involves blood clotting factors and anti-hemorrhagic vitamin and as a component of electron transport chain. Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Vitamin K activity.
- 11. Water Soluble Vitamins VitaminB complex Vitamin C
- 12. Vitamin B1 (Thiamin) Occurrence:- Alsoknown as “aneurin” or “anti beri-beri factor” found in legumes nuts etc. Biological functions:- • Helps in oxidative decarboxylation of branched chain amino acids • Release of energy from fats and carbohydrates • Better appetite and functioning of digestive tract • Catalyses the conversion of pyruvate to acetyl CoA linking glycolytic cycle with TCA Analysis:- Thiochrome chemical method and fluorometric method is used for Thiamin activity.
- 13. Vitamin B2 (Riboflavin) Occurrence:- Foundin fish, eggs and green leafy vegetables. Biological functions:- • As a component of respiratory chain in mitochondria • Formation of enzymes called flavoprotiens. • Release of energy from fat, carbohydrates and protiens. • Essential for healthy skin growth • Normal functioning of eye Analysis:- Fluorosence method is used measurements of Vitamin Riboflavin activity.
- 14. Vitamin B3 (Niacin) Occurrence:- Knownalso as “Nicotinic acid” and amide derivative nicotinamide and present in dietary proteins and found in milk, fish penuts etc. Biological functions:- • Lactate dehydrogenase: pyruvate to lactate or lactate to payurvate (glycolytic cycle) • Synthesis of proteins , nucleic acids and fatty acids. • Essential for healthy skin and normal functioning of nervous system Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Niacin activity.
- 15. Vitamin B5 (Pantothenicacid) Occurrence:- Part of coenzyme-A and is involved in energy capture process of all parts of the cell found in whole grains fruits and vegetables. Biological functions:- • Required for metabolism of fat, protein and carbohydrate via citric acid cycle • Used for synthesis of fatty acids, cholesterol and other sterols • Useful for group transfer reactions • Used for synthesis of porphyrin ring, which is a part of haemoglobin Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Pantothenic activity.
- 16. Vitamin B6 (Pyridoxine) Occurrence:- Consistsof three closly related compounds called pyridoxine pyridoxal and pyridoxamine found in banana, poultry,soyabeans etc. Biological functions:- • serves as coenzymes in numerous enzymes that are involved in amino acid metabolism • Production of antibodies Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Pyridoxine activity.
- 17. Vitamin B7 (Biotin) Occurrence:- itis an imidazole derivative and occurs in milk, egg yolk and peanuts Biological functions:- • pyruvate carboxylase for cellular carboxylation reactions • Synthesis of purines that are important constituents of DNA and RNA Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Biotin activity.
- 18. Vitamin B9 (Folicacid) Occurrence:- Chemically known as “Petroylglutamic acid” and present in sweet potatoes, green vegetables, fish etc. Biological functions:- • Folic acid is converted into tetrahydrofolate which is a coenzyme form of folic acid • Participates in various biological reactions • Synthesis of thymine required for DNA synthesis. • Necessary for the formation of red blood cells Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Folic acid activity.
- 19. Vitamin B12 (Cyanocobalamine) Occurrence:- Hasa complex ring structure and are found in organ meat chicken and pork. Biological functions:- • Aids in formation of red blood cells • Normal function of all body cells especially nerve cells • Helps in bone marrow formation • Needed for synthesis of DNA and RNA Analysis:- High performance liquid chromatographic (HPLC) methods are considered the only acceptable methods to provide accurate food measurements of Cyanocobalamine activity.
- 20. Vitamin C (Ascorbicacid) Occurrence:- Made up of six carbon atoms organic compound and resembles the structure of glucose found in citrus fruits tomatoes pineapples etc. Biological functions:- • Essential for the synthesis of collagen • Conversion of cholesterol to bile acids • Aids in healing of wounds and resistance to infections • Acts as water soluble anti-oxidant • Maintains elasticity of blood vessels and capillaries Analysis:- 6-Dichloroindophenol Titrimetric method and HPLC method used for food measurements of Vitamin C activity.
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