Vitamins are required in small quantities in the diet because they cannot be synthesized by the body.
Water soluble vitamins cannot be stored in human tissues. Their excess is excreted with urine.
Significant amounts of fat soluble vitamins can be stored in adipose tissue and the liver.
Synthetic vitamins are identical to natural vitamins.
Once growth and development are completed, vitamins remain essential nutrients for the healthy maintenance of the cells, tissues, and organs.
The document provides information about various vitamins, including their sources, daily requirements, and functions. It discusses both water-soluble vitamins (B vitamins and vitamin C) and fat-soluble vitamins (A, D, E, K). For each vitamin, there is a section on dietary sources, daily intake recommendations, and the key roles the vitamin plays in the body.
This document provides information about vitamins, including their classification, sources, functions, and deficiency diseases. It discusses both fat-soluble vitamins A, D, E, and K and water-soluble B vitamins and vitamin C. Vitamins are organic compounds that are needed in small amounts for growth, cell function, and disease prevention. They are classified based on their solubility and whether they can be stored in the body. Deficiencies can result in diseases like rickets, osteomalacia, and beriberi.
Vitamins are organic substances that are essential for life and normal functioning of the body. There are 13 vitamins classified as either water-soluble or fat-soluble. Water-soluble vitamins dissolve in water and cannot be stored in the body for long, while fat-soluble vitamins are stored in body tissues. Vitamins perform important roles like energizing metabolism, regulating cell growth, and enabling vision in low light. Common sources of vitamins include foods like fruits, vegetables, meat, and dairy. Deficiencies can lead to conditions like scurvy or rickets.
The word "vitamin" comes from the Latin word “vita”, means "life". Vitamins are organic components in food that are required in very small amounts for growth and for maintaining good health. Vitamins are chemicals found in very small amounts in many different foods Vitamins and minerals are measured in a variety of ways. The most common are:
mg – milligram (a milligram is one thousandth of a gram)
mcg – microgram (a microgram is one millionth of a gram. 1,000 micrograms is equal to one milligram)
IU – international unit (the conversion of milligrams and micrograms into IU depends on the type of vitamin or drug)
This document provides information on vitamins, including their classification, sources, and functions. It begins by defining vitamins and explaining that they are classified as either fat-soluble or water-soluble. The four fat-soluble vitamins - A, D, E, and K - are described in terms of their daily requirements, dietary sources, and roles in the body. Eight B vitamins and vitamin C make up the water-soluble group. Each B vitamin is then discussed individually, with details on its chemical structure, daily intake, food sources, and metabolic functions.
Vitamins are organic components in food that are needed in small quantities for growth, health, and disease prevention. They help build resistance, stimulate digestion, and support health. The main vitamins are A, D, E, K, B complex (thiamine, riboflavin, niacin, pantothenic acid, biotin, pyridoxine, cobalamin, folic acid), and C. Each vitamin has a specific role and recommended daily intake depending on age and gender.
This presentation provides an overview of vitamins, including their classification, functions, sources, and mechanisms of action. It discusses both water soluble vitamins (B vitamins and vitamin C) and fat soluble vitamins (A, D, E, K). Key points include:
- Vitamins are organic compounds that are needed in small amounts for growth, cell function, and disease prevention.
- They are classified as either water soluble or fat soluble depending on how they are absorbed and transported in the body.
- Vitamins act as coenzymes and play important roles in energy production, cell differentiation, bone health, vision, and other processes.
- Dietary sources of each vitamin are identified along with recommended daily intake amounts
The document provides information about various vitamins, including their sources, daily requirements, and functions. It discusses both water-soluble vitamins (B vitamins and vitamin C) and fat-soluble vitamins (A, D, E, K). For each vitamin, there is a section on dietary sources, daily intake recommendations, and the key roles the vitamin plays in the body.
This document provides information about vitamins, including their classification, sources, functions, and deficiency diseases. It discusses both fat-soluble vitamins A, D, E, and K and water-soluble B vitamins and vitamin C. Vitamins are organic compounds that are needed in small amounts for growth, cell function, and disease prevention. They are classified based on their solubility and whether they can be stored in the body. Deficiencies can result in diseases like rickets, osteomalacia, and beriberi.
Vitamins are organic substances that are essential for life and normal functioning of the body. There are 13 vitamins classified as either water-soluble or fat-soluble. Water-soluble vitamins dissolve in water and cannot be stored in the body for long, while fat-soluble vitamins are stored in body tissues. Vitamins perform important roles like energizing metabolism, regulating cell growth, and enabling vision in low light. Common sources of vitamins include foods like fruits, vegetables, meat, and dairy. Deficiencies can lead to conditions like scurvy or rickets.
The word "vitamin" comes from the Latin word “vita”, means "life". Vitamins are organic components in food that are required in very small amounts for growth and for maintaining good health. Vitamins are chemicals found in very small amounts in many different foods Vitamins and minerals are measured in a variety of ways. The most common are:
mg – milligram (a milligram is one thousandth of a gram)
mcg – microgram (a microgram is one millionth of a gram. 1,000 micrograms is equal to one milligram)
IU – international unit (the conversion of milligrams and micrograms into IU depends on the type of vitamin or drug)
This document provides information on vitamins, including their classification, sources, and functions. It begins by defining vitamins and explaining that they are classified as either fat-soluble or water-soluble. The four fat-soluble vitamins - A, D, E, and K - are described in terms of their daily requirements, dietary sources, and roles in the body. Eight B vitamins and vitamin C make up the water-soluble group. Each B vitamin is then discussed individually, with details on its chemical structure, daily intake, food sources, and metabolic functions.
Vitamins are organic components in food that are needed in small quantities for growth, health, and disease prevention. They help build resistance, stimulate digestion, and support health. The main vitamins are A, D, E, K, B complex (thiamine, riboflavin, niacin, pantothenic acid, biotin, pyridoxine, cobalamin, folic acid), and C. Each vitamin has a specific role and recommended daily intake depending on age and gender.
This presentation provides an overview of vitamins, including their classification, functions, sources, and mechanisms of action. It discusses both water soluble vitamins (B vitamins and vitamin C) and fat soluble vitamins (A, D, E, K). Key points include:
- Vitamins are organic compounds that are needed in small amounts for growth, cell function, and disease prevention.
- They are classified as either water soluble or fat soluble depending on how they are absorbed and transported in the body.
- Vitamins act as coenzymes and play important roles in energy production, cell differentiation, bone health, vision, and other processes.
- Dietary sources of each vitamin are identified along with recommended daily intake amounts
This document provides information on fat soluble vitamins, including vitamin A, D, E, and K. It discusses the structure, sources, functions, deficiency symptoms, and sensitivity to processing for each vitamin. Vitamin A plays roles in vision and immune function. Vitamin D is important for bone health and is synthesized in the skin upon sun exposure. Vitamin E acts as an antioxidant and vitamin K is essential for blood clotting. The document also provides references on fat soluble vitamins.
Vitamins are organic compounds that have various functions in the body and differ in their chemistry, biochemistry and food sources. They are either water soluble or fat soluble. Water soluble vitamins include the B vitamins and vitamin C, which are absorbed in the small intestine and excreted through urine. Fat soluble vitamins A, D, E and K are absorbed through the intestinal tract with dietary fats and stored in body tissues. Vitamins play essential roles in growth, metabolism and various bodily processes, and deficiencies can lead to structural and functional disorders.
Vitamins are nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. They are essential for good health and many bodily functions. Vitamins are classified as either water-soluble or fat-soluble. Water-soluble vitamins like vitamin C and the B vitamins dissolve in water and are not stored in the body, so must be consumed regularly. Fat-soluble vitamins like A, D, E and K are stored in body fat and tissues. Vitamins play important roles in growth, development, energy production and disease prevention. Deficiencies can lead to various health conditions.
This document provides an overview of fat-soluble vitamins, including Vitamins A, D, E, and K. It discusses the general characteristics, functions, classification, and individual details of each vitamin. For each vitamin, the document outlines its dietary sources, mechanisms of action in the body, functions, and deficiency diseases. The presentation aims to introduce the key properties and roles of the important fat-soluble vitamins.
Vitamins are organic compounds that are required in small amounts for normal growth and development. They act as cofactors for enzymes in metabolic pathways. There are two types of vitamins - water soluble vitamins like vitamin C and B vitamins, and fat soluble vitamins like vitamins A, D, E and K. The document discusses each vitamin in detail, describing their chemical structure, functions, dietary sources and deficiency symptoms.
People with increased nutrient needs may require supplements. Women who menstruate heavily may need iron supplements. Newborns require a single vitamin K dose at birth. Women of childbearing age need folic acid supplements to reduce neural tube defects in babies. Vitamins are organic compounds essential in small amounts and must be obtained from food or supplements. They regulate chemical reactions and cannot be synthesized by the body. Fat soluble vitamins like A, D, E and K are stored in tissues while water soluble vitamins like the B vitamins and C are not stored and require constant supply.
This document provides an overview of vitamins, including what they are, why they are essential, and the key roles and functions of specific fat-soluble and water-soluble vitamins. It discusses that vitamins are organic compounds needed in small amounts for normal body functioning. It then summarizes the four fat-soluble vitamins (A, D, E, K) and various B-vitamins and vitamin C that are water-soluble and their important roles in sustaining life.
Vitamins are organic compounds that occur naturally in small amounts in foods. They are required for normal growth, maintenance, and reproduction. There are two types of vitamins - fat-soluble (A, D, E, K) and water-soluble (C, B vitamins). Vitamin deficiencies can occur due to reduced intake, impaired absorption, metabolism or increased losses. The major vitamins, their functions, dietary sources, and deficiency diseases are described.
Vitamins are organic compounds that are required in small amounts for normal physiological functions. They were originally thought to be amines because they are required for life. Vitamins are classified as either water-soluble or fat-soluble depending on how they are absorbed and transported in the body. Many vitamins act as coenzymes and are involved in critical metabolic processes like energy production and blood cell synthesis. Deficiencies can result in diseases that are prevented by obtaining adequate vitamins from dietary sources or supplements.
This document provides information on several B vitamins and fat-soluble vitamins. It discusses the functions, deficiency signs, and sources of vitamins A, D, E, K, B1, B2, B3, B4, C, and choline. Vitamins are essential nutrients that must be obtained through diet or supplementation as the human body cannot synthesize them. They support many important processes in the body including growth, vision, bone health, blood clotting, and energy metabolism. Deficiency in certain vitamins can lead to diseases like scurvy, rickets, or neurological disorders.
Vitamins are essential organic nutrients required in small amounts that cannot be synthesized by the body. They are divided into fat soluble and water soluble vitamins. The document defines several vitamins (A, D, E, K, B1-B12, C) and discusses their functions, deficiency signs, and food sources. It also covers vitamin-containing supplements like cod liver oil and shark liver oil.
Vitamins are organic compounds that are required for healthy cell growth, development and function. They are either water-soluble or fat-soluble. Water-soluble vitamins dissolve in water and must be replenished regularly, while fat-soluble vitamins are stored in fatty tissues and don't need to be replaced as often. There are 13 vitamins that serve various functions like bone health, vision, immune function and more. While vitamins provide many health benefits, consuming too high of doses can potentially cause harm through overdose, toxic additions or hiding other deficiencies.
Water soluble vitamins written by Ashfaq AhmadAshfaq Ahmad
This document discusses vitamin C and several B vitamins. It provides information on their functions, dietary sources, deficiency symptoms, recommended intake levels, and other details. Vitamin C plays roles in collagen formation, bone formation, antioxidant activity, and immune function. The B vitamins discussed include thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), and their involvement in metabolism and cell function through their coenzyme forms. Deficiency of several B vitamins can cause conditions like beriberi, pellagra, and megaloblastic
This document provides information on water soluble vitamins B and C. It discusses the classification of vitamins based on solubility and describes key features of the B-complex vitamins including thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, and cyanocobalamin. It also covers vitamin C, describing its isolation, sources, functions, deficiency manifestations, and role in collagen formation and wound healing. The roles of these vitamins as coenzymes in various metabolic pathways are emphasized.
This document defines vitamins and classifies them as either fat-soluble or water-soluble. It provides details on several key vitamins including vitamin A, D, E, K, B1, B2, B3, B5, B6, B7, B9 and C. For each vitamin, the text outlines the main functions, food sources, deficiency symptoms, and other relevant information. Vitamins are described as organic substances required in small amounts for life, growth and metabolic processes. They must be obtained from dietary sources as the body cannot synthesize them.
Vitamins are organic molecules that are essential for normal health and growth. They must be obtained through diet as they are not synthesized in the body. There are 13 vitamins that are divided into fat-soluble and water-soluble categories. Vitamins act as coenzymes and participate in many metabolic reactions. Deficiencies can occur due to inadequate intake, absorption issues, or increased requirements.
This document provides information about various vitamins in 3 sections:
1. It introduces vitamins and their classification as either water-soluble or fat-soluble.
2. Details are given for individual B vitamins, including their recommended daily intake, dietary sources, functions, and deficiency symptoms.
3. Fat-soluble vitamins A, D, and E are also described with their daily values, food sources, roles in the body, and health impacts of inadequacy.
Vitamins are organic compounds that are needed in small quantities to sustain life. They are classified as either fat-soluble (A, D, E, K) or water-soluble (C, B vitamins). Vitamins act as coenzymes and are involved in many important biochemical reactions. Deficiencies can result in diseases like scurvy, beriberi, or rickets. The document provides details on the structure, functions, dietary sources and deficiencies of several key vitamins.
Vitamins are organic compounds that are required by humans in small amounts. They are classified as either 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. Vitamins function as coenzymes and play important roles in metabolism, energy production, blood cell formation, nerve transmission, gene expression, and other processes. Deficiencies can result in conditions like beriberi, pellagra, scurvy, and rickets.
This document provides information on fat soluble vitamins, including vitamin A, D, E, and K. It discusses the structure, sources, functions, deficiency symptoms, and sensitivity to processing for each vitamin. Vitamin A plays roles in vision and immune function. Vitamin D is important for bone health and is synthesized in the skin upon sun exposure. Vitamin E acts as an antioxidant and vitamin K is essential for blood clotting. The document also provides references on fat soluble vitamins.
Vitamins are organic compounds that have various functions in the body and differ in their chemistry, biochemistry and food sources. They are either water soluble or fat soluble. Water soluble vitamins include the B vitamins and vitamin C, which are absorbed in the small intestine and excreted through urine. Fat soluble vitamins A, D, E and K are absorbed through the intestinal tract with dietary fats and stored in body tissues. Vitamins play essential roles in growth, metabolism and various bodily processes, and deficiencies can lead to structural and functional disorders.
Vitamins are nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. They are essential for good health and many bodily functions. Vitamins are classified as either water-soluble or fat-soluble. Water-soluble vitamins like vitamin C and the B vitamins dissolve in water and are not stored in the body, so must be consumed regularly. Fat-soluble vitamins like A, D, E and K are stored in body fat and tissues. Vitamins play important roles in growth, development, energy production and disease prevention. Deficiencies can lead to various health conditions.
This document provides an overview of fat-soluble vitamins, including Vitamins A, D, E, and K. It discusses the general characteristics, functions, classification, and individual details of each vitamin. For each vitamin, the document outlines its dietary sources, mechanisms of action in the body, functions, and deficiency diseases. The presentation aims to introduce the key properties and roles of the important fat-soluble vitamins.
Vitamins are organic compounds that are required in small amounts for normal growth and development. They act as cofactors for enzymes in metabolic pathways. There are two types of vitamins - water soluble vitamins like vitamin C and B vitamins, and fat soluble vitamins like vitamins A, D, E and K. The document discusses each vitamin in detail, describing their chemical structure, functions, dietary sources and deficiency symptoms.
People with increased nutrient needs may require supplements. Women who menstruate heavily may need iron supplements. Newborns require a single vitamin K dose at birth. Women of childbearing age need folic acid supplements to reduce neural tube defects in babies. Vitamins are organic compounds essential in small amounts and must be obtained from food or supplements. They regulate chemical reactions and cannot be synthesized by the body. Fat soluble vitamins like A, D, E and K are stored in tissues while water soluble vitamins like the B vitamins and C are not stored and require constant supply.
This document provides an overview of vitamins, including what they are, why they are essential, and the key roles and functions of specific fat-soluble and water-soluble vitamins. It discusses that vitamins are organic compounds needed in small amounts for normal body functioning. It then summarizes the four fat-soluble vitamins (A, D, E, K) and various B-vitamins and vitamin C that are water-soluble and their important roles in sustaining life.
Vitamins are organic compounds that occur naturally in small amounts in foods. They are required for normal growth, maintenance, and reproduction. There are two types of vitamins - fat-soluble (A, D, E, K) and water-soluble (C, B vitamins). Vitamin deficiencies can occur due to reduced intake, impaired absorption, metabolism or increased losses. The major vitamins, their functions, dietary sources, and deficiency diseases are described.
Vitamins are organic compounds that are required in small amounts for normal physiological functions. They were originally thought to be amines because they are required for life. Vitamins are classified as either water-soluble or fat-soluble depending on how they are absorbed and transported in the body. Many vitamins act as coenzymes and are involved in critical metabolic processes like energy production and blood cell synthesis. Deficiencies can result in diseases that are prevented by obtaining adequate vitamins from dietary sources or supplements.
This document provides information on several B vitamins and fat-soluble vitamins. It discusses the functions, deficiency signs, and sources of vitamins A, D, E, K, B1, B2, B3, B4, C, and choline. Vitamins are essential nutrients that must be obtained through diet or supplementation as the human body cannot synthesize them. They support many important processes in the body including growth, vision, bone health, blood clotting, and energy metabolism. Deficiency in certain vitamins can lead to diseases like scurvy, rickets, or neurological disorders.
Vitamins are essential organic nutrients required in small amounts that cannot be synthesized by the body. They are divided into fat soluble and water soluble vitamins. The document defines several vitamins (A, D, E, K, B1-B12, C) and discusses their functions, deficiency signs, and food sources. It also covers vitamin-containing supplements like cod liver oil and shark liver oil.
Vitamins are organic compounds that are required for healthy cell growth, development and function. They are either water-soluble or fat-soluble. Water-soluble vitamins dissolve in water and must be replenished regularly, while fat-soluble vitamins are stored in fatty tissues and don't need to be replaced as often. There are 13 vitamins that serve various functions like bone health, vision, immune function and more. While vitamins provide many health benefits, consuming too high of doses can potentially cause harm through overdose, toxic additions or hiding other deficiencies.
Water soluble vitamins written by Ashfaq AhmadAshfaq Ahmad
This document discusses vitamin C and several B vitamins. It provides information on their functions, dietary sources, deficiency symptoms, recommended intake levels, and other details. Vitamin C plays roles in collagen formation, bone formation, antioxidant activity, and immune function. The B vitamins discussed include thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), and their involvement in metabolism and cell function through their coenzyme forms. Deficiency of several B vitamins can cause conditions like beriberi, pellagra, and megaloblastic
This document provides information on water soluble vitamins B and C. It discusses the classification of vitamins based on solubility and describes key features of the B-complex vitamins including thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, and cyanocobalamin. It also covers vitamin C, describing its isolation, sources, functions, deficiency manifestations, and role in collagen formation and wound healing. The roles of these vitamins as coenzymes in various metabolic pathways are emphasized.
This document defines vitamins and classifies them as either fat-soluble or water-soluble. It provides details on several key vitamins including vitamin A, D, E, K, B1, B2, B3, B5, B6, B7, B9 and C. For each vitamin, the text outlines the main functions, food sources, deficiency symptoms, and other relevant information. Vitamins are described as organic substances required in small amounts for life, growth and metabolic processes. They must be obtained from dietary sources as the body cannot synthesize them.
Vitamins are organic molecules that are essential for normal health and growth. They must be obtained through diet as they are not synthesized in the body. There are 13 vitamins that are divided into fat-soluble and water-soluble categories. Vitamins act as coenzymes and participate in many metabolic reactions. Deficiencies can occur due to inadequate intake, absorption issues, or increased requirements.
This document provides information about various vitamins in 3 sections:
1. It introduces vitamins and their classification as either water-soluble or fat-soluble.
2. Details are given for individual B vitamins, including their recommended daily intake, dietary sources, functions, and deficiency symptoms.
3. Fat-soluble vitamins A, D, and E are also described with their daily values, food sources, roles in the body, and health impacts of inadequacy.
Vitamins are organic compounds that are needed in small quantities to sustain life. They are classified as either fat-soluble (A, D, E, K) or water-soluble (C, B vitamins). Vitamins act as coenzymes and are involved in many important biochemical reactions. Deficiencies can result in diseases like scurvy, beriberi, or rickets. The document provides details on the structure, functions, dietary sources and deficiencies of several key vitamins.
Vitamins are organic compounds that are required by humans in small amounts. They are classified as either 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. Vitamins function as coenzymes and play important roles in metabolism, energy production, blood cell formation, nerve transmission, gene expression, and other processes. Deficiencies can result in conditions like beriberi, pellagra, scurvy, and rickets.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
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A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
2. INTRODUCTION
The word "vitamin" comes from the Latin word “vita”, means
"life".
Vitamins are organic components in food that are needed
in very small amounts for growth and for maintaining
good health.
Everybody must eat a certain amount of vitamins to stay
healthy.
Vitamins are chemicals found in very small amounts in many
different foods.
3. CHARACTERISTICS
Vitamins are required in small quantities in the diet because
they cannot be synthesized by the body.
Water soluble vitamins cannot be stored in human tissues.
Their excess is excreted with urine.
Significant amounts of fat soluble vitamins can be stored in
adipose tissue and the liver.
Synthetic vitamins are identical to natural vitamins.
Once growth and development are completed, vitamins remain
essential nutrients for the healthy maintenance of the cells,
tissues, and organs.
4. FUNCTIONS
Vitamins are helpful for the health and life of the
body in the following respects:
(a) They build up the resistance of the body against
diseases.
(b) Prevent and cure various diseases caused by
deficiency.
(c) Help the digestion and utilization of mineral salts
and Carbohydrates in the body.
(d) Stimulate and give strength to digestive and
nervous system.
(e) Help health protection.
(f) Help maintenance of proper health and normal
growth.
5. CLASSIFICATION
On the basis of their solubility vitamins are mainly 2 types-
Fat soluble vitamins: Vitamins that dissolve in fat. Because fat is
easily stored on our body, fat-soluble vitamins can be stored within
our fat. This means they can accumulate and be saved for later use.
The fat-soluble vitamins are A, D, E and K.
6. Water soluble vitamins: Vitamins that dissolve in water.
Because our body is a watery environment, these vitamins
can move through our body pretty easily, and they can also
be flushed out by the kidneys. Water-soluble vitamins
include the B-complex vitamins and vitamin C.
There are eight B vitamins, including vitamin B1, B2, B3,
B5, B6, B7, B9 and B12.
7.
8. WATER SOLUBLE VS FAT SOLUBLE VITAMINS
Criteria Water Soluble Fat Soluble
Absorption Directly to
blood
Lymph
Transport free Require carrier
Storage Circulate freely In cells with fat
Excretion In urine Stored with fat
Requirements Every 2-3 days Every week
9.
10. FAT SOLUBLE VITAMINS (A, D, E, K )
VITAMIN A
Vitamin A is a group of unsaturated nutritional organic compounds,
that includes retinol, retinal, retinoic acid, and
several provitamin A carotenoids, among which beta-carotene is
the most important. Its active form is present only in Animal Tissue.
DAILY REQUIRMENT
Men and women – 600 mcg.
Pregnancy and lactation – 950 mcg.
Infants – 350mcg.
Children – 600mcg.
12. FUNCTIONS
Vitamin A plays a role in a variety of functions
throughout the body, such as:
Vision
Gene transcription
Immune function
Embryonic development and reproduction
Bone metabolism
Hematopoiesis (the production of blood cells and
platelets)
Skin and cellular health
Antioxidant activity
13. VITAMIN D
Vitamin D refers to a group of fat-soluble secosteroids (a type
of steroid with a "broken" ring) found in liver and fish oils, or
obtained by irradiating provitamin D with ultraviolet light and are
responsible for enhancing intestinal absorption
of calcium, iron, magnesium, phosphate and zinc. It is also called
SUNSHINE VITAMIN.
it is available in 2 forms-
Cholecalciferol (vitamin D3)
is made from 7-dehydrocholesterol in the skin of animals and humans.
Calciferol - D2
is obtained artificially by irradiation of ergo- sterol and is called
ergocalciferol.
14. DIETARYSOURCES OF VITAMIN D
Men and women- 0.01
mg.
Pregnancy and lactation
– 0.01 mg
Infants & Children –0.01
mg
DAILY REQUIRMENT
15. FUNCTIONS OF VITAMIN
D
Calcium Balance
Cell Differentiation
Immunity
Blood Pressure Regulation
Development of Bones & Teeth
16. VITAMIN E
Vitamin E refers to a group of compounds that include
both tocopherols and tocotrienols. They are naturally occuring
anti-oxidant.
It is also called anti-aging factor.
The word tocopherol is derived from the word toco meaning child
birth and pheros meaning to bear.
It is yellow oily liquid freely soluble in fat solvent.
Tocopherol α,β,γ, δ have been obtained from the natural sources.
17. DIETARY SOURCES OF VITAMIN E
men - 8 – 10mg
women – 5- 8mg
Children – 8.3mg
Infants – 4- 5mg
DAILY RECOMMENDED DOSE
18. FUNCTIONS OF VITAMIN E
Antioxidant (most powerful natural)
Free radical scavenger
Protects cell membranes
Protects LDL from oxidation
Protection of double bonds in
polyunsaturated fatty acids
Prevention of rancidity
Works in conjunction with selenium
Vitamin E also plays a role in neurological
functions, and inhibition of platelet
aggregation.
Vitamin E also protects lipids and prevents
the oxidation of polyunsaturated fatty acids.
19. VITAMIN K
Vitamin K refers to a group of structurally similar, fat-
soluble vitamins the human body needs for complete
synthesis of certain proteins that are required for
blood coagulation, and also certain proteins that the
body uses to manipulate binding of calcium in bone and
other tissues.
Vitamin K is naturally produced by the bacteria in the
intestines.
It is essential for production of a type of protein called
prothrombin & other factor involve in blood clotting
mechanism. Hence it is known as anti – hemorrhagic
vitamin.
Vitamin K includes two natural vitamers :
vitamin K1 (phylloquinone)
and vitamin K2 (menaquinones)
20. DIETARY SOURCES OF VITAMIN K
men and women – 70 –
140 mcg.
children – 35 – 75mcg
DIETARY REQUIRMENT
21. FUNCTIONS OF VITAMIN K
It is essential for the hepatic synthesis of
coagulation factor II, V, VII, IX, X.
CLOTTING – it prevents hemorrhage
only in cases when there is defective
production of prothrombin
OXIDATIVE PHOSPHORYLATION
– it acts as a co- factor in oxidative
phosphorylation associated with lipid
Vitamin-K is needed for carboxylation
of glutamyl residue of Ca++ binding
transport between the flavin coenzyme
and the cytochrome system.
22. WATER SOLUBLE VITAMINS
Water soluble vitamins are
found in yeast, grain, rice,
vegetables, fish, and meat.
These are essential co-
enzymes required in energy
releasing mechanisms.
They also act as co-
enzymes for metabolism of
proteins, carbohydrates and
fats.
They include-
B1- Thiamine
B2 - Riboflavin
B3 – Niacin
B5 – pantothenic acid
B6 –Pyridoxine
B7 – Biotin
B 9- Folic acid
B12 –Cobalamin
Vitamin C (ascorbic acid)
23. VITAMIN B1 (THIAMINE)
It is also called Anti Beri-Beri factor,
Anti Neuritic factor, and also Aneurin.
It is colorless basic organic compound
composed of a sulfated pyramiding ring.
All living organisms use thiamine, but it
is synthesized only in bacteria, fungi,
and plants.
Contains sulfur and nitrogen group
Destroyed by alkaline and heat
Coenzyme: Thiamin pyrophosphate
(TPP)
25. FUNCTIONS OF THIAMINE
Vitamin B1, is very essential for converting carbohydrate
into energy.
The most important use of thiamine is in the treatment of
beriberi, a condition caused by a deficiency of thiamine in
the diet. Symptoms include swelling, tingling or burning
sensation in the hands and feet, confusion, difficulty
breathing.
Vitamin B1, helps in maintaining the healthy nervous
system.
Vitamin B1, is necessary for healthy mucous membranes.
It helps in the digestion of food.
It provides strength to muscles.
It is very useful for the proper functioning of heart.
26. VITAMIN B2 (RIBOFLAVIN)
It is also called as beauty vitamin.
it is yellowish green fluorescent
compound soluble in water.
The word riboflavin is derived from 2
sources
ribose – means many ribose sugar
found in several vitamins
flavin – yellow.
It is widely involved in oxidation-
reduction reaction.
27. DIETARY SOURCES OF VITAMIN B2
Men – 1.5mg
women – 1.2 mg
Pregnancy and lactation
– 2 to 2.3 mg .
Children – 1.3mg.
Daily requirement
28. FUNCTIONS OF
RIBOFLAVIN
It is essential for normal growth.
Metabolism – It is involved in the
metabolism of carbohydrates, fat &
proteins.
Digestion – it helps in digestion
Nervous system – it helps in proper
functioning of Nervous system
It is very useful for normal tissue
respiration.
Necessary for healthy mucous membranes
Good for skin, nails and eyes
It helps in protects the body against cancer.
29. VITAMIN B3 (NIACIN)
Vitamin B3 is also known as niacin or nicotinic acid.
it is essential for metabolism of carbohydrate, protein & fat.
It is a colorless, water-soluble solid derivative of pyridine, with a
carboxyl group (COOH) at the 3-position.
It is a pyridine derivative and is a
precursor of the coenzyme NAD (Nicotinamide adenine
dinucleotide).
31. VITAMIN B5 (PANTOTHENIC ACID)
Vitamin B5 is also known as Pantothenic Acid, is a water-soluble
vitamin.
It was discovered by Roger J. Williams in 1919.
Tissue extracts from a variety of biological materials provide a
growth factor for yeast this growth factor identified as pantothenic
acid
This word derived from greek word pantos meaning everywhere.
Part of Coenzyme-A
Essential for metabolism of CHO, fat, protein
32. DIETARY SOURCES OF VIT B5
Men – 10 mg
women – 10 mg
Children – 5.5mg.
Daily requirement
33. FUNCTIONS OF VIT B5 (PANTOTHENIC ACID)
Vitamin B5 plays an important role in helping release energy from
sugars, starches, and fats.
Vitamin B5 is important for releasing energy stored as fat, it is equally
important for the creation of fat. Two basic types of fats - fatty acids
and cholesterol - both require the CoA form of B5 for their synthesis.
Sometimes it is important for the body to make small chemical changes
in the shape of cell proteins, thus vitamin B5 is used in this case.
They are essential for the cell metabolism.
They are very helpful in the cholesterol metabolism.
Accelerates wound healing.
It is also used as anti-stress factor.
Allergies, headaches, arthritis, psoriasis, insomnia, asthma, and
infections have all been treated with some effectiveness using vitamin
B5.
34. VITAMIN B6 (PYRIDOXINE B6)
Vitamin B6 refers to a group of chemically very similar
compounds which can be interconverted in biological systems.
Vitamin B6 is part of the vitamin B complex group, and its
active form, Pyridoxal 5'-phosphate (PLP) serves as
a cofactor in many enzyme reactions in amino acid, glucose,
and lipid metabolism.
It is white crystalline substance soluble in water and alcohol.
35. DIETARY SOURCE OF VIT B6
Men – women – 2 mg
Children – 1.7 mg.
Infant – 0.1-0.4 mg
Daily requirement
Milk
Fish
Vegetables
Beans
Eggs
Peanuts,
sunflower seeds, etc.
36. FUNCTIONS OF VITAMIN B6
Make antibodies. Antibodies are needed to fight many
diseases.
Maintain normal nerve function
Make hemoglobin. Hemoglobin carries oxygen in the red
blood cells to the tissues. A vitamin B6 deficiency can cause a
form of anemia.
Break down proteins. The more protein you eat, the more
vitamin B6 you need.
Keep blood sugar (glucose) in normal ranges
Assists in the balancing of Sodium and Potassium levels.
Promotes RBC production.
Production of Serotonin, Dopamine, Noradrenaline and
Adrenaline
37. VITAMIN B7 (BIOTIN)
Vitamin B7 or Biotin, also known as vitamin
H or coenzyme R, is a water-soluble B-vitamin.
Biotin is a coenzyme for carboxylase enzymes,
involved in the synthesis of fatty acids, isoleucine,
and valine, and in gluconeogenesis
38. DIETARY SOURCES OF VIT B7
Men – women – 100-
200 mcg
Children – 50-200 mcg.
Infant – 35 mcg
Daily requirement
39. FUNCTIONS OF VITAMIN B7
sufficient intake of vitamin B7 (biotin) is important as it helps the body to-
•convert food into glucose, which is used to produce energy
•produce fatty acids and amino acids (the building blocks of protein)
•activate protein/amino acid metabolism in the hair roots and fingernail cells.
The European Food Safety Authority (EFSA), which provides scientific
advice to assist policy makers, has confirmed that clear health benefits have
been established for the dietary intake of biotin (vitamin B7) in contributing to:
•normal macronutrient metabolism;
•normal energy yielding metabolism;
•the maintenance of normal skin and mucous membranes;
•the normal function of the nervous system;
•the maintenance of normal hair;
•normal psychological functions.
40. VITAMIN B9 (FOLIC
ACID)
Vitamin b7 is also known
as folic acid, folacin or
folate.
It is a water soluble
vitamin.
It is a yellow crystalline
substance.
DIETARY SOURCE
41. FUNCTIONS OF VIT B9
Formation of RBC – folic acid in combination with vitamin
B12 is essential for formation, maturation.
Nerve – it is necessary for growth & division of all body cells,
Hair & Skin – it is essential for the health of skin & hair
Pregnancy – it is an important nutrient for the pregnant
women & her developing fetus.& folic acid improves the
lactation.
DNA synthesis
Transfer of single carbon units
Synthesis of adenine and guanine
Anticancer drug methotrexate
Homocysteine metabolism
Neurotransmitter formation
42. VITAMIN B12
(COBALAMIN)
Vitamin B12 is complex
organomatrix compound
called as cobalamin which is
cobalt containing porphyrin.
It is freely soluble in water.
SOURCES
Vitamin B12 is mostly found in
animal products such as meat,
shellfish, milk, cheese, and
eggs. Clams, Oysters, Mussels,
Caviar (Fish Eggs), Octopus,
Crab and Lobster r the great
source of B12.
43. FUNCTIONS OF VITAMIN B12
Red Blood Cells – it is essential for production of RBCs
Nervous – It improves concentration, memory, & balance.
It is important for metabolism of fat, carbohydrate ,proteins,
folic acid.
It promotes growth and increases apatite.
ANEMIA it leads to Megaloblastic or pernicious anemia
Demyelination & irreversible nerve cell death.
DEFICIENCY
44. VITAMIN C (ASCORBIC ACID)
It is also called ascorbic acid and antibiotic vitamin.
it is the most active reducing agent.
it is powerful antioxidant
Synthesized by most animals (not by human)
45. DIETARY SOURCES OF VITAMIN C
Men – women – 70-90mg
Children –40mg
Infant – 25mg
Pregnancy & lactation – 80mg
Daily requirement
46. FUNCTIONS OF VITAMIN C
Synthesis of collagen.
Maintenance – necessary for
maintenance of bones &
proper functioning of the
adrenal & thyroid gland .
Antioxidant
It stimulates immune
function, combats bacterial
infection, reduces effects of
allergy-producing substances
and protects vitamins, A, E
and some B complex
vitamins from oxidation.
47. VITAMIN C DEFICIENCY
SCURVY
Fragility of blood vessels
Easy bruising, hemorrhage
Poor healing
Pain in Bones & Muscle
Poor Bone & Dentin
formation
Compromised immunity