Vitamins

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[object Object],[object Object],Types of Vitamins

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FAT – SOLUBLE VITAMINS Vitamin Physiologic Importance Deficiency Excess RDA Food source A (Retinol, β-carotene) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Carotenemia; Bleeding; Hepatospleno- megaly (rare). 5,000 IU Green vegetables, dairy products, eggs, liver

D (Calciferol) ,[object Object],[object Object],[object Object],[object Object],[object Object],400 IU for adults Dairy products, eggs, Fish liver oils. Synthesized by sunlight action on skin. E (Tocopherols, tocotrienols) ,[object Object],[object Object],[object Object],[object Object],[object Object],None 15 IU (Men) 12 IU (Women) Margarine, seeds, green leafy vegetables

K (Phylloquinone, menaquinones) ,[object Object],[object Object],[object Object],[object Object],Hemolytic anemia (rare) No RDA. 300-500 mcg is considered adequate ,[object Object],[object Object]

WATER-SOLUBLE VITAMINS Vitamin Physiologic Importance Deficiency Excess RDA Food source B1 (Thiamine) ,[object Object],[object Object],[object Object],[object Object],Transient flushing, dizziness ,[object Object],[object Object],[object Object],[object Object],[object Object],Organ meats, pork, whole grains, legumes, cereals, yeast, egg yolk

* Vit. B2 deficiency B2 (Riboflavin, vitamin G) ,[object Object],[object Object],[object Object],[object Object],None. ,[object Object],[object Object],[object Object],[object Object],[object Object],Milk products, liver, eggs, grains, legumes, dark green vegetables, cereals, fruit, yeast

B3 (Niacin, Nicotinamide, Nicotinic acid) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Liver, lean meats, poultry, fish, whole and enriched grain products, legumes

B5 (Pantothenic Acid) ,[object Object],[object Object],[object Object],Fatigue, loss of coordination None known 0.5-10.0 mg for both adults and children is adequate Milk products, liver, kidney, eggs, whole grains, legumes; also made by intestinal bacteria.

B6 (Pyridoxine, Pyridoxal, Pyridoxamine) ,[object Object],[object Object],[object Object],[object Object],Transient paresthesias ,[object Object],[object Object],[object Object],[object Object],[object Object],Whole-grain cereals, vegetables, meats

B12 (Cyanocobalamin) ,[object Object],[object Object],[object Object],None. 3 mcg for adults Red meats, Liver, eggs, dairy products and fish

Biotin (Vitamin H ) ,[object Object],[object Object],[object Object],None known 150-300 mcg usually meets daily needs Liver, kidney, egg yolk, milk, most fresh vegetables, legumes; also made by intestinal bacteria.

C (Ascorbic Acid) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Citrus fruits, green leafy vegetables, tomatoes

Folic Acid (Folacin) ,[object Object],[object Object],None. 400 mcg for adults Whole-wheat foods, green vegetables, legumes, organ meats, fish, citrus fruits.

Other Vitamins ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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[object Object],VITAMIN MEN WOMEN A 0.7mg 0.6mg B1 1.0mg 0.8mg B2 1.3mg 1.1mg Niacin 19mg 15mg B6 1.4mg 1.2mg Pantothenic acid 5mg 5mg

VITAMIN MEN WOMEN Folic acid 0.2mg 0.2mg Biotin 0.03mg 0.1mg B12 0.002mg 0.002mg C 40mg 40mg D 0.01mg 0.01mg E 10mg 8mg K 0.8mg 0.06mg

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Vitamins

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Vitamins