VITAMINS
ARCHANA B. CHAVHAN
M.PHARM (QA)
KYDSCT’S COLLEGE OF PHARMACY, SAKEGAON

VITAMINS
• Vitamins are organic chemical compounds which cannot be synthesized in the
body but are essential for normal metabolic functions
• General uses of vitamins a;
Food
supplement
• To prevent development of
deficiency state
Drugs • To treat vitamin deficiency condition

CLASSIFICATIONS
• Absorption from the
intestinal tract with that
of lipids and stored as
same fashion of fat
• A,D,E &K
Fat
soluble
• the degree to which
they dissolve in water is
variable. This property
influences the route of
absorption, their
excretion,
• C &B, folic acid, biotin
Water
soluble

COD LIVER OIL
• Biological Source: It is processed from fresh liver of cod
fish, Gadus morrhua and other species of Gadus, belonging
to family Gadidae
• Chemical Constituents:
• The cod liver oil contains glycerides esters of saturated
acids of linoleic, oleic, myristic, gadoleic, palmitic, and
other acids.
• The oil has vitamin A and vitamin D.

PREPARATION
1. Liver removed from cod fish
2. Liver cleaned to free from gall bladder
3. Liver heated in water at 80 c
4. The oil excludes and float on water top is
seperated and washed
5. The dehydrated oil is cooled to separate stearin
6. The suspended materials are removed by
centrifugation

USES
• Used as source of vitamin
• Treatment of rickets and tuberculosis
• Application of oil as ointment on wounds to speed up healing
process
• Omega-3-fatty acid in cod liver oil reduces imflamation of cells
• Prevent gastric ulcers
• Reduces cholesterol levels

SHARK LIVER OIL
• Biological Source: Shark liver oil is the fixed oil obtained
from the fresh and healthy livers of shark fish Hypoprion
brevirostris, belonging to family Carcharhinidae.
• Chemical Constituents
• The active principle of Shark liver oil is vitamin A which
varies from 15,000 to 30,000 I.U. per g of the oil
• It contains glycerides of saturated and unsaturated fatty
acids.

USES
1. Shark liver oil is used to treat xerophthalmia
(abnormal dryness of the surface of conjunctiva)
occurring due to deficiency of vitamin A.
2. he oil is nutritive and used as a tonic.
3. In the treatment of deficiency of vitamin A

ENZYMES
ARCHANA B. CHAVHAN
M.PHARM (QA)
KYDSCT’S COLLEGE OF PHARMACY,
SAKEGAON

ENZYMES
• Enzyms are the proteins which plays the role of
catalysing biochemical reaction
• They are;
• Colloidal in nature
• Thermolabile
• Highly specific in action

CLASSIFICATION
1. Hydrolases: for catalysis of hydrolytic reactions
2. Transferase: for transfer of chemical group from one
molecule to another
3. Oxido-reductase: catalysis of oxidation-reduction reaction
4. Lysases: catalyses addition of double bonds
5. Isomerases: responsible for intra molecular
rearrangement

PAPAYA
• Synonyms: Papayotin, papain
• Biological Source: Papain is the dried and purified latex of the green fruits and leaves
of Carica papaya L., belonging to family Caricaceae.
• Chemical Constituents
• The enzymes, papain, papayaproteinase, and chymopapain
• Papain contains several enzymes such as proteolytic enzymes peptidase I
• clotting enzyme similar to pectase
• The leaves possess dehydrocarpaines I and II, fatty acids, carpaine, pseudocarpaine, and
carotenoids.

USES
1. Used as protein digestant
2. for treatment of dyspepsia, intestinal and gastric disorders
3. In cheese manufacturing
4. Anti-inflammatory agent
5. Reliveing symptoms of episiotomy

DIASTASE
• Synonym: amylase
• Biological Source: It is an amylolytic enzymes present in the saliva
(salivary diastase or ptyalin and pancreatic diastase or amylopsin)
found in the digestive tract of animals and also in malt extract.
• Chemical constituents:
• Contains dextrin, maltose, traces of glucose and about 8% of
amylolytic enzyme diastase

USES
1. It is used as a digestant
2. used in the production of predigested starchy foods
3. Also for the conversion of starch to fermentable sugars in
fermentation.
4. Used in bulk producing laxatives

YEAST
• Synonym: brewer’s yeast & baker’s yeast
• Biological source: yeast is unicellular fungal micro-organism
saccharomyces cerevisiae
• Chemical contains:
• Moisture (60-85%)
• Protein, fat glycogens.
• Vitamins: thiamine, folic acid, nicotinic acid, riboflavin
• Enzymes: invertase, zymase and maltase

USES
1. Manufacturing of alcohol, wines & beer
2. Used in bread industries
3. Source of vitamin D
4. Good source of proteins

PANCREATIN
• Biological source: Pancreatin is a digestive enzyme extracted from the pancreas of certain
animals like hog, Sus scrofa (Suidae), or ox, Bos taurus (Bovidae) that is used to supplement
loss of or low digestive enzymes,
• Chemical constituents:
• Pancreatin is made up of the pancreatic enzymes trypsin, amylase, and lipase
• Use:
1. digestion of foods and routine cancer eradication.
2. help with food allergies, celiac disease, autoimmune disease, cancer, and weight loss.

Thank you