2. VITAMINS
Vitamins are organic compounds that are needed in
small quantities to sustain life i.e. necessary for the
growth an maintenance of good health. Most vitamins
come from food. Vitamins are also referred to as micro
nutrients
3. CLASSIFICATION OF VITAMINS
FAT SOLUBLE VITAMINS : Vit-A,D,E,K
WATER SOLUBLE VITAMINS : Vit –
C,B1,B2,B6,Niacin,Pantothenic acid , Folic acid, Biotin
4. FAT SOLUBLE VITAMINS
The requirement of fat soluble vitamins may be not
either by intake of vitamin itself on by the intake of its
precursor. Precursor is a compound which can be
converted in to the vitamin in the body.
5. VITAMIN –A (RETINOL)
Vit- A occurs in foods of animal origin.
Its activity possessed by carotenoids found in plants.
Carotenoids called as Pro vitamin A or precursor of vitamin
A.
Carotenoids are converted to Vit –A in liver.
6. FUNCTIONS
Vit –A is essential for
vision
Immune response
Bone growth ,
Reproduction
Maintenance of the
surface linings of the
eyes , epithelial cell
growth and repair.
Embryonic development
and the regulation of
adult genes.
SOURCES
Liver , Cod liver , Oil ,
Carrots , Bruccoli ,
Milk , Meat , Fish ,
Green leafy vegetables
.
8. VITAMIN-D (CALCIFEROL)
Vit – D can be synthesized in the skin in the presence
of u.v rays of sunlight.
Two important pro vitamin –D steroids are Ergosterol
and 7- dehydro cholestrol.
9. FUNCTIONS
Maintenance of normal
bone formation.
Essential for proper
absorption and
utilization of Ca and p for
the bone formation.
Promotes cell growth.
SOURCES
Exposure to sunlight in
the early morning.
Fish , cod liver oil , milk ,
cheese , margarine , liver
, meat.
10. DEFICIENCY
Rickets in children is
characterized by bone
deformities due to
incomplete
mineralization.
Osteomalacia in adults.
Causing enlargement and
softening of bones.
Delay in teeth formation.
Decreased serum
calcium.
Deformation of muscles :
potbelly due to weakness
of abnomial muscles.
11. VITAMIN-E(Tocopherol)
Vit-E is known as anti- sterility vitamin.
Its activity in food derives from 4 tocopherols (α, β,γ,δ)
and four tocotrienols.
It has antioxidant property.
12. FUNCTIONS
Essential for normal
reproduction.
Act as an electron acceptor in
electron transport system in
mitochondria.
Involved in the protein and
nucleic acid metabolism.
Has anti- inflammatory role .
Acts as co enzyme at the
molecular level.
SOURCES
Vegetable oils includes
germ oil ,sunflower oil ,
corn oil , margarine.
14. VITAMIN – K ( ANTI HEMORRHAGIC) VITAMIN
It is having a specific co-enzyme . Vit-K exists in
different forms .
Vit-K1 ( Phylloquinone ) –present in plants.
Vit-K2 ( Menaquinone ) – present by the intestinal
bacteria and also found in animals.
Vit-K3 (Menadione) – synthetic form of Vit K
15. FUNCTIONS
Vit –K concerned with blood
clotting factors
It brings post translational
modification of certain blood
clotting factors.
The clotting factors II,VII, IX, X,
are synthesized as inactive
precursors in the liver.
Synthesis pro thrombin mainly.
SOURCE
Vit – K1: Green leafy
vegetables.
Vit –K2: Intestinal
bacteria.
Vit-K3:Vegetable oil.
16. DEFICIENCY
Hypothrombinemia :
Increased blood
coagulation time .
May affect bone growth and
development .
Mal absorption of lipids leads
to Vit – K deficiency
Gastrointestinal infections
with diarrhea.
Newborns lack intestinal
flora.
17. WATER SOLUBLE VITAMINS
These vitamins are easily lost during cooking and washing .
Hence more amounts should be supplied.
18. VITAMIN – C (ASCORBIC ACID)
Stable to acid conditions , stable in dry form ,unstable
when exposed to heat , light , alkali conditions.
Undergoes rapid oxidation on exposure to air and moisture.
19. FUNCTIONS
Formation of collagen.
Involved in wound healing
process.
Involved in the
metabolism of tyrosine.
Involved in lipid –
cholesterol metabolism.
SOURCE
Amla
Guava
Citrus Fruits
21. Vitamin-B1(THIAMINE)
Stable in acid solution .Destroyed by neutral or alkaline
solution.Destroyed by heat .normal cooking
temperatures do not cause much destruction .
22. FUNCTIONS
Essential for growth and
maintenance
Coenzyme TTP(thiamine
pyro phosphate)
involved in release of
energy from
carbohydrates.
Essential for breakdown
of pyruvic acid.
Maintenance of muscle
tone , appetite , healthy
mental attitude.
SOURCE
Unrefined cereal
grains(rice,wheat),
legumes(beans),liver,
kidney,milk
24. VIT-B2(RIBOFLAVIN)
First isolated from egg white. Yellowish green flourscent
material. Stimulates the growth. Occurs in yellowish
orange crystals. Acids and heat had no destructuive effect.
Easily destroyed by alkalies and light.
25. FUNCTIONS
It is called as growth
promoting factor
Two co-enzymes forms
are FMN( flavin mono
nucleotide) and FAD (
flavin adenine
dinucleotide) they are
concerned in electron
transport chain.
Retina contains B2,it
stimulates optic nerve
SOURCE
Eggs , kidneys ,liver ,
green vegetables,
fortified cereals ,bread ,
grain products.
26. DEFICIENCY
Cheilosis:red lips with cracks at corner of the mouth.
Glositis:swollen and reddened tongue.
Oral and facial lesions – skin.
Ocular lesions-eye.
28. FUNCTIONS
it is a component of two
co-enzyme
NAD(nicotinamide
adenine dineucleotide
phosphate)
components of niacine
are involved in glycolysis,
tissue respiration and fat
synthesis
normal functioning of
skin,intestinal
tract,nervous system
SOURCE
yeast,liver,ground
nut,cereals,legumes,mea
t,fish
30. VITAMIN-B5(PANTOTHENIC ACID)
Derived from greek word Panthos meaning everywhere.
Co-enzyme A of B5 is involved in acetylation reactions.
Commercially available as Na or Ca salts.
Slightly sweet taste. Little loss occurs on cooking.
31. FUNCTIONS
Synthesis of fatty
acids,cholestrol,sterol,po
rpherin
Essential for growth
Necessary for making
blood cells.
Conversions of proteins ,
carbohydrates, fats into
energy.
SOURCE
Liver, kidney, yeast , egg
yolk, fresh vegetables,
cereals , milk
33. VITAMIN-B6(PYRIDOXINE)
Three closely related compounds-pyridoxine ,
pyridoxal and pyridoxamine.
The co-enzyme form of vit-B6 is pyridoxine-5-
phosphate(pyridoxal phosphate)
34. FUNCTIONS
Essential for conversion
of tryptophan to niacin.
Helps in removal of
oxalates in urine
(oxaluria).
Normal reproduction.
Involved in immune
function.
Helps in the lowering the
cholestrol level.
SOURCE
Dried yeast,meat,wheat
bran.
36. VITAMIN-B7(BIOTIN)
Formerly known as vitamin-H or co-enzyme R
Toxic factor in the egg while responsible for disorder
called avidin
When eggs are cooked avidin gets destroyed
37. FUNCTIONS
Lipid synthesis from
acetate
Propionic acid synthesis
by rumen bacteria
Leucine catabolisim
Conversion of amino
acids and propionate to
glucose in liver
Liver gluconeogenesis
SOURCES
Dried yeast, grain cereals
, liver , peanuts ,
soyabean , legumes ,
milk.
39. VITAMIN-B9(FOLIC ACID)
Yellow crystalline substance
Unstable to light and acid.
Stable to heat.
Co-enzyme form of folic acid is 5-formile tetra
hydrofolic acid(citrovorum).
40. FUNCTION
Maturation of RBC
Megaloblastic anemia
develops
Muco protein synthesis
Synthesis of nuclic
acids,methionine and
serine
SOURCE
Yeast,chicken
liver,pulses,oil
seeds,milk
powder,spinach
42. VITAMIN- B12(
CYANOCOBALAMINE
Two active forms of B12 are Cyanocobalamine and
Hydroxycobalamine.
Complex compound having single atom of Co
43. FUNCTIONS
Metabolizing fats and
protiens.
Proper nerve function.
Production of RBC
Synthesis of DNA &
nucleic acids.
SOURCE
Liver of
goat,ox,pig,sheep,meat
of goat,sheep ,fish,egg.
Plant foods supply NO
VIT-B12.