Vitamins

1. 1

2. Vitamins
 Tasteless, organic compounds
 Required in small amounts
 Functions
 Regulate metabolism
 Do NOT yield energy when broken down
 Assist enzymes and other biological factors that release
energy from CHO, Pro, Fats = coenzymes
 Promote growth and reproduction
 Deficiencies can result in potentially serious consequences
 Destroyed by
 Exposure to air, water, UV light, pH changes, and heat
 Megadoses can be toxic

3. 3
History of vitamins :
 The story of vitamin dates back to 18th century.
 Sailors of this period knew that eating of liver
cures a disease called night blindness and
 Eating of lemons cures another disease called
scurvy.
 Also cod liver oil cures a disease called rickets
 In 1912, Sir H.G. Hopkins first identified
Vitamins in MILK and named it as Accessory
factors.
 Funk named the accessory factors as Vitamins
(Vital amines).

4. Classification of Vitamins
 Classification is based on solubility
 water-soluble: B vitamin complex
and vitamin C
 fat-soluble: vitamins A, D, E, and K
 Solubility influences a vitamin’s
 Digestion
 Absorption
 Transportation
 Storage
 Excretion
4
 Cannot be synthesized in ample amounts in the
body
 Chronic deficiency is likely to cause physical
symptoms
 Symptoms will disappear once the vitamin
level in the body is restored
 Deficiency can cause permanent damage
 13 compounds meet the above criteria
Criteria for Vitamins

5. Abbreviation
(old version)
Chemical name (historical names)
Solubility
(L — in lipids)
(W — water)
A group
A1
А2
A3
A4
A5
Retinoids
Retinol (Aceroftol, growth witamin, antioxerophthalmic vitamin)
Dehydroretinol (inactive form)
Retinal (vision vitamin)
Retinoic Acid (regeneration vitamin)
Neoretinol (synthetic version)
L
B1 Thiamine (aneurine, anti-neuritis) W
B2 Riboflavin (Lactoflavin) W
B3
(РР)
Niacin:
nicotinic acid,
niacinamide (antipellagric vitamin)
W
B5 Pantothenic acid and its salts, in particular calcium pantothenate W
B6
Pyridoxine (Adermin):
Pyridoxol,
Pyridoxamine
Phosphopyridoxal (pyridoxal-phosphate)
W
B7
(H)
Biotin (antiseborrheic factor, factor W, skin factor, Bios Factor II,
coenzyme R, factor X)
W
B9
(Bc, M)
Folic acid (folacin) and its salts – folates W
B12 group
B12I
B12II
cobalamin group:
cyanocobalamin – main form (antianemic), Hydroxocobalamin
(oxycobalamin), nitritecobalamin,
chlorocobalamin,
adenosylcobalamin
W
C Ascorbic acid (anti-scaling (anti-scribbling) vitamin) W
D group
D1
D2
D3
D4
D5
sterol group:
Lamisterol
Ergocalciferol (Calciferol)
Cholecalciferol
Dihydrotachysterol
7-dihydrotachysterol
L
E group group 7 of tocopherols: active α-, β-, γ-tocopherols L
K group
K1
K2
K3
K4, etc.
Menaquinone group:
Phylloquinone
Farnoquinone
Menadione (2-Methylnaphthalene-1,4-dione) or Menaphthone;
Vitamin K3; β-Methyl-1,4-naphthoquinone; 2-Methyl-1,4-
naphthodione; 2-Methyl-1,4-naphthoquinone
Multiprenylmenachinones (the common name)
L
Vitamin-like compounds (previously called or started considered as
vitamins)
Abbreviation Name (historical name) Solubility
B4 Choline W
B8 Inositol
(Bios Factor I, inositol, mesoinositis)
W
B10 Para-aminobenzoic acid, PABA, 4-
Aminobenzoic acid (n-Aminobenzoic
acid)
W
B11, BT Levocarnitine, carnitine W
B13 Orotic acid, potassium orotate W
B15 Pangamic acid W
B17 Amygdalin W
F group Mixture: oleic acid, linoleic acid,
linolenic acid, arachidonic acid
L
N Lipoic acid, Thioctic acid L
P group
P1
P2
Bioflavonoids, polyphenols:
rutin,
quercetin,
hesperidin,
eriodictin,
anthocyanins,
catechins,
as well as gallic acid
W
U S-methylmethionine sulfonium chloride W
All vitamins and vitamin-like compounds

6. Vitamin Structure and Function
 THERE IS NO COMON STRUCTURE FOR ALL VITAMINS, CAUSE IT”S
NOT A ONE SEPARATE CHEMICAL CLASS COMPOUNDS, but the
functional group of substances, which ensure the functions of
enzymes
 All vitamins С, O, H and oxygen. Some vitamins contain N, S
 Chemical structure of each vitamin is unique
 Each vitamin is a singular unit
 Vitamins are absorbed intact
 Vitamins perform numerous essential functions
6

7. Vitamin Absorption and Storage
Fat-soluble vitamins
 Are absorbed in the duodenum
 Storage
 Vitamin A is mainly stored in
the liver
 Vitamins K and E are
partially stored in the liver
 Vitamin D is mainly stored in
the fat and muscle tissue
 Can build up in body to
point of toxicity
Water-soluble vitamins
– Absorbed with water and
enter directly into the
blood stream
– Most absorbed in the
duodenum and jejunum
– Most are not stored in the
body
– Excess intake excreted
through the urine
– Important to consume
adequate amounts daily
– Dietary excesses can be
harmful

8. Chapters
9 & 10:
Vitamins
8
Digesting and Absorbing Vitamins

9. Digesting and Absorbing Water-Soluble Vitamins
Dr Gihan Gawish 9
Figure 10.1

10. Vitamins 2 types
The main
properties
Water-Soluble
Vitamins
Fat-Soluble
Vitamins
Absorbed in the Small Intestine Small Intestine
Hydrophobic or
Hydrophilic
Hydrophilic Hydrophobic
Absorbed into the Blood Lymph
Stored in the body Not Generally Yes
Can build up and
become toxic
Not Generally Yes
Need to consume
daily
Yes No
10

11. Provitamins and Preformed Vitamins
 Provitamins
 Substances found in foods that are not in a
form directly usable by the body
 Converted to the active form once absorbed
 Preformed vitamins
 Vitamins found in foods in their active form
 Varies based on
 Amount in food
 Preparation
 Efficiency of digestion and absorption of food
 Individual nutritional status
 Natural or synthetic
 Fat-soluble vitamins are generally less
bioavailable than water-soluble vitamins
 Vitamins from animal foods are generally more
bioavailable than those in plant foods
Bioavailability
 Water-soluble vitamins can be destroyed by
 Exposure to air
 Exposure to ultraviolet light
 Water
 Changes in pH
 Heat
 Food preparation techniques
 Fat-soluble vitamins tend to be more stable
Destruction of Vitamins

12. Antioxidants
 These sources also act as
antioxidants, stimulate
the immune system and
interact with hormones to
prevent cancers
 Phytochemicals
 Carotenoids
 Flavonoids
 Get antioxidants and
phytochemicals from the
diet instead of
supplements
12
• Antioxidants, such as vitamin
E and C, selenium, flavonoids,
and carotenoids, help
counteract the damaging
effects free-radicals
• Oxidative stress occurs when
free radicals accumulate
faster than the body can
neutralize them
– Contribute to chronic
disease and conditions
• Fruits, vegetables, and whole
grains are excellent sources of
antioxidants
• Group of compounds that neutralizes free radicals, helping to
counteract the oxidation that takes place in cells

13. 13
 By-products of the body’s metabolic reactions

14. Best Sources of Vitamins
 Whole foods
 Fruits, vegetables, and whole grains
 Rich in vitamins, phytochemicals, antioxidants, and fiber
 Dietary Guidelines for Americans 2005
 Recommend a variety of foods
 Increased fruits, vegetable, whole grains, and dairy
recommendation
 Most people do not need supplements

15. Sources in diet - Many plants (photoreceptors) a carotene, other vegetable
like carrots, tomato, pumpkin, fruits like papaya and mango and its
converted into vitamin ‘A’ in our body.
also meat, especially liver. Fat soluble, so you can get too much, or too
little if absorption is a problem
Vitamin A – grouop
Retinol (vitamin A1)
Some uses:
Vision (11-cis-retinol bound to rhodopsin detects light in our eyes).
Regulating gene transcription (retinoic acid receptors on cell nuclei are part
of a system for regulating transcription of mRNAs for a number of genes).
15

16. Deficiency of vitamin A:
 Deficiency leads to a variety of disorders of the eyes and this affect the vision, some of
the disorders are –
 1)Night blindness: The person cannot see the objects in dim light and in nights.
 2)Xeropthalmia (or) Dry eyes: The lacrimal
glands in the eyes do to produce tears.
The conjunctiva (or) the outer most layer of the eye becomes dry
 3)The cornea becomes soft and burst open. This leads to the loss of vision and permanent blindness -
the major cause of blindness in children.
 4)Skin become scaly, rough and is covered with papillae (Small eruptions). The skin looks like that of a
toad.
 5)Reproductive functions may also be effected in vitamin ‘A’ deficiency.
 National Institute of Nutrition, Hyderabad has evolved a method giving a large dose (5 – 6 drops) of
Vitamin-A once in six months to prevent blindness in children

17. Vitamin B1 – Thiamine (aneurin)
Thiamine
Some uses:
It is needed for the activity of some of the
enzymes of carbohydrate metabolism.
Cofactor for several enzymes (a precursor for thiamine pyrophosphate, one
of the cofactors used by the pyruvate decarboxylase complex (PDC).
Also, a cofactor for branched chain a-keto dehydrogenase.
Found in a wide variety of foods, including meat, grains, milk and fish .
Deficiency causes beriberi (muscle atrophy, neurological problems).
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18. Vitamin B2 - riboflavin
FMN - Flavin
mononucleotide
FAD -
flavin adenine dinucleotide.
Riboflavin is a precursor
for FAD and FMN.
FAD is a cofactor for pyruvate
dehydrogenase complex (PDC), and
succinate dehydrogenase in TCA cycle.
FMN is an electron carrier in
the electron transport chain.
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19. • RIBOFLAVIN - Vitamin-B2 -
• Functions: Riboflavin is essential for
oxidation reduction reactions in the cell
and in cellular respiration.
• Sources: It is present in milk, eggs, liver,
kidney and green leafy vegetables.
• Deficiency disorders: Deficiency of
riboflavin result in Glossitis
• Mouth cracks at corners.
• Photophobia, scaly skin and watering of
eyes are some of the
symptoms.
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20. Vitamin B3 - nicotinic acid
(a precursor for NAD).
Also known as niacin.
NAD+ is needed for glycolysis, NADH gets oxidized in electron transport
chain, etc.
nicotinic acid
As well as the
active form of
nicotinamide
are presented
by niacine
–CONH2

21. NIACIN- Vitamin B3 :
• Functions: Niacin is essential for
the metabolism of carbohydrates,
proteins and fats.
• Sources: It is present in kidney,
liver, meat, poultry, fish,
legumes and groundnuts.
• Deficiency disorders:
Deficiency of niacin in diet result
a disease called Pellagra. The
symptoms of pellagra are
diarrhea, dementia (loss of
memory) patches on the body
when exposed to sunlight .

22. Vitamin B5 - pantothenic acid (needed for making CoA)
We get pantothenic acid in our diet as CoA, which must be broken down
to pantothenic acid to be absorbed in intestine. We then use the
pantothenic acid in making our own CoA.
Coenzyme A
pantothenic acid
Functions: It is required for the metabolism of carbohydrates,
proteins and fats.
Sources: The sources of pantothenic acid are fresh
vegetables, liver, kidney, yeast, egg yolk, meat, ground nuts
etc.
Deficiency leads to burning sensation in feet

23. Vitamin B6 - pyridoxine
Precursor for pyridoxal phosphate
(PLP).
PLP is a covalently linked cofactor to
transaminases, and some
decarboxylases, and glycogen
phosphorylase; these are called “PLP-
dependent enzymes”. PLP
• Functions: Pyridoxine plays an important role in the
metabolism of amino acids.
• Sources: It is present in milk, liver, meat, egg yolk,
fish, cereals, legumes and vegetables.
• Deficiency disorders: lead to hyperirritability, anaemia,
nausea and in children it leads to convulsions.
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24. Vitamin B7 - Biotin.
Used in fatty acid synthesis,
also other functions.
Funcrion: plays an important role in the metabolism of fatty acids
Sources: Biotin is present in pulses, nuts, vegetables, liver and kidney.
Deficiency disorders: Deficiency leads to muscle pains, fatigue, disorders in the
nervous system and mental depression.
Biotin deficiency is rare.

25. Required for synthesis of glycine,
methionine, nucleotides T & U
Important for rapidly dividing cells
(very important in early pregnancy).
N5,N10 methylene-tetrahydrofolate is a
donor of methylene groups.
Deficiency in pregnancy causes neural tube defects.
Folic acid is now added to many grain products in the US.
folic acid
Vitamin B9 - Folic acid.
25

26. Sources: It is present in liver, meat, eggs, milk,
fruits, cereals, and leafy vegetables. over
cooking of food destroys the folic acid
Functions :
 Folic acid is required for the synthesis of
nucleic acids (DNA and RNA).
 It is also required for the development of blood
cells in the bone marrow.
Deficiency Symptoms: Its deficiency causes
anemia, diarrhea and decrease in the number of
leucocytes.
 Cell division in tissues such as intestinal mucosa
is affected in folic acid deficiency.
Vitamin B9 (Вс or M) - Folic acid.
26

27. Cobalamin is needed in making
adenosylcobalamin, a cofactor for
“methyl malonyl mutase”, which
breaks down odd-chain fatty acids.
B12 is also used in regenerating
folate
Sources are meat, milk and eggs.
Vegetarians who eat dairy
products are OK, but non-dairy
vegans may not get enough.
Vitamin B12 – cobalamins group:
(cyancobalamin, oxycobalamin,
nitritcobalamin, chlorcobalamin, also
hydroxycobalamin, adenosylcobalamin).
adenosyl-
cobalamin
27

28. Cyano cobalamin- vitamin B12
It plays an important role in the
metabolism of nucleic acid and
protein synthesis.
Sources :
• Bacteria present in the intestine
synthesize this vitamin and supply to
our body.
• Liver is the main site of storage of
vitamin B12
Deficiency diseases :
Deficiency of this vitamin causes
pernicious anemia that is different
from other types of anaemia.
28

29. Dr Gihan Gawish 29
(Allosteric Control)

30. In almost all organisms, ascorbic acid is synthesized from
glucose in 4 steps.
A relatively recent (40 million years ago) mutation in the ancestor of
humans made us unable to make ascorbic acid. So for us, and some
closely related primates, it’s a vitamin.
Guinea pigs can’t make ascorbic acid, either.
Sources of vitamin C are fruit and fresh meat. Vitamin C deficiency
causes scurvy, and in human history vitamin C deficiency may have
been an impediment to spreading northward.
Vitamin C - asorbic acid
Required for collagen synthesis, and
as a cofactor for several enzymes.
Also scavenges oxygen radicals.
30

31. • Sources: Vitamin C is present in fresh fruits, green leafy vegetables,
tomatoes and germinating pulses.
• Citrus fruit and Indian gooseberry are the richest source of this vitamin.
• Guava is another cheap and rich source of Vitamin C.
• Functions
Vitamin C plays an important role in tissue oxidation reactions.
It is required for the formation of collagen which is required for the formation of
blood vessels, connective tissue, cartilage and dentine of teeth.
Vitamin C also helps in the absorption and storage of iron.
This Vitamin is also required for normal growth, tissue repair, healing of wounds
and fracture of bone.
• Deficiency disease - SCURVY:
Scurvy is the nutritional disorder caused due to the deficiency of Vitamin ‘C’.
The symptoms of this disease are swelling of gums, bleeding from gums and
from the joints and under the skin.
This disease is preventable by providing the diet that is rich with Vitamin-‘C’.
Vitamin C –Ascorbic
Acid

32. Vitamin D refers to a group of similar lipid-soluble molecules (major forms
are D2 and D3, also D1, D4, D5).
Vitamin D3 (cholecalciferol) Vitamin D2 (ergocalciferol)
32

33. Vitamin D3 can be obtained in diet, or derived from cholesterol in a
reaction that requires UV light.
UV light
spontaneous
liver enzyme
25-hydroxylase
Vitamin D3
calcitriol
33

34. Vitamin D binds to a “vitamin D binding protein” (VDP) for transport to target
organs.
Vitamin D is not active itself (it’s a prohormone); it is modified to yield
biologically active forms, such as calcitriol.
Calcitriol (derived from vitamin D) is a transcription factor, influencing
expression of proteins involved in calcium absorption and transport.
Vitamin D is also important for immune system function.
Deficiency causes rickets, bone loss.
Calcitriol, from
vitamin D.
34

35. • Vitamin ‘D’-
• The chemical name of vitamin ‘D’ is Calciferol
Function - It helps in the absorption of Ca & P by the intestine and its deposition
on the bones.
• The rich source of Vitamin ‘D’ is sun light and sun light has the capacity to
convert cholesterol in our body into Vitamin ‘D’.
Sources -
• Vitamin ‘D’ present in foods of animal origin such as liver, egg yolk, butter,
oils extracted from the livers of fishes such as cod or shark.
• It is formed in the skin from a cholesterol derivative by the action of Ultra
Violet rays of sunlight
Deficiency leads to bone deformities such as Rickets.
Dr Gihan Gawish
Vitamin D production requires UV light (sunlight).
Sometime after humans migrated north out of Africa
about 50,000 years ago, mutations appeared that
reduced melanin (pigment) production in the skin,
permitting vitamin D production with less sunlight.
Disadvantages of less melanin production are skin that is
easily damaged by the sun, skin cancer risk, and loss of
folic acid due to UV damage.
The melanin-reducing mutations helped early humans
make vitamin D in northern europe in winter.

36. It is essential, but roles are unclear.
Suggestions include neural membrane
component, antioxidant.
Obtained in diet, deficiency is rare.
Vitamin E - Collectively refers to 8 related tocopherols.
Functions: This vitamin is required for the normal functioning of sex
organs.
Sources: It is present in fruits, vegetables, germinating seeds, meat,
egg, yolk, sunflower oil, cotton seed oil etc.,
Deficiency disorders: leads to sterility in males and abortions in
females and also reduces the life span of R.B.C.
36

37. Functions Vitamin K is required for proper blood clotting.
It is used in synthesizing gamma carboxy glutamate, a post-translationally
modified amino acid in prothrombin.
Sources are vegetables and fruits and in cow milk, in man this vitamin is
synthesized by the bacteria present in the intestines
deficiency is rare. deficiency results in long time for the blood to clot and
loss of more blood from injuries
Vitamin K - Refers to phylloquinonone (vitamin K-1), and several
structurally similar molecules.
phylloquinone
37

38. Toxicity with Overconsumption
 Vitamin toxicity; hypervitaminosis
 Rare
 Results from ingesting excess vitamins and tissue saturation
 Can damage cells
 Dietary Reference Intakes include tolerable upper intake limits (UL) for most vitamins to
prevent excess

39. STABILITY OF VITAMINS
• Not all the vitamins are very sensitive to heat.
Some of them over cooking leads to destruction of
its chemical nature and some times leads toxic.
• Excess intake of antibiotics, destroy useful bacteria
in our intestine, further leads to vitamin B 12
deficiency.
• Consuming highly polished rice, leads to vitamin B1
deficiency.

40. 40

41. 41

42. What do Multivitamins contain?
 A multivitamin should contain fat-soluble vitamins A,
D, E; water-soluble vitamins B1, B2, B6, B12, niacin,
pantothenic acid, biotin, folic acid , and Vitamin C.
 They will also usually have minerals such as zinc,
magnesium, copper, and calcium in them.
42

43. Vitamin-like
Compounds

44. Alpha-Lipoic acid
 Alpha-lipoic acid is an antioxidant that is made naturally in the
body and also found in foods. It is used to break down
carbohydrates and to make energy.
 Alpha-lipoic acid can be eaten in foods, such as red meat,
carrots, beets, spinach, broccoli, and potatoes. It is also
available in supplements. Because alpha-lipoic acid seems to
work like an antioxidant, it might provide protection to
the brain and also be helpful in certain liver diseases.
 People most commonly use alpha-lipoic acid for nerve pain in
people with diabetes. It is also used for obesity, altitude
sickness, aging skin, high levels of cholesterol or other fats in
the blood, and many other purposes, but there is no good
scientific evidence to support many of these other uses.
https://en.wikipedia.org/wiki/Lipoic_acid
Inositol
Inositol is a type of sugar that helps provide structure to
your cells. It also affects the hormone insulin and the
function of chemical messengers in your brain.
Inositol shows potential as an alternative treatment option
for mental health conditions, including:
panic disorder, depression and bipolar disorder.
https://www.healthline.com/nutrition/inositol#mental-health
https://en.wikipedia.org/wiki/Inositol

45. Carnitine
 First time extracted from meat extracts in 1905,
leading to its name from Latin, "caro/carnis" or
flesh
 In support of energy metabolism, carnitine
transports long-chain fatty acids into mitochondria
to be oxidized for energy production, and also
participates in removing products of metabolism
from cells.
 Many eukaryotes have the ability to synthesize
carnitine, including humans. Humans synthesize
carnitine from the substrate TML (6-N-
trimethyllysine), which is in turn derived from the
methylation of the amino acid lysine.
https://en.wikipedia.org/wiki/Carnitine
 Orotic acid is a pyrimidinedione and a carboxylic acid.
Historically it was believed to be part of the vitamin B
complex and was called vitamin B13, but it is now
known that it is not a vitamin.
 The compound is synthesized in the body via a
mitochondrial enzyme, dihydroorotate dehydrogenase or
a cytoplasmic enzyme of pyrimidine synthesis pathway.
 Orotic acid sometimes used as an additive some dietary
supplements, most commonly for potassium or lithium
orotate.
Orotic acid
https://en.wikipedia.org/wiki/Orotic_acid
https://pubchem.ncbi.nlm.nih.gov/compound/Orotic-
acid

46. Bioflavonoids
 Bioflavonoids is a term used to describe biologically
active molecules, named flavonoids, founded in
different compounds derived from plants, which
improve health. Each citrus contains different types of
flavonoids, found in different amounts and
concentration.
https://pubchem.ncbi.nlm.nih.gov/compound/Vita
min-P

47. Para-aminobenzoic acid (PABA)
Para-aminobenzoic acid (PABA) is a chemical found in the folic
acid vitamin and also in several foods including grains, eggs,
milk, and meat. PABA is taken by mouth for skin conditions
including: vitiligo, pemphigus, dermatomyositis, morphea,
lymphoblastoma cutis, Peyronie's disease, and scleroderma.
https://www.webmd.com/vitamins/ai/ingredientmono-
1004/para-aminobenzoic-acid-paba
Vitamin F
 Arachidonic acid
 Oleic acid
 α-Linolenic acid γ-Linolenic acid
 Linoleic acid
https://en.wikipedia.org/wiki/Arachidonic_acid
https://en.wikipedia.org/wiki/Oleic_acid
https://en.wikipedia.org/wiki/Linolenic_acid
https://lpi.oregonstate.edu/mic/other-nutrients/essential-fatty-acids