Chemistry of Bioactive Organic Compounds Vitamins

Nutrients Definition Chemical substances in food that are used by your body to function properly.

Six Types of Nutrients  Proteins Proteins  Carbohydrates Carbohydrates  Fats Fats  Vitamins Vitamins  Minerals Minerals  Water Water

Proteins  Needed for growth, maintenance, and repair of all body tissues.  Control body processes, such as blood circulation, breathing, and digestion.  Act as a source of energy. Sources: Meat, fish, poultry, milk, cheese, eggs, dry beans, peas, nuts and seeds

Carbohydrates  Sugars Sugars 3 Types  Starches  Fiber

Sugars  Used by your body as a quick source of energy. Sources: Candy, jelly, honey, milk and frosting.

Starches  Used by your body as a stored form of energy. Sources: Fruits, vegetables, breads, cereals, pasta, dry beans, and nuts.

Fiber  Aids in digestion by helping push foods through the body at the proper speed. Sources: Fruits, vegetables, whole grains, and bran.

Fats  Needed to keep your body functioning efficiently.  Carry some needed vitamins throughout your system.  Insulate and protect vital organs such as your heart, liver, and kidneys.  Form a layer just under your skin that protects your body from cold temperature. Sources: Butter, margarine, meats, cheeses, salad dressings and many snack and dessert foods.

Vitamins  Substances needed by the body for growth and maintenance. Vitamins are either Fat-soluble or Water soluble.

Fat-soluble Vitamins  Carried through your body by fats.  Can be stored by your body. A D E K

Vitamin A  Keeps your skin in good condition.  Necessary for normal vision.  Brightly colored fruits and vegetables contain a substance called carotene and our bodies can change this into vitamin A. Sources: Many deep yellow and dark green vegetables and fruits such as carrots, broccoli, spinach, cantaloupe, peaches, and apricots.

Vitamin D  Helps your body use the minerals that are needed to build bones and teeth.  Called “the sunshine vitamin” because your body can make vitamin D when exposed to sunlight. Sources: Fortified milk, fish liver oil and some fish.

Vitamin E  Keeps oxygen in the body from destroying other nutrients, especially vitamin A.  So many foods contain vitamin E that people rarely suffer from deficiencies or shortages. Sources: Vegetable oils, whole grain breads and cereals, eggs, organ meats, and leafy green vegetables.

Vitamin K  Helps blood clot.  Many foods contain vitamin K. Sources: Green leafy vegetables, cauliflower, liver, and egg yolk.

Water-soluble Vitamins  Dissolve in water causing the unused amounts of these vitamins to leave your body along with body wastes.  Cannot be stored in your body and therefore you need to eat foods that supply these vitamins every day. B vitamins C

 Group of vitamins that work together in your body.  Thiamin (vitamin B 1 ), riboflavin (vitamin B 2 ), niacin.  Help your body release energy from food.  Promote growth, appetite, and digestion.  Keep your nervous system healthy and prevent irritability.  Keep your skin healthy. Sources: Whole grains and enriched breads and cereals, leafy green vegetables, legumes, meat, milk, and eggs.

Vitamin C  Helps produce a substance that holds body cells together.  Helps broken bones mend and wounds heal.  Strengthens the walls of blood vessels.  Helps your body use some other nutrients.  Helps you resist infections and maintain healthy gums, skin, and teeth. Sources: Many fruits and vegetables such as citrus fruits, cantaloupe, strawberries, broccoli, and tomatoes.

VITAMINSSUMMARY:NUTRIENTS MacroMicro (Daily allowance <0.1 g) CarbohydratesMinerals (trace elements) FatsVitamins ProteinsDefinition:  Organic compounds  Cannot be synthetised  Essential for normal methabolism reproduction  Must be included in the diet (Exogenous sources) Active form Provitamin  Vitamin deficiency disease  Chemically different compounds  Solubility

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin B 1

Vitamin B 2

Niacin

Vitamin B 6

Pantothenic acid

Folic acid

Biotin

Fat-soluble Vitamins Required in Human Nutrition Name Recommended Dietary Allowances (RDA) a Dietary SourcesFunctionSymptoms of Deficiency Vitamin A 1000  g (800  g of Retinol) Green and yellow vegetables and fruits, fish oils, eggs, dairy products Formation of visual pigments, maintenance of mucous membranes, transport of nutrients across cell membranes Night blindness, skin lesions, eye disease (Excess: hyperirritability, skin lesions, bone decalcification, increased pressure on the brain) Vitamin D 7.5  g of Cholecalciferol Fish oils, liver; provitamins in skin activated by sunlight Regulates calcium and phosphate metabolism Rickets (Excess: retarded mental and physical growth in children) Vitamin E (tocopherol) 10 mg (8 mg) of  -Tocopherol Green leafy vegetables, vegetable oils, wheat germ Maintenance of cell membrane Increased fragility of red blood cells Vitamin K  g b Green leafy vegetables; synthesized by bacteria in the gut Synthesis of prothrombin and other blood clotting factors in the liver Failure of coagulation of blood, (Excess: hemolytic anemia and liver damage)

Name Recommended Dietary Allowances (RDA) a Dietary SourcesFunctionSymptoms of Deficiency Vitamin C (ascorbic acid) 60 mgCitrus fruits, leafy vegetables, tomatoes, potatoes, cabbage Synthesis of collagen, amino acid metabolism Scurvy, bleeding gums, loosened teeth, swollen joints Vitamin B 1 (thiamine) 1.5 mg (1.1 mg) Whole grains, organ meats, legumes, nuts, pork Coenzyme in carbohydrate metabolism Beriberi, heart failure, mental disturbances Vitamin B 2 (riboflavin) 1.7 mg (1.3 mg) Milk, eggs, liver, leafy vegetables; synthesized by bacteria in the gut Coenzyme in oxidation reactions Fissures of the skin, visual disturbances, anemia Niacin (nicotinic acid) 19 mg (14 mg) Yeast, liver, lean meat, fish, whole grains, eggs, peanuts NAD, NADP, coenzymes in redox reactions Pellegra, skin lesions, diarrhea, dementia Water-soluble Vitamins Required in Human Nutrition

Name Recommen ded Dietary Allowance s (RDA) a Dietary SourcesFunctionSymptoms of Deficiency Vitamin B 6 (pyridoxine) 2.2 mg (2.0 mg) Whole grains, glandular meats, milk, eggs Coenzyme for amino acid and fatty acid metabolism Convulsions in infants, skin disorders in adults Vitamin B 12 (cyanocobalamin) 3  g Liver, brain, kidney; synthesized by bacteria in the gut Coenzymes in nucleic acid, amino acid, and fatty acid metabolism Pernicious anemia, retarded growth Pantothenic acid4-7 mg b Yeast, meats, whole grains, legumes, milk, vegetables, fruits Forms part of coenzyme-A (CoA) Neuromotor, digestive, and cardiovascular disorders Folacin C (folic acid)0.4 mgYeast, leafy vegetables, liver, fruits, wheat germ Coenzymes in nucleic acid and amino acid metabolism Anemia, inhibition of cell division, digestive disorders Biotin mg b Liver, egg yolk, legumes; Synthesized by bacteria int he gut Part of enzymes important in carbohydrate and fat metabolism Skin disorders, anorexia, mental depression Water-soluble Vitamins Required in Human Nutrition

VitaminDeficiency symptoms CoenzymeReaction catalyzed B 1, thiamineBeri-beri, polyneuritis Thiamin pyrophosphateCleavage or formation of carbon- carbon bonds adjacent to carbonyl carbon atoms B 2, riboflavinDermatitis, impaired growth and reproduction Flavin mononucleotide (FMN); flavin ardenine dinucleotide (FAD) Oxidation-reductions including hydride anion transfer, one electron transfer Nicotinic acidPellagra, dermatitis, black tongue (in dogs) Nicotinamide adenine dinucleotide (NAD + ); nicotinamide adenine dinucleotide phosphate (NADP + ) Oxidation-reductions involving hydride anion transfer Pantothenic acid Neurological problems Coenzyme ATransfer of acyl groups B 6, pyridoxineNeurological disorders, dermatitis Pyrodoxal phospateTransamination, decarboxylation, racemization BiotinNone demonstrated in absence of avidin; with avidin, dermatitis Biotin carboxyl-carrier protein Carboxylation, transcarboxylation Folic acidAnemiaTetrahydrofolic acidTransfer of one-carbon units Vitamin B 12 Pernicious anemia Coenzyme B 12 Rearrangements Coenzyme vitamins

Vitamin concentrations in plasma or serum VITAMINMEAN VALUE A 32.4  g/100 mL B1B1 2.1  g/100 mL B2B2 3.2  g/100 mL B6B6 4.4  g/100 mL NICOTINAMIDE 75  g/100 mL PANTOTHENIC ACID 25  g/100 mL BIOTIN30 ng/100 mL FOLIC ACID 0.9  g/100 mL B ng/100 mL C 0.7 mg/100 mL D200 IU/100 mL E 1 mg/100 mL

Classic appearance of rickets in a child

Periods in Vitamin Research

Vitamin E*Chain-breaking antioxidant Fat-soluble*Free radical scavenger phase*Singlet oxygen quencher *Efficient at high oxygen pressure Beta-carotene*Singlet oxygen quencher Fat-soluble*Chain-breaking antioxidant phase*Free radical scavenger *Efficient at low oxygen pressure Vitamin C*Free radical scavenger Water-soluble*Singlet oxygen quencher phase *Regeneration of vitamin E Antioxidant Functions

History of the Vitamins VitaminDiscoveryIsolationStructure Elucidated Synthesis Vitamin A Provitamin A Vitamin D Vitamin E Vitamin K Vitamin B Vitamin B Niacin Vitamin B Vitamin B Folic acid Panthothenic acid Biotin Vitamin C