VITAMIN Coined by polish biochemist “Casimir Funk” in1912 VITA (for life) and AMINE Can’t be synthesized by mammalians cell Contain specific deficiency diseases Differ from hormones

 Classification- Vitamins Water soluble Fat soluble Non B-complex B-complex Energy Hematopoietic Other releasing

 FAT-SOLUBLE VITAMINS:  Soluble in fat  Normally stored in liver  Slow inactivation by UV light and by oxidation  Require bile salts and fats for absorption  Transported by lipoproteins or specific transport proteins  Eg – Vit(A,D,E,K)

 VITAMIN A :  Functions -Visions -Tissue strength and immunity -Growth  Requirements -Food forms and unit of measure -Body storage  Deficiency disease  Toxicity symptoms  Food sources  Stability

Vitamin A 2 forms pre formed pro-vitamin Retinol Beta- carotine

RETINOID’s comprise of-  Retinol-  Retinaldehyde -

 Retinoic Acid-

 BETA-CAROTENES:  Cleaved to yield Retinaldehyde  Cleaved in the Intestinal Mucosa by carotene dioxygenase

In foods: In the body: Retinyl esters(in animal foods) Beta-carotene (in plant foods) Retinol (supports reproductio n) Retinal (participate in vision) Retinoic acid (Regulate d growth)

Product Carotene(mg/100g ) Vitamin A(IU/100g) Butter Cheddar Cheese Eggs (boiled) Herring (canned) Milk Beef (grilled sirloin) Spinach (boiled)6.00 Broccoli(boiled)2.50

 Deficiency –  Night blindness  Xerophthalamia (dry eyes)  Increases susceptibility to infections  Rough  Dry skin  Defective teeth  Retarded development and growth  Sterility in male animals

 VITAMIN D: (Calciferols)  Function – -Absorption of calcium and phosphorus -Bone mineralization -Its acts like a steroid hormone  Requirements  Deficiency disease  Toxicity symptoms  Food sources  Stability

 Exist in two important forms- (a) Cholecalciferol (vitamin D3) (b) cis-Vitamin D

 Sources- ProductVit D(miu g/100g edible portion ) Herring oil2500 Eggs44 Cheese12-47 Butter2-40 Liver (beef, pork)2-5 Milk0.9

Daily requirements: AI for vitamin D is 200 IU to age IU after age 50 Higher doses of 800 IU per day have been shown to reduce the incidence of osteoporotic factures 5 (miu)g cholecalciferol =200 IU

 Deficiency symptoms-  Resist to increase the calcium absorption  Defective bone formation  Children disease rickets  Muscle weakness and pain

VITAMIN E:  Function- -Antioxidant function (tocopherols, tocotrienols) -Greatest nutritional significance  Requirements  Deficiency disease  Toxicity symptoms  Food sources  Stability

ProductVit E (mg/100g) Crab, frozen5.9 Herring1.8 Peas4-6 Egg yolk3.0 Cabbage2-3 Beans1-4 Mackerel1.6 Beef liver Egg Veal, lean0.9 Lettuce Tomato0.9 Cheese0.4 Onion0.3 Milk Mushrooms0.008

Deficiency symptoms- - Anaemia to new born baby(decreases Hb and shortened RBC life span) -Degradation of the liver and altered membrabrne function -Muscle weakness -Injury to the sensory nerves -Damage to the retina of the eye

 VITAMIN K:  Function- -Blood clotting (koagulation) -Bone development  Requirements  Deficiency disease  Toxicity symptoms  Food sources  Stability

 Exist in three important forms- (a)Vitamin k1 (phylloquinone) (b)Vitamin k2(menaquinone)

(c)Vitamin k3 (menadione) Deficiency symptoms-  Uncontrolled haemorrhages

Sources - ProductUnits/100g Spinach161 Liver(pork)111 Cabbage(white)70 Pease50 Wheat bran36 Honey25 Tomatoes24 Cabbage(red)18 Potatoes10 Milk8 Carrots5

 WATER-SOLUBLE VITAMINS: Soluble in water Easily absorbed Not stored in the body Have a threshold for urinary excretion Eg - vit (B,C)

VITAMIN C(L-Ascorbic acid):  It is a white crystalline water soluble substances having sour taste  Strong reducing properties  Derivative of hexose  Chemically it is an endiol-lactone which is readily oxidized to dehydroascorbic acid  It is the most unstable of all known vitamins

 Sources- ProductVit C(mg/100g) Black currents200 Cauliflower70 Cabbage60 Spinach60 Orange50 Lemon50 Potatoes30 Peas25 Tomato20 Apple5 milk

Deficiency symptoms-  Causes the scurvy  Involved in defective collagen synthesis  Also causes the muscle weakness, swelling sponginess, loosening of teeth, swollen or painful joints, slow-healing wounds

Vitamin B- It was divided into 9 groups -vit b1 (thiamine) -vit b2 (riboflavin) -vit b3 niacin -vit b6 (pyridoxine) -pantothenic acid -biotin -folic acid groups -lipoic acid -cyanocobalamine

 Vitamin B1 (Thiamine)  It’s readily soluble in water  It contains of two ring system (pyrimidine, thiazole)  Occures as a phosphorylated forms (TMP, TTP, TPP)  TPP serves as a transient intermediate carrier of the aldehyde group  Important step in fermentation of glucose by yeast

ProductThiamin (mg/100g) Pork, lean0.87 Wheat (hard red spring)0.57 Beef heart0.53 Filberts0.46 Wheat flour0.44 Corn0.37 Peas0.28 Beef liver0.25 Egg0.11

Deficiency symptoms- Beriberi May lead to loss of appetite, weakness, paralysis, nervous irritability, insomia, loss of weight, mental depression

 Vitamin B2 (riboflavin): Reboflavin belongs to a group of yellow fluorescent pigments called flavins Relatively heat stable FMN and FAD

sources productRiboflavin (mg/100g) Yeast(dry)5.41 Beef liver3.26 Beef kidney2.55 Chicken liver2.49 Nonfat dry milk1.78 Egg0.30 Peas0.29 Spinach0.20 Milk0.17 Beef0.16

 Deficiency symptoms- Denuded areas on lips Swollen and reddened tongue Lesions of mouth, nose, eyes and skin Eye disorders( itching, burning, dimness of vision)

Vit B3 (Niacin)- Relatively heat stable The term niacin refers to nicotinic acid and nicotinamide Used to form the coenzyme (NAD & NADPH) NicotinamideNicotinic acid

sources productNiacin (mg/100g) Yeast(dry)36.7 Peanuts17.2 Beef leaver13.6 Chicken10.7 Wheat4.3 Mushroom4.2 Peas2.9 Beans(white)2.4 Milk0.1

Deficiency symptoms- Pellagra Diarrhea & dementia

Cyanocobalamin (vit B12): Most complex and largest vitamin Known as cobalamin Consist of tetrapyrrole ring Helps to formation of RBC Maintain the central nervous system

sources product Vitamin B12 miu g/100g Shellfish miu g/100g Beef liver miu g/100g Milk miu g/l Beef muscle miu g/100g Egg yolk miu g/100g

Deficiency symptoms- Causes the Pernicious anaemia and malabsorption Lead to poor appetite, growth failure in children, tiredness, brain damage, nervousness.

References- Fennema, O.R.,1996. food chemistry. 3 rd ED., Marcel Dekker, New York, USA 1) Ball,G.F.M.,1994.water soluble vitamin assays in human nutrition, chapman & Hall, London.

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