1. VITAMINS

2. „I eat to live and do not live to eat” (Molière)

3. WHAT ARE VITAMINS? - Substances indispensable to human metabolism
- Can not be synthesized in the human body
- They act as biocatalysts
- Are active in very small quantities

4. Vitamins can be ingested
WHERE CAN WE FIND VITAMINS?
- foods
- they can be synthesized by intestinal microorganisms, but they can not provide all the vitamins needed by the human body.
Vitamins can be ingested
As such
(„active”)
like provitamin
(„inactive”)

5. VITAMINS - were named after their discovery with the letters of the Latin alphabet: A, B, C, D, E etc.
Several vitamins were found within the same group, and one digit was added: B1, B2, ... B12.
Vitamins are also named according to their chemical structure, such as vitamin B1 - thiamine, vitamin C - ascorbic acid, etc. or according to the disease that is believed to prevent: vitamin B1 - anti-wrinkle, vitamin C - antiscorbutic

6. Hydrosolubile vitamins Liposolubile vitamins
AFTER THE DEGREE OF SOLUBILITY
Hydrosolubile vitamins
(ex. vitamins B1, B2, B6, PP, B12, C şi P)
Liposolubile vitamins
(ex. vitamins D, E, K, F, A)

7. HYDROSOLUBILE VITAMINS
VITAMIN B1 (thiamine)
Physiological role
decarboxylase co-enzyme
Diseases of deficiency
paralysis, spasms
Natural resources
beer yeast, bran, eggs, liver

8. HYDROSOLUBILE VITAMINS
VITAMIN B2 (riboflavin)
Physiological role
Role in cellular oxidoreduction
Diseases of deficiency
Lesions of the mucous membranes and skin
Natural resources
Bran, yeast, eggs, liver

9. HYDROSOLUBILE VITAMINS
VITAMIN B6 (pyridoxine)
Physiological role
Transaminases coenzyme
Diseases of deficiency
Skin disorders, especially in the extremities
Natural resources
Bran, yeast, eggs, liver 

10. HYDROSOLUBILE VITAMINS
VITAMINA PP (nicotinamide)
Physiological role
In biological oxidation
Diseases of deficiency
Epithelial damage, nerve disorders, digestive disorders,
Natural resources
Meat, eggs, liver, milk

11. HYDROSOLUBILE VITAMINS
VITAMINA B12 (antianemic)
Physiological role
Stimulates hematopoiesis and protein biosynthesis
Diseases of deficiency
Megaloblastic anemia
Natural resources
Liver, kidney, spleen

12. HYDROSOLUBILE VITAMINS
VITAMINA C (ascorbic acid)
Physiological role
It stimulates the cellular oxidation process
Increases resistance to infections and exercise capacity
Protects vessel endothelium
Diseases of deficiency
Scurvy,skin haemorrhages,anaemia
Natural resources
Vegetables and fresh fruit(apples, blackberries,wild strawberries,parsley,red peppers)eggs, milk,liver

13. LIPOSOLUBILE VITAMINS
VITAMINA D (rickets)
Physiological role
Regulates the phoshocalcium metabolism
It favors bone mineralization
Increases intestinal calcium absorption
Diseases of deficiency
children- rachitis
adults- osteomalacia
Natural resources
Vegetable oil, animal fats,carrots,egg yolk,milk,liver

14. LIPOSOLUBILE VITAMINS
VITAMIN E (tocopherol)
Physiological role
Ensures proper functioning of the genital apparatus
Diseases of deficiency
man- sterility
female- abortion
Natural resources
Germs and seeds (corn, soy, sunflower), beans, peas, eggs, vegetable oils and animal fats, carrots

15. LIPOSOLUBILE VITAMINS
VITAMIN K (antihemoragic)
Physiological role
Participates in hepatic synthesis of plastic coagulation factors
Diseases of deficiency
Haemorrhagic syndrome
Natural resources
Green legumes, spinach, broccoli,dill( it can also be synthesized by the fermentation flora)

16. LIPOSOLUBILE VITAMINS
VITAMIN F
Physiological role
Regulates sexual functions Protects epithelial tissues
Diseases of deficiency
Sexual disorders
Skin lesions
Natural resources
Oils, fats

17. LIPOSOLUBILE VITAMINS
VITAMIN A (retinol)
Physiological role
Visual pigment
Protects epithelial tissues
Protein genesis
Osteogenesis
Diseases of deficiency
Adaptation to darkness disorders
Dry eye
Corneal ulceration
Natural resources
Milk, eggs,cheese,carrots, tomatoes,fish, vegetables,some fruits.

18. VITAMINS SOURCES Basic food Vitamin content Wholemeal bread Vitamin E
Vitamin B1
Vitamin B6
Vitamin H
Butter
Vitamin A
Vitamin D
Vitamin K
Rea meat
Vitamin B12
White meat
Vitamin B3
Dairy

19. VITAMINS SOURCES Basic food Vitamin content Eggs
All known vitamin, except vitamin C
Sugar
Vitamin B1
Vitamin B2
Vitamin B6
Vitamin B9
Oil
Vitamin A
Vitamin E
Vitamin F
Bird / pork liver
Vitamin from complex B
Vitamin C
Vitamin D

20. Vegetables Fruits Vitamin C Caroten (vit. A) Vitamin E Vitamin K
Complex vit. B
Greens
Pepper
Tomatoes
Potatoes
Onion
Spinach
Loboda
Carrot
Parsley
Red pepper
Green peas
Cabbage
Cauliflower
Nettles
Beans
Beet
Lettuce
Vitamin A
Vitamin H
Vitamin C
Vitamin F
Complex vit. B
Apricots
Rosehip
Blueberries
Raspberry
bananas
Blueberries Rosehip Lemon Oranges
Grapes Poppy seeds
Apples Pears Nuts Plums Peanuts Lemon

21. VITAMINS NEEDS It depends on age,metabolism and activity.
- It can be achieved through a mixed diet in correlation with the food pyramid (cereals,fruits and vegetables,animal and vegetable proteins,dairies,lipids)

22. AS A CONCLUSION
... Choose a healthy diet,which consists of a variety of foods.
... If you manage to control not only your BODY and DIET but also your MIND, you WIN twice