1. Vitamins
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2. What are vitamins? Organic molecules needed
for the body to function properly
to prevent specific diseases
Vitamins
do not have a common structure
are either fat soluble or water soluble
Are ‘essential’ except for biotin and vitamin D

3. History
1795, British Navy ships carried a mandatory supply of limes or lime juice to prevent scurvy among the sailors – they were given the name “limeys”
Japanese Navy gave sailors whole grain barley to ward off beriberi
It wasn’t until 1912 that people knew why these “prescriptions” worked to prevent diseases

4. Vital-amine
Casimir Funk named vitamins – vital amines because they were compounds that contained nitrogen (amines contain nitrogen) and were vital for health
Along with Frederick Hopkins, they came up with the idea that scurvy and beriberi were diseases that resulted from the deficiency of certain compounds that could be found in foods.

5. Important Vitamins
There are 18 vitamins and minerals essential in a healthy diet.
Fat soluble vitamins
Vitamin A (retinol)
Vitamin D (Calciferol)
Vitamin E (Tocopherol)
Vitamin K (phylloquinone)
Water soluble vitamins
Vitamin B1(Thiamine)
Folic acid
Vitamin C (Ascorbic Acid)

6. Vitamin Classification
Fat-soluble vs Water soluble
Too much of a water soluble vitamin = ok, comes out in urine
Too much of a fat soluble vitamin = sickness because it doesn’t dissolve in your urine readily and gets stored in your body.
Fat soluble vitamins:
All Dogs Eat Kibbles

7. Solubility of Vitamins
Solubility depends on the ability of molecules to form hydrogen bonds with water.
The more functional groups that hydrogen bond to water, the more soluble the vitamin is in water.

8. Fat soluble vitamins

9. Water soluble vitamins

10. Vitamin A
Required for the production of rhodopsin (light-sentistive material in the rods of the retina).
Too Little:
Nightblindness
Xeropthalmia –have difficulty producing tears
Effects about 500,000 children in underdeveloped nations
Dry mucous membranes
Too Much:
Makes you think you have a brain tumor
Headache, vomiting, nausea, abnormal vision, loss of hair
Some precursers can make you turn orange =)

11. Vitamin A Poisoning
A case of extreme vitamin A poisoning was reported by Artic explorers who killed and ate a polar bear. Those who ate the liver became very ill and three of them lost patches of skin. Later, scientists discovered that 125 g of the liver contains 2.5 yrs worth of Vitamin A for humans.

12. How do we get vitamin A? 2 Chemicals: Retinoids and carotenoids
Retinoids – body can use right away
Carotenoids – body can change it into a retinoid
Beta-carotene (Why are carrots good for your eyes? Have you ever seen a rabbit with glasses?)
Carotenoids don’t get stored in liver
Foods with Vitamin A
Cereal, oatmeal
Fruit: apricots, canteloupe, mango
Veggies: carrots, kale, peas, sweet peppers
Meat: Liver
Milk

13. Vitamin C Required for Too Little: Too Much:
Production of collagen: the protein of connective tissue.
Antioxidant
Protects immune system, helps fight off infection, reduces allergic reactions
Too Little:
Scurvy (bleeding gums; tooth loss; nosebleeds; bruising; painful or swollen joints; shortness of breath, increased susceptibility to infection, skin rashes; muscle pains, slow wound healing)
Too Much:
More than 1000 mg may cause upset stomach, diarrhea, or constipation

14. How do we get Vitamin C? On the label, look for: Foods with Vit C
Did you know that many foods are preserved with sodium nitrite to prevent the growth of bacteria. At high T, nitrite + protein forms carcinogen. Vitamin C prevents that reaction so it is added to processed meat, too.
On the label, look for:
Sodium ascorbate
Isoacrobate
Ascorbic acid
Foods with Vit C
Cereal
Meat: Liver
Fruit: Canteloupe, grapefruit, mango, orange, strawberries,
Vegetables: Asparagus, broccoli, brussel sprouts, kale, kohlrabi, sweet peppers, snow peas (cooked) sweet potato

15. Vitamin D Required for the uptake of calcium and phosphorus from food.
Too little:
can cause weak bones (Rickets) in children
In adults: osteomalacia (soft bones, fracture easily)
Too much:
Kidney stones and hard lumps of calcium in muscles and organs
Headache, nausea, vomiting, high blood pressure, retarded physical growth and mental retardation in children, fetal abnormalities

16. How do we get Vitamin D? 3 forms Foods with 25% of RDA
Calciferol: occurs in fish oils, egg yolks
Cholecaliferol: created when sunlight hits skin, reacting with steroids in body fat just underneath skin
Ergocalciferol: found in plants
Foods with 25% of RDA
Salmon or tuna
Eggs
Milk
Some people claim that you should not use sunscreen so that your body can use the sunlight to produce Vitamin D. Most doctors, though, advise getting Vitamin D through your food and wear a high SPF sunscreen at all times.

17. Cooking and vitamin absorption
Studies show that cooking foods can cause a decrease in the amount of vitamins in the food
Water soluble vitamins dissolve in cooking water
Some vitamins are broken down by heating
Some vitamins, though, are better than no vitamins. So eat your vegetables, cooked or not.

18. Comparison of water soluble and fat soluble vitamins