2. 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

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

4.  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)

5.  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

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

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

8.  Retinoic Acid-

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

10. 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)

11. Product Carotene(mg/100g ) Vitamin A(IU/100g) Butter0.43-0.772363-3452 Cheddar Cheese0.07-0.71553-1078 Eggs (boiled)0.001-0.15165-448 Herring (canned)0.07178 Milk0.01-0.06110-307 Beef (grilled sirloin)0.0437 Spinach (boiled)6.00 Broccoli(boiled)2.50

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

13.  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

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

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

16. Daily requirements: AI for vitamin D is 200 IU to age 50 400-600 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

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

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

19. ProductVit E (mg/100g) Crab, frozen5.9 Herring1.8 Peas4-6 Egg yolk3.0 Cabbage2-3 Beans1-4 Mackerel1.6 Beef liver0.9-1.6 Egg0.5-1.5 Veal, lean0.9 Lettuce0.2-0.8 Tomato0.9 Cheese0.4 Onion0.3 Milk0.2-0.15 Mushrooms0.008

20. 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

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

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

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

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

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

26. 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

27.  Sources- ProductVit C(mg/100g) Black currents200 Cauliflower70 Cabbage60 Spinach60 Orange50 Lemon50 Potatoes30 Peas25 Tomato20 Apple5 milk2.1-2.7

28. 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

29. 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

30.  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

31. 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

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

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

34. 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

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

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

37. 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

38. Deficiency symptoms- Pellagra Diarrhea & dementia

39. 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

40. sources product Vitamin B12 miu g/100g Shellfish600-970 miu g/100g Beef liver14-152 miu g/100g Milk3.2-12.4 miu g/l Beef muscle0.25-3.4 miu g/100g Egg yolk0.28-1.55 miu g/100g

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

42. 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.

43. THANK YOU