vitamins 1d

8/3/2019 Vitamins 1d

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General Characteristics and Classification

FAT-SOLUBLE VITAMINS WATER – SOLUBLEVITAMINSVitamin A, D, E, K Ascorbic Acid (Vit. C) &

B – complexes

Soluble in fats and fat solvent Soluble in water

Intake in excess of dietary needsare stored in the liver Intake in excess of body needs

are excretedDeficiencies are slow to develop Deficiency signs often developeasily/rapidlyNot absolutely necessary in dieteveryday Must be supplied everyday in

the dietHave precursors Excreted by way of urine



Fat- soluble vitamins are the vitamins

that can be dissolved by fats. These vitamins are; vitamin A , vitamin D , vitamin E and vitamin K . These

vitamins need a fat-soluble medium tokeep them in solution and to facilitatereactions, whether in the food or in the

body.



The main function of these fat-solublevitamins is regulating the body processes.The other functions are energy giving,building and repairing any tissues that havebeen damage. Fat- soluble vitamins areneeded to have a good night vision, neededto have strong bones and skeletal systemand needed by the nervous and reproductivesystem to have a stable cell membrane.



The most common food sources of these vitamins are in animal sourcesare the liver, egg yolk, milk, fortified

margarine, cheese and glandularorgans, while in Plant sources aresoybean oil, germ oils, legumes,malunggay and kang kong, the goodsources of these vitamins can be found

in animal origin.



*Animal Sources-Liver, Egg yolk, Milk, and Cream

-Fortified Margarine/Skim Milk fortified with vitamin A.

*Plant Sources-Malunggay, Kang Kong, Peaches and others.

-The deeper the yellow and the darker the green;

more vitamin A is present .



-Maintains the integrity of epithelial tissues, especially mucus lining.-Needed for normal night vision.-Needed for normal bone and

skeletal growth.-Needed by nervous andreproductive system for stability

of cell membrane .



-Toad’s skin. -Dry and rough skin.-Eruptions around the hairfollicles.

-Usually it is site in thighs,abdomen, upper arms and

back.



start

finish



-Violent head ache, nausea andvomiting.-Thickening of skin with peeling off.-Painful long bones.-Coarse.-Sparse hair.-Enlargement of spleen and liver.-In young girls, cessation of menstruation.



-Cornea is affected early.-Lachrymal gland fails to function.-Keratinizations.-Pus develops.-Eye hemorrhages.-Bitot’s spot, symptoms mild form. -Opthalmia, symptoms severe form.-Some cases, total blindness result.



*Animal Sources-Fortified margarine, butter, milk andcheese; liver and other glandularorgans; sardines and salmon; eggyolk.-Fish liver oils.

*Plant Sources-No significant compare to animalsources.



-Promotes normal bone andteeth development.

-Facilitates the absorption of calcium and phosphorous.



-Low blood calcium levels.-Reduced resorption ofphosphate and amino acid inthe kidney.-Increased enzyme alkaline

phosphate in blood.



-Abnormal muscle twitching, crampsand sharp biteral spasm of joins inthe wrists and ankles.-Defected bones.

-Retarded growth.-In infant dentition and closing of thefontanelles are delayed.-pelvic joints are enlarged.



-Skeletaldeformities.

-Fragility of bones-Rheumatic-like pains of joints.

-Adult rickets.

-Nausea,

polyuria.-Weight loss.

-Renaldamage.-Uremia.



*Animal Sources-Fair sources of animal origin are egg

yolk, liver, butter and milk.*Plant sources-Significant amount of germs oils of

wheat, corn, cottonseed or soybean,and products from these oils such asmargarine, mayonnaise and salad

dressings.



-Prevent of hemolysis

(hemolytic anemia ).-Antioxidant.



Hypervitaminosis E

-Has not been reported largelybecause the nutrient could not bestored a large extent in the body.



*Animal Sources-Egg yolk, liver.

*Plant Sources-Dark green leaves, wheat bran,vegetable oils, especially soybeanoil, tomatoes, tubers, seeds,legumes and germ oil are

excellent food source.



-Maintenance of prothrombin

level in blood plasma.-Needed in phosphorylation-Essential for cellularrespiration.-Help synthesize of

osteocalcin.



-Delayed blood clotting.-Intestinal and liver disorders.-Obstruction of the bile duct and theuse of antivitamins.-Vomiting, hemlysis, andalbuminuria.



• VITAMIN B COMPLEX•

B1 – THIAMIN• B2 – RIBOFLAVIN• B3 – NIACIN• B6 – PYRIDOXINE• B12 – COBALAMIN

• VITAMIN C ASCORBIC ACID



VITAMIN B1THIAMIN

• IT HELPS MAINTAIN GOOD APETITE• HELP MUSCLE TONUS ESP. OF THE G I

TRACT•

NORMAL FUNCTIONING OF THE NERVE• DEFFICIENCY• Occurs where rice is the only staple• Dry beriberi

– Weakness, nerve degeneration, irritability, poorarm/leg coordination, loss of nerve transmission

• Wet beriberi – Edema, enlarge heart, heart failure



• Wide variety of food• White bread, pork, hot dogs, luncheon

meat, cold cereal• Enriched grains/ whole grains• Thiaminase found in raw fish



B2 RIBOFLAVIN• Essential for fat, protein carbohydrate

metabolism• It help maIntain healthy skin. Tongue

and mouth .Normal vision and properhealth



B2 RIBOFLAVIN



B2 RIBOFLAVIN• SOURCE• CHEESE, MILK, EGG LIVER AND OTHER

GLANDULAR ORGANS

B3 NIACIN• Pellagra

– 3 Ds – Occurs in 50-60 days – Decrease appetite & weight

• Prevented with an adequate protein diet



B3 NIACIN• Meat• Milk•

Mushroom• Liver• Peanut•

Adequate Intake = 5 mg/day



B6 PYRIDOXINE• IT IS INVOLVE IN AMINO ACID

METABOLISM• DEFFICIENCY• IRRITABLE, POOR GROWTH AND

CONVULSION



B6 PYRIDOXINE• Meat, fish, poultry • Whole grains (not enriched back)•

Banana• Spinach• Avocado• Potato• Heat and alkaline sensitive



B12 COBALAMIN• IT HELPS IN THE SYNTHESI OF

HEME• ESSENTIAL FOR NORMAL

FUNCTIONING OF THE NERVESBONE MARROW AND G I TRACT

• PROMOTES NORMAL GROWTH AND DEVELOPMENT



B12 COBALAMIN• DEFFICIENCY • PERNICIOUS ANEMIA

• SOURCES• ANIMAL PROTEIN



FOLIC ACID

Folic acid or folacin, is needed tosupport the increasing maternal

blood volume and to decrease the

risk of baby Neural Tube Defects(NTDThe need for folic acid is essential tothe formation of red blood cells.

• Insufficient intake may result inanemia during



FOLIC ACID



• FOOD SOURCES:

• oranges• dark green leafy vegetables

(examples:asparagus, broccoli, spinach)

• fortified breads & cereals• grains, yeast and enriched flour,•

Liver• dried beans and peas,• strawberries

vitamins 1d

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