Vitamins

Organic molecules required in very small amounts for cellular metabolism

Formerly called accessory food factors
Potent organic compounds
Regulatory functions for the maintenance of life and normal growth
Characteristics of Vitamins
Does not provide energy
Sensitive to heat, oxygen, light
Occur in minute quantities
Found in outer surfaces of food
Dietary essential
The body cannot synthesized except for vitamin D
Organic compound
Categories of Vitamins
Fat soluble - Vitamins ADEK
Generally have precursors of provitamins
Deficiencies are slow to develop
Not absolutely needed from food sources
Generally stable
Water soluble - Vitamins C and B comples
Do not have precursors
Not stored in the body
Deficiency Sx develop relatively fast
Must be supplied in the diet
Easily destroyed
Functions:
1. Anti-oxidants
2. Co-enzymes
3. Food additives
4. Pharmacologic agents
Digestion: small intestine
Utilization of vitamin A
Digested and absorbed in small intestine with the aid of bile salts
CHON is needed in mobilization of stores
Utilization of vitamin D
Absorbed through the lacteals of lymphatic system
Stored in the liver, bones and soft tissues
Utilization of vitamin E
Not stored in the body
Found mainly in fatty tissues and liver
Utilization of vitamin K
Bile salts need for absoroption
Absorb in the small intestine
Stored in the liver but rapidly used up
No toxicity documented
Stable to heat
Vit. E deficiency
Rarely occurs
Anemia
Vit. K
Delayed blood clotting
Hemorrhagic disorder in infants
Toxicity or excess
Vomiting
Albuminuria
Hemolytic anemia
Kernicterus
Hyperbilirubinemia