Vitamin

Table of Contents
INTRODUCTION.............................................................................................................3
CLASSIFICATION...........................................................................................................3
VITAMIN...........................................................................................................................3
Vitamin B6 (pyridoxine).......................................................................................................................3
Vitamin B12...........................................................................................................................................9
Vitamin B7 (vitamin B8, vitamin H, biotin).......................................................................................12
Vitamin B9..........................................................................................................................................14
VITAMIN C......................................................................................................................17
UNCOMMON VITAMIN...............................................................................................19
VITAMIN BT...................................................................................................................19
CHOLINE.........................................................................................................................20
REFERENCES....................................................................................................................

1
List of Table

TABLE 1 - SOURCE OF VITAMIN B6.............................................................................................................................7

TABLE 2 - SOURCE OF VITAMIN B12..........................................................................................................................11
TABLE 3 - SOURCE OF VITAMIN B7...........................................................................................................................13
TABLE 4- SOURCE OF VITAMIN B9............................................................................................................................15
TABLE 5 - SOURCE OF VITAMIN C............................................................................................................................18
TABLE 6 - SOURCE OF VITAMIN BT..........................................................................................................................19
TABLE 7 - SOURCE OF CHOLINE................................................................................................................................20

List of Figures
FIGURE 1 - PYRIDOXINE..............................................................................................................................................4
FIGURE 2 - CYANOCOBALAMI...................................................................................................................................10
FIGURE 3 - BIOTIN.....................................................................................................................................................12
FIGURE 4 – FORLIC ACID...........................................................................................................................................14
FIGURE 5 - ASCORBIC ACID.......................................................................................................................................17

2
 Introduction
Vitamins are a group of chemically diverse organic compounds that an organism
requires for normal metabolism. Apart from a few exceptions (e.g., vitamin D), the
human body cannot synthesize vitamins on its own in sufficient amounts and must,
therefore, ensure a steady supply through the diet. Vitamins are micronutrients that
do not provide energy (like macronutrients) but instead have very specific
biochemical roles. They can be coenzymes in various reactions (B
vitamins, vitamins A and K) and/or antioxidants that protect the cell and its
membrane from free radicals (vitamins C and E). They can also enable cell
signaling (vitamin A) and gene transcription (vitamins A and E) or function
as hormones (e.g., vitamin D). Vitamins are classified into fat-soluble vitamins,
which the body can store, and water-soluble vitamins, which, with the exception
of vitamins B9 (folate) and B12 (cobalamin), the body cannot store over significant
periods of time and, therefore, require continuous intake. A balanced diet typically
supplies the body with all vitamins it requires. Deficiencies occur mainly due
to malnutrition, malabsorption disorders, or restrictive diets (e.g., vitamin
B12 deficiency in a vegan diet).

Classification
The Fat-Soluble Vitamins: A, D, E and K (Fat-soluble vitamins are most abundant
in high-fat foods and are much better absorbed into your bloodstream when you eat
them with fat), (the fat-soluble vitamins are similar to oil and do not dissolve in
water)The solutble water soluble (vitamins B and C).

Vitamin (B6)
1.Chemical name
Pyridioxin ( C8H11O3)

2.Structure and definition

3
Vitamin B6: A group of closely related chemical compounds with related
names pyridoxine, pyridoxal and pyridoxamine -- that are transformed within the
body to yet another form of vitamin B6, pyridoxal phosphate, that acts as a
coenzyme. (A number of vitamins serve as coenzymes, substances that enhance the
action of enzymes and thereby aid in catalyzing biochemical reactions.)
Vitamin B6 is composed of three compounds: pyridoxine, pyridoxal, and
pyridoxamine. Pyridoxine contains a methylhydroxyl group (-CH3OH), pyridoxal
an aldehyde (-CHO), and pyridoxamine an aminomethyl group (-CH3NH2).

Figure 1: Pyridioxin

3.Physical Property
-Vitamin B6 is colorless crystals at room temperature
-Very soluble in water, very weak in ethanol and ether insoluble or sparingly
soluble in chloroform
-Very fairly stable in dry form and in solutions.

4. Chemical Property
Pyridoxine is oxidized in vivo and under mild oxidizing conditions in vitro to yield
pyridoxal.

4
The prominent feature of the chemical reactivity of pyridoxal is the ability of its
aldehyde group to react with primary amino groups ( of amino acids) to form
Schiff bases.

5. Biological Property
All three forms of vitamin B6 are equally active and act as precursors of coenzyme
pyridoxal phosphate. Pyridoxal phosphate is the prosthetic group of a number of
enzymes involved in amino acid metabolism (in the processes of phosphorylation,
decarboxylation and racemization), metabolism of fats and carbohydrates.

6. Absorption
Vitamin B6 is absorbed in the small intestine usually in the form of pyridoxal,
which is then converted into pyridoxamine. All three compounds, which are
commonly named vitamin B6 serves as a substrate for the enzyme pyridoxal
kinase, which uses ATP and phosphorylates it to its corresponding phosphate
esters. In addition, this vitamin is essential for the functioning over six enzymes
and the smooth synthesis of nucleic acids and proteins.

7.Prevention
-The important role of this vitamin can be seen in its role in the proliferation of
cells and the creation of white blood cells and immune system cells. Vitamin B6
also play a role in the prevention and protection of the body against the
introduction of oral contraceptives. Specifically, women who use these
medications, there is often a variety of disorders in the metabolism of tryptophan
(one of the essential amino acids), and these disorders can be controlled by
entering of vitamin B6.

-Pyridoxine is generally excreted by urine.

8. Mechanism
Vitamin B6 plays a role in the metabolism of protein, carbohydrates and fats, the
production of neurotransmitters and the formation of nicotinic acid. It is vital for
maintaining a healthy nervous system, skin, muscles and blood. One of the central

5
roles of this vitamin is in protein metabolism where it helps regulate the balance of
amino acids in the body. It is also closely involved in hormone production. Severe
deficiency is rare, but surveys have revealed that marginal deficiency might be
quite common. The need for this vitamin increases during pregnancy and lactation
due to the additional demands made by foetus or infant. In animals, adult
ruminants are self-sufficient in vitamin B6, but young animals require supplements
during the growth period.
 9. Deficiency
The diet rarely lacks vitamin B6. Most foods contain it. However, deficiency of
vitamin B6 within the body may occur due to poor absorption of it from the
intestine or inactivation of it by some drugs (e.g.,
anticonvulsants, corticosteroids, estrogens, isoniazid, and penicillamine). Other
causes of vitamin B6 include alcoholism and conditions such
as hyperthyroidism and diabetes that increase the metabolic demand, creating a
relative shortage of vitamin B6.
Vitamin B6 deficiency is associated with microcytic anemia,
electroencephalographic abnormalities, dermatitis with cheilosis (scaling on the
lips and cracks at the corners of the mouth) and glossitis (swollen tongue),
depression and confusion, and weakened immune function. Individuals with
borderline vitamin B6 concentrations or mild deficiency might have no deficiency
signs or symptoms for months or even years. In infants, vitamin B6 deficiency
causes irritability, abnormally acute hearing, and convulsive seizures.

10. Source
Vitamin B6 is found in a wide variety of foods. The richest sources of vitamin B6
include fish, beef liver and other organ meats, potatoes and other starchy
vegetables, and fruit (other than citrus). In the United States, adults obtain most of
their dietary vitamin B6 from fortified cereals, beef, poultry, starchy vegetables,
and some non-citrus fruits. About 75% of vitamin B6 from a mixed diet is

6
bioavailable . Table 1: source of food comprised of vitamin b6

inherited metabolic disorders characterized by deficient activities of biotin-

dependent carboxylases are termed multiple carboxylase deficiency. These include
deficiencies in the enzymes holocarboxylase synthetase or biotinidase.
Holocarboxylase synthetase deficiency prevents the body's cells from using biotin
effectively, and thus interferes with multiple carboxylase reactions. Biochemical
and clinical manifestations include: ketolactic acidosis, organic aciduria,
hyperammonemia, skin rash, feeding problems, hypotonia, seizures, developmental
delay, alopecia, and coma.
Biotinidase deficiency is not due to inadequate biotin, but rather to a deficiency in
the enzymes that process it. Biotinidase catalyzes the cleavage of biotin from
biocytin and biotinyl-peptides (the proteolytic degradation products of each
holocarboxylase) and thereby recycles biotin. It is also important in freeing biotin
from dietary protein-bound biotin. General symptoms include decreased appetite
and growth. Dermatologic symptoms include dermatitis, alopecia, and

7
achromotrichia (absence or loss of pigment in the hair). Perosis (a shortening and
thickening of bones) is seen in the skeleton. Fatty liver and kidney syndrome and
hepatic steatosis also can occur.

11.Transformation in Food processing

Cooking, storage, and processing losses of vitamin B6 vary and in some foods may
be more than 50%, depending on the form present in the food.
Plant foods lose the least during processing, as they contain mostly pyridoxine,
which is far more stable than the pyridoxal or pyridoxamine found in animal
foods. For example, milk can lose 30–70% of its containing vitamin B 6 when dried.

12.Reference
https://hmdb.ca/metabolites/HMDB0000239
https://lpi.oregonstate.edu/mic/vitamins/vitamin-B6
National Nutrient Database for Standard Reference, Release 27 (2015). United
States Department of Agriculture, Agricultural Research Service

8
 Vitamin B12
1.Definition:
Vitamin B12 does a lot of things for your body. It helps make your DNA and your
red blood cells, for example.

Since your body doesn't make vitamin B12, you have to get it from animal-based
foods or from supplements. And you should do that on a regular basis, because
your body doesn't store vitamin B12 for a long time.

How much to get?

 Infants up to age 6 months: 0.4 mcg

 Babies age 7-12 months: 0.5 mcg
 Children age 1-3 years: 0.9 mcg
 Kids age 4-8 years: 1.2 mcg
 Children age 9-13 years: 1.8 mcg
 Teens age 14-18: 2.4 mcg (2.6 mcg per day if pregnant and 2.8 mcg per day
if breastfeeding)
 Adults: 2.4 mcg (2.6 mcg per day if pregnant and 2.8 mcg per day if
breastfeeding)

2.Chemical name
Vitamin B12, or called cobalamin, exists in 4 chemical forms with nearly identical
structure
Cyanocobalamin is a manufactured form

9
 3.Structure

Figure 2 - Cyanocobalamin
4.Physical property
Dark red crystal or crystalline red powder, odorless

5.Chemical property
Stable to air and short-term heated, but light sensitive
Avoid air exposure because of water absorption

6.Biological activity
Hemoglobin formation: Appear in mitochondria, play an important role in
preventing anemia by producing hemoglobin in red blood cell

7.Absorption
For the absorption of vitamin B12, intrinsic factor, which is a glycoprotein produced
by the parietal cells of the stomach, is needed.
It gets converted to coenzyme form in liver, after that get stored in tissues.

10
 8.Source
Vitamin B12 is produced in nature by certain bacteria, and archaea, and it is
synthesized by some bacteria in the gut flora of animals. Animals store vitamin B12
in the liver and muscles and some pass the vitamin into their eggs and milk.
Natural plant and algae sources of vitamin B12 include fermented plant foods such
as tempeh and seaweed-derived foods, even though there are studies about the
plants and algae sources, but it still consider “unreliable”.
Table 2 - Source of Vitamin B12
Conten
t
(μg)
84.1 Clams Steamed 3 ounces
20.4 Mussels Steamed 3 ounces
16.1 Atlantic Cooked, dry-heat 3 ounces
mackerel
9.8 Alaska king crab Steamed 3 ounces
6.9 Beef Cooked or grilled 3 ounces
2.4 Salmon Cooked, dry-heat 3 ounces
1.0 Rockfish Cooked, dry-heat 3 ounces
0.8 Turkey Cooked or 3 ounces
roasted
0.3 Chicken Cooked or 3 ounces
roasted
0.9 Milk Skimmed 8 ounces
0.5 Brie 1 ounce
0.4 Egg Poached 1 large
9.Transformation in Food processing
Becomes inactive due to microwaving or other forms of heating.

10.References
https://pubchem.ncbi.nlm.nih.gov/compound/cyanocobalamin
Budavari, S. (ed.) (1996). The Merck Index - An Encyclopedia of Chemicals,
Drugs, and Biologicals. Whitehouse Station, NJ: Merck and Co., Inc.

11
Liem IT, Steinkraus KH, Cronk TC (December 1977). Production of vitamin B-12
in tempeh, a fermented soybean food. Applied and Environmental Microbiology.
DOI: 10.1128/AEM.34.6.773-776.1977

12
 Vitamin B7 (vitamin B8, vitamin H, biotin)
1.Chemical name
With the same organic chemical biotin, previously called vitamin H, later
reclassified as a B vitamin (English-speaking country widely call this as vitamin
B7, while French community they call it vitamin B8).

2.Structure

Figure 3 - Biotin
3.Physical property
Colorless long, thin needles
Chemical property
Stable to air and temperature
Moderate acid & neutral solution are stable

4.Biological activity
A prosthetic group, a coenzyme, a nutraceutical, a B vitamin, a human metabolite
and a cofactor
Cell signaling
Gene expression
Chromatin structure

13
 5.Absorption
At doses of biotin derived from food, biotin appears to be transported into
enterocytes by a sodium -dependent carrier. At higher doses of biotin,absorption
appears to occur by passive diffusion.
Raw egg whites contain a protein (avidin) that blocks the absorption of biotin, so
people who regularly consume a large number of raw eggs may become biotin-
deficient.
The biotin content of cancerous tissue is higher than that of normal tissue.

6.Source
Biotin is synthesized by intestinal bacteria, but there is a lack of good quality
studies about how much biotin they provide.
Table - Source of Vitamin B7
Whole-wheat bread 1 slice 0.02-6
Egg Cooked 1 large 13-25
Cheddar cheese 1 ounce 0.4-2
Liver Cooked 3 ounces 27-35
Pork Cooked 3 ounces 2-4
Salmon Cooked 3 ounces 4-5
Avocado 1 whole 2-6
Raspberries 1 cup 0.2-2
Cauliflower Raw 1 cup 0.2-4
7.Transformation in Food processing
Not destroyed by cooking

8.References
https://pubchem.ncbi.nlm.nih.gov/compound/171548
Institute of Medicine (1998). Biotin. Dietary Reference Intakes for Thiamin,
Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin,
and Choline. Washington, DC: The National Academies Press. Link:
https://www.nap.edu/read/6015/chapter/13

14
 Vitamin B9
1.Chemical name
Normally manufactured as folic acid due to higher stability during processing and
storage, later converted to folate in human body

2.Structure

Figure 4- Folic acid

3.Physical property
Odorless/Almost odorless, orange-yellow needles or thin platelets
Not really water-soluble (1.6 mg/L at 25 °C; soluble up to about 1% in boiling
water)

4.Chemical property
Heat sensitive and decompose rapidly in the presence of light and /or riboflavin
(vitamin B2)
Should be protected from light

5.Biological activity
Maintain normal erythropoiesis
Synthesize purine and thymidylate nucleic acids
Interconvert amino acids
Construct DNA and RNA

15
 6.Absorption
Is converted (in the presence of ascorbic acid) in the liver and plasma to its
metabolically active form by dihydrofolate reductase.
Lack of folate can resulted a type of anemia in which red blood cells become
abnormally large. This would caused tired, heart palpitations, shortness of breath,
open sores on the tongue, and changes in the color of the skin or hair.

7.Source
Table 3 - Source of Vitamin B9
Amount
Plant -based Animal-base
(µg/100g)
Peanut (246 ; 125 – oil-
roasted), sunflower seed
kernel (238), lentil (181),
Liver (578 – chicken ; 331 –
>100µg chickpea (172), soybean (111)
calf)
Asparagus (149), spinach
(146), lettuce (136), broccoli
(108)
Walnut (98), hazelnut (88) Cheese (20–60)
Avocado (81), beet (80), kale Chicken eggs (44), chicken
(65), cabbage (46), red bell
10-100µg (12)
peppers (46), cauliflower (44),
Salmon (35)
potato (28)
Beef (12)
Bread (65), tofu (29)
Pork (8)
Yogurt (8–11)
<10µg
Whole milk (5)
Salted butter (3)
8.Transformation in Food processing
Avoid long term heating during cooking

9.References
https://pubchem.ncbi.nlm.nih.gov/compound/135398658
https://lpi.oregonstate.edu/mic/vitamins/folate

16
McEvoy, G.K. (ed.) (2005). American Hospital Formulary Service- Drug
Information 2005. Bethesda, MD: American Society of Health-System
Pharmacists, Inc. (Plus Supplements).
Wien TN, Pike E, Wisløff T, Staff A, Smeland S, Klemp M (January 2012).
Cancer risk with folic acid supplements: a systematic review and meta-analysis.
DOI: 10.1136/bmjopen-2011-000653

17
 Vitamin C
1.Chemical name
Vitamin C, also known as ascorbic acid, is a vitamin found in various foods.

2.Structure

Figure 5 - Ascorbic acid

3.Physical property
White to very pale yellow crystalline powder with sharp acidic taste
Almost odorless

4.Chemical property
Heat-resistant

5.Biological activity
Collagen stability:
In shortage of vitamin C, collagen made by the body is too unstable to function
accurately and several other enzymes in the body do not operate correctly. This
leads to scurvy, characterized by spots on and bleeding under the skin, spongy
gums, 'corkscrew' hair growth, and poor wound healing.
Infection:
Vitamin C concentrates high-dose in immune cells, has antimicrobial and natural
killer cell activities, promotes lymphocyte proliferation, and is consumed quickly
during infections, effects indicating a prominent role in immune system regulation.

6.Absorption
Ascorbic acid is absorbed in the body by both active transport and simple
diffusion.
18
It is transported through the intestine via both glucose-sensitive and glucose-
insensitive mechanisms, so the presence of large quantities of sugar in the intestine
can slow absorption.
Unlike plants and most animals, humans have lost the ability to synthesize vitamin
C but therefore have an essential dietary requirement for this vitamin.

7.Source
Table 4 - Source of Vitamin C
Amount
Vegetable Fruit
(mg/100g)
Rose haw (426) Yellow bell pepper (183)
>100mg Guava (228) Red bell pepper (128)
Blackcurrant (200) Kale (120)
Kiwifruit (90)
Redcurrant (80)
Broccoli (90)
Papaya, strawberry (60)
Green bell pepper, Brussels
Orange, lemon (53)
30-100mg sprout (80)
Pineapple (48)
Cauliflower (48)
Cantaloupe (40)
Spinach, cabbage (30)
Grapefruit, raspberry, passion
fruit, lime (30)
Mango (28)
Blackberry (21)
Honeydew melon (20) Potato (20)
10-30mg
Cranberry (13) Tomato (14)
Blueberry, grape, apricot,
plum, watermelon (10)
8.Transformation in Food processing
Largely destroyed by the heat of cooking

9.References
Wintergerst ES, Maggini S, Hornig DH (2006). Immune-enhancing role of vitamin
C and zinc and effect on clinical conditions. Link:
http://doc.rero.ch/record/303675/files/S0029665108006927.pdf

19
 Uncommon vitamin
Vitamin BT
1.Chemical name – Brief information
Levocarnitine is an derivative from amino acid carnitine, which can be synthesized
in human body, so cannot be consider as “essential”. However, because of its role
in providing energy to body muscle (heart muscle included), researchers
recommend considering adding this to daily diet.
So-called an unusual amino acid, carnitine functions are different when compare
with other amino acids’ (protein construction, for example).

2.Source
In humans, about 25% of carnitine is synthesized in the liver, kidney, and brain
from the amino acids lysine and methionine. For more carnitine from dietary
sources, consider consumes more red meat and dairy products.
Selected food sources of carnitine
Table 5 - Source of Vitamin BT
Content
Food Quantity
(mg)
Beef steak Cooke 110 g 56–162
d
Ground beef Cooke 110 g 87–99
d
Codfish Cooke 110 g 4–7
d
Chicken breast Cooke 110 g 3–5
d
Cheddar cheese 57 g 2
Asparagus Cooke 62 g 0.1
d
Whole milk 237 g 8
Whole–wheat 2 slices 0.2
bread

20
 3.References
https://pubchem.ncbi.nlm.nih.gov/compound/Levocarnitine
https://www.drugbank.ca/drugs/DB00583
https://lpi.oregonstate.edu/mic/dietary-factors/L-carnitine

21
Choline
1.Chemical name – Brief information
Choline is a basic constituent of lecithin, which human body can synthesize small
amounts (by converting phosphatidylethanolamine to phosphatidylcholine). Due to
its importance as a precursor of acetylcholine, as a methyl donor in various
metabolic processes, and in lipid metabolism, choline is now considered to be an
essential vitamin and must be consumed in the diet to maintain health.
Lack of choline in the diet can lead to a fatty liver condition and general liver
damage.
Is often not classified as a vitamin, but as a nutrient with an amino acid-like
metabolism.

2.Source
Table 6 - Source of Choline
Milligrams (mg)
Food
per serving
Beef liver, pan fried, 3 ounces 356
Egg, hard boiled, 1 large egg 147
Beef top round, separable lean only, braised, 3 ounces 117
Soybeans, roasted, 1⁄2 cup 107
Chicken breast, roasted, 3 ounces 72
Beef, ground, 93% lean meat, broiled, 3 ounces 72
Fish, cod, Atlantic, cooked, dry heat, 3 ounces 71
Mushrooms, shiitake, cooked, 1⁄2 cup pieces 58
Potatoes, red, baked, flesh and skin, 1 large potato 57
Wheat germ, toasted, 1 ounce 51
Beans, kidney, canned, 1⁄2 cup 45
Quinoa, cooked, 1 cup 43
Milk, 1% fat, 1 cup 43
Yogurt, vanilla, nonfat, 1 cup 38
Brussels sprouts, boiled, 1⁄2 cup 32

22
Broccoli, chopped, boiled, drained, 1⁄2 cup 31
Cottage cheese, nonfat, 1 cup 26
Fish, tuna, white, canned in water, drained in solids, 3 ounces 25
Peanuts, dry roasted, 1⁄4 cup 24
Cauliflower, 1" pieces, boiled, drained, 1⁄2 cup 24
Peas, green, boiled, 1⁄2 cup 24
Sunflower seeds, oil roasted, 1⁄4 cup 19
Rice, brown, long-grain, cooked, 1 cup 19
Bread, pita, whole wheat, 1 large (61⁄2 inch diameter) 17
Cabbage, boiled, 1⁄2 cup 15
Tangerine (mandarin orange), sections, 1⁄2 cup 10
Beans, snap, raw, 1⁄2 cup 8
Kiwifruit, raw, 1⁄2 cup sliced 7
Carrots, raw, chopped, 1⁄2 cup 6
Apples, raw, with skin, quartered or chopped, 1⁄2 cup 2

(mg/100g)
Meats Vegetables
Bacon, cooked 124.89 Bean, snap 13.46
Beef, trim-cut, cooked 78.15 Beetroot 6.01
Beef liver, pan fried 418.22 Broccoli 40.06
Chicken, roasted, with skin 65.83 Brussels sprout 40.61
Chicken, roasted, no skin 78.74 Cabbage 15.45
Chicken liver 290.03 Carrot 8.79
Cod, atlantic 83.63 Cauliflower 39.10
Ground beef, 75-85% lean, broiled 79.32–82.35 Sweetcorn, yellow 21.95
Pork loin cooked 102.76 Cucumber 5.95
Shrimp, canned 70.60 Lettuce, iceberg 6.70

23
 Dairy products Lettuce, romaine 9.92
Butter, salted 18.77 Pea 27.51
Cheese 16.50–27.21 Sauerkraut 10.39
Cottage cheese 18.42 Spinach 22.08
Milk, whole/skimmed 14.29–16.40 Sweet potato 13.11
Sour cream 20.33 Tomato 6.74
Yogurt, plain 15.20 Zucchini 9.36
Grains Fruits
Oat bran, raw 58.57 Apple 3.44
Oats, plain 7.42 Avocado 14.18
Rice, white 2.08 Banana 9.76
Rice, brown 9.22 Blueberry 6.04
Wheat bran 74.39 Cantaloupe 7.58
Wheat germ, toasted 152.08 Grape 7.53
Others Grapefruit 5.63
Bean, navy 26.93 Orange 8.38
Egg, hen 251.00 Peach 6.10
Olive oil 0.29 Pear 5.11
Peanut 52.47 Prune 9.66
Soybean, raw 115.87 Strawberry 5.65
Tofu, soft 27.37 Watermelon 4.07
3.References
https://pubchem.ncbi.nlm.nih.gov/compound/choline
Rucker RB, Zempleni J, Suttie JW, McCormick DB (2007). Handbook of vitamins
(4th edition). Taylor & Francis.

24