Pabna University of Science and Technology

Department of Pharmacy

Assignment
on
Vitamin

Course Title: Medicinal Chemistry-I

Course code: BPH 2203

Submitted to,
Submitted by, G.M. Masud Parvez
Suraiya Khatun Lecturer
Roll No: 181302 Department of Pharmacy
Reg. No.: 1135168 Pabna University of Science and
Technology
Session: 2017-18
2nd year 2nd semester
Department of Pharmacy
Pabna University of Science and Technology

Submission date: 5/12/2020

 Vitamins
A number of organic compounds are necessary for the life, growth and health
of animals including man. These compounds are known as the accessory
dietary factors or vitamins. Vitamins are the organic compounds which are
required by the animals, some bacteria and microorganisms for the
maintenance and normal growth of life, as they cannot be synthesized by them
except vitamin D. Vitamins are similar with hormones in their function and
vitamins require in very small amounts.
Property of vitamins:
1) Natural micronutrient organic substances.
2) Having specific biochemical functions in the human body (essential for
health maintenance).
3) Obtained from animals, plants and microorganisms.
4) Required in very tinny and balanced amounts.
5) Not made in body (or not sufficient in body) exception: provitamins.
6) Beta carotenoids can replace vitamin A.
7) Tryptophan containing proteins can replace vitamin B3.
8) Bacteria in human colon synthesize vitamin K2 menaquinones, which can be
absorbed.
9) Their deficiency resulted in a specific diseases.
Criteria for vitamins:
• Cannot be synthesized in ample amounts in the body.
• Chronic deficiency is likely to cause physical symptoms.
• Symptoms will disappear once the vitamin level in the body is restored.
• Deficiency can cause permanent diseases.
Classification of vitamins: Vitamins are classified by their biological and
chemical activity. Till now 13 vitamins are universally recognized. They are two
types. They are-
1) Fat soluble vitamins: Vitamin A, Vitamin D, Vitamin E, Vitamin K.
2) Water soluble vitamins: Vitamin B group (B1, B2, B3, B5, B6, B7, B9, B12),
Vitamin C.

Sources, Medicinal uses and Diseases due to Vitamins:

There are different types of vitamins. They are given in below with the above
information:
1) Vitamin A (Retinol):
Sources: Cod- liver oil, milk, eggs, sweet potatoes, carrots leafy vegetables and
fortified foods such as cereals.
Medicinal uses: Promotes good eye sight and normal functioning of the
immune system, bone and tooth growth, healthy skin and mucous membrane.
Diseases: Night blindness, Xeropthalmia, infertility, inflamed skin, delayed
growth and respiratory infections.
2) Vitamin C (Ascorbic acid):
Sources: Citrus fruits, berries, tomatoes, broccoli, cauliflower, brussels sprouts,
red and green bell peppers, cabbage and spinach.
Medicinal uses: Promotes a healthy immune system and helps make collagen.
It is also needed to make certain chemical messengers in the brain.
Diseases: Scurvy.
3) Vitamin D (Calciferol):
Sources: Fortified milks, cheese, cereals, egg yolks, salmon and cod liver oil.
Medicinal uses: Maintains bone health and helps the body process calcium;
important for immune system function; may protect from cancer.
Diseases: Rickets, Osteoporosis, Bone fractures.
4) Vitamin E (Tocopherol):
Sources: Leafy green vegetables, almonds, hazelnuts and vegetable oils like
sunflower, canola and soybean, wheat germ oil.
Medicinal uses: As an antioxidant, it helps protect cells from damage.
Diseases: Chronic pancreatitis, Cholestasis, Cystic fibrosis, Primary biliary
cirrhosis, Crohn`s disease, Short bowel syndrome.
5) Vitamin K (Vit k1: Phylloquinone, Vit k2: Menaquinones):
Sources: Leafy green vegetables like parsley, chard and kale broccoli, brussels
sprouts and cabbage; and fruits such as avocado, kiwi and grapes.
Medicinal uses: Helps blood clot and maintains bone health.
Diseases: Bleeding, poor bone development, osteoporosis and increased
cardiovascular disease.
6) Vitamin B1 (Thiamin):
Sources: Beans and enriched fortified or whole-grain products such as bread,
pasta and cereals, rice bran.
Medicinal uses: Helps the body carbohydrates and some protein processing.
Diseases: Beriberi.
7) Vitamin B2 (Riboflavin):
Sources: Milks, breads, fortified cereals, asparagus, dark meat chicken and
cooked beef, dairy products.
Medicinal uses: Supports many body processes, such as turning food into
energy. It also helps our body to make red blood cells.
Diseases: Cheilosis, Corneal opacity, skin disorders, hyperemia and edema of
the mouth and throat, angular stomatitis, hair loss.
8) Vitamin B3 (Niacin):
Sources: Poultry, fish, meat, whole grains and fortified cereals.
Medicinal uses: Helps with digestion and changing food into energy; helps
make cholesterol.
Diseases: Pellagra.
9) Vitamin B5 (Pantothenic acid):
Sources: Kale, cabbage, beans, peas, lentils, meats, poultry, dairy products,
broccoli, whole grain cereals, nuts, dairy products, eggs.
Medicinal uses: Helps the body convert food into energy.
Diseases: Fatigue, insomnia, depression, irritability, vomiting, stomach pains,
burning feet and upper respiratory infections.
10) Vitamin B6 (Pyridoxine):
Sources: Fortified cereals, fortified soy-based meat substitutes, baked potatoes
with skin, bananas, light-meat chicken and turkey, eggs, peas, spinach.
Medicinal uses: Supports our nervous system. Helps the breakdown proteins.
Helps the body break down stored sugar, Irritability and convulsion,
hypochromic anemia, peripheral neuritis.
Diseases: Dermatitis in rats, microcytic anemia, electroencephalographic
abnormalities, glossitis, depression, confusion and weakened immune
function.
11) Vitamin B7(Biotin):
Sources: Walnuts, peanuts, cereals, milk, egg yolk, whole meal bread, salmon,
pork, mushrooms, cauliflowers, avocados, bananas, raspberries.
Medicinal uses: Used by the body to metabolize carbohydrates, fats and amino
acids and also vital for normal growth of fetuses. Many take biotin as
supplements to increase the health of their skin, hair and nails.
Diseases: Metabolism disorders, Loss of hair across the body, Red rash around
the body.
12) Vitamin B9 (Folic acid):
Sources: Dark green leafy vegetable (spinach, romaine lettuce, asparagus,
sprouts broccoli), beans, peanuts, sunflower seeds, fresh fruits, fruit juices,
whole grains, liver, seafood.
Medicinal uses: Necessary for the production of red blood cells and for the
synthesis of DNA. Helps in tissue growth and cell function.
Diseases: Poor growth, tongue inflammation, gingivitis, loss of appetite,
shortness of breath, diarrhea, irritability, forgetfulness, mental sluggishness.
13) Vitamin B12 (Cobalamins):
Sources: Beef, clams, mussels, crabs, salmon, poultry and fortified foods.
Medicinal uses: Helps in cell division and helps make red blood cells.
Diseases: Pernicious anemia, neurological disorders.